Miso Ramen Bowl Recipe

Miso Ramen Bowl

Total Time: 7 to 8 minutes

Serves: 2

Comfort food for all ages, this creamy ramen bowl is a mouth-watering combination of flavours. Add a little spice and a whole lot of umami to your ramen bowl with Boombay's Miso + Ginger Stir Fry Sauce.

Chef’s note:

This rich and soothing ramen broth can be cooked in an instant pot, slow cooker, and even on a stove. It tastes best with fresh yellow noodles that are springy and chewy, and our Five Chilli Oil Topping or Timur Chilli Crisp Topping for that extra punch of spice.


  • 2 tablespoons of Boombay’s Miso + Ginger Stir Fry Sauce
  • 120 grams of Ramen Noodles
  • ½ an Onion
  • 50 grams of any variety of Mushroom
  • 3 to 4 Garlic cloves
  • 1 tablespoon of Sesame Oil
  • 2 to 3 cups of Meat Stock or Veggie Stock
  • 1 tablespoon of Soy Sauce
  • Salt to taste
  • Pepper to taste
  • Spring Onion to garnish
  • 1 small Carrot
  • 1 Egg

Products Used:


  1. Clean the mushrooms and chop them into bite-sized pieces
  2. Cook the noodles as per package instructions and set aside 
  3. Soft boil an egg
  4. Julienne the carrots
  1. Sauté mushroom in hot oil and keep aside
  2. Heat the meat stock or veggie stock till it boils and keep aside
  3. Add soy sauce and our Miso + Ginger Stir Fry Sauce to a large ramen bowl and mix well
  4. Slowly trickle in the hot stock while mixing continually
  5. Add noodles and arrange the vegetables and egg on the surface

Top with chopped greens of spring onion and toasted sesame seeds for the perfect ramel bowl