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Miso ramen is a dish that immediately brings back memories of the narrow, steam-filled alleys of Sapporo, where ramen shops are tucked away behind heavy curtains. I remember ducking into one of those tiny stalls on a freezing winter night and being handed a bowl of soup so fragrant and rich it felt like it could warm you right through to your bones.

It is the ultimate Japanese comfort food, known for its deep, fermented heart and that wonderful layer of umami that lingers on the palate.

The beauty of this particular recipe is how it builds layers of flavour in such a simple way. I used to think a good ramen broth took days to prepare, but by sautéing the white part of the spring onions with garlic and shiitake mushrooms first, you create a fantastic aromatic base in just a few minutes.

Stir-frying the miso paste before adding the water and dashi is a clever trick I learned from a local chef; it toasts the miso slightly, unlocking a much more complex, savoury depth that makes the soup taste truly authentic.

I love the variety of toppings in this version. The sweetness of the crabsticks and the nutty bite of the edamame beans provide a lovely contrast to the soft, springy ramen noodles. Adding the pak choi directly into the soup at the very end ensures it stays vibrant and crisp, absorbing just enough of that delicious miso broth. It is a hearty, nourishing meal that feels like a bowl of pure hospitality.

This has become my favourite quick dinner for when I want something that feels soulful and restorative. Topped with a sprinkle of sesame seeds and the fresh green tops of the spring onions, it is a beautiful, steaming bowl of comfort that never fails to satisfy. It is a little taste of a Japanese winter in every spoonful!

Japanese Miso Ramen Soup

This Miso Ramen is a comforting Japanese noodle soup with a rich umami broth, fresh vegetables, and seafood. The combination of miso, dashi, and soy sauce creates a deeply satisfying flavour, while fresh shiitake mushrooms, pak choi, crabsticks, and edamame add texture and colour. I often make this when I want a warming, quick, and nourishing meal at home.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 people

Course: Soup

Cuisine: Japanese

Ingredients Method Video Notes

Ingredients

100 g fresh shiitake mushrooms
4 sprigs fresh scallion finely chopped (separate white and green parts)
3 cloves garlic finely chopped
1 tbsp miso paste
2 tbsp soy sauce
5 g dashi seasoning
500 ml water
2 nests frozen ramen noodles or your preferred ramen
10 pieces crabsticks defrosted to room temperature
4 tbsp shelled frozen edamame beans defrosted to room temperature
1 small bunch fresh pak choi washed and cut into quarters
1 tsp Roasted white sesame seeds optional garnish

Method

Prepare the aromatics:

In a medium heavy-based pot, heat 1 tbsp oil over medium heat. Add the white part of the scallions, shiitake mushrooms, and garlic. Stir-fry for 3 minutes until fragrant.

Build the broth:

Add miso paste and soy sauce, stir for 1 minute. Then add water and dashi seasoning. Reduce heat and simmer gently.

Cook the noodles:

In a separate pot, bring water to a boil and cook ramen noodles according to package instructions. Drain and divide into two bowls.

Prepare toppings:

Place crabsticks and edamame on top of the noodles. Quickly cook pak choi in the simmering miso soup for 2 minutes, then add to the bowls along with shiitake mushrooms.

Serve: