Creamy miso ramen is a spin on traditional miso ramen. It features a rich and creamy broth made by incorporating creamy ingredients such as mayo or peanut butter. This recipe requires zero cooking and will surprise you with how rich, velvety, and easy it is to make creamy miso ramen at home.
The main ingredient of creamy miso ramen is miso paste, a fermented soybean paste that adds a savory and umami-rich flavor to the broth. There are many types of miso paste on the market. The miso paste used in this recipe is white miso paste for its mild taste and smooth texture. Kewpie mayo and peanut butter are also added to achieve the creamy and velvety broth.
Fresh ramen noodles are the best noodles to use for creamy miso ramen. However, they are difficult to find at grocery stores, so frozen or dried noodles can also be used. This recipe uses sliced green onions, marinated soft-boiled eggs, nori (seaweed), and red pickles as toppings.
Creamy Miso Ramen Ingredients:
- Miso paste – I like using white or shiro miso paste because it has a mild taste and smooth texture. However, you can use whichever miso paste you like (red miso, awase miso, dashi miso). I will stay away from saikyo miso, which is sweet miso paste. Saikyo miso will be too sweet for this dish.
- Peanut butter – I am using peanut butter that does not have any other ingredients other than peanuts. My favorite is the Valencia creamy peanut butter from Trader Joe’s. You can substitute this with any other nut butter.
- Kewpie mayo – I always use Kewpie mayo in most of my recipes. This adds creaminess to the dish.
- Grated garlic
- Tsuyu – tsuyu or mentsuyu is a sweetened dashi-flavored soy sauce usually used as a dipping sauce for noodles. I love using tsuyu as a shortcut for a lot of my dishes as it has a nice umami flavor from dashi (broth from sea kelp and bonito flakes)
- Boiling water – make sure the water is boiling so the ingredients can all meld together
- Ramen noodle – I like using frozen ramen because its texture and taste are similar to fresh ramen. However, it is hard to find at grocery stores. Any type of noodle will work with this dish. I have used somen noodles before in this soup and found them to be tasty.
Notes and Tips
- Since this recipe does not require any cooking or heating, make sure to use boiling water. Pour boiling water a little at a time and mix the ingredients well to make the soup base. Otherwise, the soup base will be clumpy and not as smooth.
- Using quality ramen noodles will make a difference in this dish. However, you can use whatever type of noodles you like. Because the broth is delicious, I have used somen noodles or udon. So feel free to get creative with what you have.
- Adding toppings that you enjoy will make a difference. I love adding marinated eggs, green onion, and red pickles to all my ramen dishes. But you can add chashu (pork belly), seaweed, chili oil, etc.
Ingredients mentioned in this recipe:
You can find these at Japanese grocery stores and most Asian grocery stores.
- Japanese Grocery market (Mitsuwa, Nijiya, Tokyo Central)
- Asian Grocery markets (H-Mart, 99 Ranch)
- Asian isle at your local grocery market
- Amazon (links to some of my favorites)
Creamy Miso Ramen
Ingredients
- 1 serving size Ramen noodle
Soup base
- 1 tbsp Miso paste
- 1 tbsp Peanut butter
- 2 tbsp Kewpie mayo
- 1/2 tsp Grated garlic
- 1 tbsp Mentsuyu
- 1 cup Boiling hot water
Toppings
- 1/2 sheet Nori seaweed sheet
- 1 stalk Green onion chopped
- 2 Marinated eggs
- Pickled red ginger
Instructions
- Combine miso paste, peanut butter, kewpie mayo, and grated garlic in a bowl.
- Add 1/5 cup of hot water and stir until the mixture is fully combined. It should be smooth without any clumps.
- Then add in the rest of the hot water.
- Add in mentsuyu and stir.
- Place the ramen noodles in a microwave-safe dish and microwave for 2 minutes or until fully thawed and hot. If you use another ramen noodle type, cook noodles according to package instructions.
- Add the cooked ramen noodles to the soup mixture.
- Add toppings of choice. I am adding nori, green onions, marinated egg, and pickled red ginger
- Serve hot and enjoy!
