Difficulty: Medium | Serves: 2
Deeply savory, smoky, and brimming with umami, Smoked Eel Ramen is a bold and luxurious take on traditional ramen!
The rich, silky broth complements the tender, smoky eel, while fresh noodles, marinated eggs, and crisp vegetables bring balance to this comforting and sustainable dish.
Ingredients For Smoked Eel Ramen
For the Broth:
4 cups dashi or vegetable broth 
1 tablespoon
miso paste 
1 tablespoon soy sauce (or tamari for gluten-free) 1 teaspoon sesame oil 
½ teaspoon grated ginger 
2 cloves garlic, minced 
1 teaspoon rice vinegar 
½ teaspoon chili flakes (optional) 
For the Ramen: 2 smoked eel fillets, sliced 
2 portions fresh ramen noodles 2 soft-boiled eggs, halved 
½ cup shiitake mushrooms, sliced 
½ cup bok choy or spinach ¼ cup green onions, chopped 1 tablespoon toasted sesame seeds 
½ sheet nori, cut into strips 
Cooking Steps For Smoked Eel Ramen
Step 1: Make the Broth
In a pot over medium heat, warm sesame oil and sauté garlic and ginger until fragrant.
Add dashi or vegetable broth, soy sauce, miso paste, rice vinegar, and chili flakes.
Simmer for 10-15 minutes, stirring occasionally to blend the flavors.
Step 2: Prepare the Ramen Toppings Cook ramen noodles according to package instructions, then drain. Sauté shiitake mushrooms in a small pan until tender. Blanch bok choy or spinach in boiling water for 30 seconds, then drain.
Slice the smoked eel into bite-sized pieces.
Step 3: Assemble the Ramen Divide cooked noodles between two bowls. Pour hot broth over the noodles. Arrange smoked eel slices, shiitake mushrooms, bok choy, and soft-boiled eggs on top.
Step 4: Garnish & Serve! Sprinkle with green onions, sesame seeds, and nori strips. Serve immediately and enjoy the deep, smoky, and umami-rich flavors of this gourmet ramen!
Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Jhal Muri: Kolkata’s Iconic Spicy Puffed Rice Snack! You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
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