Miso Ramen Recipe
By Marcus Rivera
A rich, nutty miso ramen with a savory-sweet broth, tender noodles, and classic toppings — one of the most popular ramen styles to make at home.
Why You'll Love This Recipe
- A deeply savory miso broth with real complexity, without needing a long simmer.
- Easy to make vegetarian by swapping in vegetable broth.
- A flavor profile that's different enough from shoyu or tonkotsu to keep things interesting.
Ingredients Needed
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup ground pork or chicken (optional, for extra body)
- 1/3 cup white or yellow miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 6 cups chicken or pork broth
- 4 servings ramen noodles
- 1 cup bean sprouts
- 1 cup corn kernels (a classic miso ramen topping)
- 2 soft-boiled eggs, halved
- 2 tablespoons butter (traditional Sapporo-style topping)
- 2 scallions, sliced
How to Make Miso Ramen
- 1Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- 2If using, add the ground pork or chicken and cook until browned, breaking it up with a spoon.
- 3Stir in the miso paste, soy sauce, and mirin, cooking for 1-2 minutes until the miso is fragrant and slightly caramelized.
- 4Pour in the broth, stir to dissolve the miso completely, and bring to a gentle simmer for 15 minutes.
- 5Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 6Ladle the hot miso broth over the noodles.
- 7Top each bowl with bean sprouts, corn, a halved soft-boiled egg, a pat of butter, and sliced scallions.
What to Add
Make it your own — here are a few ways to customize this bowl.
Toppings
Chashu pork, wood ear mushrooms, or nori strips all pair well with miso broth.
Vegetarian option
Skip the meat and use vegetable broth for a fully vegetarian bowl — the miso still delivers plenty of depth.
Richness
A spoonful of rendered pork fat or a splash of cream stirred into the broth makes it extra silky.
Regional twist
Add a spoonful of doubanjiang (spicy bean paste) for a Sapporo-style kick.
Reviews
Felicity B.
June 24, 2026The miso depth in this broth is fantastic. Made it vegetarian and it still tasted incredibly rich.
Marco V.
May 9, 2026Great weeknight miso ramen. Added the doubanjiang tip for a Sapporo-style kick — delicious.
Ingrid N.
April 17, 2026My favorite ramen recipe on this site so far. The wood ear mushrooms were a perfect topping.
Printable Recipe Card
Miso Ramen
4.6 from 97 reviews
A rich, nutty miso ramen with a savory-sweet broth, tender noodles, and classic toppings — one of the most popular ramen styles to make at home.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup ground pork or chicken (optional, for extra body)
- 1 cup white or yellow miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 6 cups chicken or pork broth
- 4 servings ramen noodles
- 1 cup bean sprouts
- 1 cup corn kernels (a classic miso ramen topping)
- 2 soft-boiled eggs, halved
- 2 tablespoons butter (traditional Sapporo-style topping)
- 2 scallions, sliced
Instructions
- 1Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- 2If using, add the ground pork or chicken and cook until browned, breaking it up with a spoon.
- 3Stir in the miso paste, soy sauce, and mirin, cooking for 1-2 minutes until the miso is fragrant and slightly caramelized.
- 4Pour in the broth, stir to dissolve the miso completely, and bring to a gentle simmer for 15 minutes.
- 5Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 6Ladle the hot miso broth over the noodles.
- 7Top each bowl with bean sprouts, corn, a halved soft-boiled egg, a pat of butter, and sliced scallions.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.