Recipes | October 26, 2026

Easy Weeknight Miso Ramen

Bowl of ramen with chopsticks in a sunlit room

There's something so comforting about a big bowl of ramen. And while the restaurant versions can simmer for hours, this one is on the table in about 20 minutes. It's rich, savoury and endlessly customisable, so it's perfect for a cosy night in.

The secret? A spoonful of miso stirred through good-quality stock. Top it with a jammy egg and your favourite veggies, and you've got a weeknight dinner that feels like a treat.

Serves: 2 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

2 eggs
1 litre chicken or vegetable stock
2 tbsp white (shiro) miso paste
1 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, finely grated
1 tsp finely grated ginger
2 portions ramen noodles (fresh or dried)
2 baby bok choy, halved
1 cup shredded cooked chicken or pan-fried tofu
To serve: sweetcorn, sliced spring onion, nori strips, sesame seeds and chilli oil

Method

Cook the eggs. Lower the eggs into boiling water and cook for 6 1/2 minutes for a jammy yolk. Transfer to a bowl of iced water, then peel and halve.
Make the broth. In a saucepan, gently heat the sesame oil, garlic and ginger for 1 minute. Add the stock and soy sauce and bring to a simmer.
Add the miso. Take the pan off the heat. Mix the miso with a ladle of hot stock until smooth, then stir it back into the pan. (Boiling miso dulls its flavour, so keep it to a gentle heat from here.)
Cook the noodles and greens. Cook the noodles following the packet instructions, adding the bok choy for the last minute. Drain.
Build your bowls. Divide the noodles and bok choy between two deep bowls, ladle over the hot broth, then top with chicken or tofu, egg halves, corn, spring onion, nori, sesame seeds and a drizzle of chilli oil.

Tips from our kitchen

Go big on the bowl. A deep ramen bowl keeps the broth hot and leaves plenty of room for toppings.
Clean out the fridge. Mushrooms, spinach, leftover roast pork or a handful of frozen peas all work beautifully.
Make it spicy. Stir a teaspoon of chilli paste through the miso before adding it to the broth.

Serve it in something cute

We served ours in the Kawaii Neko ramen bowls from Tokyo Design Studio. The playful cat designs make every bowl feel a little bit happier, and they make a sweet gift for the ramen lover in your life too.

Complete the look:

Explore the full Tokyo Design Studio range.