Name: Vegetarian Miso Ramen Soup with 7 Quick Toppings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 portions of ramen noodles; 1 l Dashi broth; 2 tbsp Miso paste; 2 tbsp soy sauce; 2 spring onions; 2 portions of menma (sliced bamboo shoots); 2 ajitsuke tamago (marinated eggs); 2 nori sheets; 2 tsp beni shoga; 1 tsp shichimi togarashi; 1 tsp La-Yu chilli oil

to the recipe ↓

To the video ↓

Language:

Immerse yourself in the world of flavours of Japanese cuisine with our Happiness Bowl! It’s all about Miso Ramen – a filling, hearty noodle soup that will delight your palate with its diverse flavour nuances. This vegetarian treat has a pleasant heat, and the seven varied toppings make the soup a real highlight. The best bit? You can easily make this delicacy at home. Get ready for your new favourite dish!

Japanese cuisine has so much more to offer than just Sushi – and one of my absolute favourite recipes is, of course, Miso Ramen. This hearty, rich and incredibly delicious noodle soup is a real treat for the soul and an absolute must for any lover of Japanese cuisine.

Today I’m going to show you how you can easily make vegetarian Miso Ramen with seven delicious toppings at home.

TOP RECOMMENDATION

Miso Ramen Kochbox | für japanische Nudelsuppe

10-tlg. Set für 6 Portionen japanische Nudelsuppe, inkl. Rezept, gelingt garantiert. Mit dem Miso Ramen Kochset bereitest du japanische Nudelsuppe mit herzhafter Miso-Brühe ganz einfach…

€29,99

In stock

→ Buy at Amazon

First of all, I’d like to briefly explain what Miso Ramen actually is. It’s a Japanese noodle soup based on a savoury 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 came into being in the mid-20th century, making it one of the more recent 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 sought out 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 flavour.

From Hokkaido, Miso Ramen quickly spread throughout the country, giving rise to regional variations that each reflect 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 splendid example of the continuous innovation and adaptation that characterise Japanese culinary art.

The basis of this delicious soup is Dashi broth, a broth rich in umami. Miso paste, used to season the stock, is a traditional Japanese product made from fermented soya beans and/or grains.

To make your Miso Ramen, it’s best to start with the miso broth. You’ll need the following ingredients:

Dashi broth (homemade (see recipe) or 1 l water + 1 sachet of instant Dashi (im Shop ansehen))
Miso paste (im Shop ansehen)
Soy sauce (im Shop ansehen)

Making the stock is very simple. You just need to heat all the ingredients in a saucepan until they’re well combined and develop a deep, savoury flavour.

Next, it’s time for the ramen noodles. You can use ready-made ramen noodles from the supermarket or make your own if you prefer. Simply cook the noodles in boiling water until they’re al dente, then drain them:

Ramen noodles (im Shop ansehen) or make your own (to the recipe)

Tip

This recipe can be made with any type of ramen noodles you can think of: That is, fresh, dried, pre-cooked or frozen ramen noodles. However, it’s essential to follow the specific cooking instructions on the packaging!

Now we come to what really makes this Miso Ramen special: the seven different toppings. When it comes to the toppings, you can let your creativity run wild and tailor the dish exactly to your taste. Here are my suggestions for the toppings:

Spring onion
Menma (sliced bamboo shoots) (to the recipe) –
Ajitsuke Tamago (marinated eggs) (see 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 top of the noodle soup in the correct order, adding extra textures, flavours and colours. And best of all: you can vary the toppings as you like and keep trying out new combinations.

Despite the wide variety of ingredients and flavours, the preparation is quite straightforward and well suited to beginners. With a bit of practice, you’ll soon be able to conjure up your own perfect Miso Ramen. What’s more, these kitchen aids could save you some effort whilst cooking:

Tip

In Japan, Ramen is much more than just a simple noodle soup – it’s practically a culinary obsession. So if you’re wondering how to make these steaming bowls full of flavour at home, I’ve got HERE I’ve got a few more simple tips for you. Then, at your next dinner with family or friends, you can really impress them with a Japanese Ramen noodle soup prepared by hand and with lots of love!

I hope you have lots of fun making and enjoying your Miso Ramen with this guide, and I look forward to seeing your creative topping ideas – if you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Let’s get started:

Miso Ramen noodle soup

Serves 2 | 30 minutes | 413 kcal

🖨️ Print PDF 📌 Save to Pinterest

This is all about Miso Ramen – a filling, hearty noodle soup that will delight your taste buds with its diverse flavours. This vegetarian treat is pleasantly spicy, and the seven varied toppings make the soup a real highlight. Get ready for your new favourite dish!

Ingredients (2 portions)

* Add ingredients to your shopping basket 🪄

2 portions Ramen noodles (im Shop ansehen)* or make your own (to the recipe)
1 l Dashi broth (homemade (see recipe) or 1 l water + 1 sachet of instant dashi (im Shop ansehen)*)
2 tbsp miso paste (im Shop ansehen)*
2 tbsp soya sauce (im Shop ansehen)*

Side dishes & toppings:
2 spring onions
2 portions of menma (sliced bamboo shoots) (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 *
1 tsp Shichimi Togarashi (im Shop ansehen) *
1 tsp La-Yu chilli oil (im Shop ansehen)*

Useful 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

Gather the ingredients for the Miso Ramen noodle soup and prepare the Dashi broth (to do this, bring 1 litre of water to the boil or make your own Dashi broth) .

Step 2

The day before, prepare the marinated Ramen Tamago (Ajitsuke Tamago) (see recipe) .
Now take the marinated Ramen eggs out of the fridge and carefully cut them in half with a sharp knife, then set them aside.

Step 3

Also, now prepare the menma bamboo shoots (see recipe) : Drain the bamboo slices through a sieve and rinse briefly under cold water. Then place all the slices in a small saucepan. Also add the spices and bring everything to the boil. Bring the contents of the saucepan to the boil briefly, reduce the heat and let the bamboo slices simmer gently for 5 minutes. By then, the liquid will have almost completely evaporated. Turn off the heat and add the sesame chilli oil. Set aside until ready to serve.

Step 4

Prepare the Dashi broth: To do this, bring 1 litre of water to the boil, then gradually sprinkle in the dashi powder and stir well (or make your own Dashi broth). Using a sieve (a fine-mesh metal sieve that is heat-resistant), stir the Miso paste into the hot Dashi broth. To do this, place the sieve over the rim of the pan, add the Miso paste and stir it into the liquid. Then turn off the heat. Season the broth to taste with soya sauce.

Step 5

Also, bring a second pan of water to the boil for the ramen noodles (one litre of water per portion of noodles).
Meanwhile, prepare the other accompaniments: Now wash the spring onions , pat them dry and slice them into fine rings. Cut the nori sheets into rectangles (4 x 8 cm each) using scissors. Also, keep La-Yu chilli oil, Beni Shoga and the Shichimi Togarashi to hand.

Step 6

Add the ramen noodles to the boiling water and cook for 3 to 4 minutes (or according to the cooking instructions on the packet). Then drain in batches, rinse briefly under cold water and divide between bowls.

Step 7

Top up the Ramen with stock. Now arrange the side dishes on top and garnish with all the toppings . Serve hot and eat with chopsticks, slurping the broth straight from the bowl. Done – Itadakimasu!

Are you looking for even more delicious Ramen recipes? Here are a few ideas from Japan: