Eat This! Miso Butter Ramen Recipe

3 min read

Recipe by Jade O'Donahoo – Download the recipe card here!


Jade O’Donahoo is a Melbourne-based author, food writer and illustrator.

Beginning in restaurant and cafe kitchens around Melbourne, Jade went on as co-founder and operator of the acclaimed hole-in-the-wall cafe, Switch Board. A passion for user-friendly vegetarian food led Jade to share all her recipes via her website, Eat This My Friend. Her debut cookbook of the same name soon followed, published by Hardie Grant in 2017. Jade has also been featured in various publications, including Broadsheet, Lunch Lady, and Yen Magazine.

In 2021 Jade launched Eat THIS! - a self-published zine series that takes you on a culinary adventure like no other. Each issue is a celebration of a different culture’s food traditions – overflowing with delicious vego recipes (all with gf options), fascinating family stories, and rich cultural insights. EatTHIS! is designed to make cooking accessible to all, highlight cultural parallels, and inspire you to appreciate your own family traditions.

Jade is a mum of two children and creates these zines from her tiny kitchen table, and skateboards in her spare time.


Miso Butter Ramen Recipe

Ramen is usually made with fresh ramen noodles and they are near impossible to find here. Dried noodles are simply not as good. However, there is a cool hack to get a similar result - cooking angel hair pasta with a spoon of baking soda! I’m not entirely sure how, but it works surprisingly well


  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • 2 spring onions, thinly sliced
  • 2 cups dashi stock
  • 1 tbsp soy sauce
  • 100g angel hair pasta (gf if needed)
  • 1/2 cup corn kernels
  • 2 handfuls of bean shoots
  • 2 ramen eggs (or boiled eggs)
  • 1 tsp baking powder
  • 1 tbsp butter
  • 1 tbsp white miso
  • chilli oil (optional)


  1. Gather all of your ingredients and boil the kettle. In a saucepan, gently fry the ginger and garlic in the sesame oil until fragrant. Add the white parts of the spring onion and give a quick stir fry.
  2. Add the dashi stock and bring to the boil. Once boiling, add the soy sauce and lower the heat.
  3. Meanwhile, cook the pasta in boiling water with the baking soda. When just underdone, remove from heat and drain.
  4. Steam the corn and bean shoots. I do them together in the microwave in a Tupperware container with the lid on. Takes about 2 minutes. You can do this on the stovetop too – whatever works best for you.
  5. Pop the butter into the soup stock. Place the miso paste into a soup ladle and add a small spoon of the hot stock. Use a fork to whisk the ingredients until smooth. Slowly lower the ladle in, whisking the miso into the soup as you go. Give the soup a good mix to fully incorporate the miso, then turn off the heat.
  6. Now to assemble. Add the pasta to your bowl. Ladle the soup over the top.
  7. Arrange the toppings in small neat piles - the egg, a pile of corn, bean shoots, and remaining spring onion. Drizzle over some chilli oil if you like it spicy. Serve!


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