🍜 Miso ramen
Miso ramen is a bowl of wheat noodles in a rich, cloudy broth seasoned with miso, topped with sliced pork, a soft-boiled egg, sweet corn, scallions and a pat of butter melting into the soup. The broth is savoury and warming, the noodles springy. It is a filling one-bowl meal, especially popular in cold weather.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions fresh ramen noodles (about 250 g)
- 1 litre pork or chicken stock
- 3 tbsp miso
- 150 g cooked pork belly or shoulder, sliced
- 2 eggs
- 100 g sweet corn
- 2 scallions, sliced
- 10 g butter
Method
- Soft-boil the eggs for 6–7 minutes, cool in cold water and peel.
- Heat the stock and whisk in the miso without letting it boil hard.
- Cook the noodles according to the packet and drain.
- Divide noodles between bowls and pour over the hot broth.
- Top with pork, halved eggs, corn, scallions and a small piece of butter.
How to make it lighter
- Skip the butter or use half: 10 g butter ≈ 72 kcal.
- Choose lean pork shoulder over belly and add extra vegetables like bean sprouts or cabbage.
- Leave some of the broth in the bowl; much of the fat and salt sits there.
History
Miso ramen is usually credited to Sapporo in Hokkaido, where a local ramen shop is said to have created it in the 1950s–60s. Corn and butter toppings reflect Hokkaido's farm produce. It spread across Japan during the ramen boom of the following decades and is now one of the main ramen styles worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →