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Miso Ramen Recipe

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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

    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

      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. Manggy

    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 :)

  3. didally

    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.

  4. [eatingclub] vancouver || js

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

  5. Adam

    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.

  6. Kate / Kajal

    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.

  7. Rosa's Yummy Yums

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

    Cheers,

    Rosa

  8. Chris

    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.

  9. White On Rice Couple

    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!

  10. MyF

    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!

  11. Annie & Nate

    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.

  12. melissa

    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.

  13. Aaron

    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.

  14. mei

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

  15. petite fleur

    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.

  16. *14* by Regina B

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

  17. Anonymous

    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!

  18. Miyuki

    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.

  19. Gooseneck Hitch

    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!

  20. Elena

    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.

  21. Regina

    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!!!

  22. Jess

    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.

  23. 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!

  24. ramenman

    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 =(

  25. ChasL

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

  26. renee

    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.

  27. CrazyForRamen

    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.

  28. natascha

    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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