Miso Ramen

4 Servings

35 minutes

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Rich, umami-packed miso ramen originates in Sapporo in northern Japan, where hearty, soul-warming fare is welcomed during the cold winter months. Our much-simplified rendition of the classic noodle soup may raise eyebrows among ramen purists, but we think the recipe delivers solid flavor with minimal effort. Miso supplies flavor, color and character to the broth; we prefer red (or aka) miso for its assertiveness, but milder, sweeter white (shiro) miso works, too. Dashi, an umami-rich stock and a building block in the Japanese kitchen, is essential here. You can make your own or use instant dashi that requires only water for dissolving or steeping. Look for instant dashi in Asian grocery stores or the international aisle of the supermarket. We’ve kept the garnishes minimal, but as an extra flourish, you could add a halved soft-cooked egg to each bowl.




Don’t cover the broth as it simmers. A little evaporation allows the flavors to concentrate. Also, if you taste the broth as it cooks, don’t fret if it’s a little too salty. In fact, slightly overseasoned is ideal, as the noodles are mild in flavor and balance the broth’s assertiveness.

35 minutes


  • 8

    ounces ground pork

  • tablespoons finely grated fresh ginger


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Lorene S.
June 8, 2023
Wonderful - even with substitutions
Because of food allergies, I substituted ground chicken for the pork and tamari for the soy sauce, and the result was wonderful. My husband, who is Japanese, loved it.