Modu Recipes

Solo Cooking God's Creamy Miso Ramen

A unique ramen recipe that adds doenjang and peanut butter to ramen soup powder and uses milk for creaminess to create the deep flavor of Japanese-style ramen.

🙋 Recommended for

  • ⭐ Those who want to create an exotic Japanese-style ramen flavor with a simple combination of ingredients
  • ⭐ Those who want to try a creamy, savory fusion noodle dish instead of the usual
  • ⭐ Those who want to experience the unique and addictive umami created by peanut butter and doenjang

Ingredients needed 🛒1 servings

  • 1 pack of Neoguri ramen
  • a little cooking oil
  • an appropriate amount of white part of green onion
  • 1 tbsp minced garlic
  • 2 paper cups of water
  • 1 paper cup of milk
  • 1/2 tbsp doenjang
  • 1/2 tbsp peanut butter
  • a handful of mung bean sprouts
  • 2-3 sheets of dried seaweed
  • 1 boiled egg
  • a few perilla leaves
  • a little chili oil

Recipe 🍳

  1. Finely chop the white part of the green onion and set aside for cooking.
  2. Lightly coat a pan with cooking oil and add the chopped green onion, 1 tbsp minced garlic, and 1 pack of ramen powder soup.
  3. Stir-fry quickly over medium-low heat for about 30 seconds, being careful not to burn the soup powder, to bring out the scallion oil and savory flavor.
  4. When the green onion has wilted, pour in 2 paper cups of water and 1 paper cup of milk, then add the ramen kelp and vegetable flake packet.
  5. Add 1/2 tbsp doenjang and 1/2 tbsp peanut butter, and stir well to dissolve completely without lumps in the broth.
  6. When the broth comes to a gentle boil, add the ramen noodles and a handful of crisp mung bean sprouts, and simmer gently until the noodles are cooked.
  7. Transfer the finished ramen to a bowl, top with dried seaweed, boiled egg, and julienned perilla leaves, and finish with a drizzle of chili oil.
  1. Stir-fry green onion, minced garlic, and ramen soup powder in cooking oil over medium-low heat.
  2. Add water and milk, dissolve doenjang and peanut butter, and bring the broth to a boil.
  3. Add noodles and mung bean sprouts, cook, then finish with seaweed, egg, perilla leaves, and chili oil.

Cooking tips 💡

  • Be careful with the heat when stir-frying the soup powder, as too high a heat can easily burn it and cause a bitter taste.
  • Since the broth with milk is prone to boiling over, it's important to carefully control the heat during cooking.
  • The combination of peanut butter and doenjang is the key to achieving the rich, robust broth characteristic of Japanese-style miso ramen.

Shop ingredients on Coupang(Ad)

ramengreen onionminced garlicmilkdoenjangpeanut buttermung bean sproutsdried seaweedegg

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