This ramen is the ultimate comfort food with this delightful Miso broth, Sticky Mushrooms and perfectly cooked rice ramen noodles. It's a satisfying and flavor-packed meal that truly hits the spot every time.
A while back I stumbled upon a restaurant that served the most delicious and hearty bowl of ramen. Sadly, that place no longer exists, leaving me with a craving for that unforgettable flavor. Determined to recreate that experience, I embarked on a mission to make my own version. Let me tell you, this Miso Ramen with its delightful combination of savory miso broth and sticky mushrooms with a slight kick of spice and sweetness hits all the right notes. It's a bowl of pure comfort and satisfaction that transports me back to that memorable ramen experience every time I take a bite.
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Why you'll love this recipe
- Customizable Toppings: You have the freedom to personalize your bowl with various toppings. Whether it's adding extra vegetables, garnishing with sesame seeds, or topping with soy eggs, you can make this recipe your own and create a ramen bowl that suits your taste preferences!
- Dairy-Free and Vegan-Friendly: This recipe is dairy-free and suitable for vegans (if you take away the soy egg) allowing everyone to enjoy a comforting and flavorful bowl of ramen.
- Easy and Approachable: Making homemade ramen may seem intimidating, but this recipe breaks it down into simple steps that are easy to follow. You'll be surprised at how achievable it is to create restaurant-quality ramen in your own kitchen.
Recipe ingredients
You’ll need the following ingredients to make this:
Broth:
- Broth of choice (I use this Soup Base )
- Miso paste
- Soy sauce
- Rice vinegar (optional)
- Bok choy bundles
Sticky Mushrooms:
- Shiitake mushrooms, sliced
- Sesame oil
- Brown sugar
- Soy sauce
- Sriracha
- Garlic cloves, minced
Other:
- Rice Ramen (I use this brand Rice Ramen)
- Sesame seeds (as garnish)
- Soy eggs (as garnish)
Ingredient notes
Miso Paste: Miso paste is a traditional Japanese ingredient made from fermented soybeans. It adds depth and savory umami flavor to the broth. Look for miso paste in the refrigerated section of your grocery store or at an Asian market.
Sesame Oil: Sesame oil lends a distinct nutty flavor and aroma to the dish. While you can substitute it with olive oil if needed, using sesame oil truly enhances the overall taste and authenticity of the recipe.
Soy Egg: Soy eggs, are soft-boiled eggs soaked in a flavorful soy-based marinade. They add a creamy and indulgent element to the ramen bowl. For a recipe on how to make soy eggs, you can find a link here (coming soon).
How to make miso ramen step by step
Step 1: Make your broth. Place broth (or soup base with water) into a large soup pot. Bring to a simmer over high heat. Cook for 10-12 minutes until simmering. Turn off the heat.
Step 2: Add the bok choy. Mix and let sit for 5 minutes to wilt.
Step 3: In a small bowl, whisk together the soy sauce, miso, and vinegar (optional). Add it to the broth and stir together.
Step 4: Cover the pot to keep it warm and set aside
Make the Mushrooms:
Step 5: In a medium frying pan, add mushrooms and sesame oil. Sauté for 4-5 minutes or until semi-cooked through.
Step 6: Add the minced garlic and cook for 3 minutes.
Step 7: Mix in the brown sugar, soy sauce, and sriracha. Cook for an additional 3-5 minutes until the mushrooms become saucy and sticky.
Step 8: Turn off the heat.
Step 9: Cook ramen according to package directions
Step 10: Spoon broth over the cooked noodles making sure to include the bok choy and add your toppings!
Recipe tips and tricks
- Adjust the spice level: If you prefer a spicier ramen, feel free to increase the amount of sriracha in the sticky mushroom mixture. You can also add a sprinkle of red pepper flakes or a drizzle of chili oil to amp up the heat to your liking.
- Customize with additional toppings: While this recipe features bok choy, sticky mushrooms, sesame seeds, and soy eggs as toppings, feel free to get creative and add your favorite ingredients. Consider sliced green onions, shredded nori seaweed, bean sprouts, or even a dollop of chili oil.
- Don't overcook the bok choy: To maintain the vibrant green color and slight crunch of the bok choy, be careful not to overcook it. Letting it wilt in the hot broth for a few minutes is perfect to achieve a tender yet still slightly crisp texture.
Frequently asked questions
A: Absolutely! You can use your preferred type of broth, whether it's chicken, vegetable, or even mushroom broth. Choose a broth that aligns with your taste preferences.
A: Yes, you can make this recipe gluten-free by using gluten-free soy sauce and ensuring that the rice ramen noodles you choose are certified gluten-free. Double-check the ingredients and labels to ensure they meet your dietary needs.
A: Absolutely! If you prefer to add protein to your ramen, you can include thinly sliced cooked chicken, beef, or tofu. Just cook the protein separately and add it to the assembled bowls when serving.
A: Miso paste is a key ingredient in this recipe, providing a distinct umami flavor. While there is no direct substitute for miso paste, you can experiment with soybean paste or other fermented soybean products for a similar flavor profile. However, keep in mind that it may alter the taste and authenticity of the dish.
Miso Ramen
Ingredients
Broth
- 6 cups broth of choice (I use 6 teaspoons of soup base to 6 cups water)
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (optional)
- 3 medium bok choy bundles (10 ounces, washed and bottoms trimmed)
Sticky Mushrooms
- 1 box shitake mushrooms, sliced (5 ounces)
- 2 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1 teaspoon sriracha
- 4 garlic cloves, minced
Other
- 10 oz rice ramen
- sesame seeds (as garnish)
- soy egg (as garnish)
Instructions
Broth
- Place broth (or soup base with water) into a large soup pot. Bring to a simmer over high heat. Cook for 10-12 minutes until simmering. Turn off the heat.
- Add the bok choy. Mix and let sit for 5 minutes to wilt.
- In a small bowl whisk together the soy sauce, miso and vinegar (optional). Add it to the broth and stir together. Cover the pot so it remains warm and set aside.
Sticky Mushrooms
- In a medium fry pan, add mushrooms and sesame oil. Saute for 4-5 minutes or until semi cooked through. Add the garlic and cook for 3 minutes.
- Mix in the brown sugar, soy sauce and sriracha. Cook 3-5 minutes until the mushrooms because saucy and look sticky. Turn off the heat.
Assemble Your Bowl
- Divide cooked noodles among 3-4 soup bowls. (cook ramen according to package instructions)
- Spoon broth into each bowl and top with bock choy, sticky mushrooms, soy egg and a sprinkle of sesame seeds.
Notes
- This recipe can easily be doubled or tripled.
- Soy egg recipe can be found here (coming soon).
- I like to use this brand of Soup base since it uses real ingredients and tastes delicious.
- This is my favorite rice ramen brand.
- It may be a good idea to double the sticky mushrooms since they’re incredible!
Esther Ives says
last week was my first time making miso ramen soup. I have been dying to try it but the recipes are always to complicated. You made this so simple and while I didn’t have all the correct ingredients I did it based off of this recipe and holy shit. My husband and I enjoyed it so much that I went out this week and bought all the ingredients to make this exactly. Im so excited. It is so delicious.