Japanese Miso Ramen Soup
This rich and warming miso ramen features a deeply savory broth built from white miso paste and dashi stock loaded with springy noodles and soft-boiled eggs. It is a soul-satisfying Japanese noodle soup that comes together in just 35 minutes at home.
A rich umami-packed Japanese miso ramen soup with soft-boiled eggs and springy noodles.
Nutrition per serving
Ingredients
base
carbs
protein
vegetables
garnish
Instructions
Soft Boil the Eggs
Bring a small pot of water to a boil and gently lower in the eggs. Cook for exactly 6 minutes and 30 seconds for a jammy center. Transfer immediately to an ice water bath for 5 minutes, then peel and set aside.
Heat the Dashi Broth
Pour the dashi stock into a medium saucepan and bring it to a gentle simmer over medium heat. Do not let it boil vigorously as this can muddy the clean flavor of the dashi. Keep it at a gentle bubble.
Cook the Noodles
Cook the fresh ramen noodles in a separate pot of boiling water according to package instructions, usually about 3 minutes. Drain well and divide between two deep serving bowls.
Whisk Miso and Assemble
Ladle a small amount of hot dashi into a bowl with the miso paste and whisk until completely smooth and lump-free. Pour this mixture back into the pot of dashi and stir to combine. Do not boil after adding miso. Ladle the broth over the noodles and top with corn, halved soft-boiled eggs, and green onions.
Substitutions
Common mistakes
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