Dive into the world of flavors of Japanese cuisine with our happiness bowl! Here, everything revolves around Miso Ramen – a filling, hearty noodle soup that will delight your palate with its diverse nuances of flavor. This vegetarian treat is pleasantly spicy, and the seven varied toppings make the soup a real highlight. The best part? You can easily prepare this delicacy at home. Get ready for your new favorite dish!
Japanese cuisine has so much more to offer than just Sushi – and one of my absolute favorite recipes is, of course, Miso Ramen. This hearty, deep, and incredibly delicious noodle soup is a true comfort for the soul and an absolute must for every lover of Japanese cuisine.
Today I’ll show you how you can easily prepare a vegetarian Miso Ramen with seven delicious toppings at home.
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First, I’d like to briefly explain what Miso Ramen actually is. It is a Japanese noodle soup based on a hearty Miso broth and Ramen noodles:
Miso Ramen has its roots in the northern prefecture of Hokkaido, known as Japan’s culinary treasure trove. This hearty soup only emerged in the mid-20th century, making it one of the younger dishes in the long and rich history of Japanese cuisine. The invention of Miso Ramen is often attributed to the owner of a Ramen shop in Sapporo, the capital of Hokkaido.
In Hokkaido’s cold climate, people looked for heartier, warming dishes, and the deep, rich Miso broth proved to be the perfect answer to these needs. Ramen had already been a popular dish since its introduction from China in the 19th century, but the unique combination of Miso and Ramen created a whole new world of flavor.
From Hokkaido, Miso Ramen quickly spread throughout the country and developed regional variations, each reflecting the local culture and ingredients. Today, Miso Ramen is known and loved all over the world, and many people immediately associate it with Japanese cuisine. It is a wonderful example of the continuous innovation and adaptation that characterize Japanese culinary arts.
The foundation of this delicious soup is Dashi broth, an umami-rich soup base. Miso paste, used to season the broth, is a traditional Japanese product made from fermented soybeans and/or grains.
To prepare your Miso Ramen, it’s best to start with the Miso broth. For this, you will need the following ingredients:
- Dashi broth (homemade (to the recipe) or 1 l water + 1 bag of instant Dashi (im Shop ansehen))
- Miso paste (im Shop ansehen)
- Soy sauce (im Shop ansehen)
Preparing the broth is very simple. You just need to heat all the ingredients in a pot until they are well combined and develop a deep, hearty aroma.
Next, the Ramen noodles come into play. You can use ready-made Ramen noodles from the supermarket or make them yourself if you like. The noodles are simply cooked in boiling water until al dente and then drained:
- Ramen noodles (im Shop ansehen) or make them yourself (to the recipe)
Tip
The recipe can be cooked with any imaginable Ramen noodles: whether fresh, dried, pre-cooked, or frozen Ramen. However, it is essential to follow the different cooking instructions on the packaging!
Now we come to what really makes this Miso Ramen special: the seven different toppings. With the sides, you can let your creativity run wild and customize the dish exactly to your taste. Here are my suggestions for the toppings:
- Spring onion
- Menma bamboo slices (to the recipe) –
- Ajitsuke Tamago (marinated eggs) (to the recipe) – prepare the day before!
- Nori sheets (im Shop ansehen)
- Beni Shoga (im Shop ansehen) – optional
- Shichimi Togarashi (im Shop ansehen)
- La-Yu chili oil (im Shop ansehen)
The toppings are simply placed on the noodle soup in the right order, adding extra textures, flavors, and colors. And the best part: you can vary the toppings as you like and try out new combinations again and again.
Despite the variety of ingredients and flavors, the preparation is quite straightforward and well-suited for beginners. With a little practice, you’ll soon be able to conjure up your own perfect Miso Ramen. Additionally, these tools might save you some work while cooking:
- Fine-mesh sieve for Miso paste
- Noodle strainer for Ramen noodles
- Ramen bowls with spoons & chopsticks
Tip
In Japan, Ramen is much more than a simple noodle soup – it borders on a culinary obsession. So if you’re wondering how to prepare these steaming bowls full of flavor at home, I have a few more simple tips for you HERE. Then you can really score points at your next dinner with family or friends with a Japanese Ramen noodle soup made by hand and with lots of love!
I hope you have a lot of fun preparing and enjoying your Miso Ramen with these instructions, and I look forward to your creative topping creations – if you have any questions or suggestions, feel free to use the comment section below the recipe 😊. Let’s go:
Miso Ramen noodle soup
for 2 servings | 30 minutes | 413 kcal
🖨️ Print PDF 📌 Save PinHere, everything revolves around Miso Ramen – a filling, hearty noodle soup that will delight your palate with its diverse nuances of flavor. This vegetarian treat is pleasantly spicy, and the seven varied toppings make the soup a real highlight. Get ready for your new favorite dish!
Ingredients (2 servings)
2 servings Ramen noodles (im Shop ansehen)* or make them yourself (to the recipe)
1 l Dashi broth (homemade (to the recipe) or 1 l water + 1 bag of instant Dashi (im Shop ansehen)*)
2 tbsp Miso paste (im Shop ansehen)*
2 tbsp soy sauce (im Shop ansehen)*
Sides & toppings:
2 spring onions
2 servings Menma bamboo slices (to the recipe) –
2 pieces Ajitsuke Tamago (marinated eggs) (to the recipe) – prepare the day before!
2 nori sheets (im Shop ansehen)*
2 tsp Beni Shoga (im Shop ansehen)*
1 tsp Shichimi Togarashi (im Shop ansehen)*
1 tsp La-Yu chili oil (im Shop ansehen)*
Helpful utensils:
Fine-mesh 2-in-1 sieve for Miso paste (im Shop ansehen)
Noodle strainer for Ramen noodles (im Shop ansehen)
Ramen bowl set (im Shop ansehen)
Preparation (30 minutes)
Step 1
Lay out the ingredients for the Miso Ramen noodle soup and prepare the Dashi broth (to do this, bring 1 liter of water to a boil or prepare a Dashi broth yourself).
Step 2
The day before, prepare the marinated Ramen eggs Ajitsuke Tamago (to the recipe).
Now take the marinated Ramen eggs out of the refrigerator and carefully halve them with a sharp knife; set aside.
Step 3
Now also prepare the Menma bamboo shoots (to the recipe): Drain the bamboo slices through a sieve and rinse briefly with cold water. Then put all the slices into a small pot. Also add the spices and bring everything to a boil. Let the contents of the pot boil briefly, reduce the heat, and let the bamboo slices simmer gently for 5 minutes. After that, the liquid will have almost completely evaporated. Turn off the heat and add the sesame chili oil. Set aside until serving.
Step 4
Prepare the Dashi broth: To do this, bring 1 liter of water to a boil, sprinkle in the Dashi powder, and stir well (or prepare a Dashi broth yourself). Using a sieve (use a fine-mesh metal sieve that is heat-resistant), stir the Miso paste into the hot Dashi broth. To do this, place the sieve on the edge of the pot, put the Miso paste in, and stir it into the liquid. Then turn off the heat. Season the broth with soy sauce.
Step 5
Also bring a second pot of water to a boil for the Ramen noodles (one liter of water per serving of noodles).
Meanwhile, prepare the other sides: Now wash the spring onions, pat them dry, and cut them into fine rings. Cut nori sheets into rectangles (4 x 8 cm each) with scissors. Also keep La-Yu chili oil, Beni Shoga, and the Shichimi Togarashi within reach.
Step 6
Add the noodles to the boiling water for the Ramen noodles and cook for 3 to 4 minutes (or according to the cooking instructions on the package). Then drain in portions, rinse briefly with cold water, and divide into bowls.
Step 7
Fill the Ramen with broth. Now distribute the sides on top and garnish with all the toppings. Serve hot and eat with chopsticks, and slurp the broth directly from the bowl. Done – Itadakimasu!
Are you looking for even more delicious Ramen recipes? Here is some inspiration from Japan:
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Did you try the recipe? Let me know in the comments, I’m really excited to hear from you!
