I’ve always had a thing for miso broth. It’s cozy, savory, and has that soul-warming umami punch that makes you feel like you’ve been wrapped in a hug. But my fixation on getting it just right? That kicked into high gear when I dated someone who used to work at Ippudo—a place where broth isn’t just food, it’s a work of art.

Now, let’s be clear: the relationship didn’t go the distance. But my determination to nail the perfect miso broth stuck around. After countless tries, I finally created a version I’m proud of. Is it on par with Ippudo? Maybe not. But it’s definitely good enough for me—and anyone else who appreciates a well-made bowl.

These days, I even make the broth in large batches and store it for the week. It holds up beautifully in the fridge for about 4-5 days, and on those busy nights when I need something quick but comforting, I simply reheat it, toss in some noodles or a bit of fish, and dinner’s sorted. It’s like a personal bowl of cozy, umami goodness on demand.

If I want to take things up a notch—especially for ramen—I make it a little creamy by whisking in an egg yolk right before serving. It adds a silky richness that elevates the broth, making it feel like an indulgent restaurant-level meal. The egg yolk thickens the broth without overpowering the miso flavor, and it’s one of those small tweaks that makes a huge difference. When I'm craving that extra bit of comfort, this trick never fails.

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Miso Broth Recipe | Serves two

Ingredients:

• 5 dried shiitake mushrooms

• 3 cloves garlic, grated

• 1.5 tbsp fresh ginger, grated

• 2 scallion ends (white parts)

• 3-4 tbsp miso paste (combined red and white)

• 1-1.5 tbsp sesame oil

• 1 tbsp chili oil (optional)

• 1/4 cup mirin

• 1 tbsp sugar

• Kombu (4x4 inch piece)

• 1 tsp dashi powder or 2 cups of dashi stock

• 40-48 oz chicken stock or bone broth

• Salt and pepper to taste

Instructions:

1. Soak the dried shiitake mushrooms in warm water for about 20 minutes until softened. Set aside the soaking liquid for later use.

2. In a large pot, heat the sesame oil over medium heat. Add the grated garlic, ginger, and scallion ends. Sauté for about 2 minutes, until fragrant and aromatic.

3. Pour in the chicken stock, then add the kombu and dashi powder or stock. Bring the mixture to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld.

4. Stir in the mirin, chili oil (if using), and sugar. Taste and adjust the sweetness to your preference.

5. In a small bowl, ladle a bit of the hot broth and whisk it with the miso paste until smooth. Slowly stir the miso mixture back into the pot. Do not let the broth boil after adding the miso.

6. Remove the kombu and scallion ends from the pot. Serve the broth with ramen noodles, fish, or tofu.

Creamy Miso Ramen Instructions:

1. Prepare the miso broth. While the broth is simmering, cook the noodles according to the package instructions. Set them aside.

2. Separate one egg yolk and whisk it gently until smooth.

3. Slowly add one ladle of hot broth to the egg yolk, stirring continuously until smooth and silky.

4. Add the noodles directly into the egg and broth mixture, then pour the desired amount of broth over the ramen.

5. Garnish with your favorite ramen toppings, such as soft-boiled eggs, sliced green onions, sesame seeds, chili oil, or fried garlic. Serve immediately.