Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of rich miso ramen broth loaded with tender noodles, soft-boiled egg, and fresh scallions for an authentic Japanese experience. This japanese-inspired soups ready in about 25 minutes pairs dried ramen noodles, white miso paste, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups chicken broth to a simmer in a medium pot over medium heat. Whisk in 3 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 minced garlic clove. Simmer gently for 5 minutes.
  2. Step 2: Meanwhile, bring a separate pot of water to a boil and cook 8 oz dried ramen noodles for 3 minutes until tender but firm. Drain and set aside.
  3. Step 3: In a small skillet, heat 1 tsp sesame oil over medium heat and sauté 4 sliced shiitake mushrooms for 3-4 minutes until tender.
  4. Step 4: Divide the cooked noodles between two bowls. Ladle the hot miso broth over the noodles, then top each bowl with sautéed mushrooms, 1 soft-boiled egg half, 1 1/2 sliced scallions, and sprinkle with 1/2 tsp toasted sesame seeds.
  5. Step 5: Serve immediately and enjoy the layers of umami flavor.

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Frequently asked questions

How long does Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried ramen noodles from drying out.

Can I substitute ingredients in Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Japanese Miso Ramen with Soft-Boiled Egg and Scallions?

Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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