Miso Ramen is a powerhouse of flavor, originating in Hokkaido, Japan’s northern island. This version features a deeply savory, opaque broth enriched with miso paste, which adds a distinct nutty and earthy complexity. While making traditional ramen stock is a lengthy process, this recipe focuses on building a rich, flavorful broth at home in a reasonable time.

Key Ingredients (Serves 4)

• For the Broth Base (Tare): 4 Tbsp red or yellow miso paste, 2 Tbsp soy sauce, 1 Tbsp mirin (sweet rice wine), 1 tsp grated garlic.
• For the Broth: 6 cups high-quality chicken or vegetable stock, 1 Tbsp neutral oil, 1 inch piece of ginger (sliced), 1 clove garlic (smashed), 1 Tbsp sesame oil.
• Toppings & Noodles: 4 servings fresh or dried ramen noodles, 4 soft-boiled eggs (marinated in soy sauce and mirin overnight if desired), sliced roasted pork belly (chashu) or shredded chicken, corn kernels, bamboo shoots (menma), sliced scallions, and a drizzle of chili oil (la-yu) to taste.

Directions

1. Prepare the Tare: In a small bowl, whisk together the miso paste, soy sauce, mirin, and grated garlic until smooth. Divide this mixture evenly among your four serving bowls.
2. Build the Broth: In a pot, heat the neutral oil and sesame oil. Add the sliced ginger and smashed garlic, cooking until fragrant (about 2 minutes). Pour in the stock and bring to a simmer. Skim any foam from the surface, then keep warm over low heat.
3. Cook Noodles & Toppings: Cook the ramen noodles according to package instructions (usually 2–3 minutes). Simultaneously, warm your pork or chicken topping.
4. Assemble and Serve: Drain the noodles and divide them among the four bowls with the tare. Pour the hot broth over the noodles and tare, stirring gently to dissolve the paste completely into the soup. Top each bowl with the sliced pork, a halved soft-boiled egg, corn, bamboo shoots, and a generous sprinkle of sliced scallions. Serve immediately with chili oil on the side.