Miso Ramen

Preparation: 40 mins
For 2 servings



    • 1/2 onion
    • 1 piece ginger (the size of a thumb)
    • 1 tbsp. sesame oil
    • 2 tbsp. soy sauce
    • 1 tsp. rice vinegar
    • 4 shiitake (dried)
    • 10 g kombu
    • 3 tbsp. miso paste
    • Salt, sugar


    • 200 g ramen noodles
    • 100 g tofu
    • 1/2 bell pepper
    • 1/2 carrot
    • 1 spring onion


    • Dice the onion and finely slice the ginger.
    • In a large saucepan over low heat, sauté the onion in the sesame oil for 5 minutes until translucent. Then add the ginger and saute briefly.
    • Next, stir in 1/2 teaspoon of salt and 2 teaspoons of sugar and deglaze with a dash of water.
    • Stir in the soy sauce and rice vinegar, as well as the shiitake and kombu. Then pour in 800 ml of cold water and bring everything to a boil.
    • As soon as the water starts to boil, remove the kombu. Then simmer with the lid closed for 20 minutes.
    • Pour the broth through a sieve into a bowl. Stir the miso paste thoroughly into the broth with a whisk. Allow to settle for 5 - 10 minutes.
    • Meanwhile, prepare the ramen noodles according to instructions.
    • Cut the tofu into slices. Finely slice each of the bell pepper, carrot and green onion.
    • Put the ramen noodles together with the other ingredients in a deep plate and fill up with the broth.

About this recipe

Probably every ramen shop has its very own secret recipe for a strong ramen broth. Here's another vegan variation based on miso.

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