My friend insisted ramen soup was a must-try after my love affair with udon noodle soup, and I must say, I’m grateful for the recommendation. The first time I dug into a bowl of ramen, it was a symphony of flavors. The broth had this depth and I could taste the dedication that went into making it.
types of ramen soup
I tried a few types of ramen soup recipes and I love all of them. The key difference between these variations is the broth, which will bring you significant flavors.
- Shoyu Ramen with sliced green onions, nori, and a seasoned boiled egg: Soy sauce-based with savory and slightly salty flavor.
- Shio Ramen seafood or poultry (chicken) toppings: Salt-based with light, clear, and salty flavor.
- Miso Ramen with corn, cabbage, fish cake, and marinated bamboo shoots: Rich and sweet flavor
- Tonkotsu with pork belly slices, black garlic oil, and pickled ginger: Creamy, rich, and often heavy flavor
- Ebi: Shrimp-based
- Healthy Vegetarian/Vegan Ramen with tofu, bok choy, mushrooms, and other veggies.
Different regions in Japan have their take on ramen. Hakata Ramen Soup from the Fukuoka region features a rich, pork bone broth and is known for its thin, straight noodles and a focus on simplicity in toppings.
In cities that I visited, from Tokyo to Kyoto to Hokkaido, I could taste the differences of ramen soup in these areas: the broth, the noodles, and the toppings.
The ramen soup is so popular that people even come up with a new ramen recipe – Birria Ramen. It combines the rich flavors of traditional Japanese ramen with the savory and spicy elements of birria, a Mexican stew made with meat, often goat or beef.
spicy vegan miso ramen soup recipe
When making this Japanese noodle soup at home, I wanted to make it Japanese, spicy, and vegetarian. So, I decided to make Spicy Vegetable Miso Ramen Soup.
With all the ingredients, I confidently started the miso broth. Easy recipe, right? Wrong. My miso paste decided to play hard to get, clumping together like it was forming a miso rebellion. I needed to stir more vigorously.
Next up, the spice. I may have underestimated the power of chili flakes. In my attempt to add just a hint of heat, I accidentally transformed my broth into a lava pit. I had to make it all over again, it was too spicy for me to eat.
After all the trials and tribulations, the spicy ramen soup stood before me. Here is how to make Spicy Vegetable Miso Ramen at home:
Spicy Vegetable Miso Ramen Soup
- 4 packs of ramen noodles
- 4 cups vegetable broth
- 1/4 cup miso paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 3 cloves garlic minced
- 1 tsp chili paste adjust according to spice preference
- 1 cup halved mushrooms shiitake or your choice
- 2 cups chopped mixed vegetables carrots, corns, bok choy, spinach, etc.
- 4 boiled eggs halved
- Green onions sliced (for garnish)
- Sesame seeds for garnish
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
- Add vegetable broth, soy sauce, and miso paste. Stir well.
- Mix in chili paste, adjusting to your preferred spice level.
- Add sliced mushrooms and mixed vegetables to the pot. Simmer until vegetables are tender-crisp.
- Cook ramen noodles according to package instructions. Drain and set aside.
- Divide cooked noodles among bowls. Ladle the spicy vegetable miso broth over the noodles.
- Top with boiled egg halves, sliced green onions, and sesame seeds.
You can adjust the spice level and customize with your favorite veggies! Let me know how it turns out!