Miso Ramen Recipe

Step-by-Step Recipe for Savory Miso Ramen

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Miso ramen, Ramen

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Servings

Calories: 790kcal

Combine sugar, soy sauce, and sake into a bowl and stir until sugar is dissolved into the mixture.
Once the sugar is dissolved, add the miso paste and mix well.
Once everything is mixed, your tare is ready. I usually add two tablespoons of this tare to my broth when making miso ramen. However, I would taste after adding one tablespoon and add more as needed.

In a small sauce pan, heat the pork lard, chili oil (la-yu), and sesame oil on medium-low heat until hot.
Once the oils are hot, add minced garlic and grated ginger and cook for 1-2 minutes or until browned and releasing aromas. Make sure not to let the aromatics burn.
After the aromatics are done cooking, remove from the heat and let cool.
Once cool, strain oil into small bowl.

Cut four slices about 1/4 inch thick off of the chashu pork. Heat each slice of chashu in a skillet with its cooking liquids.
Cut ramen eggs in half. Also, cut nori sheet into four strips.
Assemble remaining topping ingredients so they can be added to the soup quickly.

Follow the instructions on the noodles to cook noodles in boiling water.
While the noodles are cooking, place 1 1/4 cups of the broth into a bowl. Add 2 tablespoons of the miso tare and 1 tablespoon of the aromatic oil. Stir in tare as needed to make sure it is combined with the broth.
Once noodles are done cooking, strain thoroughly making sure to get rid of as much water from the noodles as possible. Once strained, add an individual portion of noodles to the bowl with the broth.
Add a chashu slice to the bowl of ramen.
Place each half of the ramen egg in the broth with the yolk facing up.
Fold the half of the nori sheet in half and add to the bowl. Also, add a slice of narutomaki, 1/4 of the scallions, and two tablespoons of corn to the bowl.
Serve and enjoy!