Miso Shoyu Ramen Recipe
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This creamy miso shoyu ramen with coconut milk features a fragrant garlic ginger base, tons of earthy shiitake mushrooms and a deeply rich red miso broth packed full of umami and nutrients. Make it spicy with a light drizzle of your favorite chili oil or chili crisp.
Creamy Miso Shoyu Ramen
Your go to easy shoyu ramen recipe from scratch with the most delicious rich and savory umami flavor profile. The Chinese ramen noodles get cooked straight in the broth to soak up flavor, naturally thicken it and add extra delicious natural creaminess to the soup for the ultimate weeknight dinner. Make it spicy with a light drizzle of your favorite chili oil or chili crisp and pack on the topping from dark leafy greens, pan seared shiitakes, seaweed to tofu and vegan meats.
Useful Ingredient Notes
- The Aromatics – Red onion, garlic and ginger are the usual suspects that form the base and first layer of flavor of this delicious soup.
- Shiitake Mushrooms – This is your delicious meaty protein and additional layer of umami to the broth. Use only the caps thinly sliced and discard or save the stalks for broth (they are tough and woody and you don’t want them in the soup). Brown a few pieces in a hot skillet to use as garnish.
- Harissa – I love adding a good dollop of harissa paste to my ramen for a little heat and complex flavor. You can use a dry harissa spice mix if desired, Gochujang and/or any chili oil, sriracha or chili crisp you have around.
- Red Miso – Fermented longer for a bolder, richer, deeper, stronger, saltier umami flavor profile than the white. You definitely want to use it here if you have it but any white miso will work as well yielding a milder flavor. Dissolve it in hot water until smooth and only add it to the soup at the very end after removing from heat as to preserve the nutritional benefits of the miso.
- Shoyu – A Japanese style soy sauce with a more mild but very balanced umami flavor. Replace with Tamari for a gluten-free alternative.
- Greens – Bok choy is your classic go to dark leafy green for ramen, however I use whatever I happen to have in the fridge, from spinach to any type of kale or Chinese cabbage. Pack those dark leafy greens!
- Sesame Oil – A drizzle of toasted sesame oil at the very end will add a uniquely delicious layer of flavor even if you plan to add some chili crips at the end.
- Toppings Ideas – Scallions, vegan chicken, seitan, shiitakes, crispy baked tofu bits, crumbled nori seaweed, toasted sesame seeds, grilled tofu, sliced red chili pepper, cilantro or basil.
About the Noodles
I used traditional Chinese ramen noodles that are steamed then dried and not fried. By cooking the noodles directly in the broth they will release some of their starch and create an extras creamy ramen consistency. They will also absorb some of the broth and its flavor so they will be more deeply seasoned than cooking separately in water.
It’s important to only cook as many noodles in the broth as you are planning to eat or the leftovers will absorb all the broth. Otherwise you’ll want to separate the noodles from the broth before storing and combine again when reheating. If using gluten free rice or buckwheat noodles, it’s important to cook them separately then serve inside your bowls and adding the soup broth with the veggies and toppings.
The Shoyu Ramen Broth
Every single ingredient that goes in here from the garlic, ginger and onion to the shiitakes, miso, coconut milk and SHOYU make for a fabulous rich soup. So feel free to add filtered tap water without sacrificing any flavor, or use any broth you might have around. I like to make a homemade broth by simmering a strip of Kombu seaweed with carrot, celery, bay leaf, onion and garlic for 30 to 40 minutes on medium low heat. Strain and discard the solids and keep that in the fridge or freezer to have handy for any last minute weeknight dinners.
About the Coconut Milk
It’s a major component of the flavor profile of the broth so it should not be replaced with any other type of milk because it simply won’t taste the same. Choose the organic kind in a can that contains only coconut + water, no gums, no thickeners or preservative. Just pure coconut milk. I stick to the reduced fat version which has just as fabulous a flavor but 35% less fat.
how to make creamy miso shoyu ramen with coconut milk
Shoyu Miso Ramen with Coconut Milk
Ingredients
- 1/2 red onion finely diced
- 5 garlic cloves grated
- 1 inch ginger root grated
- 8 oz shiitake caps thinly sliced (fresh or frozen)
- 1 Tbsp harissa chili paste or 1 pinch of red pepper flakes to taste
- 14 oz can coconut milk (reduced fat)
- 6 cups salt free veggie broth or plain water
- 4 Tbsp Shoyu or Tamari
- 2 Tbsp red miso paste dissolved in 1/2 cup hot water
- 2 cups bok choy thinly sliced (or any kale or collard greens)
- 1 Tbsp toasted sesame oil
- 10.5 oz Chinese ramen noodles (more or less)
- Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil.
Instructions
- Preheat a heavy bottom stock pot over medium heat. Add a light drizzle of olive oil and sauté the onion with a pinch of sea salt until softened. Push it to the side, drizzle a little oil in the center and add the garlic and ginger. Sizzle for about 20 seconds or so just until fragrant.1/2 red onion, 5 garlic cloves, 1 inch ginger root
- Give everything a good stir then add in the shiitakes. Saute until softened then add in the harissa or whatever chili paste you are using (alternatively you can use a heavy pinch of red pepper flakes, chili oil or a good dash of dry harissa spice mix to your taste).8 oz shiitake caps, 1 Tbsp harissa
- Add the shoyu, coconut milk and veggie broth or water and bring to a boil. Simmer on medium heat for 5 minutes.14 oz can coconut milk, 4 Tbsp Shoyu, 6 cups salt free veggie broth
- Add the ramen noodles straight into the pot and cook according to package directions, usually about 5 minutes or so. Once the noodles start to unravel from the nests you can add the bok choy or kale. Cook until the noodles are done and the greens wilted. Remove from heat.10.5 oz Chinese ramen noodles, 2 cups bok choy
- Meanwhile in a small bowl whisk together the miso paste with the hot water until dissolved. Add the mixture to the pot with the noodles and give everything a good stir to mix well.2 Tbsp red miso paste
- Finish with the sesame oil and serve hot garnished with scallions, black sesame seeds, red chili pepper, flakes and a light drizzle of sesame oil if desired.1 Tbsp toasted sesame oil, Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil.
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Notes
- Ramen Noodles - Only cook as many noodles in the broth as you are planning to eat or the leftovers will absorb all the broth. Otherwise you’ll want to separate the noodles from the broth before storing and combine again when reheating.
- Why do I cook noodles in broth? By cooking the noodles directly in the broth they will release their starch and create a creamy consistency of the ramen. They will also absorb some of the broth and its flavor so they will be more deeply seasoned and flavorful and the broth end up creamier and silkier.
- The Broth - I made a homemade broth by simmering a strip of Kombu seaweed with carrot, celery, bay leaf, onion and garlic for 30 to 40 minutes on medium low heat. Strain and discard the solids. You can use your favorite no sodium veggie broth or just plain water as there is lots of flavor from all the aromatics, miso, shoyu and rich coconut milk.
- Red Miso - Fermented longer for a bolder, richer, deeper, stronger, saltier umami flavor profile than the white. You definitely want to use it here if you have it but any white miso will work as well yielding a milder flavor. Dissolve it in hot water until smooth and only add it to the soup at the very end after removing from heat as to preserve the nutritional benefits of the miso.
- Harissa - I love adding a good dollop of harissa paste to my ramen for a little heat and complex flavor. You can use a dry harissa spice mix if desired, Gochujang and/or any chili oil, sriracha or chili crisp you have around.
I am so in love with this ramen, it is absolutely perfect, followed the recipe exactly, the broth is so flavorful and the noodles soak just enough of it to plump up. 10 stars, thank you for such a great easy meal!