Miso Ramen

I’ve been playing around with ramen recipes for freaking ever. I’m not talking about the super cheap instant noodle variety that we’ve all consumed at one point or another (though, I’m not knocking it). I’m referring to the more fresh version that you can get at all the wonderful ramen shops that are pretty much everywhere (I have 5 of them within just a few block radius of my house).

Ramen is, of course, a popular noodle soup that hails from Japan. These days, you can find modern fine dining versions (thanks to places like Momofuku), as well as bizarre and inventive versions, like, buttered toast ramen. The standard varieties of ramen are: miso (fermented soybean), shio (salt), shoyu (soy sauce) and tonkotsu (pork). Each type of ramen includes an element called “tare”, which is a strong salty component (miso, sea salt or soy sauce) that is added to the broth or the bottom of the bowl. My version is a modern vegetarian take on a miso ramen. It is definitely worth the side trip to your local asian supermarket.

Recipe makes 3-4 servings



  • 8 cups of stock (I used my mushroom-vegetable broth, but vegetable bouillon broth  is a good alternative)
  • 1 cup dried shiitake mushrooms
  • 1 piece kombu (dried kelp)
  • 1.5 tbsp red (aka) miso
  • 1.5 tbsp white (shiro) miso
  • 1.5 tbsp tahini or sesame paste
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 2 tbsp mirin (sweetened rice wine)
  • 6 tbsp Soy sauce
  • 1/4 tsp liquid smoke (optional) 
  • 1/2 tsp msg (optional) 


  • 20 oz. ramen noodles (substitute: noodle made with bread flour or capellini/angel hair pasta)
  • 1 package extra firm tofu, sliced
  • 2 cups cornstarch
  • 2 cups corn (on the cob or canned full kernels).
  • 1 tsp salt
  • 2 green onions
  • 1.5 cups shiitake mushrooms, sliced
  • 2 pats of butter (substitute: 2 tsp sesame oil)
  • 2 tbsp soy sauce
  • 1 tsp sesame seeds
  • 3-4 pieces of toasted seaweed (1 piece per bowl)
  • Optional toppings: soft boiled egg, bamboo shoots, bean sprouts, sauteed spinach or bok choy and anything else your heart desires. 
  1. In a pot, begin heating your vegetable broth on medium heat. While it is heating, take a piece of kombu, and wipe it with a damp towel and cut it into 4-6 smaller pieces. Drop the kombu pieces and dried shiitake into the broth. Make sure the broth doesn’t hit a high boiling point, it should just simmer.
  2. While the broth is cooking, prepare the tare. Add red miso, white miso, ginger, garlic, sesame paste and mirin into a bowl. Mix the ingredients together to form a paste.
  3. Once the broth has come to a simmer, remove the seaweed and shiitake mushrooms and whisk in the tare paste. The broth will begin to foam, but this is okay.
  4. Add the soy sauce to taste,  liquid smoke and msg if you choose to do so. Let the broth simmer for approx. 10 minutes on medium-high.
  5. While the broth is cooking, heat up 1 quart of frying oil to 350F.
  6. In a plate, mix salt with cornstarch. Fully coat each piece of tofu in cornstarch mixture.
  7. Once the oil is hot, fry your tofu pieces until golden brown.
  8. Strain the broth using a fine mesh strainer or cheesecloth.
  9. In another pot, boil corn for approx. 5 minutes. Once the corn is cooked, let it cool for a moment, and slice off the kernels.
  10. In a pan, saute shiitake mushrooms with butter (or sesame oil) and soy sauce until the mushrooms have softened.
  11. Prepare your green onions. You can chop them, or you can slice and curl them by cutting them into thin strips, lengthwise and dropping them into ice water for approx. 10 minutes.
  12. Finally, cook your noodles.
  13. Arrange all cooked ingredients into the bowl as you please. Add an extra sprinkle of sesame seeds as a final touch, and enjoy 🙂


One Comment

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  1. Two of my girls are huge ramen fans. Every time they do a “drama marathon” (this is what they call watching tv all night) they want me to make ramen for them. hahah thanks for this recipe i’ll make sure I give it to them.:)

    Liked by 1 person

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