Miso Ramen



Miso Ramen

Slowly cooked ginger, shallot and garlic gives this dish a beautiful seasoning. Adding plenty of sesame makes the soup rich and thick. Enjoy this unbelievably flavoursome soup – perfect for winter.



  • 4 tablespoons sesame oil
  • 3 to 4 (white part of) shallots (scallions), finely chopped
  • 4 tablespoons ginger, chopped
  • 2 tablespoons garlic, chopped
  • 4 fresh shiitake mushrooms, sliced
  • 1.5 litres (52fl oz) water
  • 1 tablespoon MSG-free dashi powder
  • 4 tablespoons roasted and ground sesame seeds 5 to 6 tablespoons miso paste
  • Salt and pepper, to taste
  • 1?2 packet bean sprouts
  • 12 snow peas, cleaned and julienned
  • 1 small carrot, julienned
  • 1 small tin corn kernels, drained
  • 1 large red chilli, sliced (optional)
  • 4 bundles of fresh ramen noodles


  • Green shallot (scallion), sliced

Gluten-free option: Use rice miso not barley miso and replace ramen noodles with gluten-free noodles.

Vegan option: Use egg-free ramen noodles.


  1. Heat 2 tablespoons of the sesame oil, shallots, ginger and garlic in a large saucepan over a low heat for 4 to 5 minutes to infuse the flavour slowly.
  2. Add shiitake mushroom and cook for a further 2 minutes.
  3. Add water and dashi powder and bring to the boil. Allow to simmer for 2 minutes and turn off the heat. Add the sesame and miso paste, using a strainer, and season with salt and pepper to your liking.
  4. Heat 2 tablespoons of sesame oil in a wok over a high heat and add the bean sprouts, snow peas, carrot, corn and chilli and stir-fry quickly. Season with salt and pepper.
  5. Cook the noodles in a separate pan following packet directions, drain and set aside.
  6. Add noodles to bowls, pour over broth, top with stir-fried vegetables and chopped shallot.

Tip: I like crunchy vegetables, which is why I stir-fry them in a separate wok, but if you want an easier version, you can add all the vegetables into the soup—less washing up!

This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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