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Tiffy Cooks

Easy Asian Recipes

20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Dinner Ideas, Pork, Recipes, Rice/Noodle, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · January 3, 2022

Creamy Miso Ramen (20 Minutes ONLY!)

Creamy Miso Ramen (20 Minutes ONLY!)

If I told you that you could make a delicious bowl of Ramen from scratch in only 20 minutes, would you give it a try?

Super easy Creamy Miso Ramen that takes less than 20 minutes, perfect for any weeknight dinner!

This ramen recipe can easily be vegetarian-friendly by swapping the ground pork/chicken with chopped shiitake mushroom or beyond meat substitute.

PRO-TIP: Make my Easy Fail-proof Ramen Eggs the perfect ramen topping earlier in the day! 

Ramen Toppings

Soy milk is the secret ingredient that makes my creamy miso ramen EXTRA creamy.

Unsweeten Soy Milk provides instant depth and richness to the broth that you can find at restaurants.

Dashi Stock also provides instant umami flavor to the broth. Dashi powder is a staple ingredient that I always have in my pantry.

I like to use dashi powder to save time, but you can also make dashi stock from scratch.

Creamy Miso Ramen (20 Minutes ONLY!)

You can easily turn my Creamy Miso Ramen vegetarian-friendly with a few simple twists.

Rather than using ground pork or chicken, you can use chopped shiitake mushroom or a beyond meat substitute.

I like to use chopped shiitake mushroom, as shiitake mushroom has alot of umami flavor, and provides a great chew.

Substitute dashi stock with vegetarian stock, and increase the miso paste by 1 tbsp.

You can also make vegetarian dashi stock by boiling seaweed, bonito flakes, and shiitake mushroom for 5-10 minutes, drain and set aside. 

Ramen Eggs

Some of my favorite toppings for my Creamy Miso ramen are corn, butter, green onion, and of course, Ramen Eggs.

Yolky Ramen Eggs marinated in soy sauce are super easy to make at home and insanely delicious.

It only takes 4 Ingredients to make ramen eggs at home and I have a fail-proof recipe that guarantees the perfect ramen egg every single time.

Add a Ramen Egg on top of rice, noodle, salad, toast, or even have it own a snack. You can bulk make these eggs, which can last in the fridge for up to 5 days.

Garlic Black Pepper Chicken

Do you want more EASY 20 Minute Recipes? Here are some of my go-to recipes that take less than 20 minutes to make!

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Creamy Miso Ramen (20 Minutes ONLY!)

Ingredient List: 

  • 1 lb of Ground Pork or Chicken 
  • 1 cup of sliced Mushroom 
  • 1.5 tbsp of minced Garlic 
  • 1 tbsp of grated Ginger 
  • 1.5 tbsp of La DoubanJiang 
  • 1.5 tbsp of Miso Paste 
  • 2 tbsp Soy Sauce 
  • 2 cup Dashi Stock 
  • 2.5 cup Soy Milk (unsweeten)

Toppings: 

  • Ramen Eggs 
  • Green Onion
  • Corn
  • Butter 
  1. In a pot, add in oil and turn the heat to medium-high. Once the pot is hot, saute ground pork, chicken, or shiitake mushroom for 2-3 minutes. 
  2. Add in sliced mushroom, minced garlic, grated ginger, soy sauce, la doubanjiang, and satue together for 2-3 minutes. 
  3. Remove half of the pork and mushroom to use a topping later. 
  4. Pour in unsweeten soy milk, dashi stock, and miso paste. And let is simmer for another 4-5 minutes. 
  5. Assemble the ramen, by adding noodle, pour on the stock, and top with any topping of your choice. 
Creamy Miso Ramen
Print

Creamy Miso Ramen

If I told you that you could make a delicious bowl of Ramen from scratch in only 20 minutes, would you give it a try? Super easy Creamy Miso Ramen that takes less than 20 minutes, perfect for any weeknight dinner! This ramen recipe can easily be vegetarian-friendly by swapping the ground pork/chicken with chopped shiitake mushroom or beyond meat substitute. PRO-TIP: Make my Easy Fail-proof Ramen Eggs as the perfect ramen topping earlier in the day!
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Main Course, Snack, Soup
Cuisine: American, Japanese
Keyword: 20 Minute Recipes, Asian Noodles, Asian Recipe Easy, dinner Ideas, Easy, Easy Recipes, Healthy, Healthy Asian Recipes, Japanese Food, Noodles, QUICK RECIPES, Ramen, ramen eggs, VEGETARIAN, Vegetarian Recipes
Yield: 4 People

Materials

  • 1 lb of Ground Pork or Chicken
  • 1 cup of sliced Mushroom
  • 1.5 tbsp of minced Garlic
  • 1 tbsp of grated Ginger
  • 1.5 tbsp of La DoubanJiang
  • 1.5 tbsp of Miso Paste
  • 2 tbsp Soy Sauce
  • 2 cup Dashi Stock
  • 2.5 cup Soy Milk unsweeten
  • Toppings:
  • Ramen Eggs
  • Green Onion
  • Corn
  • Butter

Instructions

  • In a pot, add in oil and turn the heat to medium-high. Once the pot is hot, saute ground pork, chicken, or shiitake mushroom for 2-3 minutes.
  • Add in sliced mushroom, minced garlic, grated ginger, soy sauce, la doubanjiang, and satue together for 2-3 minutes.
  • Remove half of the pork and mushroom to use a topping later.
  • Pour in unsweeten soy milk, dashi stock, and miso paste. And let is simmer for another 4-5 minutes.
  • Assemble the ramen, by adding noodle, pour on the stock, and top with any topping of your choice.

Notes

You can easily turn my Creamy Miso Ramen vegetarian-friendly with a few simple twist. Rather than using ground pork or chicken, you can use chopped shiitake mushroom or beyond meat substitute. I like to use chopped shiitake mushroom, as shiitake mushroom has alot of umami flavour, and provides a great chew. Substitute dashi stock with vegetarian stock, and increase the miso paste by 1 tbsp. You can also make vegetarian dashi stock by boiling seaweed, bonito flakes, and shiitake mushroom for 5-10 minutes, drain and set aside.

Posted In: 20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Dinner Ideas, Pork, Recipes, Rice/Noodle, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.

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