Miso Mushroom Ramen

This is a vegetarian dish but of course you can add whatever meat you want to it. I was missing my favorite Monta Ramen restaurant in Las Vegas so I decided to make this.

The egg I prepared the night before and it’s really easy. Here’s a video:

Ramen Egg Ingredients

  • 6 tbsp water
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 eggs

Instructions for Ramen Egg

  1. Combine liquids in a ziplock bag.
  2. Boil water and put 2 COLD eggs into the boiling water. Reduce to simmer for 7 minutes and while that is happening, prepare an ice bath.
  3. Remove eggs and transfer to ice bath. Peel eggs gently and put it in the ziplock bag.
  4. Soak eggs in sauce over night.

Miso Mushroom Ramen Recipe

  • Dried Shitake mushrooms (I used about 5 pieces)
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 bunch scallions, chopped, whites and greens divided
  • 1 tbsp grated fresh ginger
  • 6 cups of chicken broth
  • 1 tbsp soy sauce
  • 2 tbsp white miso paste
  • 2 packages of instant ramen noodles, flavor discarded
  • 2 ramen eggs (see above for recipe)


  1. Soak the dried mushrooms until it’s rehydrated. Then squeeze out excess water and slice thin.
  2. Combine 2 tbsp of vegetable oil and 1 tbsp of sesame oil and heat in a pot with over medium heat. Add scallion whites, ginger and garlic for 1-2 minutes.
  3. Add mushrooms and cook for another minute.
  4. Add 1 cup of chicken broth and then the soy sauce and miso paste.
  5. Mix well and bring to a simmer. Then pour the rest of the broth in little by little and bring to a simmer
  6. Add ramen noodles and cook until noodles are soft.
  7. Ladle noodles and broth into a bowl and top it off with an egg and sprinkle green scallions on top.

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