Go Back
Miso Ramen Bowl.

Vegetarian Miso Ramen

Molly Swain
A Japanese classic— a nourishing and comforting bowl. This nutritious ramen dish is topped with jammy eggs, kimchi, and nori— adding that perfect umami flavour.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2 bowls


  • 3 tbsp miso paste (red) with ½ litre / 2 cups hot (not boiling) water
  • 120 g ramen noodles (or 2 portions according to packet) measured uncooked
  • kale 2 handfuls
  • oyster mushrooms 2 handfuls
  • 1 tbsp soy sauce optional
  • 2 eggs
  • 3-4 tbsp kimchi
  • 2 tbsp nori
  • 2 tbsp spring onion / green onion chopped
  • 2 tbsp coriander / cilantro chopped
  • 1 tbsp sesame seeds
  • green chillies optional


  • Boil the water for the eggs. (If you have prepped the eggs, skip this step.) Once the water has come to a boil, carefully place the eggs in the boiling water and set a timer for 6 1/2 minutes. Next, prepare an ice bath— a bowl with cold water and ice cubes. Once the timer goes off, carefully transfer the eggs to the ice bath. Set aside.
  • Boil the water for the noodles. Cook according to the packet of noodles you are using. When they are done, drain and place straight into the bowls you are serving the ramen in. 
  • Bring water to a boil for the miso paste, but do not add directly to the paste. Measure out the water into a large measuring jar or mixing bowl. Set aside and let it cool down for 10 minutes.  
  • While the water is cooling, sauté the mushrooms and kale in a pan on low heat for 5-8 minutes. Add a splash of soy sauce (optional) and a splash of water if the pan gets too hot. This helps gently steam and cook the vegetables. Then, add them to the bowls you’re serving the ramen in (on top of the noodles).
  • Next, stir the miso paste into the water. The best way to do this is to scoop out some water into a small bowl and whisk in the paste until it dissolves. Then, pour it back into the hot water and mix it together. Now is a good time to taste test it— add more paste if you like it saltier or stronger in flavour. 
  • Pour the miso broth over the noodles and vegetables. Then, add the rest of the toppings— the jammy eggs sliced in half, kimchi, nori, spring onion, coriander, chillies, and sesame seeds. Enjoy!
Keywords homemade ramen, jammy egg, kimchi ramen, miso broth ramen, ramen with soft-boiled eggs, vegetable ramen noodles