|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||17%|
|Total Sugars 9g|
|Vitamin C 31mg||156%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Miso ramen is a Japanese noodle soup with a broth seasoned with miso and served with a variety of vegetables and garnishes. The miso broth recipe for this dish is made from a combination of the chicken base, ground pork, and vegetables, while the noodles are fresh, premade Chinese-style chukamen noodles that cook quickly and taste quite good.
Some garnishes you may want to offer alongside the ramen include chopped green onion, hard-boiled egg (or soy sauce egg also known as shoyu tamago), fish cake (kamaboko) slices, roasted white sesame seeds, pickled bamboo shoots (menma), kikurage wood ear mushrooms, and boiled spinach.
Click Play to See This Traditional Miso Ramen Recipe Come Together
"The miso ramen soup was satisfying and had excellent flavor. It was a very easy recipe to prepare and cook, and fast enough for a quick lunch or dinner. A sliced soft-boiled egg on top adds extra protein, or you could garnish it with chopped scallions or sesame seeds." —Diana Rattray
1 teaspoon canola oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 ounces ground pork
2 ounces (1 small) carrot, cut into thin strips
5 ounces (1 1/4 cup) bean sprouts, rinsed
4 ounces (1 1/2 cups) chopped cabbage
4 cups warm water
2 teaspoons chicken bouillon powder, or chicken base
1 teaspoon sugar
2 teaspoons soy sauce
4 tablespoons miso paste
1/2 teaspoon sesame oil
2 (5-ounce) packages fresh chukamen Chinese style ramen noodles, or 2 (3-ounce) packages dried ramen noodles
Gather the ingredients.
Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente, or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.
- Substitute ground pork with ready-made, thinly sliced char siu pork from the deli section of your local Japanese or Asian market. Other types of ground meat also work, such as ground chicken, ground turkey, etc. If you like shredded chicken, this may be used as well.
- For the miso paste, try white miso or awase miso which is a mixture of red and white miso paste.
If a Japanese or other Asian grocery store is not available to you, try substituting the fresh chukamen noodles with the dried noodles for making instant ramen. If you opt to use dried noodles for this recipe, toss out the seasoned soup base enclosed with the dried noodles as you will be making a delicious miso broth instead.
How to Store
- Miso soup can be kept in the refrigerator in an airtight container for one to two days.
- Ramen noodles should be kept in a separate container and will be freshest for two days. They can be kept longer but will tend to dry out.
- You may freeze the soup (without the noodles) in a freezer container or zip-close freezer bag for up to three months.
Does miso paste go bad?
Miso paste is a fermented food and is best stored in the fridge. Miso can last for up to six months or longer. Discard miso paste if the flavor or smell is off or there are signs of discoloration or mold.