Miso Ramen
Make the best Miso Ramen with this easy recipe, made in one pot, in only 20 minutes! The secret to a delicious ramen soup is the broth, and the broth in this recipe is incredibly flavorful. It has been tested and perfected, so you can make perfect ramen at home every time!
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Ingredients
- ½ pound ground pork, or 3 slices bacon* see notes below
- 6 ounces shiitake mushrooms, washed and thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger, or ginger paste
- 1 tablespoon toasted sesame oil
- 3 tablespoons white miso paste
- 1 tablespoon chili garlic sauce
- 8 cups chicken broth
- 12 ounces ramen noodles, 4 three ounce packages - discard the seasoning packets
- 1 cup spinach leaves
Optional toppings
- 2 tablespoons green onions, diced
- 4 soft boiled eggs, sliced in half
- ½ teaspoon sesame seeds
Instructions
- Place a large skillet, or wok, on the stove over medium-high heat.
- Add the ground pork, crumble and cook for 6-8 minutes.
- Use a slotted spoon to remove the pork from the skillet and set aside.
- Add the sliced shiitake mushrooms and low-sodium soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- Add the minced garlic and grated ginger to the skillet, stir everything together and cook for 1-2 minutes.
- Add the sesame oil, white miso paste, chili garlic sauce and chicken broth to the pot.
- Turn the heat on the stove up to high and bring the broth to a simmer.
- Once simmering, add the ramen noodles and cook for 3 minutes.
- After 3 minutes, add the cooked pork back to the skillet, along with the spinach.
- Stir to combine all ingredients, keep on the stove for 1-2 minutes.
- Remove from the heat and serve in bowls.
- Top with diced green onions and the additional toppings of your choice, like soft boiled eggs, sesame seeds, chili oil, bean sprouts or seaweed strips.
Notes
- The nutritional information provided above does not include the optional toppings.
- If making this recipe with bacon instead of ground pork, dice up 3 slices of bacon. Cook the bacon in the skillet until cooked, but not crispy. Use a slotted spoon to remove the bacon from the skillet and use the bacon grease to cook the mushrooms. Add the chopped, cooked bacon back to the soup with the spinach at the end.
- To make this recipe vegetarian, omit the pork. Start the recipe with 1 tablespoon olive oil, or vegetable oil, to cook the mushrooms. Use vegetable broth, instead of chicken broth.
- To make this recipe vegan, follow the instructions above to make the ramen vegetarian, then omit the egg on top to make it vegan.
- To make this recipe gluten free, use gluten free ramen noodles, and gluten free soy sauce, also known as tamari. The other ingredients pictured above are gluten free. Always make sure to check the labels on sauces and broths to verify that they're gluten free.
- Leftover miso ramen can be stored in the refrigerator for up to 7 days.
- To reheat the ramen, transfer it to a pot on the stove over medium-high heat for 5-8 minutes. Or reheat the ramen in a microwave-safe bowl in the microwave for 2 minutes.
Nutrition Facts
Calories 533kcal (27%)Carbohydrates 38g (13%)Protein 28g (56%)Fat 30g (46%)Saturated Fat 10g (50%)Polyunsaturated Fat 4gMonounsaturated Fat 9gCholesterol 237mg (79%)Sodium 2931mg (122%)Potassium 713mg (20%)Fiber 4g (16%)Sugar 5g (6%)Vitamin A 1028mg (21%)Vitamin C 4mg (5%)Calcium 78mg (8%)Iron 6mg (33%)
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