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Miso Ginger Ramen Broth recipe, served and ready to eat, easy homemade dish
Thomas Baker

Healing Miso Ginger Ramen Broth Warm Comforting Recipe Your Soul Needs Now

This Healing Miso Ginger Ramen Broth is the perfect easy dinner for a weeknight or family dinner, offering a delicious homemade ramen broth experience. Filled with the rich flavors of miso ginger soup, it’s a warm and comforting bowl your soul needs right now.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1 bowl
Calories: 610
Ingredients Notes

Ingredients
  

  • 1 tbsp sesame oil
  • 1 tsp minced or grated ginger
  • 2 cloves cloves garlic minced
  • 2 scallions chopped (white and green parts separated) makes 1/2 cup sliced
  • 1 1/2 tbsp miso paste I used white miso
  • 1 tbsp plain peanut butter or Asian sesame paste
  • 1/2 to 1 tbsp doubanjiang or other chili sauce/paste, adjust according to desired spice (see notes)
  • 2 cups vegetable broth or water (see notes)
  • 1 cup soy milk or other plant-based milk like oat milk
  • 1 tbsp layu japanese chili oil or other chili oil, adjust according to desired spice
  • 2 dried shiitake mushrooms
  • 1 tbsp soy sauce or more to taste* see notes
  • Salt to taste, if needed
  • 1 head bok choy or other greens of choice
  • 1 instant ramen brick
  • Sliced mushrooms from the dried shiitake mushrooms
  • 1/2 cup corn kernels
  • Chopped scallions green part
  • Sesame seeds I added a mix of black and toasted sesame seeds
  • More layu japanese chili oil, to finish
  • Roasted nori sheets

Notes

  • If using water instead of vegetable broth, adding 1 vegetable cube or bouillon is recommended for extra flavor. Alternatively, you can adjust salt to taste if using plain water. When selecting chili paste, doubanjiang can be replaced with gochujang or Korean chili paste for a different spice profile.