30-Minute Miso Ramen Broth
30-Minute Miso Ramen Broth is a medium Japanese recipe that serves 2. 550 calories per serving. Recipe by No Recipes on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $10.06 total, $5.03 per serving
Ingredients
- 230 grams Ground Pork (lean, finely crumbled)
- 30 grams Onion (grated)
- 25 grams Carrot (grated)
- 25 grams Ginger (peeled and grated)
- 20 grams Garlic (minced or grated)
- 1 tablespoon Hatcho Miso (dark, aged soy miso)
- 0.25 teaspoon Baking Soda (helps accelerate caramelization)
- 1 tablespoon Vegetable Oil (neutral oil)
- 4.5 cups Chicken Stock (low‑sodium)
- 2 tablespoons Sake (Japanese rice wine)
- 10 grams Powdered Gelatin (unflavored)
- 4 tablespoons Red Miso (nutty, umami‑rich)
- 1 tablespoon Saikyo Miso (sweet, mildly creamy)
- 1 tablespoon Cultured Unsalted Butter (room temperature)
- 200 grams Curly Yellow Ramen Noodles (fresh or dried, 2 servings)
- 1 piece Ramen Egg (Ajitama) (soft‑boiled, marinated)
- 2 slices Chashu Pork Slices (pre‑cooked, thin)
- 2 tablespoons Menma (Fermented Bamboo Shoots) (drained)
- 2 tablespoons Corn Kernels (sweet corn, frozen or canned)
- 1 tablespoon Scallion Stems (white part, minced)
- 1 tablespoon Scallion Greens (green part, chopped)
Instructions
Measure and Prepare Ingredients
Weigh all aromatics and pork on the kitchen scale. Grate the onion, carrot, ginger, and garlic. Set miso, baking soda, oil, stock, sake, gelatin, and butter aside.
Time: PT5M
Caramelize Pork and Aromatics
Heat the large frying pan over medium‑high. Add vegetable oil, then the ground pork. Sprinkle baking soda and add Hatcho miso. Continuously crumble the pork with a spatula while the aromatics are added. Let the mixture sit 20‑30 seconds without stirring to develop fond, then stir. Repeat until the mixture is deeply browned and a fond layer forms.
Time: PT8M
Temperature: medium‑high
Deglaze with Sake
Pour the sake into the pan and use the spatula to scrape up all browned bits from the bottom.
Time: PT1M
Temperature: medium‑high
Add Stock and Gelatin, Bring to Boil
Add the chicken stock and powdered gelatin. Stir until gelatin dissolves, then bring the mixture to a rolling boil.
Time: PT3M
Temperature: boiling
Simmer for Flavor Extraction
Reduce heat to maintain a gentle simmer and cook for 10 minutes, allowing flavors to meld.
Time: PT10M
Temperature: gentle simmer
Strain the Broth
Place a fine‑mesh strainer over a clean pot, pour the broth through, and press the solids with the back of a spoon to extract as much liquid as possible. Discard solids (or save for fried rice).
Time: PT2M
Incorporate Miso and Butter
Return the strained broth to low heat. Whisk in red miso, Saikyo miso, and the tablespoon of butter until fully dissolved.
Time: PT2M
Temperature: low
Emulsify the Broth
Using an immersion blender, blend the broth for about one minute until the fat, gelatin, and miso form a smooth, creamy emulsion.
Time: PT1M
Keep Broth Warm
Transfer the broth to a small saucepan and keep over low heat, ensuring it does not boil.
Time: PT2M
Temperature: low
Cook the Ramen Noodles
Bring a pot of water to a rolling boil. Pre‑heat the ramen bowl with hot water, then add the noodles. Cook 2‑3 minutes (or per package), then drain.
Time: PT4M
Temperature: 212°F
Drain and Shake Noodles
Place the drained noodles back in the bowl, give them a good shake to remove excess water so the broth stays thick.
Time: PT1M
Assemble the Ramen Bowl
Place noodles in the pre‑heated ramen bowl, ladle the hot miso broth over them, then add minced scallion stems, chopped scallion greens, corn, menma, chashu slices, and the ajitama egg. Serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Wheat, Soy, Dairy, Gelatin (pork)
Ingredient Substitutions
- Instead of Ground Pork: Ground Chicken, Ground Turkey
- Instead of Onion: Shallots, Leeks
- Instead of Carrot: Daikon radish
- Instead of Ginger: Ground ginger (use less)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Hatcho Miso: Other dark miso
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Chicken Stock: Homemade stock, Water with bouillon
- Instead of Sake: Dry sherry, Mirin (adjust salt)
- Instead of Powdered Gelatin: Leaf gelatin (use 1.5× weight)
- Instead of Red Miso: Other red miso
- Instead of Saikyo Miso: White miso
- Instead of Cultured Unsalted Butter: Margarine, Ghee
- Instead of Curly Yellow Ramen Noodles: Any ramen noodles
- Instead of Ramen Egg (Ajitama): Soft boiled egg
- Instead of Chashu Pork Slices: Braised pork belly
- Instead of Menma (Fermented Bamboo Shoots): Pickled bamboo shoots
- Instead of Scallion Greens: Chives
Equipment Needed
- Kitchen Scale
- Large Frying Pan
- Box Grater
- Spatula
- Immersion Blender
- Fine‑Mesh Strainer
- Small Saucepan or Pot
- Ramen Bowl
- Tongs or Chopsticks (optional)
Critical Steps — Do Not Skip
- Caramelize pork and aromatics to develop fond (Step 2)
- Simmer broth to extract flavors (Step 5)
- Strain and press solids for maximum broth yield (Step 6)
- Emulsify with immersion blender for silky texture (Step 8)
Chef Tips from the Video
- Baking soda raises pH, dramatically speeding up caramelization of the pork‑aromatic mix.
- Adding Hatcho miso early while frying deepens its earthy notes.
- Pressing the solids after straining extracts the last drops of flavor for a richer broth.
- A quick immersion‑blender emulsion turns a potentially oily broth into a silky, restaurant‑quality soup.
Troubleshooting
Broth is too thin
Add a pinch more gelatin or simmer longer to reduce; ensure you pressed the solids well during straining.
Broth separates after blending
Blend at low speed and keep the broth just below a boil; if separation occurs, whisk in a little extra butter.
Noodles become mushy
Cook noodles al dente and drain immediately; rinse briefly with cold water and shake off excess moisture.
Soup is overly salty
Dilute with a splash of water or unsalted stock and adjust miso amount next time.
Storage
Refrigerator: Store broth in an airtight container for up to 3 days.
Freezer: Freeze in portion‑sized bags for up to 2 months.
Room temperature: Do not store at room temperature; cool quickly and refrigerate.
Make-Ahead Tips
- Prepare the broth up to Step 8 and refrigerate; reheat gently and add miso just before serving.
- Miso can be added after reheating to preserve flavor.
- Cook noodles fresh; they become soggy if left too long.
Frequently Asked Questions
What is the cultural significance and history of miso ramen in Japanese cuisine?
Miso ramen originated in Hokkaido, especially Sapporo, where cold winters made a hearty, miso‑based broth popular. It combines the Chinese ramen tradition with Japan’s native miso paste, creating a rich, comforting noodle soup that is now a staple across Japan.
What are the traditional regional variations of miso ramen in Japan?
In Hokkaido, miso ramen is thick and buttery with sweet corn and butter, while in Kyushu the broth is lighter and often uses red miso. Some regions add seafood miso or spicy miso for local flavor twists.
How is authentic miso ramen traditionally served in Sapporo?
Authentic Sapporo miso ramen is served in a deep bowl with curly or straight ramen noodles, topped with butter, sweet corn, bean sprouts, sliced pork (chashu), menma, and a soft‑boiled ajitama egg. The broth is thick, creamy, and often finished with a pat of butter for extra richness.
What occasions or celebrations is miso ramen traditionally associated with in Japanese culture?
Miso ramen is a comforting everyday meal, but it’s especially popular during the cold winter months and at local festivals in Hokkaido. It’s also served at family gatherings as a warming, hearty dish.
What authentic traditional ingredients are essential for miso ramen versus acceptable substitutes?
Traditional miso ramen relies on dark miso (Hatcho or red miso), pork‑based broth, and gelatin for body. Acceptable substitutes include other dark misos, chicken stock instead of pork stock, and powdered gelatin in place of natural collagen.
What other Japanese dishes pair well with miso ramen?
Miso ramen pairs nicely with Japanese pickles (tsukemono), gyoza, and a side of edamame. A light cucumber sunomono salad balances the richness of the broth.
What are the most common mistakes to avoid when making miso ramen broth at home?
Common mistakes include over‑cooking the pork so it loses flavor, skipping the fond formation, not pressing the solids when straining, and adding miso to a boiling broth which can mute its aroma.
Why does this miso ramen recipe use baking soda during caramelization instead of plain oil?
Baking soda raises the pH of the pork‑aromatic mixture, accelerating Maillard reactions and giving a deeper, quicker caramelization, which is essential for building flavor in a 30‑minute timeframe.
Can I make the miso ramen broth ahead of time and how should I store it?
Yes, you can prepare the broth up to the emulsification step, let it cool, then refrigerate for up to three days. Reheat gently over low heat and add the miso just before serving to preserve its flavor.
What texture and appearance should I look for when the miso ramen broth is done?
The finished broth should be a velvety, slightly glossy amber color with a thick, silky mouthfeel that coats a spoon. No oil should separate on the surface after blending.
What does the YouTube channel No Recipes specialize in?
The YouTube channel No Recipes focuses on straightforward, no‑fluff home cooking tutorials, often highlighting quick techniques for authentic Asian dishes and everyday comfort foods.
How does the YouTube channel No Recipes' approach to Japanese ramen cooking differ from other ramen channels?
No Recipes emphasizes speed and simplicity, using shortcuts like baking soda, powdered gelatin, and immersion blending to achieve shop‑quality broth in under 30 minutes, whereas many ramen channels stick to long‑hour simmering methods.
Last updated: August 20, 2026
