I love a hot bowl of miso ramen. If, like me, you don’t live near a Ramen restaurant, buying a bowl of ramen is probably not as easy as you would like. Cooking ramen isn’t usually much easier. There are instant ramen packs that you can make in a pinch. But to really make authentic, fresh ramen at home can take multiple days. The trickiest part is creating the bone broth by simmering bones for hours. But I found a hack that allows you to cook and enjoy miso ramen in the comfort of your own home in a fraction of the time.

With some shortcuts, you will be able to make a delicious broth in just 5 minutes! You can actually buy broth from the store as a starting point. But not every broth will have quite the right flavor—it needs to be bone broth with spices that go with the recipe. I had to experiment a bit, but you can purchase the broth I found to work particularly well, which this recipe calls for, at several grocery stores or even online.

The flavors in this recipe go way beyond its solid base of easy, delicious, salty miso broth. Atop ramen noodles are crispy, yet tender pork, vegetables, and—my favorite—soft-boiled eggs with slightly runny yolks! It is a perfectly splendid dish to make and enjoy any night of the week.

Scroll down to see how you can make this Easy Homemade Miso Ramen!

Ingredients

3 lbs Pork belly or Country style pork ribs
1 tsp Salt
1/2 tsp Pepper
4 packages Ramen noodles
32 oz Chicken bone broth
1/2 cup White miso paste
1 cup Baby bella mushrooms, sliced
2 cups Baby spinach
4 Eggs
1/4 cup Scallions, chopped

Instructions

First, roast the pork in the oven. It is best to use pork belly for this recipe, but you can also country-style pork ribs. Sprinkle the pork with salt and pepper, then place it on a roasting pan. Roast the pork in a 350°F-preheated oven for 1.5 hours until the pork is cooked through and crispy. Slice the pork into 1/2-inch slices.

Next, make the soft-boiled eggs. Fill a small pot with enough water to submerge the eggs, but do not add the eggs to the pot just yet. Add 2 Tbsp of vinegar, which will make it easier to peel the eggs later. Heat the water until boiling. Add the eggs and cook for exactly 7 minutes. Remove the pot from heat and immediately cool the eggs with cold water. Peel the eggs and cut them in half.

While cooking the eggs, you can also prepare other ingredients for the miso ramen soup.

To make the miso broth for the ramen, add chicken bone broth and white miso paste to a pot. Bring the liquid to a boil and stir it to mix the miso paste into the broth.

To prepare the spinach, mushrooms, and ramen noodles, bring 1/2 gallon of water to a boil. Blanch the spinach for 20 seconds and take it out of the water with a skimmer or a strainer. Next, add the mushrooms to the boiling water and cook for 2 minutes. Remove with a skimmer or a strainer when done. Finally, add the ramen noodles and cook for 2 minutes. Do not overcook the noodles; they should still be somewhat firm. Drain the water when finished.

When all the ingredients are ready, assemble the miso ramen. Add ramen noodles to a large bowl and top it off with spinach, mushrooms, soft-boiled eggs, and pork. Pour the miso broth over the noodles just before serving and sprinkle with chopped scallions.

If you like this Easy Homemade Miso Ramen, you might also like Homemade From Scratch Chicken Noodle Soup.

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4 from 4 votes