Making Easy Ramen: The Lowdown On Miso

Making Easy Ramen: The Lowdown On Miso

Since Spring seemingly forgot about us here in the U.S., I’ve been eating a lot of ramen lately. I mean, a lot. Miso ramen happens to be my favorite… So here I am, sharing my secrets.

If you want to make a particularly delicious, easy ramen, you’ll have to go on the hunt for miso paste. You’ll notice that you’ve got a ton of different options. In the end, you can pretty much lump them into 3 different categories: White, Yellow and Red.

  • White miso (shiro) is the most mild umami; it’s sweet.
  • Yellow miso (shinsu)  has a medium umami and is salty.
  • Red miso (aka) is the strongest umami; it’s the saltiest of the three.

White miso happens to be my favorite for ramen soup, but that’s just me. I love the delicate flavor! If I’m making any kind of soup that needs a kick of flavor, I’ll stir in a big tablespoon of white miso paste.

Here’s my favorite easy ramen soup recipe, adapted from Steamy Kitchen:


  • 4 eggs
  • 1 cup bean sprouts
  • 1 cup fresh bean sprouts
  • 10 oz dried ramen noodles
  • 1/2 cup sliced bamboo shoots canned
  • 4 oz. sliced mushrooms
  • 1/2 cup corn kernels fresh, frozen or canned
  • 1/3 cup spinach leaves fresh or frozen
  • 8 cups vegetable broth
  • 2 teaspoons instant dashi granules
  • 1 tablespoon soy sauce or to taste
  • 4 tablespoons white miso paste
  • 1 green onion finely chopped



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