Ginger Miso Ramen Bowl with Mushrooms

miso ramen

Ginger Miso Ramen Bowl with Mushrooms

I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.

miso ramen

People describe miso as being funky smelling and tasting. I on the other hand think it’s smells just fine and tastes strong but not as funky as I thought it would be. More like sweet meets salty meets earthy flavour. From whatever I’d read, you don’t ‘cook’ with miso, you simply make a slurry and add it at the end of a dish. Like in this soup, I added it once I turned of the heat. Apparently, cooking it will kill the probiotics in the miso that’s supposed to be good for us. It also mellows the flavour with too much heat. So, just be a little mindful of that and you’ll have some really tasty dishes.


3 servings

Prep time:

10 mins

Cooking time:

30 mins


Cooked noodles – enough for 3 servings (I used ramen)

Onion – 1 small sliced

Mushrooms – 2 large or half cup slices

Garlic – 2 pods finely chopped or grated

Ginger – 2 inch piece crushed and chopped finely

Chilli – 1 chopped (optional)

Stock cube (chicken or veg) – 1 tbsp crushed/powdered

Miso – 2 tsp

Salt and pepper to taste

Oil – 2 tsp

Egg – 1 boiled and halved (omit if you don’t want it)

Coriander leaves for garnish


Heat oil and saute onions and half the ginger.

Once onions are soft, add the ginger, garlic and chilli. Saute.

Now tip the mushroom and mix well.

Add 3 cups of water immediately along with the stock cube.

Let this come to a boil and then simmer with a lid on for about 15 mins.

In the meanwhile, cook your noodles, run it through cold water and keep aside.

Turn the heat off on the broth, pour one ladle of it into a bowl with the miso and stir well enough for the miso to dissolve in it. Pour this back into the broth and mix well.

You could strain the broth or serve as it is.

Serve noodles with the hot broth along with coriander leaves and a boiled egg.

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