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Miso Ramen Recipe http://rasamalaysia.com/recipe-miso-ramen/
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Recipe: Spicy Miso Ramen

Makes two bowls

Ingredients:

Fresh ramen noodles (for two people)
4 cups water
4 tablespoons white miso paste
3-4 teaspoons S&B La Yu or chili oil
1/2 teaspoon hondashi
2 hard-boiled eggs
1/2 can corn kernels (15 oz can)
1 narutomaki (Japanese fish cake with a pink swirl)
1 stalk scallion (finely chopped)
1 tablespoon white sesame seeds (pound with mortar and pestle until fine)
Light soy sauce to taste (optional)
Some seasoned roasted seaweed (cut into thin strips)

Method:

Bring the water to boil and then add in the hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).

Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.

In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.

Cook’s Notes:

Other than the toppings in my recipe, you should add pork slices, pickled bamboo shoots, etc. to miso ramen.
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65 comments... read them below or add one

  1. Zen Chef says:

    I had miso ramen on July 4th. haha. I know it’s a pretty big departure from the traditional hot dogs and burgers but i can tell you i enjoyed every bit of it. Your version looks delicious! I’m craving now. :-)

    • Mr Uchiha says:

      love ramen but I’m having a real hard time finding ingredients in my home town of Wigan UK any1 got any ideas all iv managed to find is white miso powder in tesco!

  2. IronEaters says:

    your bowl of spicy miso ramen looks good. i like the texture of ramen which is not too thick =D

  3. Mandy says:

    My appetite is totally up seeing the bowl of ramen! Got to make this soon! THanks for the recipe.

  4. Kevin says:

    That ramen looks really tasty!

  5. Manggy says:

    Hey Bee, I wouldn’t worry at all about not using actual bonito and konbu– hondashi is what most people in Japan actually use anyway :) I looooove spicy food, so your yummy ramen with the chili oil floating on top gives me the jollies :)

  6. matt wright says:

    This looks awesome – maybe a little spicy for me, but still great none the less.

  7. Xavier says:

    Looks yummy!!!!

  8. petite fleur says:

    This looks absolutely delicious. I’m motivated to go make a bowl right now.

  9. didally says:

    Oh dear.. didn’t know hondashi are actually MSG. I use alot of that, prefer it to chicken stock granules.

    I’ve been cooking miso noodles lately. What a great idea to add chilli oil to make it a spicy treat. Yummy.

  10. Precious Pea says:

    I like the colour of your miso ramen. I call that YUMMY COLOURS!

  11. [eatingclub] vancouver || js says:

    Hear you about the lunch difficulties. ;) That bowl of ramen will surely hit the spot! I could slurp it up from here.

  12. Salt & Turmeric says:

    I doubt iv had miso ramen before but i like the fish cake with pink swirl! lol.

  13. Adam says:

    Pssst…making good dashi out of konbu and katsuo flakes is really easy. Since it’s all simmered/boiled in one pot it requires little prep. Find a strainer for the flakes and a bit of time while you’re doing some other task and you’re good to go.

  14. Kate / Kajal says:

    Hey Bee, thanks for your good vines n hugs ..i’m feeling all good now, and infact a bow of that miso would make me feel even better ! i’m such a sucker for Japanese food. This bowl of miso looks gr8 babe ! Like just right out of a fancy restaurant.

  15. Syrie says:

    I also love cold soba noodles with ginger and spring onions. Your ramen looks gorgeous!

  16. Lobster Recipe says:

    Looks like a great dish. Much better than the ramen noodles in a package :)

  17. Rosa's Yummy Yums says:

    What a gorgeous looking dish! Colorful, appetizing and surely extremely delicious!

    Cheers,

    Rosa

  18. Maya says:

    Quick, easy and beautiful – a keeper for sure!

  19. Chris says:

    This looks great, im a big fan of ramen and never attempted to make it at home. Thanks for the receipe, gonna have to give this a try this week.

  20. Fearless Kitchen says:

    This looks fabulous. I really like ramen, it will be great to be able to make it at home.

  21. Jescel says:

    looking at your pic made my mouth water…. wish I could have some of it! Love japanese too..

  22. White On Rice Couple says:

    I feel very lucky to be living in OC where I am so close to fabulous Japanese restaurants. Even better, there are some great ramen houses here as well where I can get my fix of ramen noodles. I have to eat this like….at least once a week!
    But the ones I eat certainly don’t look as pretty as yours! Thanks for the recipe, I’ll have to get off my toosh and start making it now!

  23. daphne says:

    This is my kind of dish! I usually use udon noodles but I should try ramen next time!

  24. tigerfish says:

    Too pretty to be eaten! :)

  25. Chefectomy says:

    I hope you consider giving classes, this looks soooo delish…

  26. diva says:

    this looks well yummy! beautiful.

  27. noobcook says:

    This looks better than some which I ordered at restaurants in SG :P~~

  28. mycookinghut says:

    Japanese fish cake in the noodles! I can have this everyday!

  29. MyF says:

    I had this 2 weeks back at a local Japanese restaurant in penang, and it was bad. Really bad, and that was one of the popular Japanese outlet…
    Anyways, yours look so delicious! D u know where can I buy Jap food ingredients in Penang? :-) Happy Weekend!

  30. Annie & Nate says:

    That is a very nicely appointed bowl of miso ramen! We have also been taking cold noodles of late to beat the heat. Japanese: somen and soba; Vietnamese: bun and garlic noodles; Korean: chap chae; Chinese: lo mein; Thai: pad woon sen.

  31. Criz Lai says:

    Wow… your ramen looked real impressive just like those sold in those lavish restaurant over here. I always like the colorful display on each Japanese meal. :)

    http://crizfood.blogspot.com/

  32. melissa says:

    Like White on Rice Couple, I also live in OC… and since you are/were in LA (I think), I am guessing maybe you ate at one time or another at Santouka or Daikokuya? I love the shio ramen at Santouka (LOVE), but I’ve tried their spicy miso and I have to say yours actually looks way better! REALLY nice job.

  33. Aaron says:

    Hi again :)

    I wasn’t too hopeful about the hondashi, because you said it’s an MSG – I immediately thought of the bouillon used for instant ramen. I have to say though, this stuff tastes way better than most MSG stocks. Lucky for me, I was able to find it at my local asian market.

    Being from the US, it was hard for me to find the right noodles. I ended up using something labeled ‘somen noodle’. I think this just means soup noodle. For a hint I found them right next to udon noodles which were posted as such. There is so much conflicting information on the web, it’s frustrating for westerners to figure out asian ingredients :). I think I chose correctly though – it turned out well.

  34. Anonymous says:

    This miso ramen looks delish. i will try making it using your miso ramen recipe.

  35. mei says:

    hi, has anyone tried making it? instead of drooling over the pic, maybe someone could try it and comment. i luv the pic too!

  36. petite fleur says:

    I did & it's delicious. Thank you for sharing the recipe. I didn't think it would be that easy to replicate the real thing.

  37. *14* by Regina B says:

    hmmm looks yummy. i shall try it as i still have an unopened packet of miso in the fridge. tfs the recipe

  38. Anonymous says:

    Thank you for all of the recipes on your blog! I’ve been going thru a Japanese craving myself so plan on doing all your recipes!

    As for lunch, you might have already tried them, and still may not fit your tastes, but my favorites are mixed-sando (I think that was the name), which is generally egg salad sandwich, and sliced cucumber combo with perhaps a ham sandwich. My other is omurice, kinda of a tomato fried rice, wrapped in fried egg and ketchup as the sauce (or perhaps demigrace sauce though I’ve only seen that done in a Japanese drama).

    Thanks again!

  39. Dean says:

    Hi I would really love to try ramen i’ve heard many good things about it but i dont know where i can try it in the UK

  40. Miyuki says:

    I am so grateful for this blog. So many wonderful recipes that I cannot find anywhere on the internet. Thanks for sharing your talent with all of us. Oh, and I love miso ramen! I’ve never tried to make it at home though but will try this recipe soon. Just a lil tip for cooking with miso: don’t let it boil. It’s best to add it in at the very end of cooking. It alters the flavor and compromises the quality of the soup stock.

  41. Like Gyoza, Ramen is another Japanese adaptation of Chinese food. Ramen used to be called ‘Chinese Noodles’ versus Udon or Soba.

  42. Gooseneck Hitch says:

    I have always love miso, but my Mom cannot seem to get the right recipe for this, I will share this one to her, thanks!

  43. Elena says:

    We retired USAF two years ago and we been station in Japan 3 times. We enjoy living in Japan . The people is very polite , the place is very clean and the food Gosh, love it so much. We use to go in the mall just to have a big bowl of ramen soup and a cheese bread. Your soup is really look good, I will try to make it and thank you.

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  45. Mike Parton says:

    I’ve made this a couple of times and love it!

  46. Regina says:

    I spent three years living in Japan and this ramen looks almost identicle to the real thing. I WILL make this recipe, I really miss living in the land of the rising sun. DOMO!!!

  47. Jess says:

    This sounds delicious. The only problem I have with this recipe is that you’re never ever ever supposed to boil miso. I always found that it makes it gritty and tasteless :c

    • Jess – thanks for letting me know. I don’t know that about Japanese miso. For Chinese cooking, the longer we boil the better as it releases the flavor in the flavoring medium.

  48. Liz says:

    Made this tonight for my husband and nephew…so easy and so delicious. So filling though! I have been reading up on ramen broth from scratch recently, and added something to your recipe. I boiled dried shiitakes in the water for about 20 minutes to add their flavor to the broth before adding the hondashi, miso & chili oil and then had nice
    moist firm mushrooms in the dish. Really fantastic. Ate at Daikokuya recently for the first time, and this recipe can definitely rival their flavor even though I know they do theirs from scratch. Ty!

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  50. ramenman says:

    You got me all hunger gonna have to try to make this soon don’t know if ill be able to get all the stuff though =(

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  52. ChasL says:

    I’ll share a little secret for miso ramen – add some diced dikon in the soup, the flavor adds to dashi very well.

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  55. renee says:

    it really looks good. I will try it later. Hope I can find all the ingredients in my area. I think I have eaten something like that in beijing long time ago. It was yummy.

  56. CrazyForRamen says:

    I have been looking to buy for a fresh Ramen Noodle in Asian Markets in around Seattle area, but still cannot find any with a decent quality. They are mostly packaged with seasoning but I just want the noodle. Can you help? Thanks.

  57. natascha says:

    what do you call those white circles with pink stripe in the ramen soup.
    becaus I would love to taste them and make my soupe complete.

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