Homemade Japanese Miso Ramen
A rich miso broth made with chicken stock and butter, served with fresh ramen noodles, eggs, seared spinach, sweet corn, and nori.
Print
Rate
Servings: 2 servings
Multiply Servings
Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Broth
- 3 cups Chicken stock good-quality
- 1 1/2 tbsp White miso paste
- 1 tbsp Butter
- 1 tsp Soy Sauce
Noodles & Eggs
- 2 servings Fresh ramen noodles dried ramen works if needed
- 2 Eggs
Seared Spinach
- 2 cups Spinach fresh
- 1 tsp Sesame oil
- Salt pinch
Seared Corn
- 1/2 cup Sweet corn fresh or thawed frozen
- Salt pinch
Instructions
Boil the Eggs & Noodles
- Bring a medium pot of water to a boil.
- Gently lower in the eggs and boil for 6–7 minutes for jammy centers.
- Add fresh ramen noodles during the final 2–3 minutes of egg cooking.
- Drain everything together and transfer eggs immediately to cold water. Set noodles aside.
Sear the Corn and Spinach
- Heat a skillet over medium-high heat.
- Add corn in a single layer.
- In the same pan, add sesame oil and add spinach and cook 1–2 minutes until just wilted but still bright green.
- Cook both for 1–2 minutes until the corn is lightly seared and the spinach is just wilted but still bright green.
- Season lightly with salt and remove from heat.
Build the Broth
- Heat a pot to medium heat.
- Add butter and miso into the pan and let the miso bloom for 1 to 2 minutes.
- Add chicken stock to the miso and stir until everything is dissolved.
- Add soy sauce and remove the broth from the heat.
Assemble
- Divide noodles between two bowls and ladle hot miso broth over the top.
- Peel eggs, slice in half, and add to bowls.
- Top with seared corn, seared spinach, nori strips, and a drizzle of chili oil.
- Serve immediately.
Notes
- Fresh ramen provides best texture, but dried works in a pinch.
- Dissolve miso separately to prevent clumping. Avoid boiling miso aggressively.
- Butter adds richness similar to Hokkaido-style miso ramen.
Leave a Reply to Mary Jane Roldan Cancel reply