Butter Miso Ramen


When I travel to large cities, I take advantage of the growing trend of ramen restaurants!

In fact, last week Nikki and I were in Boston and someone recommended a local ramen place for dinner, so we had to try it out!


Inspired by my recent travels and warm bowls of ramen, I am taking on this challenge, while adding a couple of twists that work really well when making ramen at home.


And I know it’s called ramen, but for me the most important part of this dish is the broth.

However, there are different types of ramen broth; many are pork-based and can take several hours to make. Clearly that would not work for this challenge, so I focused on another very popular ramen broth—miso broth!

I added the butter because a miso broth should feel thick and luscious. It also helps the miso and the water bind so that the two aren’t constantly separating.


At home, I use whatever veggies I have to make a bowl of ramen feel hearty and healthful. Feel free to use whatever you have on hand.


Now I’m gonna be completely honest with you about shirataki noodles. They are made from yams (which must be magical somehow) and have a VERY distinct aroma. It goes away as you rinse them, but the first time you experience it, it can be…surprising.


The hot broth will heat up the noodles and vegetables. Then you can build your bowl!

I like to keep the veggies separated, because that’s how I’ve seen it done at ramen restaurants.

But it’s your ramen bowl, so build it however you like!


The great thing about the shirataki noodles is that they really absorb the flavor of that velvety miso broth.

And they’re gluten-free!

And they have maybe 10 calories in the entire serving, making this version of ramen not only delicious, but also great for people craving ramen who don’t want to blow their healthy eating habits!


When I was growing up, my only experience of ramen were the dried packages of noodles and flavor packs full of MSG that cost about $0.10.

The shirataki noodles might set you back a couple dollars, but it’s worth it to be able to have ramen that’s healthy and delicious!


Butter Miso Ramen

servings: 2


  • 3 large eggs
  • 1 cup chopped green beans
  • 4 to 5 tablespoons red miso
  • 2 tablespoons butter
  • 2 packages shirataki noodles
  • 1 cup thinly sliced cabbage
  • 3 green onions, chopped
  • 1 large carrot, sliced
  • 1 tablespoon gomasio
  • 2 lime wedges, for a garnish


  1. In a small pot, bring 2 cups of water to a boil. Add the eggs and boil for 5 minutes. Then add the green beans and boil for 1 minute more. Remove the pot from the heat, drain the water, and set the green beans aside. Run the eggs under cold water while peeling them, then set the peeled eggs aside.
  2. To a medium sauce pot, add 4 cups of water along with 4 tablespoons of the miso and the butter; bring the ingredients to a boil over medium heat, then cook until the sauce thickens slightly—5 to 7 minutes. Taste and add an additional tablespoon of miso if the sauce needs more flavor.
  3. Drain the liquid from the shirataki noodles. They will have an aroma that is surprising! Run them under water to rinse and remove the odor.
  4. To serve, add each package of shirataki to its own large bowl. Cover the noodles in the sauce, then add the green beans, cabbage, eggs, green onions, and carrots to the bowl in sections. Season the cabbage and eggs in each bowl with ½ tablespoon of the gomasio, and garnish each bowl with a lime wedge. Enjoy immediately!
: @bluebirdandblackberries

: @bluebirdandblackberries

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