Miso Ramen

Cooking: 40 mins
For 2 servings



  • 800 ml water, cold
  • 4 shiitake, dried
  • 1/2 onion
  • 1 piece of ginger, thumb size
  • 10 g Kombu
  • 3 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tsp sugar
  • 1 tsp rice vinegar
  • 1/2 tsp salt


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


  1. In a large pot at low heat fry onion in sesame oil until translucent. Add ginger.
  2. Stir in salt and sugar. Then pour on water. Stir in soy sauce and rice vinegar and add shiitake and kombu. Bring everything to the boil.
  3. As soon as the water starts boiling, remove kombu. Then let it simmer with closed lid for 20 minutes.
  4. Pour the broth through a sieve into a bowl. Then stir the miso paste into the broth with a whisk. Let it stand for 5 - 10 minutes.
  5. Meanwhile prepare the ramen noodles according to the instructions. Cut the tofu into slices. Cut the bell pepper, carrot and spring onion into strips.
  6. Place the noodles together with the other ingredients in a bowl and top up with the stock.

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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