Miso Carbonara Ramen

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 This Miso Carbonara Ramen marries the creamy, egg-and-cheese richness of Italian carbonara with savory umami-packed miso and springy ramen noodles.

Looking to wow your guests with a bold fusion ramen recipe? This Miso Carbonara Ramen marries the creamy, egg-and-cheese richness of Italian carbonara with savory umami-packed miso and springy ramen noodles. Perfect for ramen lovers and pasta fans alike, this unique ramen dish delivers maximum flavor in under 30 minutes—your new go-to ramen carbonara recipe!

Total Cook Time: ~25 minutes | Level of Difficulty: Moderate

Ingredients (Serves 2)

Broth & Noodles

• 2 (3 oz) packets fresh or dried ramen noodles

• 2 cups low-sodium chicken or vegetable broth

• 1 Tbsp white miso paste

Carbonara Sauce

• 2 large egg yolks

• ¼ cup freshly grated Parmesan or Pecorino Romano

• Freshly cracked black pepper, to taste

Add-Ins & Garnish

• 3 oz pancetta or guanciale, diced (or 4 oz shiitake “bacon” for vegetarian)

• 2 cloves garlic, thinly sliced

• 2 green onions, thinly sliced on the diagonal

• Optional: handful of frozen peas or baby spinach for color

Ingredient Alternatives

• Pancetta/Guanciale: Swap with diced bacon or smoked tofu for a vegetarian twist.

• Miso Paste: Red miso or awase miso deepen umami; use reduced amount if very salty.

• Cheese: Try grated Asiago or Grana Padano in place of Parmesan.

• Noodles: Use udon or soba for a different texture and flavor profile.

Step 1: Infuse the Broth

In a small saucepan, warm broth over medium heat.

Whisk in miso paste until fully dissolved. Keep warm on low.

Tip Alert: Broth Balance: Taste your miso broth before adding—if too salty, dilute with a splash of water or extra broth.

Step 2: Cook the Noodles

Bring a pot of water to a boil. Add ramen and cook per package directions (usually 2–3 minutes). Drain, reserving about ¼ cup noodle-cooking water.

Step 3: Crisp the Pancetta & Garlic

While noodles cook, heat a skillet over medium-low. Add diced pancetta; cook until golden and fat renders, 3–4 minutes. Add garlic slices and cook 30 seconds until fragrant. Remove from heat.

Step 4: Mix the Carbonara Sauce

In a bowl, whisk egg yolks, cheese, and plenty of black pepper into a smooth paste.

Tip Alert: Quick Toss: Work swiftly once sauce meets noodles; residual heat cooks egg yolks just enough.

Step 5: Combine Off the Heat

Return drained noodles to the hot pot (off the burner). Quickly pour in carbonara sauce and toss vigorously to coat—use reserved noodle water a splash at a time to loosen sauce and prevent scrambling. Stir in miso broth until silky and glossy.

Tip Alert: No Scrambled Eggs: Always combine egg mixture off the direct heat and toss quickly to create a creamy emulsion.

Step 6: Finish & Serve

Divide noodles between bowls. Top each with pancetta-garlic mixture, green onions, and optional veggies. Grind extra black pepper over the top and sprinkle additional cheese, if desired.

Beverage Pairings

• Japanese Pilsner or Lager: Light, crisp beers like Asahi or Sapporo refresh the palate.

• Dry Riesling: Bright acidity and subtle fruit notes complement the umami and creaminess.

• Sparkling Sake (Nigori): Mild sweetness and bubbles enhance the savory-salty fusion.

• Green Tea: Hot or iced, its subtle astringency cuts through the richness.

This fusion ramen recipe is proof that two comfort-food worlds collide beautifully—creamy, savory, and utterly unforgettable. Let us know in the comments how this Miso Carbonara  Ramen twist turned out for you!