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Homemade miso ramen means you'll never use that flavor packet again

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

This is not your college ramen — homemade miso soup and delicious toppings make this bowl a winner

You don't need to go out to satisfy your ramen craving when you can easily make it in your own kitchen.

We usually get ramen noodle soup from Japanese restaurants for that genuine taste or, if we want to be really quick about it at home, from the supermarket's Asian section, which has a lot of varieties but also a lot of preservatives and MSG.

But what if we buy the package, throw out the flavorings and just keep the noodles? Now we're talking. Or if you're feeling ambitious, try your hand at making your own ramen noodles. I did, and it's not as hard as you think. You need just three ingredients plus big muscles to knead that dough. Check out my recipe for homemade ramen noodles for a complete tutorial.

This is not your college ramen — homemade miso soup and delicious toppings make this bowl a winner

Once you have your noodles, whether homemade or store-bought, just prepare the miso soup, and add whatever toppings you want. Ramen eggs (hard-boiled eggs that have been marinated for a few hours), tasty pork cutlets (or chashu, if you want to be really genuine and have the time) and marinated bean sprouts give the whole bowl of soup a wonderful combination of flavors.

This is not your college ramen — homemade miso soup and delicious toppings make this bowl a winner

Miso ramen recipe

This dish calls for ramen eggs, pork cutlets and marinated bean sprouts, which should be made before you start the ramen. All recipes follow.

Serves 4

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

  • 3 tablespoons sesame oil
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons ginger, grated or finely chopped
  • 5 tablespoons yellow miso paste
  • 1/2-1 teaspoon chili paste (depends on how spicy you want it)
  • 6 cups vegetable broth
  • 1 cup green onions, coarsely chopped
  • 4 servings homemade ramen noodles (or store-bought)
  • 1 cup canned corn
  • 4 ramen eggs (see recipe below)
  • Sautéed pork cutlets (see recipe below)
  • Marinated bean sprouts (see recipe below)

Directions:

  1. Ramen eggs, if using them, should be prepared the night before or at least 6 hours ahead. See recipe below. You can also use regular hard-boiled eggs in their place.
  2. Prepare the pork cutlets and the marinated bean sprouts. See recipes below.
  3. To prepare the broth, in a saucepan over medium heat with the sesame oil, sauté the ginger, onions and garlic. When they are fragrant, about 1 minute, add the miso paste and chili paste.
  4. Pour the vegetable broth into the saucepan, and over low heat, simmer for about 15 minutes, then add 1/2 the green onions when it is almost cooked. Turn off the heat, and keep it covered and warm.
  5. To cook the ramen noodles, bring a pot of water to a boil over high heat. When the water is boiling, add the noodles, and cook for 2 to 3 minutes or until cooked through. They should remain lightly chewy. Drain well, then transfer the noodles to the soup bowls.
  6. Pour the hot miso soup into the soup bowls, and add the remaining green onions, corn and the rest of the toppings. Serve immediately.

Ramen egg recipe

Yields 4

Prep time: 5 minutes | Cook time: 15 minutes | Inactive time: 6 hours | Total time: 6 hours 20 minutes

Ingredients:

  • 4 eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1/2 teaspoon grated ginger

Directions:

  1. Over medium heat, bring a pot of water to a boil, and cook the eggs for 7 to 8 minutes.
  2. Transfer them to a bowl of ice-cold water to stop the cooking, and then remove the eggshells when they have cooled enough to be handled.
  3. In a small bowl, mix together the remaining ingredients, then pour the marinade into a ziplock bag. Add the eggs, make sure they are covered with the marinade, and then seal the bag.
  4. Refrigerate overnight or at least 6 hours.
  5. Slice the eggs in half, and use them as toppings to the miso ramen.

Sautéed pork cutlets recipe

Serves 4

Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes

Ingredients:

  • 10 ounces pork cutlets
  • Sesame oil
  • 4 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1-1/2 tablespoons brown sugar
  • 1 slice ginger

Directions:

  1. In a saucepan over medium to high heat with the sesame oil, brown the pork cutlets.
  2. While the cutlets brown, in a small bowl, quickly mix together the soy sauce, mirin, brown sugar and ginger.
  3. When the cutlets are browned, lower the heat to low, and pour the sauce into the saucepan. Coat the meat well, then cover the pan and simmer until the sauce is completely absorbed.
  4. Slice into thin pieces, then use as topping.

Marinated bean sprouts recipe

Serves 4

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes

Ingredients:

  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon Sriracha sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Directions:

  1. Bring a pot of water to a boil, and then cook the bean sprouts for 2 minutes. Transfer them to a bowl of ice-cold water to stop the cooking, then drain well.
  2. In a small bowl, mix the remaining ingredients, and add the bean sprouts. Coat them well with the marinade, and set aside until ready to use.

More ramen soup recipes

Teriyaki tofu and spinach ramen bowl
Ramen noodles with tempeh and spicy peanut sauce
Ramen pot pie

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