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:

Pour the hot miso broth over the noodles and toppings. Garnish with green parts of scallions and roasted sesame seeds. Serve immediately.

Video

Notes

Adjust miso and soy sauce to taste for a richer or milder flavour.
Pak choi can be substituted with baby spinach or bok choy.
Add soft-boiled eggs or tofu for extra protein.