Miso Ramen Noodle Soup

I’m sharing a tip on how to make a delicious Japanese Miso soup that taste like you’ve spent hours in the kitchen preparing the flavorful recipe instead of less than two hours. What’s the secret?

It’s done by using shortcuts that don’t take away from the delicious taste, such as using these ingredients I listed below. Another part of the secret is using the programmable Instant Pot, known for its ability to reduce cooking by as much as 70 percent!

Miso ramen soup

#MisoRamenNoodleSoup - The broth is hearty and ridiculously rich, full of umami flavor

This recipe’s first important ingredient is miso. While many cooks prefer using just one type of miso in this recipe, I enjoy using two different styles. My favorite choices are white, red and sometimes brown.

Miso Ramen Soup

3 Types of Miso
Miso is quite nutritious and healthy because it builds the immune system and improves digestion. It is usually made with soybeans, although some varieties use other grains like barley and rice.

The ingredients and length of fermentation affect the miso’s flavor and color. White miso’s mild and sweet taste makes it quite versatile. Red has a stronger, saltier flavor that adds a rich taste. It is healthier than the white version.

Miso Ramen Soup

The caramel-colored brown miso is extremely versatile with its savory, sweet taste. I usually use brown for marinades and light soups. Red and white miso produce make a rich, delicious Ramen Noodle soup broth filled with umami flavor.

Umami is another word for savory, one of the five basic tastes. Salty, sweet, bitter, and sour are the other four tastes that wake up our taste buds and make recipes unforgettable! Umami usually describes meaty or brothy cooking.

Kombu dried kelp

Kombu or Dried Kelp
Dried kelp (kombu) is the next important ingredient. The little white marks on the surface are actually the real, natural form of MSG. That’s where the umami flavor comes from, therefore don’t wash it off as they add more flavor to the broth.

Soak the kelp the day before and use the water to make the broth. But since I was using my Instant Pot, I just submerged the Kombu while the broth is still hot for about 10 minutes and covered it with the lid. That should extract all the flavor from the kombu.

Bonito Flakes
Dashi is the final important ingredient because of its smoky, strong fish flavor. The dashi broth is frequently made from dried kelp or dried, smoked bonito which has been shaved into thin flakes.

Miso Ramen Soup

Read: Chasu Pork or braised Pork for Ramen Soup

Less seasoning is required because of the umami flavor it provides the broth. If you prefer little or no fish taste, skip this step or add just a teaspoonful of instant dashi.

Now prepare the vegetables. Cut the leek lengthwise in half. Spread out the leaves and wash the front and back thoroughly. Cut the stalks into 1-inch pieces. Set aside. Next, peel the onion and cut off the stem and bottom.

Miso Ramen Soup

Cut into quarters and set aside. Add oil to the pot and heat. Add the onion, leeks, and any other vegetables. Stir every few minutes for 7 minutes. Add mushrooms, washed fresh, stewing chicken pieces, and 3 quarts of water. Cook for 90 minutes in instant pot. After that, turn off the pot and submerge the kombu, cover for another 10 minutes to extract the flavor.

Miso Ramen Soup

Use a colander to strain the broth into a glass or metal bowl. Set the cooked ingredients aside. Pour the broth into a large saucepan. Bring to a boil and add 2 big tablespoons of white miso and 1 big tbsp of red miso. Lower the heat and mix well.

Peel and rinse a ramen egg. Cut it in half lengthwise.

Watch The Video Below 👇👇

Put ramen noodles in a large, deep bowl. Add the broth and arrange the egg, vegetables, and other toppings. Enjoy your meal! I added my favorite Chasu Pork which is the Japanese version for Braised Pork.

Miso Ramen Soup

Miso Ramen Noodle Soup

Rate this recipe
4 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Japanese

This broth's version is hearty and ridiculously rich, full of umami flavor. It only takes less than 2 hours to prepare rather than 6 hours if you'll use the regular pot.

Miso Ramen Soup


1 hour, 15 minutes
342.44 kcal
  1. 2 lbs stewing chicken
  2. 2 inches ginger (sliced)
  3. 12 dried shiitake mushrooms
  4. 1/2 cup bonito flakes
  5. 1 sheet kombu
  6. 1 leek
  7. 1 large sweet onion quartered
  8. 1 head garlic crushed
  9. 1 tbsp sesame paste or crushed sesame seeds (Optional)
  10. 2 big tbsp white miso (you can adjust the amount according to your taste)
  11. 1 big tbsp red miso paste
  12. 3 quarts of water ( or 12 cups)
  13. salt to taste


15 minutes
1 hour, 15 minutes
Ready in
1 hour, 15 minutes
  1. Wash the chicken, set aside. Cut the leek in half and wash thoroughly. Cut it into 1-inch pieces.
  2. When using Instant Pot, set it to "saute" setting and press "Adjust" once so it's switched from "Normal" to "More" for browning.
  3. Saute the garlic, ginger, onion and leeks once it's hot. Stir occasionally until the they are softened.
  4. Add the chicken, soaked shiitake mushrooms, bonito flakes, and water. Cover and use the "Manual" setting and set the timer for 90 minutes, and then do a natural release.
  5. After the broth is done, turn off the instant pot and submerge the kombu into the broth for about 10 minutes to extract the flavor from Kombu. Covered with the lid.
  6. After that, strain the broth using a colander (you can freeze the chicken if you wish and use it for other dish since we only need the broth).
  7. Transfer the chicken stock to a large saucepan and bring it to a boil. in a bowl, add 1 cup of chicken broth and mix the white miso & red miso together, place the mixture in the chicken broth. You can now add the sesame paste or grind sesame (this is optional). Mix well. Add salt to taste.
  8. Arrange your ramen noodles in a bowl, add the miso broth, and place any toppings that you like. I added the Chasu and the Ramen egg.

Nutrition Facts

Miso Ramen Noodle Soup


Amount Per Serving
Calories 342.44 kcal
% Daily Value*
Total Fat 14.28 g 22%
Saturated Fat 3.87 g 19.4%
Trans Fat 0.1 g
Cholesterol 130.22 mg 43.4%
Sodium 1807.72 mg 75.3%
Total Carbohydrate 23.75 g 7.9%
Dietary Fiber 3.47 g 13.9%
Sugars 6.04 g
Protein 32.06 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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10 thoughts on “Miso Ramen Noodle Soup”

  1. Pingback: Melt in your Mouth Chashu Pork for Ramen - Braised Pork Belly | The Fork Bite

  2. I have heard of Miso Soup, but have never got a chance to taste it yet. You have explained everything about the soup so well. Thanks for sharing the information and the soup recipe.

  3. There are few meals for me that beat a ramen and this looks like such a tasty recipe! I’ll definitely be giving it a go soon!

  4. Wow this something new for me … never heard of it before .. but it sounds lovely.. thanks for such a lovely recipe…

  5. YES!!! Thank you for this secret! I am so excited to try it–and will get some dried kelp as soon as I am brave enough to go into the cold 😉

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About me:

abt me 150x150 Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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