いらっしゃい — irasshai

From a side-street Tokyo bar where ramen masters trade jokes over rolling clouds of steam, comes a 30-minute bowl that hugs you from the inside.

FLAVOR PASSPORT

Miso Sesame Ramen

Creamy, umami-rich miso broth. Springy noodles. Vibrant toppings.

A cozy Japanese-inspired ramen bowl built around miso paste and tahini for creamy umami depth, with springy noodles, mushrooms, bok choy, and a soft-boiled egg crowning it.

⏱ 30 min 🍳 1 pan 🍽 Serves 2

WHAT YOU'LL NEED

(Serves 2)

Broth

1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp white miso paste
1 tbsp tahini (sesame paste)
4 cups vegetable broth
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp chili paste (optional)

Noodles & toppings

2 packs ramen noodles (or fresh ramen / soba)
1 cup bok choy, chopped
1 cup mushrooms, sliced
½ cup sweet corn
½ cup tofu, cubed & pan-seared (optional)
2 soft-boiled eggs
2 green onions, sliced
to taste sesame seeds
drizzle chili oil or crisp

LET'S COOK!

1

Sauté aromatics

Heat sesame oil in a large pot over medium heat. Add garlic and ginger. Sauté for 1–2 minutes until fragrant.
2

Build the broth

Stir in miso and tahini until smooth. Add vegetable broth, soy sauce, rice vinegar, and chili paste. Bring to a simmer.
3

Cook the noodles

Add noodles to the simmering broth and cook according to package instructions. (Fresh noodles: 2–3 min.)
4

Add veggies

Add bok choy, mushrooms, and corn. Simmer 2–3 minutes until veggies are tender.
5

Add protein

Stir in tofu and warm through. Taste and adjust seasoning if needed.
6

Serve & enjoy

Divide among bowls. Top with soft-boiled eggs, green onions, sesame seeds, and a drizzle of chili oil. Dig in!

MAKE IT YOURS!

Try these twists

Spicy tan tan

Add 1 tbsp peanut butter & 1 tsp chili oil to the broth. Top with ground mushrooms or plant-based meat.

Coconut curry

Swap 1 cup of broth for coconut milk & add 1 tsp curry powder. Top with lime & cilantro.

Green goddess

Blend in a handful of spinach or kale to the broth for extra greens and a vibrant color!

Make it yours

Add chili crisp for heat, swap tofu for tempeh, use soba or rice noodles, or add edamame and sprouts.

🔒 LOCKED

The one thing restaurants do that you don't.

It changes the whole plate. Earn it with a 15-second ad.

📸 COOKED IT WALL

Made by the community

By Diya — **Diya**
doubled the chili. no regrets.

By Carlos — **Carlos**
doubled the chili. no regrets.

From my kitchen to yours — thank you for cooking with heart & intention.

Tag me if you make it! #misosesameramen

CHOOSE YOUR NEXT RIDE

Three doors. Pick one.

Match the vibe

Shakshuka

North African · 30 min

Open door →

Surprise me

Gochujang Noodle Bowl

Korean · 25 min

Open door →

QUESTIONS

Frequently asked

Can I make it vegan?

Yes — skip the eggs and use tofu or tempeh as the protein. Miso and noodles are already plant-based.

What miso should I use?

White (shiro) miso is mildest. Red (aka) is bolder. Both work — taste as you go.

Can I batch the broth?

Yes, the broth keeps 4 days in the fridge. Cook noodles fresh per serving so they don't go soggy.

Miso Sesame Ramen