Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Miso Ramen
A hearty noodle soup with a rich, fermented soybean paste broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a wok, heat sesame oil over high heat and aggressively stir-fry the bean sprouts until slightly charred but still crunchy.
- 2
Lower the heat, add the miso paste to the wok, and briefly toast it for 30 seconds to deepen its complex flavor.
- 3
Gradually pour the hot chicken or pork broth into the wok, whisking gently to fully dissolve the miso paste, bringing it just below a simmer (do not boil).
- 4
In a separate large pot of boiling water, cook the wavy ramen noodles for 2-3 minutes until pleasantly chewy, then shake dry.
- 5
Divide the noodles among warmed serving bowls and ladle the steaming, fragrant miso broth over them.
- 6
Top the bowls symmetrically with the stir-fried bean sprouts, a spoonful of sweet corn, and a pat of butter that will slowly melt into the broth.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving610
Calories
64 g
Protein
11 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Miso ramen comes from Sapporo in Japan's cold north, where a hearty bowl seasoned with fermented soybean paste and finished with a pat of butter and corn became the regional signature. It is the richest and most warming of the classic ramen styles.
Listahan note
This version toasts the miso in the wok before adding broth, which deepens its flavor, and keeps the soup just below a boil so the miso stays fragrant.
Technique cues
- Toast the miso paste in oil for about 30 seconds before adding broth; the brief heat deepens its flavor and rounds the edge.
- Bring the soup just below a simmer once miso is in; boiling dulls the fermented complexity.
- Char the bean sprouts hard and fast so they stay crunchy and add a smoky note to the rich broth.
Kitchen flow
- Parallel prep
- Char the sprouts and toast the miso in the same wok while a separate pot boils the noodles.
- Make-ahead
- Broth keeps for days; add miso, butter, and toppings fresh per bowl since reheated miso loses aroma.
- Leftover move
- Use leftover miso broth to braise vegetables or as a base for a quick rice porridge.
- Cleanup rhythm
- Wipe the wok while warm so the toasted miso does not bake on, and rinse the noodle pot right away.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Red and white miso blend
Seasoning and soul
Purpose: The blend gives both the deep, salty body of red miso and the mellow sweetness of white.
Handling: Toast it briefly in the wok, then whisk in broth gradually so it dissolves smoothly.
Adaptation: All white miso is milder; all red is sharper and saltier, so adjust the amount.
Rich chicken or pork broth
The base
Purpose: A fuller broth stands up to the assertive miso where a thin one would taste flat.
Handling: Have it hot before whisking in the miso, and keep it below a boil.
Adaptation: A robust vegetable or mushroom broth keeps it vegetarian.
Thick wavy ramen noodles
The body
Purpose: Their thickness and waves grab the heavy miso broth.
Handling: Boil 2 to 3 minutes for a chewy bite and shake dry.
Adaptation: Any sturdy ramen noodle works; thin noodles get lost in this broth.
Butter and sweet corn
The Sapporo signature
Purpose: A melting pat of butter and a spoon of corn are the regional finishing touch that makes the bowl rich and sweet.
Handling: Add both at the very end so the butter melts slowly into the hot soup.
Adaptation: Omit butter for a dairy-free bowl; a drizzle of sesame oil adds richness instead.
Sesame oil and bean sprouts
Aroma and crunch
Purpose: Sesame oil perfumes the stir-fry and the charred sprouts add texture.
Handling: Stir-fry sprouts in the sesame oil over high heat until just charred.
Adaptation: Use a neutral oil and skip sesame for a sesame-free bowl.
Technique notes
- Do not let the soup boil after the miso goes in; a hard boil flattens its fermented depth.
- Toasting the miso for just half a minute is the trick that separates this from a flat miso soup.
- Add the butter last and let it melt at the table; stirred in early, it just disappears.
Ingredient swaps
- Dairy-free option
- Skip the butter pat and finish with a little sesame or chili oil for richness.
- Gluten-free direction
- Use rice noodles and a miso verified gluten-free, since some barley misos contain wheat.
- Sesame-free direction
- Use a neutral oil for the stir-fry and skip any sesame garnish.
Serve alongside
- Gyoza
- Edamame
- Quick pickled cucumber
- Karaage
- Cold barley tea
- Crisp lager
- Green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store broth separately from noodles and toppings in the fridge for up to 4 days.
- Reheat broth gently below a boil and assemble fresh; add miso and butter at serving.
- Freeze plain broth up to 2 months; add the miso only after reheating.
Equipment
- Wok or wide pan
- Whisk
- Pot for noodles
- Warmed deep ramen bowls
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Plan it in Listahan
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