Easy Miso Ramen Recipe

This Miso ramen recipe gets its signature flavor from miso, a thick, fermented soybean paste that forms the base of the soup’s seasoning, or tare. The result is a broth that’s rich, opaque, nutty, and deeply savory.

Like any good bowl of ramen, this miso ramen recipe is all about big flavor and serious comfort. The miso brings a little something extra to the table, too. It’s a fermented food that can contribute beneficial probiotics to your diet, so you can feel a little good about loading up that bowl.

And, much like my popular homemade ramen bowl and shoyu ramen, it’s surprisingly easy to make at home. So if it’s raining, you’re tired, or the idea of putting on real pants and leaving the house sounds completely unreasonable, don’t. Make ramen instead. A cozy bowl is closer than you think.

While you’re on a ramen kick, be sure to bookmark this five-spice chicken ramen recipe and, a personal favorite, my chicken curry ramen.

Ingredients at a Glance

A quick look at some of the essentials before we dive into the recipe:

Broth Base

• Miso paste: Red miso, or a blended awase miso, gives you the richest, most authentic flavor. White miso works too, but leans lighter and milder.
• Ramen noodles: Look for kansui (alkaline) noodles specifically. That’s what gives ramen its springy bite and pale yellow color.
• Ginger root: It cuts through the richness of the miso and keeps the broth from tasting flat.
• Dark roasted sesame oil: This dark variety has the deepest flavor and is key to a nuttier, richer broth; stir in before serving.
• Chicken bone broth: Miso ramen wants a stock with some richness and body, unlike shoyu ramen’s preference for a lighter, clearer stock. An authentic ramen recipe would call for a rich pork tonkotsu-style broth, but for accessibility’s sake, a store-bought “bone broth” style will do the trick rather than a thin, clear broth. We doctor it with aromatics, which amp it up.
• White pepper: adds a sharp, slight heat that’s different from black pepper’s brighter bite. It’s earthier and a bit more pungent, and just a pinch stirred in at the end adds a nice warmth.

Chicken (Optional)

• Chicken: I go with boneless, skinless thighs because they cook quickly, are tender, flavorful, and the perfect portion size. You could use breast meat if you prefer, but cooking times will vary.
• Teriyaki sauce: An awesome glaze for the chicken that pairs perfectly with the rest of the dish. I use my homemade Teriyaki sauce, but store-bought works. Just be sure to get a nice thick glaze, not a runny marinade.
• Seasoning: Salt and pepper are all you need. Don’t overcomplicate it. The soup itself is packed with flavor.

How to Make Miso Ramen

If you’re making this recipe with the chicken, preheat the oven to 400ºF and remove the thighs from the fridge to come to room temperature.

Step 1: Toast and Crush the Sesame Seeds

Add sesame seeds to a small dry pan, and heat it over medium-low. As the pan warms, it will toast the sesame seeds. Watch them closely, shaking the pan occasionally. Once they give off a nutty aroma and start to turn golden, remove them from the heat.

Remove them from the heat and crush about 3/4 of them, leaving some whole. Using a mortar and pestle is ideal, but if you don’t have one, let the seeds cool, then transfer them to a plastic sandwich bag and roll a rolling pin over them; set them aside.

Step 2: Blend the Miso Broth

In a small mixing bowl, blend the miso paste, mirin, soy sauce, and bone broth until the miso is fully incorporated; set aside.

Step 3: Sauté the Aromatics

Heat the avocado oil in a large saucepan over medium heat. Add the ginger and white parts of the scallions and simmer for about 1 minute, until softened and fragrant. Add the grated garlic and simmer for 30 seconds.

Step 4: Add the Liquids

Gently pour the miso broth into the saucepan. Bring the broth to a simmer over medium heat, then decrease to low to let the broth simmer gently for 10 minutes.

Step 5: Prep and Bake the Chicken

Transfer the chicken thighs to a mixing bowl. Drizzle with avocado oil and season with salt and pepper. Toss, then transfer to a baking dish and bake for 18-25 minutes, or until the internal temperature reaches 160ºF, as measured with a meat thermometer.

Once cooked, remove from the oven and brush a generous amount of teriyaki sauce over each portion. Garnish with sesame seeds if you feel like it. (It looks nice.)

Step 5: Cook the Noodles

In a separate saucepan, cook the noodles as per the directions on the package. Drain them well and place them into bowls. Drizzle each portion with a bit of sesame oil and toss. This adds flavor and prevents the noodles from sticking together as they wait.

Step 6: Create Your Beautiful Bowls!

Ladle the miso broth over the noodles, stir in a bit of white pepper, a drizzle of toasted sesame oil, and top with whatever protein, veggies, and extra garnishes you like. Check out my topping ideas here.

Storage Tips

• Miso Broth: will last in the fridge for 3-5 days sealed in an airtight container.
• Cooked ramen: let cool, then toss with a tiny drop of sesame oil to prevent them from sticking together. Refrigerate within 2 hours of cooking in an airtight container for up to 4 days.