Chilly weather always calls for a bowl of cozy Miso Noodle Soup….
Miso Noodle Soup, where chewy ramen noodles are submerged in a flavorful miso broth, combined with ground pork, bamboo shoots and the much-required soft boiled egg.
If any food item can give warm, comforting hugs…it would be Miso Noodle Soup.
I started making this Miso Noodle Soup recipe after enjoying many bowls of Miso Ramen Noodle Soups at my favorite Japanese ramen places.
The ramen cravings was hitting way too often and it became a problem to show up to a ramen place every time they happen.
Since my husband and I are ramen-obsessed humans (yes, such category of people do exists), we now make them at home and have ramen at our finger tips whenever we want, however we want.
Which I do realize just bumped us further up the ramen-obsessed scale…
I whole hearted acknowledge that. Thank you very much.
Here’e the beauty of this recipe. It gives you all the beautiful flavors of the Miso Ramen that you know and love, yet it simplifies the cooking process.
Making ramen the authentic way is actually quite a laborious task. One that many of us busy people will probably give up before even getting started.
My goal is always crazy yummy (maintaining all the lovely flavors), cutting corners when I can, and not cutting them when I cannot.
That’s really what this Miso Noodle Soup recipe is all about!
Delicious, has the flavor profiles of Miso Ramen Soup you find at many restaurants, but still a fairly easy recipe that you will be able to whip together in your kitchen without bending over backwards.
What are the ingredients?
The ingredients are an important part of this recipe. I highly recommend tracking down these ingredients and not substituting them. Each ingredients brings about a complex flavor profile to the dish.
Here are the key ingredients to make the soup:
- Miso paste (usually refrigerated)
- Mirin (Japanese sweet rice wine)
- Sesame oil
- Chili Bean Sauce, or Tou Ban Jiang in Mandarin (it is spicy but I highly encourage using just a teeny bit of this even if you don’t like it spicy. It’s okay to omit but the soup will taste less like the Miso Ramens at Japanese restaurants without it)
- Chicken broth
Most likely you will have to get the miso paste and chili bean sauce from an Asian grocery store or online. As for the rest, most regular main stream grocery store should carry them! Affiliate links for each of these products are attached.
For the noodles, you can use traditional ramen noodles (fresh or dry) from the Asian grocery store, or use dry noodles from instant ramen packets, or quite frankly, use any type of noodles you can get a hold of.
And last but not the least, let’s discuss toppings. Toppings might be my favorite part in my Miso Noodle Soup.
You can add any toppings but here is what I recommend and typically make to go along with this recipe because they are a good combination of delicious and easy!
- Ground pork with seasoning
- Boiled Eggs (Authentic recipe seasoned the eggs but I am skipping that step)
- Bamboo shoots (I use canned)
- Green onions
Homemade and easy!
Now that we have talked about ingredients, let’s get going and make this delicious Miso Soup with Noodles!
Here are the three key parts when making this recipe:
- Boil noodles & eggs
- Sear ground pork with seasoning
- Make the broth
Boiling the noodles is fairly straight forward. Follow the package instructions and boil them and then drain and set aside. If noodles are done before the soup is done, rinse them with cold water so they don’t continue to cook or get stuck together.
As for the ground pork, sear it in the same pot as you would make the soup. And do it before making the miso broth.
The seasoning for the ground pork are:
- Mirin (used in miso broth as well)
- Sesame oil (also used in miso broth)
- Soy sauce
- Black or white pepper
When pork is done, remove and set aside, and use the same pot to make the miso broth. No need to clean it as the pork juice will conveniently give flavor to the broth.
Spicy or non spicy
As I mentioned earlier, this Miso Noodle Soup recipe will be slightly spicy with the Chili Bean Paste. Reduce it if spicy isn’t your thing.
You can omit it and it will still taste good, but it won’t taste as similar to the Miso Ramen that you get at ramen places. The beans in the chili bean paste gives the broth a distinct flavor in addition to making it spicy.
How to store leftovers
When storing leftovers, I highly encourage storing the noodles separately from the soup in the refrigerator.
If noodles are left in the soup, it will become soggy.
However, feel free add the egg, ground pork and bamboo shoot into the soup when storing.
Other Noodle Recipes
Not only do we love ramen, we love noodles in general! Here are some of the other favorites!
- Instant Pot Chicken Ramen
- Simple Thai Noodle Bowl
- Ramen Noodle Stir Fry
- Vietnamese Noodle Bowl
- Wonton Noodle Soup (by my blogger friend, Christie from Christie at Home!)
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
You can always find us eating ramen noodle soup anytime of the year, but there’s something cozy about consuming in the winter months. So like clock work, our ramen consumption doubles during January and February.
Happy cooking/eating/noodle-slurping! 😋
Miso Noodle Soup
- 3 large eggs
- 3 servings noodles
- 1/2 cup bamboo shoots
- 1/4 cup green onions chopped
- 1 tsp cooking oil
- 1/2 lbs ground pork
- 2 tsp mirin
- 1 tsp sesame oil
- 2 tsp soy sauce
- a dash black pepper
- 5 cups chicken broth
- 3 tbsp miso paste
- 1 tsp chili bean sauce
- 2 tbsp mirin
- 1 tsp sesame oil
- Bring to boil water in a pot, slowly submerge eggs into water. Cook for 7 minutes for a soft boil egg or 9-10 minutes for hard boil. Remove egg and submerge it into cold water. Once it is cool to the touch, peel eggs. Cut in half and set aside
- Bring to boil water in a pot, then add noodles. Cook according to package instructions. Drain water from noodles. Set noodles aside. Rinse with cold water if needed.
- In a different pot, add cooking oil and ground pork. Immediately add the rest of the seasoning for the pork. Stir to combine and break up the pork. Once pork is cooked (no longer pink), remove from heat and set aside.
- Bring to the pot all the Miso Broth ingredients (no need to clean out juices from cooking the pork). Bring boil. Stir and add more chili bean paste to taste if you want it spicier.
- Divide noodles into three bowls. Add Miso Broth to each bowl, then add eggs, ground pork and green onions.
- Serve and enjoy!