Miso Ramen Noodle Soup

Miso Ramen Noodle Soup

You can make this dish with seasonings you have at home! Then you can rearrange it to your liking! Also adding doubanjian or salt-based yakiniku sauce make this soup delicious.

Ingredients: 1 serving

◎Sesame oil
1 tablespoon
a few drops
to your liking
about 5 cm from a tube (2 1/2 teaspoons of grated ginger)
Green onion or scallion
Water or hot water
300 ~ 400 ml
Consomme soup stock granules
1 teaspoon
Oyster sauce
1 teaspoon
2 tablespoons
Sesame seeds
1 portion
Vegetables (bean sprouts, carrots, and Chinese chives, etc)
to your liking


1. Prepare the vegetables for toppings. Bean sprouts, carrots, cabbage, wakame seaweed, pickled bamboo shoots, and simmered boiled eggs.
2. Heat the ◎ ingredients over low heat. (If you like spicy food, add a little bit of doubanjiang. It also tastes delicious!)
3. When the garlic is fragrant (if you are plan to add ground meat, stir-fry at this point), add water.
4. Chop the green onions. Make cross cuts lengthwise first, then chop into thick pieces. That way, you can enjoy the texture of the green onions.
5. When Step 3 starts to boil, add the consomme soup stock granules, oyster sauce, and miso. Adjust the taste and amount of the soup. If the soup is too thin, adjust with soy sauce.
6. If you are using cooked noodles, add them at this point. 1 minute before the finish, add green onions and sesame seeds. Go to Step 9.
7. If you are using fresh noodles, boil in a separate pot.
8. Put the green onions and sesame seeds in a bowl, pour in piping hot soup from Step 5, and add the drained noodles.
9. Add the prepared vegetables for toppings, and it's done!
10. For simmered eggs Recipe ID: 1709212.

Story Behind this Recipe

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!