This Trader Joe’s Miso Ramen Soup Recipe is a creamy and easy recipe, which is made with white miso paste and coconut milk. It’s the perfect 30-minute meal, ready in about 25 minutes.
Jump to RecipeTrader Joe’s Miso Ramen Soup Recipe Ingredients
- 1 Tablespoon Cooking Oil
- 3 Tablespoons White Miso Paste
- 2 cloves Garlic, minced
- 6 cups Low-Sodium Chicken or Vegetable Stock
- 1/3 cup Coconut Milk (canned)
- 2 Tablespoons Soy Sauce
- 2 (4 ounce) packets Instant Ramen Noodles (seasoning packets discarded)
- 5 ounces Baby Spinach
- 2 large Eggs
- Green Onions, thinly sliced
- Sesame Seeds, for serving (optional)
- Sriracha, Toasted Sesame Oil, or Chili Oil, for serving (optional)
How To Make Trader Joe’s Miso Ramen Soup Recipe
- Start the eggs: Bring a small pot of water to a boil for the soft-boiled eggs.
- Build the broth: While the water heats, place a large pot over medium heat and add the cooking oil. When hot, add the miso paste and minced garlic and stir for one minute until fragrant. Slowly pour in the stock and coconut milk while whisking to dissolve the miso completely. Stir in the soy sauce and bring the broth to a simmer.
- Cook the eggs: Gently lower the eggs into the now-boiling water. Reduce the heat to a low simmer and cook for exactly 7 minutes (for room temperature eggs) or 8 minutes (for refrigerated eggs).
- Cook noodles and spinach: When the miso broth is simmering, stir in the ramen noodles and the spinach. Simmer until the ramen is just tender, according to package directions.
- Assemble and serve: Immediately run the cooked eggs under cold water until they are cool enough to handle, then peel and slice them in half. Divide the ramen and broth between serving bowls. Arrange the egg halves on top of each bowl and garnish with green onions, sesame seeds, and a drizzle of Sriracha or chili oil.
Recipe Tips
- How to get a perfect soft-boiled egg? The timing is everything. Set a timer for exactly 7 minutes (for room temp eggs) or 8 minutes (for cold eggs) from the moment you place them in the simmering water. Immediately transferring them to cold water stops the cooking process and makes them easier to peel.
- What kind of miso should I use? White miso (shiro miso) is best for this recipe. It’s fermented for a shorter time and is milder and sweeter than red miso, which allows the other flavors in the broth to shine.
- Can I add other toppings? Absolutely! This ramen is a great base for customization. Sautéed mushrooms, leftover rotisserie chicken, sweet corn, or cubes of tofu would all be delicious additions.
- How to make the broth richer? For an even richer, more complex broth, add a dash of toasted sesame oil or a spoonful of chili oil at the very end.
What To Serve With Miso Ramen
This ramen is a complete and satisfying meal on its own, but it also pairs well with a simple side.
- Steamed or pan-fried gyoza (dumplings)
- A crisp, simple cucumber salad
- Edamame with sea salt
How To Store Miso Ramen
- Refrigerate: It’s best to store the broth separately from the noodles, as the noodles will continue to absorb liquid and can become mushy. Store the broth in an airtight container in the refrigerator for up to 3 days.
Miso Ramen Nutrition Facts
- Calories: 277kcal
- Carbohydrates: 23g
- Protein: 14g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 164mg
- Sodium: 4922mg
- Fiber: 4g
- Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
To prevent clumping, it’s important to dissolve the miso paste in a small amount of the warm broth before adding it to the main pot, or to whisk it vigorously as you slowly pour in the main liquid, as directed in the recipe.
Yes. You can add a spoonful of Sriracha or chili oil at the end for garnish, or for a deeper heat, add a pinch of red pepper flakes along with the garlic and miso at the beginning.
Yes, fresh ramen noodles are a great option. They cook much faster than instant noodles, usually in just 2-3 minutes, so be sure to adjust your cooking time accordingly.
Try More Recipes:
- Creamy Chicken Gnocchi Soup Recipe
- Trader Joe’s Cream of Mushroom Soup Recipe
- Trader Joe’s Chicken Tortilla Soup Recipe
Trader Joe’s Miso Ramen Soup Recipe
Course: DinnerCuisine: Japanese-InspiredDifficulty: Easy2
servings10
minutes15
minutes277
kcalA quick, creamy, and flavorful miso ramen with a rich coconut broth, tender noodles, and a perfect soft-boiled egg.
Ingredients
1 Tbsp Cooking Oil
3 Tbsp White Miso Paste
2 cloves Garlic, minced
6 cups Low-Sodium Stock
1/3 cup Coconut Milk
2 Tbsp Soy Sauce
2 packets Instant Ramen Noodles
5 oz Baby Spinach
2 large Eggs
Toppings: Green Onions, Sesame Seeds, Sriracha.
Directions
- Begin boiling water for the soft-boiled eggs.
- In a separate large pot, stir-fry miso and garlic in oil for one minute.
- Slowly whisk in the stock and coconut milk until smooth. Stir in soy sauce and bring to a simmer.
- Cook eggs in the small pot for 7-8 minutes; immediately run under cold water.
- Add ramen noodles and spinach to the simmering broth and cook until noodles are tender.
- Divide ramen into bowls, top with a halved soft-boiled egg and desired garnishes.
Notes
- For a perfectly jammy egg, do not skip the cold water step, as it stops the cooking process immediately.
- Whisking the miso paste while you slowly add the liquid is the key to a smooth, non-clumpy broth.
- Don’t overcook the ramen noodles; they should be tender but still have a slight chew.
- This soup is best enjoyed immediately.
