Featured Comment:
“This ramen recipe was so good! It was easy to make, too. The miso got it close to tasting like my favorite local restaurant ramen. I’ll definitely be making it this way from now on.”
– Misty
What is Miso Ramen?
Miso ramen (味噌ラーメン) is one of Japan’s most beloved noodle dishes, featuring a rich broth flavored with fermented soybean paste. While the famous Sapporo version originated in Hokkaido in 1955, this recipe brings authentic flavor to your kitchen in just 15 minutes.
Unlike tonkotsu or shoyu ramen that require long preparation, miso ramen is surprisingly accessible for home cooks. The secret? Miso paste itself provides instant umami depth, eliminating the need for complex soup bases. I’ve also streamlined the recipe further with practical substitutions – seasoned ground pork instead of chashu, and a touch of peanut butter for that signature creamy texture.
The original Sapporo miso ramen emerged at “Aji no Sanpei” restaurant when a chef creatively combined elements of tonjiru (pork miso soup) with ramen. Born from Hokkaido’s cold climate, it featured innovations like lard-topped broth to retain heat and specially developed noodles that stayed firm longer. These techniques made it the perfect warming dish for harsh winters.
This guide adapts those practical methods for modern home cooking, bringing you the same soul-warming, richly flavored bowl without the restaurant-level complexity. Let’s explore how to create this authentic taste in your own kitchen!
The Best Noodles for Miso Ramen
You can make miso ramen with any kind of noodles, but picking the right one can make it even better. Sapporo-style noodles are usually made with medium-thick wavy noodles, but is there a reason for that? Let’s take a look at the different types of noodles and see what makes them perfect for a rich miso broth.
| Noodle Type | Thickness | Soup Hold | Cooking Time | Texture |
|---|---|---|---|---|
| Ultra-thin (極細麺) | 1.0-1.2mm | Low – slips off quickly | 1-2 minutes | Delicate, soft |
| Thin (細麺) | 1.2-1.5mm | Medium-low | 2-3 minutes | Tender |
| Medium (中細麺) | 1.5-1.7mm | Medium | 3-4 minutes | Balanced |
| Medium-thick (中太麺) | 1.7-2.2mm | High – ideal grip | 4-5 minutes | Chewy, substantial |
| Thick (太麺) | 2.2mm+ | Very high | 5-6 minutes | Very chewy |
Traditional Sapporo miso ramen uses medium-thick, high-hydration wavy noodles. These noodles were specifically developed for Hokkaido’s cold climate, featuring strong chewiness and resistance to becoming soggy.
Medium-thick noodles provide enough substance to stand up to rich miso broth without overpowering it. The high water content (35%+) creates that signature chewy texture that stays firm in hot soup, while eggs add richness and the traditional yellow color.
Wavy shapes work best because they provide controlled soup pickup – straight noodles actually hold more soup, but that would overwhelm the already intense miso flavors. The curves allow just enough broth to coat each bite.
Always cook 30 seconds less than package directions – the noodles will finish cooking in the hot broth while maintaining perfect texture.
Choosing the Right Miso Paste
As you might expect, the type of miso paste you choose dramatically affects your ramen’s flavor profile. Here’s how different miso varieties compare and why blending is often the key to miso ramen.
| Miso Type | Color | Flavor Profile |
|---|---|---|
| Red Miso | Dark reddish-brown | Salty, robust, complex umami |
| White Miso | Light beige/yellow | Sweet, mild, delicate |
| Mixed/Blended (Yellow) | Medium brown | Balanced sweet-savory |
| Barley Miso | Light to medium | Slightly sweet, nutty |
| Bean Miso | Very dark | Intense, astringent |
Regular Sapporo miso ramen uses a blend of miso, usually a mix of red and white varieties. Red miso alone can be too salt-forward and fermented-tasting, while white miso alone lacks depth and can make the soup overly sweet.
The good news? You can easily buy pre-blended miso at most Asian markets, often labeled as “yellow miso” in English. These commercial blends already achieve a nice balance between red and white varieties.
My personal recommendation: Take store-bought yellow miso and add just a touch of extra red miso. This small addition:
- Boosts the long-fermented melanoidin compounds for deeper color and flavor
- Increases glutamate content for enhanced umami
- Adds dimensional complexity to your miso base
That said, using 100% yellow miso straight from the package works perfectly fine!
- Easiest option: Pre-blended “yellow miso” (awase miso)
- My blend: Yellow miso + small amount of red miso
- Avoid: 100% extreme varieties like sweet saikyo miso or intense hatcho miso
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Easy Miso Ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Bring a small pot of water to a rolling boil, add a bit of salt, drop in the bean sprouts, and send in the spinach stems for 30 seconds.
After 30 seconds, submerge the spinach leaves and cook everything for another 30 seconds.
Everything goes straight into ice water to lock in that green color and stop the cooking.
In a heat-proof jug whisk the peanut butter and ground toasted sesame with just a splash of the 500 ml of boiling water. Once the paste loosens, pour in the rest of the water little by little, then stir in the chicken bouillon and white pepper. Set the jug aside; you’ve just built a creamy, ready-to-go broth base.
Peanut butter delivers instant creaminess and a roasty note without simmering pork bones for hours. Then sesame lends a familiar Japanese aroma, so the soup feels comforting, not too exotic.
If you’re allergic to peanuts, try using tahini instead.
Set a skillet (wok is a good option) over medium heat. As soon as it’s warm, drop in unsalted butter and lard; the lard raises the smoke point so the butter’s flavor survives without burning.
When the fats shimmer, add the minced garlic, ginger, and white part of the Japanese leek. Lower the heat to medium-low, then stir-fry gently for 3 minutes.
Slowly stir-frying activates enzymes, which soften the pungency and enhance the sweet aroma.
Raise the heat back to medium and crumble in the ground pork. Cook until no pink remains and the edges caramelize—about 3 minutes.
Splash in soy sauce, mirin, sugar, oyster sauce, and toban djan. Stir until the pan looks almost dry; those sweet-savory juices should cling to every morsel.
Pour the nutty broth into the skillet. Use a spatula to scrape up the browned bits; that’s free flavor.
Keep the heat on medium-high until small bubbles skitter across the surface, then cut the flame. You want the soup hot but not violently boiling.
Place awase miso in a fine strainer or ladle. Dip the strainer or ladle into the hot broth and whisk until all of the miso has mixed thoroughly.
Swap some of the awase miso for red miso to enjoy extra umami and a richer color.
Miso’s fruity esters start to vanish above 85 °C (185 °F). By mixing it off-heat you keep the perfume in your bowl.
Boil the ramen noodles according to its package but pull it 30 seconds early—the residual heat of the broth will finish the chew. Shake the colander to drain well.
Divide the hot noodles into bowls. Ladle over the miso broth with its savory pork, then add the sprouts and spinach.
Scatter chopped green onions and sweet corn, tuck in a sheet of nori, and ramen eggs on top. Last, drop in a pat of butter and watch it melt into a glossy layer that keeps the soup steamy.
- Chashu: Tender soy-braised pork slices that add rich, smoky protein
- Menma: Crunchy fermented bamboo shoots for salty-savory bite
- Caramelized onion: Soft, golden onion strips that deepen the soup’s natural sweetness
- Raw diced onion: Fresh, sharp crunch to cut through the miso’s richness
- Grated ginger: Bright, warming zing for a mid-bowl flavor refresh
- Cooked Wontons: Silky dumplings that soak up broth and add textural contrast
Drizzle ½ tsp toasted sesame oil—or chili oil if you like a kick—over each bowl.
Feeling the richness? A splash of black or rice vinegar brightens everything and makes the last slurp as exciting as the first.
Mix well before eating and enjoy!
Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Miso Ramen at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Start by heating a pan on medium and melting a small amount of butter to grease the surface. Add finely chopped garlic, ginger and green onions. Once fragrant, add the ground pork and stir fry until cooked through.
Add soy sauce, mirin, oyster sauce, and chili bean sauce. Mix thoroughly and cook until the liquid has almost gone, then turn off the heat.
While you wait for the condiments to reduce, bring a pot of water to a boil for the noodles, and boil water for making the broth.
In a heatproof measuring jug, add freshly boiled water, chicken bouillon powder and smooth peanut butter. Whisk them together until dissolved and lump-free. Pour the broth into the pan and bring to a boil over a medium heat.
Once the broth starts to boil, turn off the heat and add the miso. Adding the miso paste after the heat is turned off will preserve its rich and unique taste.
To avoid lumps, place the miso on a mesh spoon or ladle and submerge it in the broth to soften it, then lift it out and whisk it on the spoon before allowing it to seep into the rest of the cooking liquid.
Tip: If you don’t have a mesh spoon or ladle, place the miso paste in a small bowl and add a small amount of broth. Whisk until smooth and then pour it back into the pan.
If using beansprouts, add them to the broth and leave them to cook in the residual heat for a few minutes while you cook the noodles. If you like your broth piping hot, feel free to reheat right before serving.
Cook the ramen noodles according to the instructions on the packaging. Make sure to use plenty of water to avoid them becoming too starchy.
In the final minute, add spinach leaves.
Once cooked, drain with a colander and rinse with hot water to wash off any excess starch.
Divide the noodles between serving bowls.
Pour the broth and ground pork over the noodles and arrange the toppings.
Enjoy!
Jump to Full Recipe MeasurementsTroubleshooting & FAQ
Miso is a savory paste crafted from fermented soybeans and comes in several varieties. While you can use miso paste for this recipe, I recommend starting with awase (yellow) miso.
Add the freshly-cooked noodles immediately to the soup for the best ramen experience, whether at a restaurant or home. Any amout of waiting can make the noodles mushy as they absorb the broth, diminishing the dish’s quality. Quick action is vital.
This issue often arises from boiling fresh ramen noodles in insufficient water. Use a large pot and plenty of water (just like you would do to cook pasta) to prevent excess starch from adhering.
How to Store
Storing ramen isn’t typically recommended. However, if you must save leftovers, it’s advisable to keep only the broth and not the noodles.
Ideally, ramen should be consumed immediately after preparation. Waiting even 5 to 10 minutes can compromise the dish, as the noodles absorb the soup and become overly soft and mushy, eventually not enjoyable.
If you have leftover broth, you can store it in the fridge or freezer container. When you’re ready to enjoy it, reheat the broth on the stove or in the microwave, then cook fresh noodles to add in.
Note that this recipe is crafted to minimize leftover broth. If stored in the refrigerator, consume the broth within two days; if frozen, use it within two weeks.
Storage summary
Room temperature – Not recommended.
Refrigerated – About two days (broth only).
Frozen – About two weeks (broth only).
I hope you enjoy this Easy Pork Miso Ramen recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Ramen Recipes
- Chicken Shio Ramen (Salt Base)
- Classic Shoyu Ramen (Soy Sauce Base)
- Tantan Ramen (Spicy Chinese-style)
- Spicy Tsukemen (Dipping Ramen)
Want more inspiration? Explore my Ramen Recipe Roundup for a carefully selected collection of tasty recipe ideas to spark your next meal!
Pork Miso Ramen in 15 Minutes (Sapporo Style)
Equipment
- Noodle strainer
Ingredients
Pork
- 1 tsp butter
- 150 g ground pork
- 4 cloves garlic finely diced
- 1 tbsp ginger root finely diced
- 2 tbsp Japanese leek (naganegi) white part, finely diced
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp mirin
- 1 tsp oyster sauce
- ½ tsp chili bean sauce (toban djan)
Broth / Noodles
- 500 ml freshly boiled water
- 1 tsp Chinese-style chicken bouillon powder
- 1 tbsp smooth peanut butter
- 1 ½ tbsp yellow miso paste (awase)
- 2 portions ramen noodles
Toppings (Optional)
- 30 g Oriental spinach
- 100 g bean sprouts
- 2 tsp canned sweet corn
- 2 tsp finely chopped green onions
- 2 tsp butter
- 2 ramen eggs or soft boiled egg
- 2 sheets roasted seaweed for sushi (nori)
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Instructions
- Melt 1 tsp butter in a pan over a medium heat and add 4 cloves garlic , 1 tbsp ginger root and 2 tbsp Japanese leek (naganegi). Once fragrant add 150 g ground pork and stir-fry until cooked through.
- Season with 1 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp mirin, 1 tsp oyster sauce and ½ tsp chili bean sauce (toban djan) and mix thoroughly. Simmer until the liquid is almost gone and then turn off the heat.
- Take a heatproof measuring jug and whisk 500 ml freshly boiled water with 1 tsp Chinese-style chicken bouillon powder and 1 tbsp smooth peanut butter until dissolved. Pour the soup into the pan and heat on medium once more.
- Bring to a boil and then turn off the heat. Place 1 ½ tbsp yellow miso paste (awase) on a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps. (Alternatively, mix the miso paste with a small amount of broth in a separate bowl and pour back into the pan once smooth.)
- Add 100 g bean sprouts to the broth and cook them in the residual heat for 1-2 minutes. (No need to turn the heat back on.)
- Cook 2 portions ramen noodles according to the instructions on the packaging and add 30 g Oriental spinach to the water in the final minute. Drain using a colander and rinse both the noodles and spinach with fresh hot water to wash off any excess starch.
- Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach. Garnish with green onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and unsalted butter in each bowl.
- Enjoy!
Hi!
What kind of smooth peanut butter is it?
Can I buy the noodles online? I can’t find it here where I live. Thank you!
Hi Michele!
Thanks for your question! I personally used Skippy, but it’s fine to use other brands as long as it’s the smooth kind. Skippy is known for being a bit salty and having more of a “roasted” flavour so I recommend it!
You should be able to buy ramen noodles online (they have them on Amazon etc) but if you can’t get them, you could try out my “ramen noodles made with spaghetti hack” https://sudachirecipes.com/ramen-noodle-hack-recipe/
Hope that helps, happy cooking! 🙂
This ramen recipe was so good! It was easy to make, too. The miso got it close to tasting like my favorite local restaurant ramen. I’ll definitely be making it this way from now on.
Hi Misty,
Thank you for your comment! I’m happy to hear that you enjoyed this recipe! 🙂
Yuto
Thank you for the incredible tasty food. I’ve been following your site for a while now and always have success with your recipes. Just had to comment. I’m going to try the pork miso ramen today.
Hi Nina,
Thank you so much for your kind words! I’m really happy to hear you’ve had success with my recipes. Your support means a lot to me. I hope you love the pork miso ramen – let me know how it turns out!
Yuto
I love the idea of using peanut butter in the soup! It was so easy and tasty!!!
I didn’t have Chinese chili bean paste so used Korean. Still turned out very well.
Hi Jas,
Thank you so much for trying this recipe and sharing your experience! I’m happy to hear that you enjoyed the peanut butter trick, and it’s great to know that Korean chili paste worked well as a substitute!
Yuto
Your recipes are awesome – they are always so so good and easy to make. Thank you for sharing then with us. Loving the idea of peanut butter in this dish. Looking forward to making it.
Hi Ja,
That really means a lot! I’m happy the recipes have been working well for you! Hope you enjoy this peanut butter twist when you try it
Yuto
Fabulous – we loved it!
Thank you so much, Rob! 🙂