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! 

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.

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. 

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.

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

• Creamy Crab Stuffed Mushroom (20 minutes!)
• Beef Udon Stir-Fry (20 Minutes ONLY!)
• Garlic Black Pepper Chicken (20 Minutes only!)
• Creamy Mushroom Udon (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)
• 4 packs ramen noodles

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

By Tiffy Cooks

5 from 2 votes

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!

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Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes 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

Servings: 4 People

Calories: 424kcal

Ingredients

• 1 lb Ground Pork or Chicken
• 1 cup sliced Mushroom
• 1.5 tbsp minced Garlic
• 1 tbsp grated Ginger
• 1.5 tbsp La Doubanjiang
• 1.5 tbsp Miso Paste
• 2 tbsp Soy Sauce
• 2 cup Dashi Stock
• 2.5 cup Soy Milk unsweeten
• 4 packs ramen noodles

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.

Video

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.

Nutrition

Calories: 424kcalCarbohydrates: 12gProtein: 29gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 82mgSodium: 1412mgPotassium: 766mgFiber: 2gSugar: 6gVitamin A: 598IUVitamin C: 13mgCalcium: 271mgIron: 3mg