Creamy Miso Ramen
A silky, umami-rich ramen with a miso-butter broth and chewy noodles. Topped with soft eggs, scallions, and crispy garlic for restaurant-quality comfort in one bowl.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 6 cups vegetable broth
- 3 tbsp white miso paste
- 2 tbsp butter
- 8 oz fresh ramen noodles
- 2 whole eggs
- 2 whole scallions, white and light green parts sliced thin
- 2 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 pinch salt and black pepper
Instructions
- 1
Bring a small pot of water to a boil. Add eggs and simmer 6 minutes for soft-cooked yolks.
- 2
Transfer eggs to ice water to cool. Once cool, peel and halve them.
- 3
Heat oil in a small skillet over medium. Add garlic and cook until fragrant, about 1 minute.
- 4
Pour broth into a large pot and bring to a simmer over medium-high heat, about 5 minutes.
- 5
Whisk miso and 2 tbsp broth together in a bowl until smooth, then stir into the pot.
- 6
Stir in butter until melted and broth is creamy, about 1 minute.
- 7
Add ramen noodles to the broth and cook until tender, 3–4 minutes, stirring occasionally.
- 8
Divide noodles and broth between two bowls.
- 9
Top each bowl with egg halves, scallions, crispy garlic, and a pinch of black pepper.
- 10
Serve immediately.
Tools you’ll need
- small pot
- large pot
- small skillet
- whisk
- bowls
- slotted spoon
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