Miso Ramen

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Miso Ramen is a rich, savory noodle bowl built on a chicken stock base swirled with white and red miso, garlic, and ginger. Topped with seasoned ground pork, marinated soft-boiled eggs, and crisp vegetables, it delivers deep umami flavor in every slurp. This is the comfort-bowl version that's become a staple of Hokkaido-style ramen shops.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 8 gSugar
• 35 gProtein
• 1850 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Miso Broth

• 6 cups low-sodium chicken stock
• 3 tablespoons white miso paste
• 2 tablespoons red miso paste
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon ground white pepper

For the Seasoned Miso Pork

• 1 tablespoon neutral oil
• 8 ounces ground pork
• 1 small yellow onion, finely diced
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil

For the Noodles and Toppings

• 4 portions fresh ramen noodles (about 9 ounces each)
• 4 large eggs
• 1 cup canned or frozen corn kernels, warmed
• 2 cups fresh bean sprouts, briefly blanched
• 4 green onions, thinly sliced
• 4 sheets nori, halved
• 1/2 cup menma (bamboo shoots), rinsed
• 8 slices chashu pork (about 6 ounces)

Directions

1. In a large pot, whisk together the chicken stock, white miso, red miso, soy sauce, mirin, sesame oil, garlic, ginger, and white pepper until the miso is fully dissolved. Bring the broth to a gentle simmer over medium heat; do not let it boil once the miso is added.
2. Meanwhile, make the seasoned pork: heat the neutral oil in a skillet over medium-high heat, add the ground pork, and cook, breaking it up, until browned and crisp at the edges, about 5 minutes. Add the onion and cook until soft, 3 to 4 minutes more. Stir in the miso, soy sauce, sugar, and sesame oil and cook 2 minutes until glossy. Set aside.
3. Bring a separate small pot of water to a boil, lower the eggs in carefully, and cook exactly 6 minutes and 30 seconds for a jammy yolk. Transfer to an ice bath, cool 5 minutes, then peel and halve lengthwise.
4. Cook the ramen noodles in a large pot of boiling water according to package directions, usually 3 to 4 minutes for fresh noodles. Drain and divide evenly among four deep bowls.
5. Ladle about 1 1/2 cups of the hot miso broth over the noodles in each bowl, then arrange the toppings: a generous spoonful of the seasoned pork, 2 slices of chashu, 1/2 soft-boiled egg, a small mound of corn and bean sprouts, a scatter of green onions, a piece of nori standing in the broth, and a spoonful of menma.
6. Serve immediately while steaming hot, with chili oil or a slice of butter on top if you like a richer, more traditional Hokkaido-style finish.

Cook’s Notes

• Blending white and red miso gives a balanced, layered flavor; red miso alone can be too intense, white miso alone too mild.
• Never let the broth come to a rolling boil after the miso goes in, or the paste will turn grainy and lose its fragrant top notes.
• For easier peeling, use slightly older eggs and shock them hard in the ice bath for at least 5 minutes.
• If you can't find fresh ramen, substitute about 3 1/2 ounces of dried ramen per portion and reduce the cooking time by about a minute.
• A pat of unsalted butter melted on top of the finished bowl is an authentic Hokkaido touch that adds silky richness.

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