Easy Japanese Recipes

Homemade Chashu Miso Ramen 味噌チャーシューラーメン

Homemade Chashu Miso Ramen Recipe | JustOneCookbook.com So here we are.  Today we are making Miso Ramen from scratch.  Actually I’ve been a little nervous about sharing this recipe because I know quite a few people are all excited about it.  I hope this soup/taste will satisfy your expectation.

But before we start making the soup base, I need you to understand that this ramen soup can’t be compared with Ramen restaurants’ soup quality because:

  1. My soup is made from ground meat (vs. ramen restaurants use bones for stock).
  2. My soup is made in 40-45 minutes (vs. ramen restaurants spend hours/days to create their broth).

Having said that, and if you are still interested, I hope you will give it a try.  My husband who’s crazy about ramen said it was really good.  Since we have small kids in the house, my spicy level for this soup is “mild.”  So if you like it more spicy, go ahead and use more broad bean paste with chili or chili pepper in your soup.

Preparing ramen requires fast pace, especially after noodles are cooked.  Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles.  Also, if you haven’t cooked Quick Homemade Chashu yet, please cook it first because cooking time required for Chashu is not included for this Miso Ramen steps.

Also check out my Shoyu (soy sauce) Ramen too if you are not miso fan.  Enjoy!

Homemade Chashu Miso Ramen II

Homemade Chashu Miso Ramen Recipe
 
Prep time
Cook time
Total time
 
Serves: Serves 2
Ingredients
  • 2 large garlic cloves, minced/crushed
  • 1 Tbsp. minced ginger
  • 1 shallot, minced
  • 4 cups water
  • water for boiling ramen noodle
  • 1 Tbsp. sesame oil
  • ¼ lb ground pork
  • ½ tsp. Chili Bean Sauce/Paste (Doubanjiang) (I use only ½ tsp. since my kids don’t eat spicy. More for spicy taste or use spicy chili bean paste La Doubanjiang)
  • 2 servings ramen noodle (I bought organic one from Nijiya Market)
Seasonings
  • 3 Tbsp. miso
  • 1 Tbsp. sake
  • 1 Tbsp. sugar
  • 1 Tbsp. sesame seeds, ground
  • 1 tsp. salt
  • ¼ tsp. white pepper
Your favorite toppings:
Instructions
  1. Prepare toppings. Fresh ramen noodle will be done cooking in less than 2 minutes. Therefore, you must prepare all of your favorite toppings before you start cooking Ramen.
  2. Mince garlic, ginger, and shallot.
  3. Grind sesame seeds (for the soup Seasonings).
  4. In a small saucepan, bring 4 cups of water to a boil with a lid on. Turn off the heat and set aside until it’s needed.
  5. In a large pot, fill ⅔ of the pot with water and bring it to a boil. Turn off the heat and set aside until cooking ramen noodle.
  6. Meanwhile, in a medium pot, heat sesame oil over medium heat and start cooking garlic, ginger, and shallot. Sauté until they become soft.
  7. Add the meat and increase heat to medium high. Cook until the meat changes color.
  8. Add broad bean paste with chili and mix well.
  9. Add hot water from the small saucepan and Seasonings, and bring it to a boil. Right before boiling, turn off the heat or keep it on warm. Please remember, NEVER let the soup boil because miso will lose its delicate flavor.
  10. Put the large pot on high heat now. Loosen up the noodles before cooking.
  11. From here, I didn’t have time to take pictures. When boiling, cook noodle according the package directions. Mine says 2 minutes, so I set timer for 1 minute 45 seconds.
  12. Meanwhile, pour the ramen soup base (including ground pork) in the serving bowl.
  13. When the timer beeps, quickly check the tenderness of the noodle. When it’s done, drain cooking water well because we do not want to dilute the soup. Place the noodle in the soup, and put toppings of your choice on top. Serve immediately.

Leave a Comment


+ six = 7

  • kat May 18, 2011, 12:14 am

    sounds and looks very nice!

    Reply
    • Nami May 19, 2011, 10:05 pm

      Thanks Kat! :-) I’m sure the one you recently ate is much tastier though! ;-)

      Reply
  • Sawsan@ chef in disguises May 18, 2011, 12:20 am

    I’ll take Nami soup over restaurant soup any day…
    it looks delicious Nami

    Reply
    • Nami May 19, 2011, 10:20 pm

      Haha! Thanks Sawsan!

      Reply
  • Sawsan@ chef in disguises May 18, 2011, 12:21 am

    I have a little something for you on my blog..
    You don’t have to pass them on or write about them..
    I just thought you really deserve them

    Reply
    • Nami May 19, 2011, 10:25 pm

      Thank you Sawsan for passing me the award, and thank you for being so thoughtful! :-)

      Reply
  • Christy May 18, 2011, 12:44 am

    I love miso soup, and incorporating them with ramen sounds good:) Homemade is always, without a doubt, the best choice for food and it’s healthy with a big YUM!:D

    Reply
    • Nami May 19, 2011, 10:41 pm

      Hi Christy! Thanks for visiting my site! My kids love miso soup, which is why I thought I should make miso ramen first. :-)

      Reply
  • Kay Ecker May 18, 2011, 1:04 am

    Looks wonderful Nami. You did a great job!! I never thought of using ground pork, but it sounds really good, kind of like Mabo Dofu without the tofu;o) Your step by step photos and instructions are great too.

    Reply
    • Nami May 19, 2011, 10:44 pm

      Hi Kay! Thank you. :-) We have a ramen restaurant near my house using ground pork (& additional bones for sure) for soup. So I got the idea. Haha you are right. My mabo dofu uses non-spicy tobanjiang since my kids don’t eat spicy at all. But this one, spiciness is sort of necessary to have the kick for the soup, so I added a bit. Thanks again!

      Reply
      • Kay Ecker May 23, 2011, 11:16 am

        I love tobanjang, I discovered it a few years ago! I can see the kids not eating spicy, I think that’s very common. I didn’t even know that they made a non-spicy tobanjang!

        Reply
        • Nami May 24, 2011, 9:14 am

          I have the image in my pantry. It’s a Chinese brand. We have both spicy and non-spicy at home. :-)

          Reply
  • Manu May 18, 2011, 1:07 am

    Ohhh my!!! I love the way you presented this! I have never had ramen soup but have heard so much about it! It is on my “absolutely to eat” list whenever I finally get to visit Japan. In the meantime I could try out this recipe. Yum!!! Great job Nami… I know what you mean when you say “from here I didn’t have time to take pictures”… I always have that problem when I cook pasta and I struggle… there’s nothing worse than overcooked pasta/noodles! ;-)

    Reply
    • Nami May 19, 2011, 10:48 pm

      Hi Manu! Oh I hope you will try real ramen one day, and I hope it would be in Japan. That would be great!!! Haha you also take step-by-step pictures so both of us know it’s really an extra step. But I was thinking your hands must be so messy dealing with flour for baking, while my hands are relatively clean to hold a camera. :-) You are doing great job Manu!

      Reply
  • Sissi May 18, 2011, 1:23 am

    Nami, your soup photo is incredibly beautiful! And all the lovely colours… How do you do this???? Thank you for sharing this detailed recipe (step-by-step once more!). I was sure ramen stock was either with pork bones or with soy sauce! I would have never guessed ground pork can be used. If one day I want to make it with bones, does it matter which bone is used? I suppose I can order any bone at my butcher’s. I have read strange things on internet… and don’t really understand… I thought using a pork bone might be fun :-)

    Reply
    • Nami May 19, 2011, 10:53 pm

      Thank you Sissi! I’m going to try making soy sauce flavor next. I just picked miso since my kids love miso soup. :-) The ramen place I go to has ground pork in the soup, so that’s how I got the idea. I’m sure they add bones to get more flavor….what kind of bones? Hmmm I’m not sure. I just don’t have patience yet to cook soup from bones (partially I’m scared). I know what you talk about – not safe..etc right? I’m not familiar with that issue too. You will get much better soup, so I would say you should use bones!

      Reply
      • Sissi May 20, 2011, 2:13 am

        Thank you Nami for this answer! I often prepare chicken stock with leftover carcass after having trimmed the legs, wings and breasts. I suppose it is so good mainly because of the bones, but since I have never made a pork stock, I was very curious if it works this way too. Once I had only pork belly and made the Chinese dish I usually prepare with spare ribs simmered for hours. It wasn’t even half as good… I must try pork bone stock one day!

        Reply
        • Nami May 22, 2011, 9:15 pm

          Hi Sissi! One of my challenge in cooking Western meal is to cook a whole chicken. I don’t have any recipe to cook the entire chicken because we really don’t have a big oven in Japan and we never ate the entire chicken growing up. So I hear about using the leftover bones and Chinese cooking also use broth from bones, too. But I’m not very familiar either. Unfortunately it’s not typical home cooking in Japan I guess. Let me know when you cook soup with pork bone. Then the broth can be used to make real ramen!

          Reply
  • Sonia aka Nasi Lemak Lover May 18, 2011, 1:24 am

    Yes, homemade cook always the best. Your bowl of ramen look better than outside restaurant, simple, healthy and no burden to eat more bowls, hehehe..

    Reply
    • Nami May 19, 2011, 10:55 pm

      Hi Sonia! Thanks for your compliment. Yes I think homemade one is a lot healthy as you can get rid of fat etc… Thanks for dropping by! :-)

      Reply
  • Maya@Foodiva's Kitchen May 18, 2011, 1:27 am

    Nami, you make every dish sound so easy to make, and your presentation always looks so great! I also love your honesty, like when you forgot to add the broad bean paste here. That’s real cooking, and I can totally relate to you! Hmm…I’m really craving for some miso ramen now :-).

    Reply
    • Nami May 24, 2011, 9:56 pm

      Hi Maya! Thank you for your kind comment. :-) I always forget things when I’m in hurry or when I’m little in panic. LOL.

      Reply
  • Three-Cookies May 18, 2011, 1:58 am

    This sounds great, definitely good to know if one is in a hurry and can’t wait hours/days for the real deal:) Awesome that you include step by step pictures.

    Reply
    • Nami May 19, 2011, 11:05 pm

      Thank you Three-Cookies! Yes, you can decide the same day to make this ramen. Chashu takes only 20 minutes to cook in a pot. So all together, it won’t be so time-consuming. :-)

      Reply
  • Maris (In Good Taste) May 18, 2011, 4:18 am

    I think the Nami version is far better then the restaurant!

    Reply
    • Nami May 19, 2011, 11:05 pm

      Thank you Maris! Considering time I spent cooking, it’s pretty darn good. :-) Hehee.

      Reply
  • Adora's Box May 18, 2011, 4:55 am

    Love this Nami version because it’s quick and easy and sounds really tasty. Still searching for konbucha to make nami-fried cha siu. Is there any suitable substitute for that?

    Reply
    • Nami May 19, 2011, 11:14 pm

      Hi Adora! Don’t worry about Konbucha if you can’t find one. Just sprinkle generous Kosher or Sea salt. We’re missing extra kick from Konbu but it will be still great! :-)

      Reply
  • Cooking Gallery May 18, 2011, 6:19 am

    Finally….the long-awaited recipe is there…:D)!! I’ll certainly try this this weekend, I wish I could make it today, but I don’t have pork available at home at the moment. Thanks for the recipe Nami :)!

    Reply
    • Nami May 19, 2011, 11:15 pm

      LOL… Hi CG! I hope you will like it CG! It’s too bad we can’t make bento out of ramen. =P

      Reply
  • Sandra's Easy Cooking May 18, 2011, 7:17 am

    Nami this looks and sounds amazing! I really love the combination of flavors! Thank you so much for sharing..got to try this soon!!!

    Reply
    • Nami May 19, 2011, 11:16 pm

      Thank you Sandra! I hope your kids will enjoy. :-)

      Reply
  • Mary May 18, 2011, 7:31 am

    Your food is always so lovely to look at. I’m sure this tastes every bit as good as it looks. I hope you have a great day. Blessings…Mary

    Reply
    • Nami May 19, 2011, 11:17 pm

      Thank you Mary for your kind comments. :-)

      Reply
  • Terris-Free Eats Food May 18, 2011, 7:31 am

    This is wonderful how you are making recipes accessible to your readers! For some, the idea of tackling homemade miso ramen may be too overwhelming, but with Nami, we can do anything! :)

    Reply
    • Nami May 19, 2011, 11:19 pm

      Hi Terris! Haha you are so sweet. :-) Yes, I would only make it simple and quick so everyone will think about giving it a try. ;-)

      Reply
  • Belinda @zomppa May 18, 2011, 9:15 am

    I am so impressed – homemade chashu too! What a lunch.

    Reply
    • Nami May 19, 2011, 11:21 pm

      Hi Belinda! My lunch would be much easier to cook than Ramen. Hehehe. Well, we had it for dinner and we were so full!

      Reply
  • Tanvi@SinfullySpicy May 18, 2011, 9:44 am

    I m all in for that broth in the bowl..I am so glad to learn what actual “Ramen” is from your site..else I always thought that its only the noodles ..I know thats stupid :) I love the symmetrical way in which you arranged the spoon & chopsticks around the bowl!

    Reply
    • Nami May 19, 2011, 11:25 pm

      Hi Tanvi! Haha.. Ramen culture is huge in Japan. We always look for a great ramen place. It’s a popular lunch place for mostly men (of course women too). It’s so competitive that so-so quality restaurant won’t last too long. So in that sense, ramen is almost becoming a gourmet food! About being symmetrical, that’s how we put chopsticks, different from Chinese way. :-)

      Reply
  • Mikaela Cowles May 18, 2011, 9:54 am

    Confession – I associate ramen with dorm room food which needs to be doused in heavy amounts of hot sauce and is typically eaten late at night after more than one libation.

    Discovery – I should give ramen another look. (The homemade version that is.) This looks amazing and regardless of the quick-cook store bought kind or this one, I am a firm believer in not over cooking the noodles! Thank you for sharing another amazing recipe yet again!

    Reply
    • Nami May 19, 2011, 11:33 pm

      Hi Mikaela! Thank you for such a honest opinion and I truly enjoyed reading it! Haha your ramen doesn’t sound like original ramen anymore (with hot sauce), but I totally understand. I was into Thai & Vietnamese instant noodle when I was in college. I added seaweed (wakame) etc…totally not authentic at all! Well, next time you visit Japanese restaurant, maybe you can give it a try or at least you know what a real ramen looks like. :-) p.s. I just learned new vocab “libation” from you. ;-)

      Reply
  • Allie May 18, 2011, 10:00 am

    I would TOTALLY prefer your soup over a restaurant :)

    Reply
    • Nami May 19, 2011, 11:34 pm

      Hi Allie! Haha thanks! :-)

      Reply
  • Katrina @ In Katrina's Kitchen May 18, 2011, 10:28 am

    Nami not only does this sounds delicious but it is beautifully plated! Lovely!

    Reply
    • Nami May 19, 2011, 11:35 pm

      Thanks Katrina! I’m all about colorful plate… :-)

      Reply
  • Firefly May 18, 2011, 11:29 am

    I can’t wait to try this recipe :) thanks for sharing Nami :)

    Reply
    • Nami May 19, 2011, 11:36 pm

      Thank you Suzana! Knowing you, you will. Hehee ;-)

      Reply
  • Gourmantine May 18, 2011, 11:33 am

    Nami, I’m joining in the praises for your beautiful plating :) Well, seems like I have another recipe on the to do list! :)

    Reply
    • Nami May 19, 2011, 11:38 pm

      Thanks Gourmantine! Don’t worry my list for yours is way longer!! ;-) Both of us need additional 10 more hours a day… :-(

      Reply
  • Georgia @ The Comfort of Cooking May 18, 2011, 11:39 am

    My goodness does this look delicious! What a wonderful recipe – healthy, vibrant, fresh and flavorful! I love it. :)

    Reply
    • Nami May 19, 2011, 11:40 pm

      Thanks Georgia! I hope I’m doing good job promoting Japanese ramen today. :-)

      Reply
  • PolaM May 18, 2011, 11:53 am

    Wow this recipe sounds really good and also relatively simple. Will put it in my to try recipes!

    Reply
    • Nami May 19, 2011, 11:44 pm

      Hi Pola! Yes the soup is very simple to make. I hope you will like it. :-)

      Reply
  • Mika May 18, 2011, 12:42 pm

    Wow! This looks great. OK, now I’m waiting for you to upload my old favorite “Azuki French Bread” ; )

    Reply
    • Nami May 24, 2011, 9:28 pm

      Hi Mika-san… well that will probably not happen for a while…. it’s TOO MUCH WORK~~~.

      Reply
  • Lindsey@Lindselicious May 18, 2011, 1:25 pm

    Hi Nami! This looks great! Wait so is the ground pork in the Ramen bowl as well or do you just use it for the flavor but not really serve it with the ramen? I thought for sure you would use milk in here too! My favorite place in LA uses milk and I was shocked!

    Reply
    • Nami May 19, 2011, 11:49 pm

      Hi Lindsey! Thank you for pointing that out. I added in the recipe that you also put ground pork in to the soup. I’m glad you are reading my recipe carefully. It shows how serious you are!! LOL j/k :-D You have to let me know the restaurant name in LA so we’ll visit that place one day. We always want to take kids to LA & SD, so we’ll be there soon. ;-)

      Reply
      • Lindsey@Lindselicious May 22, 2011, 2:22 pm

        My favorite place is Daikokuya in Little Tokyo, they are the ones that use the soy milk! Let me know if you come to LA and I will take your family. =)

        Reply
        • Nami May 22, 2011, 9:05 pm

          Oh Lindsey, I’d LOVE to go with you! Thanks for your kind offer! My husband is crazy about ramen and gets excited about trying out new places. :-) We must go there together when we visit LA next time!

          Reply
  • Christian Hollingsworth May 18, 2011, 1:53 pm

    Why do you always have to make things that look so delectably delicious?! Whenever I jump over here; as soon as I’ve read what you’re cooking up – instantly every food I’ve eaten for the day just seems perfectly miserable.

    But, thank you! It brings a touch of class and happiness to my imagination for the day. ;)

    Reply
    • Nami May 19, 2011, 11:51 pm

      Hi Christian! HAHAHAHA! Oh I like the new word I just learned: “delectably”. I’ll be using that vocab. ;-) I hope I’m doing good job here promoting Japanese ramen! :-)

      Reply
  • Lyn May 18, 2011, 2:40 pm

    My girls sure love this if I show them!
    Miso soup is both my girls and my favourite and all along I didn’t know that miso can’t be boiled! :o
    No wonder we kept feeling that the miso paste need to be added alot! LOL
    So glad that you shared this recipe and all those impt points! Tks Nami! :D

    Reply
    • Nami May 19, 2011, 11:54 pm

      Hi Lyn! Yeah it’s a common sense in Japan not to boil miso soup. This kind of thing you learn growing up, but we are not quite sure why. But something about losing flavor. I’m glad you enjoyed my post. :-)

      Reply
  • Biren @ Roti n Rice May 18, 2011, 4:52 pm

    Nami, this looks absolutely delicious! I have not had miso ramen for a while and this is making me really hungry (almost dinner time here)! I think I’ll have to go to your house or cook it soon. Don’t be surprise to see me at your door. ;)

    Reply
    • Nami May 19, 2011, 11:56 pm

      Hi Biren! If you live very close to me, you will have to come to eat ramen with us! Haha I like surprises Biren! ;-) I’ll be waiting~~~.

      Reply
  • kankana May 18, 2011, 5:08 pm

    Since the time i saw the movie ‘The Ramen Girl’ I have been waiting to try a bowl of that hearty noodle soup. And now I have your recipe to refer whenever I want to make it :)

    Reply
    • Nami May 19, 2011, 11:59 pm

      Hi Kankana! I didn’t know about the movie. I just googled it. Do they show how to cook it? I didn’t use bones but I’d like to try it one day… Maybe first I should watch this movie too. :-D

      Reply
  • Tiffany May 18, 2011, 5:25 pm

    Nami, I just love reading your posts! Back in my meat eating days, I ADORED ramen! You’re recipe and wonderful description and beautiful pictures are bringing back memories! I hope you are well! … It’s almost Friday! :D

    Reply
    • Nami May 20, 2011, 12:01 am

      Hi Tiffany! Do you eat fish? We have wafu dashi, which soup base is from seafood (mainly konbu seaweed and little fish). I just learned that we can use that broth for ramen, so I might give it a try too. Yes, FINALLY Friday. This week was loooong, but next week is actually completely packed and busy. Not so looking forward to it. :-( Enjoy weekend!

      Reply
  • Kath (My Funny Little Life) May 18, 2011, 5:30 pm

    To me, Nami’s soup definitely wins! :)

    Reply
    • Nami May 20, 2011, 12:02 am

      Hahahaha THANK YOU Kath! :-)

      Reply
  • Liz May 18, 2011, 5:51 pm

    Nami, this looks wonderful!!!! I want to eat dinner at your house!

    Reply
    • Nami May 20, 2011, 12:04 am

      Thank you Liz! Haha, you are welcome to my house anytime! Don’t forget to bring your super yummy desserts, preferably my favorite citrus kind. LOL j/k.

      Reply
  • Happy When Not Hungry May 18, 2011, 6:28 pm

    Wow this dish is beautiful!!! Ramen reminds me of college too! What a great recipe :-)

    Reply
    • Nami May 20, 2011, 12:05 am

      Thanks Kara! Haha you also relate ramen as college food! :-D Now how well we are cooking and eating everyday… :-)

      Reply
  • Holly@Life as a Lofthouse May 18, 2011, 6:43 pm

    This sounds so wonderful! You are so inspiring and I definitley see a few things I want to make soon!

    Reply
    • Nami May 20, 2011, 12:06 am

      Hi Holly! I’m glad you are enjoying checking out my recipes. :-)

      Reply
  • Tastes of Home (Jen) May 18, 2011, 7:10 pm

    I was just craving for some good ramen too! This is so timely, looks great Nami!

    Reply
    • Nami May 20, 2011, 12:09 am

      Thanks Jen! I’m glad you enjoyed reading it. :-)

      Reply
  • Mandy - The Complete Cook Book May 18, 2011, 10:04 pm

    What a beautifully presented dish Nami. I love your intro before the recipe and step by step photos. You put much love and care into your posts.
    :-) Mandy

    Reply
    • Nami May 20, 2011, 12:11 am

      Thank you Mandy! Thank you for reading my entire content. I know it was a little long today. Thanks for your kind words. :-)

      Reply
  • elle marie Yamamoto May 18, 2011, 10:10 pm

    So sorry Dahling for missing so many of your posts…bear with me = ) thank you for thinking I was in my 20′s.. I’m actually late 30′s…eeeek… but I don’t think I look it.. must be the insane skin therapy, facial exercises I’ve been doing for 25 years… guess its working..

    My husband LOVES is miso ramen… I mean, he could have it everyday of the week.!!!

    Reply
    • Nami May 20, 2011, 12:12 am

      Hi Elle Marie! No no need to say sorry….because I was like that, too. It took me some days to visit you right? So please don’t feel bad. I enjoy visiting you and I’ll do so when I can. :-) I don’t know why Japanese men love Ramen so much?!

      Reply
  • aesh came May 19, 2011, 12:01 am

    oh gorgeoooous! never thought of making my own ramen. This looks wonderful, thank you so much, now i can make my own ramen dish, my hubby just loves it!

    Reply
    • Nami May 20, 2011, 12:14 am

      Thank you Aesh! Isn’t that great to make it at home AND it’s easy to cook and delicious…that’s the best part! I hope you will like it. :-)

      Reply
  • Katherine May 19, 2011, 1:02 am

    I love love love ramen but have never made my own. Home in New York it was always the perfect cure for a cold winter day. It’s getting a little hot where I am now, but next time I feel a sniffle coming on this is the recipe I’m turning to!

    Reply
    • Nami May 20, 2011, 12:18 am

      Hello Katherine! It might sounds funny but ramen restaurants are still crowded during summer in Japan too. :-) But I know what you mean. It’s too hot to eat hot food. I always want to eat Pho or Ramen when it’s cold. Thank you for visiting!

      Reply
  • tigerfish May 19, 2011, 1:45 am

    I want your ramen right now! I usually go for shoyu version when I visit the ramen restaurants in the Bay Area.

    Reply
    • Nami May 20, 2011, 12:20 am

      Hi Tigerfish! I used to eat just shoyu ramen everywhere. But as soon as my kids started to eat what we eat, they always prefer miso taste. So to share food, I had to order miso. LOL. How funny I lost my option! Which one is your favorite around here?

      Reply
  • Cakewhiz May 19, 2011, 2:22 am

    I would go for your soup over the restaurat soup any day! It’ cheaper and i like to know what ingredients are going into my food…hehe.

    Once again, i am amazed by your beautiful photographs :)

    Reply
    • Nami May 20, 2011, 12:23 am

      Hi Abeer! It’s true. Now that I have kids, I think about what are the ingredients and how they are prepared when we go eat out (not always, but I do think about it though). Thank you for your kind compliments. :-)

      Reply
  • rebecca May 19, 2011, 2:37 am

    looks amazing get so hungry visiting your blog :-)

    Reply
    • Nami May 20, 2011, 12:23 am

      Thanks Rebecca! Thanks for writing comments during your trip! :-)

      Reply
  • Audrey Ellen @ My Scene and Herd May 19, 2011, 7:05 am

    Love seeing all that color in the bowl!

    Reply
    • Nami May 20, 2011, 12:31 am

      Thank you Audrey! Thanks for stopping by. :-)

      Reply
  • Tina (PinayInTexas) May 19, 2011, 7:35 am

    I can make my hubby so happy if I’ll cook this. I have to try this soon!

    Reply
    • Nami May 20, 2011, 12:32 am

      Hi Tina! Haha, I know…most Asian men are into Ramen. Is that because of heavy flavor?! I hope your hubby likes it. ;-)

      Reply
  • elisabeth@foodandthriftfinds May 19, 2011, 8:19 am

    Nami-This is so incredible. The sake, and miso combination in this delicious soup.
    No way you can get anything close to this in a Japanese restaurant. This is made with “love.”
    The presentation and photo is outstanding, as well:DDD

    Reply
    • Nami May 20, 2011, 12:33 am

      Hi Elizabeth! Thank you for all of your kind compliments. :-) Well, I’m confident that my soup is actually better than some bowl of ramen I ate in a Japanese restaurant (I don’t know how restaurant can screw up so bad) before. ;-) Thank you for visiting my site!

      Reply
  • torviewtoronto May 19, 2011, 9:28 am

    lovely presentation

    Reply
    • Nami May 20, 2011, 12:39 am

      Thank you Torviewtoronto!

      Reply
  • chopinandmysaucepan May 19, 2011, 9:55 am

    Chashu Japanese style, this I’ve never tried before. Looks really great Nami!

    Reply
    • Nami May 20, 2011, 12:40 am

      Hi C & MSP! Yes, Japanese style. :-) You probably never tried it unless you have a bowl of ramen. Next time you see one, please give it a try! :-)

      Reply
  • cooking rookie May 19, 2011, 11:34 am

    Wow, what a beautiful dish! And I just watched a Ramen Girl movie, so I have developed a lot of respect (and owe) for ramen making :-). Great job!

    Reply
    • Nami May 20, 2011, 12:43 am

      Thank you Cooking Rookie! You too? I have another person (Kankana from Sunshine and Smile) who said she watched this movie. Was it a good movie?

      Reply
  • Peggy May 19, 2011, 3:09 pm

    I just love your pictures for this! The presentation is just phenomenal! I’d love to have a bowl of your version any day =)

    Reply
    • Nami May 20, 2011, 12:44 am

      Awww thanks Peggy! My husband said I put too much stuff on top of ramen. But this is how I eat, so I didn’t think about food styling. LOL.

      Reply
  • Chris's Gourmet Fashion May 19, 2011, 3:36 pm

    This soup looks so homely and wholesome – I love the way you put toppings on the soup turning this into a complete meal. It looks like a great dish.

    Reply
    • Nami May 20, 2011, 12:45 am

      Thank you Chris! I’m glad you like the look of it. It’s kind of important for people who never tried this dish. So thank you!!

      Reply
  • shannon May 19, 2011, 4:05 pm

    Your pictures are fabulous!!!!

    Reply
    • Nami May 20, 2011, 12:45 am

      Shannon! How are you feeling? Thanks so much for stopping by. :-)

      Reply
  • daphne May 19, 2011, 4:08 pm

    What great tips Nami! Esp the stock..sesame and not boiling miso! I didn’t know abt the miso bit. I have always wondered how to make ramen stock so now i know!

    Reply
    • Nami May 20, 2011, 12:47 am

      Thanks Daphne! I’m glad I shared something useful. Sometimes it’s better to tell what I know, even I thought it could be a common sense because it’s not always common sense in other culture. :-) Thank you for coming to my site Daphne!

      Reply
  • Susan May 20, 2011, 9:33 pm

    Hi Nami, finally a ramen recipe without the broth being made out of dashi or konbu, which I can’t have for health reasons. By the way you’re spinach recipe was sooo good!

    Reply
    • Nami May 22, 2011, 9:08 pm

      Hi Susan! I’m glad to hear you like the recipe and I hope you will give it a try and let me know. :-) Thank you for cooking the spinach gomaae recipe. I’m happy to hear you liked it! :-D Thank you for leaving your kind message here!

      Reply
  • Sandra May 24, 2011, 11:07 am

    Another beautiful dish. You’re so good at explaining and pointing out all the fine details. Your passion for cooking and sharing your recipes definetely comes through in your writing. Now I have to get up my nerves to try some of these delicious dishes.

    Reply
    • Nami May 24, 2011, 10:00 pm

      Hi Sandra! Thank you for your kind words. I actually speak simple English and maybe it’s helping making simple sentences. I still can’t follow long English directions on cookbook sometimes. I forget easily (well, or am I just getting old?). Thank you for always leaving some nice comments. Whenever I write a pork recipe, I still think of you. Hehee. :-)

      Reply
  • Ashley June 9, 2011, 7:22 pm

    I am in love with your site! Just moved into a new apt with my bf and am looking forward to cooking some delicious meals from your site :) thank you!

    Reply
    • Nami June 10, 2011, 2:44 am

      Hi Ashley! Thank you for stopping by my blog! It must be fun cooking with/for your boyfriend. I’d love to help so let me know if you have any question! :-)

      Reply
  • tinytearoom July 21, 2011, 7:30 am

    Nami, I love ramen! I’m 100% sure Nami soup is better than anything in the shop because friends soup is more comforting. I will have to try this recipe. I’ve too scared to try ramen at home because – like you said – the ramen in the shop is boiled for a century before they serve it to you.

    Reply
    • Nami July 23, 2011, 12:13 am

      Amy, I hope you like this recipe. We really enjoyed it, and my husband is picky about “good” ramen too. It’s not like ramen store’s ramen where the broth is cooked for many hours/days, but it’s pretty good for homemade. :-)

      Reply
  • Rosa October 3, 2011, 5:10 am

    A great dish. So comforting, delicious and warming! Now, I’m craving your chashu miso ramen.

    Cheers,

    Rosa

    Reply
    • Nami October 27, 2011, 1:43 am

      Thanks Rosa! :-)

      Reply
  • Punisher October 26, 2011, 2:59 am

    Is the cooking sake supposed to be boiled or is it just for the taste unboiled? I’ve never cooked with sake so I’m not sure. I’ve just seen people put it in pans and it sizzles.

    Reply
    • Nami October 27, 2011, 1:46 am

      We use sake as seasoning. This one you don’t need to boil to evaporate alcohol. Thanks for asking the question!

      Reply
  • SubMatrix November 8, 2011, 6:03 pm

    Hi Nami,

    I’m curious, if we wanted to take this exact same recipe but simmer it on low heat for a long time (hours?) would the flavor be better? What if we cook the soup but then let it sit until the next day?

    Reply
    • Nami November 9, 2011, 5:43 pm

      Since I am using ground pork here, I don’t think simmering long hours will help adding more flavor. Probably a bit better, but not significant difference. :-)

      Reply
  • David November 30, 2011, 10:52 am

    This sounds Delish I’m considering cooking this for an upcoming dinner date and my local market has no sake.
    will it make much of a difference and is the something that i can substitute instead.

    Reply
    • Nami November 30, 2011, 11:09 am

      Hi David! We often add sake to our cooking to add flavor and sometimes reduce the smell of meat/fish etc (similar to adding wine for cooking). If you can find Chinese rice cooking wine that’s okay too. I recommend to buy a cheap bottle of sake if you can find in Chinese market. If not, dry sherry might work too. I learned that’s a substitute for Chinese rice cooking wine. I hope you will like this recipe. Thank you for trying!

      Reply
  • Brandi January 30, 2012, 9:16 pm

    im not a cook was never taught but my husband was by his grandmother. im a fan of naruto and i wanted to try miso ramen but i live in a little town in the middle of no where oklahoma and no good ramen shops. so i decided to do it on my own i made my noodles from scratch and went looking for a good recipe after searching i found yours it was very simple for me to follow along and it is wonderful thanks for everything

    Reply
    • Nami January 31, 2012, 12:54 am

      Hi Brandi! Wow you made your own noodles too?! That’s amazing! I’m so happy to hear that you liked the recipe. Did you find naruto in your area? It was really my pleasure that you enjoyed this ramen and thank you so much for letting me know. I really appreciate your feedback! :-)

      Reply
  • Patrick April 9, 2012, 8:46 pm

    Nami – If I wanted to serve 6 people. Would you say just double the ingredients?

    Thanks so much again.

    Reply
    • Nami April 10, 2012, 8:54 am

      Hi Patrick! Yes, please multiply according to your servings. You need soup for the ramen, so it shouldn’t be short on soup. :-)

      Reply
  • aangita May 21, 2012, 9:36 am

    OMG! This was amazing! I made it yesterday. Couldnt find the konbucha for the chashu but I will order it online. Thanks you so much for sharing!

    Reply
    • Nami May 22, 2012, 12:21 am

      Hi aangita! I’m so happy you liked it! :D It’s not the same as good ramen shop, but I have to say this is pretty good for homemade. Thank you so much for your feedback!

      Reply
  • Heather June 6, 2012, 3:53 am

    I made this, along with your Chashu Pork for my boyfriend’s birthday instead of a cake. It was so easy to make, and so very tasty! I even managed to cook it in a teeny tiny caravan on holiday. I am about to now make this for my whole family! Thank you so much for this fantastic recipe.

    Love Heather! xx

    Reply
    • Nami June 6, 2012, 2:08 pm

      Hi Heather! Yay! I’m happy to hear you liked it! Wow this must be the very first chashu miso ramen cooked in a caravan!! Thank you so much for your feedback! You made my day. :-)

      Reply
  • Stephanie August 5, 2012, 4:44 pm

    Yay! Another ramen recipe! Thanks so much!!

    Reply
  • Adlina October 14, 2012, 6:56 pm

    Hi Nami!

    The recipe was wonderful and super easy to make, the husband who is not much of a soupy noodle fan ate every last bit of it and wanted more. I love how easy it is to make on a busy weekday :D I’ve been lurking through your website for a while now, and I can’t wait to try some of your other recipes :)

    Thanks again!

    Reply
    • Nami October 15, 2012, 1:44 am

      Hi Adlina! I’m really happy to hear you two enjoyed this dish! I hope you find something you like on my blog. :)

      Reply
  • Yukionna November 18, 2012, 8:08 pm

    This is an awesome recipe! I felt like I was back in Japan, but it actually tasted better homemade. If I could only slice the chashu like a pro. Mine kept on falling apart. Nevertheless, it was extremely flavorful and absolutely delicious. The whole soup was a little slice of heaven!

    Reply
    • Nami November 19, 2012, 12:17 am

      I’m happy to hear you enjoyed this recipe! Thank you so much for giving me your feedback! :)

      Reply
  • Megan Hui December 12, 2012, 9:52 am

    I love this recipe, made it for dinner the other day after a long day at work. I didn’t make chashu myself but still so delicious. Thanks Nami! You have changed my life!
    xx

    Reply
    • Nami December 16, 2012, 12:07 am

      Hi Megan! Thank you so much for leaving your feedback here. I’m impressed that you cooked this after work! So happy you liked the broth. Thank you for trying this recipe! :)

      Reply
  • Georgiana Darcy March 3, 2013, 11:30 am

    Dear Nami,

    I really enjoy your blog and the recipes! I was wondering whether you might have a good recipe for soymilk ramen? Apparently, there is none in the Western-language blogosphere, I have been searching for quite a while…..

    I would be most delighted to get it from someone who really knows Japanese food!

    Best wishes, Georgiana

    Reply
    • Nami March 3, 2013, 9:06 pm

      Hi Georgiana! Thank you so much for your kind words. :)

      I’ve never tasted Tonyu (soymilk) ramen before, but I researched a bit about it.

      The most important part of ramen is always the base soup. It looks like some people make the soup with chicken stock + soymilk + miso and others make kombu dashi + soymilk + miso Unless you prefer “light” version, I’d go with chicken stock. Some people make it spicy by addindg gochujung (korean bean paste).

      For soup:
      1 cup soy milk
      1/2 cup chicken stock
      grated garlic (1 clove)
      1/2 Tbsp. miso
      (1 tsp. soy sauce – optional)

      Stir fry pork belly (or bacon), napa cabbage, etc as toppings.

      Hope this quick recipe will help you get started. I have never tried…but it seems like above recipe is pretty general. You might need to adjust according to your liking. I’ll try Soymilk Ramen next time I go back to Japan and try making on my own one day. :)

      Reply
  • Cille May 12, 2013, 11:50 am

    That looks so delicious nami I can’t wait to try it out!
    I just have one question: can you replace the pork ground with beef ground? I’m having a muslim friend over for dinner and she loves ramen so I really wanna make it for her.
    Keep doing what you’re doing :D

    Reply
    • Nami May 13, 2013, 12:05 am

      Hi Cille! It’s not common to have “beef” and “chicken” ramen in Japan, but I think anything can be possible. :) Thank you so much for your kind words and support! Hope you all enjoy the ramen!

      Reply
  • Joe July 23, 2013, 10:10 am

    HI
    What is a substitute for Doubanjiang?
    thx

    Reply
    • Nami July 27, 2013, 6:14 am

      Hi Joe! I’m sorry for my late response (I’m traveling in Japan right now…very sorry!). It gives really good flavor so I hope you could find it… but if you can’t, try Korean version, gochujang. It gives depth in flavor so I really think it’s an important part of ingredients. Hope that helps! :)

      Reply
  • Johana August 19, 2013, 12:50 pm

    I just recently found your site and I am in looove! Thanks so much for sharing these recipes with us! My kids adore Japanese food and I had always look for good and easy ways to make them. Also, love your travel pics! Thanks!

    Reply
    • Nami August 19, 2013, 9:33 pm

      Thank you for your kind words, Johana!

      Reply
  • Tiffany | baking at tiffanys October 29, 2013, 10:10 am

    Love love love ramen! I always think it’s too hard to make at home but this looks easy and so yummy. I need to try this soon, especially with the colder weather.

    Reply
  • Rogelio H October 30, 2013, 4:17 pm

    Thank you Nami. I like Miso Ramen and have eaten Sapporo Miso Ramen several times, especially spicy Ramen. Do you think your recipe might be similar to Sapporo Miso Ramen?

    Reply
    • Nami October 30, 2013, 9:59 pm

      Rogelio, ramen is VERY hard to compare because each ramen shop tries really hard to be distinct. In general, miso ramen is similar – miso flavor, but the broth can be very different in each shop. Plus, the restaurant usually spends days to make just the broth, so mine is not comparable to the restaurant broth… I think this is very good broth considering it’s made from ground meat in a short time. Hope that helps. :)

      Reply
  • Cat July 14, 2014, 10:15 pm

    look yummy what if you dont eat pork is there anything similar to replace it with?

    Reply
    • Nami July 16, 2014, 9:46 am

      Hi Cat! You can put seafood if you like. Beef is not common meat for ramen, and chicken is okay to use if you like… but I’d put seafood and more kinds of vegetables. :)

      Reply
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