Healthy Miso Ramen-Style Soup
Enjoy the comforting flavors of ramen at home with this healthy, creamy miso soup. Featuring savory ground pork, bean sprouts, and a rich, buttery miso broth.
This miso ramen-style soup brings the satisfying, complex flavors of your favorite ramen shop to your kitchen in a lighter, health-conscious format. By replacing traditional heavy stocks with a delicate soy milk and miso base, this recipe delivers a creamy, umami-rich experience that comes together in minutes. It is a perfect weeknight meal that bridges the gap between classic miso soup and a hearty, satisfying bowl of ramen.
Ingredients
- 100 g ground pork
- 1 bag bean sprouts
- 1/3 bunch green onion
- 200 ml water
- 200 ml soy milk
- 2 tbsp miso paste
- 1 tbsp chicken bouillon powder
- 1.5 tbsp mentsuyu
- 1 tsp doubanjiang
- 3-4 cm tube garlic
- 1 tsp sesame oil
- to taste corn
- to taste butter
Instructions
- 1Prepare the green onions
Take 1/3 of a green onion and finely chop it using a sharp knife on a cutting board. These finely chopped green onions will be used to build the aromatic base of your soup.
Tip: For the finest mince, use a sharp chefs knife and a gentle rocking motion. - 2Sauté the aromatics and pork
In a pot, heat 1 teaspoon of sesame oil and add 3 to 4 cm of tube garlic. Add 100g of ground pork and the previously chopped green onion, then sauté over medium heat until the pork is thoroughly cooked and browned.
Tip: Make sure to brown the pork well to develop a rich, savory flavor for the broth. - 3Add water to the base
Once the pork and aromatics are well-browned, pour 200ml of water into the pot. This will form the liquid foundation for your miso soup.
Tip: Use warm water if you want to speed up the simmering process. - 4Season and simmer
Add a bag of bean sprouts to the pot, followed by 1 tablespoon of chicken bouillon powder and 1.5 tablespoons of mentsuyu. Cover the pot and allow it to simmer on low-medium heat for about 3 minutes to meld the flavors.
Tip: Covering the pot helps cook the bean sprouts quickly while keeping them slightly crunchy. - 5Incorporate the seasoning mix
Create the creamy finish by stirring in 200ml of soy milk, 2 tablespoons of miso paste, 1 teaspoon of doubanjiang, and a final splash of sesame oil. Whisk gently until the miso is fully dissolved and the soup is creamy and fragrant.
Tip: Add the miso paste gradually to ensure it dissolves smoothly without forming lumps. - 6Garnish and serve
Pour the hot soup into a serving bowl. Top with corn, a pat of butter, and fresh chopped green onions to finish. Serve immediately while hot.
Tip: The butter adds a rich, glossy finish to the miso soup, enhancing the ramen-style experience.
