Homemade Miso Ramen Recipe

Name: Homemade Miso Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages Store-bought ramen noodles; 1 Vegetables (cabbage, bean sprouts etc.); 1 dash, (to taste) Sesame oil; 2 small thumbtip-sized pieces Garlic (finely chopped); 1 clove Ginger (finely chopped); 1/2 tsp Doubanjiang; 100 grams Ground pork; 800 ml Water; 1 tbsp each Chinese soup stock, sake; 1/2 heaping teaspoon Salt; 1 heaping tablespoon Sugar; 5 cm worth Carrots if you have them, grated onions; 3 tbsp Miso; 1 Pepper and/or sesame seeds; 1 Char siu, seasoned bamboo shoots, etc.; 1 chili sesame oil (ra-yu), green onions, seasoned eggs, and nori seaweed

Servings: persons

2 packages Store-bought ramen noodles
1 Vegetables (cabbage, bean sprouts etc.)
1 dash, (to taste) Sesame oil
2 small thumbtip-sized pieces Garlic (finely chopped)
1 clove Ginger (finely chopped)
1/2 tsp Doubanjiang
100 grams Ground pork
800 ml Water
1 tbsp each Chinese soup stock, sake
1/2 heaping teaspoon Salt
1 heaping tablespoon Sugar
5 cm worth Carrots if you have them, grated onions
3 tbsp Miso
1 Pepper and/or sesame seeds
1 Char siu, seasoned bamboo shoots, etc.
1 chili sesame oil (ra-yu), green onions, seasoned eggs, and nori seaweed

1
Boil water in two pots, one for the soup and one for the noodles.
2
Cut the assorted vegetables into bite-sized pieces.
3
Prepare the toppings.
4
Heat sesame oil in a wok and saute the garlic, ginger, and doubanjiang.
5
Once fragrant, add the meat and saute over strong heat.
6
Add boiling water after lightly sauteing the meat, add the seasoning ingredients, and bring to a simmer again.
7
This is the soup for your ramen.
8
In the other pot, use a sieve to quickly boil the bean sprouts in the water that will be used for the noodles.
9
Next, boil the noodles in the same pot.
10
While the noodles are boiling, lightly saute the vegetables over high heat.
11
Season with salt and pepper.
12
Drain the water once the noodles have boiled, place the noodles in a bowl, and pour in the soup from Step 2.
13
Place the vegetables and seasonings on top and serve.

1216

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 packages Store-bought ramen noodles, 1 Vegetables (cabbage, bean sprouts etc.), 1 dash, (to taste) Sesame oil, 2 small thumbtip-sized pieces Garlic (finely chopped), and more.

Yes, Homemade Miso Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Miso Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions