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Easy Miso Ramen

Crafting a rich and flavorful ramen broth from scratch might seem complicated but allow me to share an easy Miso Ramen recipe that will transform your home into a haven of cozy, restaurant-quality comfort.

Recipe Video Here!

Stars of the Show:

White Miso: The heart of our ramen, white miso provides a creamy, umami-rich depth to the broth.

Mushrooms: Earthy and robust, mushrooms add an extraordinary depth of flavor to our ramen. You can choose shiitake, cremini, or any other variety that tickles your taste buds. I had oyster mushrooms left from making tom kha so I threw those in as well.

Fish Sauce: Just a hint of fish sauce is all it takes to bring that umami kick to your broth.

Fresh Noodles: I recommend fresh ramen noodles for their delightful springy texture and their ability to absorb all the flavors of the broth BUT dry ramen noodles work just fine!

Soft-Boiled Egg: A perfectly soft-boiled egg is not just a garnish; it's an essential partner in your ramen journey. The yolk melts into the broth adding even more creaminess.

Chili Oil Topping: Drizzle with a quick chili oil condiment for a spicy kick that takes your ramen to a whole new level.

The Noodles:

While the broth is simmering, cook the fresh ramen noodles according to the package instructions. They usually take just a few minutes to become perfectly tender. Once cooked, drain them, rinse in cold water, and set aside.

The Perfect Soft-Boiled Egg:

To achieve a perfectly soft-boiled egg, place an egg in boiling water and simmer for around 6 minutes. Once done, immediately transfer the egg to a bowl of ice water to stop the cooking process.

For The Best Experience You'll Need These:

Easy Ramen Recipe

Serves 2 in 30 minutes!

Recipe doubled easily!


  • 1 tablespoon avocado oil

  • 2 oz mushrooms (shiitake is traditional, I use baby bellas)

  • 1 small bunch of green onions, diced

  • 1 clove garlic, diced

  • 2 tablespoons + 2 teaspoons white miso

  • 4 cups water

  • 1 tablespoon soy sauce

  • 1/2 teaspoon fish sauce

  • 1/2 tablespoon Korean gochujang

  • 3 dried mushrooms (dried shiitake is traditional, I had morels so I used that)

  • 2 small squares nori seaweed, 2 more for garnish

  • 1/2 pound ramen, fresh or dry

  • 2 eggs

  • For Condiment:

  • 1 tablespoon avocado oil

  • 1 tablespoon sesame oil

  • 1 tablespoon toasted sesame seeds

  • 1/2 tablespoon La-Yu chili oil

  • 1 tablespoon green onions, diced


  1. Soft boil your eggs by gently placing eggs into boiling water. Take out right at 6 minutes and place in ice water bath immediately to stop the cooking.

  2. Sauté mushrooms and green onion in avocado oil over medium heat until mushrooms are slightly browned.

  3. Add garlic, miso, gochujang, and soy; stir for 2 minutes.

  4. Add 4 cups water, seaweed, and dry mushrooms; simmer 20 min.

  5. While the broth is simmering, boil your noodles according to package instructions; fresh noodles usually only take 2 min. Rinse with cold water and place in bowls.

  6. Make condiment by combining all ingredients and stirring.

  7. Peel eggs and slowly cut in half; the yolk will be runny!

  8. Ladle broth and mushrooms over noodles, top with halved egg, a square of seaweed, a spoonful or two of the chili oil condiment, and fish cake if you like!

  9. Ramen can be topped with a lot of different ingredients like cilantro, bean sprouts, tofu, corn, really whatever you like in your ramen! This ramen doesn't have meat but if you want extra protein add slices of your favorite grilled meat at the end!

It's that easy! If you've never made ramen for yourself at home get ready for a new addiction. Once I learned how easy and fast it was I couldn't stop. I buy fresh ramen noodles in 4 pound bags at the Asian market (an hour away from my house) and then keep them in freezer bags divided out into 1 pound servings. They stay good for months and only take an extra minute to cook in boiling water.

Keeping these Asian condiments in your fridge and pantry is the key to getting quick cravings satisfied. My husband always jokes that we have more condiments than anything else in our fridge but I NEED them so I can turn any of our homestead ingredients into a restaurant-worthy meal without needing to drive hours to buy something exotic.

Homemade miso ramen might seem like a culinary endeavor, but I promise you it's within your reach. With white miso, mushrooms, fish sauce, fresh noodles, a perfect soft-boiled egg, and a touch of chili oil, you'll create a dish that rivals your favorite ramen shop.

So, when the craving for a comforting bowl of ramen takes hold, don't hesitate. Follow this easy recipe, and with each slurp of this warm, flavorful broth, you'll find yourself in a culinary haven that's all your own.

I hope you give this recipe a try! Let me know how it works out for you! You can tag me in stories and posts or DM me on Instagram and TikTok @LizaHomesteads!


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