Japanese Miso Ramen

    Japanese Miso Ramen

    Rich and comforting noodle soup with a savory miso broth and soft-boiled egg.

    40 minsMedium2 servings

    Nutrition per serving

    460

    Calories

    18g

    Protein

    62g

    Carbs

    16g

    Fat

    Ingredients

    • 2 portionsRamen noodles
    • 4 cupsChicken broth
    • 3 tbspRed miso paste
    • 2Soft boiled egg
    • 1/4 cupMenma (bamboo shoots)
    • 2 tbspCorn kernels

    Instructions

    1. 1

      Bring chicken broth to a simmer; whisk in miso paste until dissolved.

    2. 2

      Cook ramen noodles in a separate pot of boiling water and drain.

    3. 3

      Place noodles in bowls and pour the hot miso broth over them.

    4. 4

      Top with halved eggs, corn, bamboo shoots, and green onions.

    5. 5

      Drizzle with chili oil for extra heat.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories460

    % Daily Value *

    Total Fat 16g21%
    Saturated Fat 4.8g24%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 62g23%
    Dietary Fiber 5g18%
    Sugars 9.3g
    Protein 18g36%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.8 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Japanese Miso Ramen

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Save a cup of pasta water — the starch helps bind sauces.
    • • Pound chicken to even thickness for uniform cooking.

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