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    You are in: Home / Recipes / Miso Ramen Soup Recipe
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    Miso Ramen Soup

    Average Rating:

     2 Total Reviews

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    • on April 12, 2008

      I grew up eating ramen and make my own from scratch often. I usually keep frozen charshiu pork handy for using it in ramen, yakisoba, and yakimeshi (Japanese style fried rice). What I did was use my own chicken stock from the freezer and instead of ground pork, I used charshiu pork, soft boiled egg, negi (Japanese long onion) and nori for the topping. Besides the topping, I used what the recipe called for ie cabbage, bean sprouts, and all other seasonings. The result was very good. Normally, ramen stock is made with many ingredients, but this simplified ramen using only chicken stock was very satisfying and very simple to make.

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    • on November 12, 2008

      This tastes great! Though I didn't have bean sprouts and sesame oil. I did add shiitake mushrooms along with carrots. This dish is definitely something to try and eat over and over again.

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    Nutritional Facts for Miso Ramen Soup

    Serving Size: 1 (319 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 356.6
     
    Calories from Fat 154
    43%
    Total Fat 17.1 g
    26%
    Saturated Fat 6.0 g
    30%
    Cholesterol 31.9 mg
    10%
    Sodium 1118.0 mg
    46%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.4 g
    17%
    Protein 18.8 g
    37%
    Detailed Nutrition Values About Nutrition Info
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