Miso Ramen

Cooking: 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


  1. Dice the onion and finely slice the ginger.
  2. 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.
  3. Next, stir in 1/2 teaspoon of salt and 2 teaspoons of sugar and deglaze with a dash of water.
  4. 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.
  5. As soon as the water starts to boil, remove the kombu. Then simmer with the lid closed for 20 minutes.
  6. 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.
  7. Meanwhile, prepare the ramen noodles according to instructions.
  8. Cut the tofu into slices. Finely slice each of the bell pepper, carrot and green onion.
  9. 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.