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Flavored with pork and chicken broth with a mix of toppings such as Chashu and Ramen Egg, this bowl of Miso Ramen is going to satisfy your craving. You can make delicious ramen with authentic broth in less than 30 minutes!
When you’re in Japan, you will quickly learn that there are 3 basic ramen flavors: Shio (salt), Shoyu (soy sauce), and Miso (fermented soybean paste).
If you’re wondering about Tonkotsu (pork bone broth) ramen, that’s actually a type of broth base. Interested to learn more about ramen? Read our Japanese Ramen Guide for Beginners. Today we’ll make the popular and my favorite, Miso Ramen (味噌ラーメン).
Watch How to Make Miso Ramen
Flavored with pork and chicken broth with a mix of toppings such as Chashu and Ramen Egg, this bowl of Miso Ramen is going to satisfy your craving. You can make delicious ramen with authentic broth in less than 30 minutes!
Learn How to Make Miso Ramen
Ramen consists of 3 components: soup, noodles, and toppings. In this post, I’ll go over each topic in detail.
RAMEN SOUP スープ
Although the Japanese enjoy eating ramen at ramen shops, it’s pretty common for the Japanese moms to make ramen at home. Making good ramen soup from scratch requires a lot of time and effort, so most households use a packaged ramen which includes 2-3 servings of fresh noodles and a concentrated soup base.
In this recipe, instead of spending many hours making the ramen soup base, I’ll show you how to make a delicious ramen soup that takes just 15 minutes. This miso ramen soup tastes much better than the soup base that comes with the package.
In case you’re wondering, the soup for Miso Ramen is not the “miso soup” made from dashi and miso paste.
Below, I explain the ingredients for Miso Ramen soup. I do not recommend skipping or substituting the following ingredients because each ingredient plays an important role. As a result, you get a rich and intensely savory bowl of miso ramen that will greatly satisfy your cravings.
Important Ingredients for Quick Miso Ramen Soup
- Miso
- (Spicy) Chili Bean Sauce/Paste – (La) Doubanjiang in Chinese
- Sesame Seeds and Sesame Oil
- Homemade or Store Bought Chicken Broth:
- White pepper powder
1. Miso:
Miso is a Japanese fermented soybean paste, and it’s one of the essential condiments in Japanese cooking. If you are new to miso, I highly recommend taking a look at my Miso pantry page to be familiar with it.
Based on the type of miso and the brand that makes it, the flavor of miso varies. In most cases, there is no type or brand that is better or worse, except for your preference. I personally love Hikari Miso® and you will see me using this brand exclusively on my blog.
For Miso Ramen, use any miso type except for Hatcho Miso or Saikyo Miso. My favorite miso is Kodawattemasu (see below).
2. (Spicy) Chili Bean Sauce/Paste or (La) Doubanjiang:
The key condiment in this recipe is Spicy Chili Bean Paste or (la) doubanjiang. This condiment adds depth and plays such an important role that you should not substitute. You can add more Spicy Chili Bean Paste if you like your soup to be spicy, but 1 teaspoon would be enough to give a kick to the soup.
When the kids were small, I was using non-spicy Doubanjiang from a Taiwanese Lian How (岡山) brand (center in the above picture) which I get from a local Chinese grocery store. Amazon does not sell the non-spicy broad bean paste, but Walmart sells it (please let me know if you find this brand online).
3. Sesame Seeds and Sesame Oil:
Sesame flavor in this recipe is prominent as both sesame seeds and oil make the broth nuttier and richer, adding nice aroma and flavor to the ramen soup.
Japanese households always have a set of Suribachi (mortar) and Surikogi (pestle) to grind sesame seeds, but if you don’t have one, you can crush the sesame seeds with a food processor (coffee bean grinder).
The type of sesame oil you need is the dark roasted sesame oil. It has a deep flavor of sesame and only 1 tablespoon would give plenty of fragrance to the soup.
4. Homemade or Store Bought Chicken Broth:
For a richer and flavorful broth, homemade chicken stock is best. But it’s okay to use store-bought kind to make ramen soup if you don’t have the time.
I like chicken stock from Trader Joe’s. Use less-sodium one and adjust the salt according to your liking. Remember, some brand’s chicken stock can be saltier, so you always have to taste your soup before adding salt.
5. White Pepper Powder:
I believe white pepper powder is a magical spice in Chinese-style soups and fried rice. Just a few sprinkles of white pepper will elevate the flavor and add a nice kick without the spiciness. You can find white pepper powder in Asian grocery stores.
FAQs for Ramen Soup
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Do we need to add sugar?
Sugar is not added to sweeten the dish, but it’s there to counter the saltiness from the miso and spicy chili bean paste. Try adding 1 teaspoon at a time and taste the soup before adding next, if you like to reduce the amount.
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Do we need to use sake?
Unless you can’t use it due to religious reasons, I strongly recommend using sake in Japanese cooking. Sake is an essential ingredient as soy sauce and mirin in Japanese cooking. In this recipe, sake removes the unwanted smell from the meat and add a subtle sweetness and umami. The best substitute would be dry sherry and Chinese rice wine.
RAMEN NOODLES 麺
Ramen noodles are made from four basic ingredients: wheat flour, salt, water, and kansui (かん水, saltwater). Kansui is a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, and sometimes a small amount of phosphoric acid. Although the color of the ramen noodles is yellow-ish, they are not egg noodles.
Fresh Noodles:
Ideally, fresh ramen noodles are the best. My favorite ramen noodles are from Sun Noodles, and I usually make my own soup instead of the soup base that comes with the package.
Fresh noodles are available in the refrigerated section of the Japanese grocery stores and some Asian grocery stores. Some stores may keep the fresh ramen noodles in the freezer, so don’t forget to check both sections.
Fresh gluten-free ramen noodles can be purchased from Kobayashi Seimen. They are made from rice and taste very similar to fresh ramen noodles.
Dried Noodles:
For those who can’t have access to fresh ramen noodles, you can use dried noodles. I’ve tried HIME Japanese ramen noodles (you can purchase on Amazon) and they are pretty good.
3 Tips for Cooking Ramen Noodles
There are three important tips I want to share with you when cooking ramen noodles.
- Boil the ramen noodles in a big pot of water.
- Do not salt the water like pasta.
- Ramen noodles cook really fast. So make sure to prepare everything ahead of time. Once the noodles are cooked, you have to serve the ramen fast – in less than 30 seconds!
RAMEN TOPPINGS トッピング
Choices are yours. Here are 5 toppings I added to this Miso Ramen recipe. Even though you would spend less than 30 minutes to prepare the ramen on the day of eating, I do spend one day, usually the previous day, to prepare my ramen toppings.
- Chashu – braised pork belly
- Ramen Egg (Ajitsuke Tamago) – eggs marinated in soy sauce base sauce
- Blanched Bean Sprout (or spicy version)
- Shiraga Negi – julienned white negi/leeks
- Sweet corn kernels
- Chopped green onion
- Nori seaweed
Other Topping Ideas:
- Wakame seaweed
- Blanched greens (bok choy, spinach)
- Menma (bamboo shoots)
- Slices of Narutomaki or Japanese fish cakes
- Thinly sliced butter (to make it “Miso Butter Ramen”)
- Or anything you like, tofu, mushrooms, etc
Now that you have the template on how to make the best miso ramen at home, it’s time to impress yourself or someone you love with your bowl of ramen goodness. It’s really simple, and dare I say more gratifying than the bowl from your ramen joint!
Craving for more? Check Out Other Ramen Recipes On Just One Cookbook
- Spicy Shoyu Ramen
- Vegetarian Ramen
- Chashu
- Spicy Bean Sprout
- Ramen Egg
- How to Make Soft-Boiled Egg
- Ramen Yokocho in Sapporo, Hokkaido
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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You can make delicious Miso Ramen with authentic broth in less than 30 minutes! Please note: toppings are optional and their recipes can be found in the hyperlinks. Chashu and Ramen Eggs require to prep one day before.
- 2 cloves garlic (1 ½ tsp minced garlic)
- 1 knob ginger (½ tsp grated ginger)
- 1 shallot
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp sesame oil (roasted)
- ¼ lb ground pork
- 1 tsp doubanjiang (spicy chili bean sauce/broad bean paste) (you can buy non-spicy version online.)
- 3 Tbsp miso (each miso brand/type makes slightly different broth)
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock/broth (each ramen bowl requires about 1 ½ cup (355 ml) of broth + a bit more for evaporation)
- 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (adjust according to your chicken broth)
- ¼ tsp white pepper powder
- 2 servings fresh ramen noodles (10-12 oz or 283-340 g fresh noodles; 6.3 oz or 180 g dry ramen noodles; For gluten-free, use these GF ramen noodles)
- chashu
- spicy bean sprout salad (or blanched bean sprout)
- ramen egg (ajitsuke tamago)
- frozen or canned corn (drained)
- nori (seaweed) (cut a sheet into quarters)
- green onion/scallion (chopped)
- shiraga negi
- la-yu (Japanese chili oil)
- pickled red ginger (beni shoga or kizami beni shoga)
- white pepper powder
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Gather all the ingredients.
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Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater).
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Mince the shallot. Prepare everything ahead of time.
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Grind sesame seeds, leaving some seeds unground for texture.
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In a medium pot, heat sesame oil over medium low heat and add the minced garlic, ginger, and shallot.
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With a wooden spatula, stir fry until fragrant.
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Add the meat and increase heat to medium. Cook the meat until no longer pink.
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Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well with the meat before they get burnt.
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And add the ground sesame seeds and sugar and mix well.
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Add sake and chicken stock, and bring it to a simmer.
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Taste your soup and add salt (if necessary) and white pepper. Each chicken stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.
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Cover with the lid and keep the ramen soup simmered while you cook noodles.
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Bring a large pot of un-salted water to a boil (ramen noodles already include salt in the dough). When water is boiling, take some hot water into serving bowls to warm up the bowls (and drain before adding cooked noodles). Loosen up the fresh noodles.
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Important: Prepare ramen toppings ahead of time so you can serve ramen hot immediately. For toppings, I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.
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Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).
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When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure to drain the water well. Serve the noodles into bowls.
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Add the ramen soup and top with various toppings you’ve prepared.
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Place the toppings of your choice and serve immediately.
Recipe Video
Editor’s Note: This post was originally published in May 2011. New video and photos are added in September 2014. The video and images have been updated in May 2019.
More Ramen Recipes You’ll Love:
- Vegetarian Ramen (with an amazingly rich & creamy broth)
- Spicy Shoyu Ramen
- Tsukemen (Dipping Ramen)
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!
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! 🙂
Hi, I just wanted to say thank you for the recipe and the excellent instructions. They were really easy to follow. I made this yesterday (having never made Japanese food before) and it was so wonderful. Took me a little while to get all the toppings together (i burnt the chashu a little because I forgot to keep mixing it but it was great nevertheless) and well worth the effort. I have missed ramen and this made me so happy! Will try my hand at more of your recipes!
Hi Shai! Awww! I am so happy to hear that you enjoyed your home-cooked ramen! Thank you so much for your kind feedback. I’ll be here, and if you have any question, I’ll be happy to help you cook Japanese food at home! xo
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.
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!
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
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! 🙂
Nami – If I wanted to serve 6 people. Would you say just double the ingredients?
Thanks so much again.
Hi Patrick! Yes, please multiply according to your servings. You need soup for the ramen, so it shouldn’t be short on soup. 🙂
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!
Hi aangita! I’m so happy you liked it! 😀 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!
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
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. 🙂
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!
I’m happy to hear you enjoyed this recipe! Thank you so much for giving me your feedback! 🙂
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
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! 🙂
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
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. 🙂
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 😀
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!
HI
What is a substitute for Doubanjiang?
thx
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! 🙂
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?
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. 🙂
look yummy what if you dont eat pork is there anything similar to replace it with?
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. 🙂
I’m kind of glad that I just ate dinner because otherwise, I would have been craving that bowl of ramen. It looks so delicious, and I really enjoyed this ramen series. I also had no idea that there was a color-coding across the board—that certainly is hlepful to know On another note, your kids look fantastic in their karate uniforms, and I hope that they had fun at their lesson!
Hi Kimmi! Haha thank you so much for your sweet words. I didn’t realize until I took that picture in the supermarket and realized how neatly arranged by colors… And thank you. <3 My kids love going to karate everyday!!!
We have a Sun Noodle factory here in Hawaii and once you eat fresh noodles, there’s no going back to dried! And homemade broth is so much better than (salty) packaged ones! Thank you for sharing your ramen series! Hope to try some when the weather gets cooler here!
Hi Donna! I realized that when I was checking their site! I agree. I haven’t eaten dried noodles for ages! Yes, I was hoping that my soup would be “close” to Sun Noodle’s broth, but I was pleasantly surprised mine tasted better… LOL at least to me. =P It’s 80-90F here today. No ramen for a while. 🙂
Hi Nami,
Thank you always for all the beautiful videos of all your recipes. The ramen recipe looks yummy. I’m going to try it. When I printed the recipe, I noticed one ingredient missing, Miso. Just wanted to let you know, but great work. Thank you.
Hi Noriko! Thank you so much! I hope you enjoy this recipe. I see the print preview and miso is there between chili bean sauce and sugar. Do you see it?
Found your website through a search on green tea chiffon cake. Your website is awesome!! So much food I’ve had when eating out but wish I knew how to make them. Now I can! 🙂 Website design is well organized and your recipe instructions were very clear! Love the video that you share. It’s well editted!! Love it!
So I got side tracked and made this miso ramen tonight for dinner. AWESOME! My husband loved it! Thank you so much for taking the time to share with us your recipes!!!
Hi Carmen! Thank you so much for your kind comment and I’m glad to hear you enjoy my recipes and videos. 🙂 So happy to hear you liked this recipe. Thank you for trying it out!
Hello Nami-san,
I actually do not eat pork. Would ground beef or ground turkey be an appropriate alternative for this recipe?
Also, I just want to tell you how much I love your blog. My fiance (Mr. Boring Food) generally has a hard time trying new types of food, but I’ve actually convinced him to branch out a bit thanks to the delicious recipes you post here. He even liked the macha steamed buns!
Thanks again!
Hi Ashley! Actually “beef” ramen doesn’t exist in Japan. I’d go with chicken or turkey. 🙂 It should be light and healthier alternative for sure. 🙂
I’m glad you enjoy reading my blog and thanks for following! I’m also happy to hear your fiance tried something new too. Happy cooking!
I love this recipe and your website!
Thanks a million for all your help making delicious Japanese food. My eternal gratitude for turning my life into the final restaurant scene in Tampopo (well almost). Domo arigato.
Hi Beverly! Thank you so much for reading my blog! I’m so happy to hear you enjoy my recipes. Thank you!
Love your blog! Just made this and the family slurped up every last bit! My Ramen loving (aka Ramen Snob) husband was shocked out how good this was! He didn’t think anything homemade could come close to our favorite Ramen shop.
All the recipes that I have tried on your site have been awesome! Thank you for all of your hardwork in keeping your blog up and for sharing all of your lovely recipes 🙂
Hi Angela! Aww I’m so happy to hear you enjoy my blog! Thank you for reading! And yay! So glad to hear you tried this ramen recipe and your family, especially husband enjoyed it! 😀 Isn’t it amazing, considering how fast you can make this broth? I’m glad my recipes work for your family. Thank you for trying my recipes! xoxo
i found your recipes just a few days ago and i am so eager to try them. love your step by step instructions. thank you
Hi Emily! I’m glad to hear you found my blog. Welcome! 🙂
I came across your website recently and have used many of your recipes, which have been great!! The flavors, instructions, and photography are top notch. I noticed that your shoyu ramen broth recipe calls for straining the broth before use, but this miso ramen broth does not. I have tried it both ways and definitely prefer the strained version, especially because of the fibrous miso paste. Either way, I enjoy the recipe tremendously. Thanks again for all of your work!
Hi Tomo! So happy to hear you enjoy my recipes and thank you so much for your kind feedback. I strain shoyu broth because ginger pieces can be bothering when you eat the noodles/drink soup. While miso version has ground meat and ginger pieces stay together with the meat so it’s less bothering. 🙂 You can definitely strain it too. A lot of miso ramen uses ground meat as topping (I actually love this part), but it’s definitely optional as well. 🙂 Thank you so much for writing!
I recently went to Japan with friends, and fell in love with ramen there. In my hometown in Minnesota, I’ve yet to find ramen that comes anywhere CLOSE to the level of incredible deliciousness that we experienced there.
I stumbled on your site today, and love it. The photography and how-to links for everything are amazing. I made chashu, and this ramen dish. The broth came out perfectly, as did the chashu. Thank you so much, your documentation efforts made this very accessible. My wife loved it.
Hi Cory! I’m so happy to hear you enjoy my site. Thank you for trying chashu and miso ramen recipes and I’m glad to hear they are helpful. I think the soup is quite amazing considering how little effort we put. 🙂 Thank you for your kind feedback! Happy New Year!
Made this for my family tonight. With freshly made ramen noodles ( from instructables), it was delicious! My 4 yr old had 3rds!! Topped the ramen with TJ’s crispy pork belly, eggs, corn and sprouts. Yum! Thanks so much for this recipe
Hi Angeline! I’m so happy to hear your family enjoyed this recipe! Great idea to use TJ’s pork belly! Thank you so much for your kind feedback. 🙂
Tried this last night. The recipe is easy to follow and made for a great end result! Mine didn’t look nearly as aesthetically pleasing as yours but it tasted pretty great. Thanks for posting both the recipe and the topping recipes! Very helpful.
Hi Carl! I’m happy to hear you liked the recipe! Well mine didn’t have enough soup for the photo…the noodles absorbed the broth while taking the pictures, so my photos are not perfect. 😉 Thank you very much for your kind feedback and compliment. I’m so glad you enjoyed it! 🙂
I tried the miso soup with a few changes: I used a mix of vegetarian kombu dashi and shiitake dashi instead of chicken stock, omitted the minced meat and sesame seeds (did not have those on hand), used non-spicy doubanjiang and added red pepper flakes to make up for the spice, and replaced the sake & sugar combination with mirin & 1 added teaspoon of sugar. I followed all the rest and found that it was too salty and had to balance it out with 2 more tablespoons of mirin. I guess the absence of the minced meat and sesame could have caused the soup to be on the salty side? In any case, it turned out fantastic (albeit “heavy” on the flavors) and I can’t wait to try out the recipe again when I have all the ingredients lined up.
Love your blog, and thank you for bringing the Japanese restaurant into our homes!
Hi Mossy! I think, based on your substitution, the broth flavor seems quite heavy. The chicken stock is more flavorful than Japanese dashi base broth, and adding meat (and sesame seeds) adds extra complexity to the sauce. With all the savory flavor along with the seasonings, the broth should be pretty balanced. However, if you use light dashi base, I’d probably adjust the whole seasonings so it can have a good balance. Ramen broth is usually salty compared to udon or other types of noodles in Japan, but I assume yours were maybe beyond average saltiness. Like you mentioned, lacking of the meat and chicken stock, I feel like seasonings overpowered the whole broth. I hope you try this recipe as it is one day. Only part you need to watch out (for saltiness) is that each brand of miso has different salt level. I hope this makes sense. 🙂
I’m happy to hear you enjoy my recipes and thank you so much for trying this recipe!! 🙂
I made this recipe last night for Valentines Day with my girlfriend. We were COMPLETELY FLOORED BY IT. It was the first time I’d ever made ramen, so, this guide was extremely helpful. It was utterly delicious and I can’t wait to make it again. I wasn’t able to track down the Chashu for a topping, and I didn’t get the ramen egg this time either, but next time. Next time… Thanks so much for the recipe! Perfect!
Hi Les! Wow I’m so happy to hear such a great review and glad to know my recipe was easy to follow. Next time try making chashu and eggs on previous day. 😉 Thank you for writing!
I’ve tried lots of miso soup recipe out there but this one is really great and fast (love fast and yummy haha) to do. And indeed the hot miso paste gave a kick in taste !
Hi William! I’m so happy to hear you liked this recipe! I think this miso base ramen soup is pretty amazing considering how fast we can make! I like this soup much more than the concentrated soup that comes with fresh ramen packages. 🙂 Thank you so much for your kind words!
I am excited to try this recipe out! I make a version of ramen that takes almost all day due to the broth, so this will be a quicker version I think my family will enjoy! 🙂
Are the recipes to make the toppings that are pictured within this website? I am also interested in testing them out. Thank you!
Yes the recipe links are inside the post as well as in the recipe. 🙂 Considering how quick this soup is made, it’s really delicious. Hope you like this recipe!
Nami,
Thank you for the quick respone! I looked over the recipe and I found the links. Thank you so much for your assistant! 🙂
No problem! I hope you enjoy the recipes! 🙂
Great video! And I laughed to death when the egg yolk poured out!hahaha!!
Hehee thanks so much for watching the video! 😀
I recently went to San Francisco on a trip and had real ramen for the first time. I have been trying to find ramen just like the one I had in Chicago with no luck. I stumbled across your website and tried making this tonight. I even went to a special Japanese grocery store to get ingredients! This recipe tastes exactly like the one I tried in San Francisco!! I am so glad I discovered your website and can’t wait to try more recipes! Now I need to try this again with all of the tasty toppings!!
Hi Erica! I’m so happy to hear you enjoyed my miso ramen recipe! The broth is easy to make and doesn’t take hours or days like ramen shops spend, but the flavor of this soup is pretty amazing. Make other toppings ahead to fully enjoy the ramen next time! Thank you very much for your kind feedbsck!
Soooo going to give this a shot! I love ramen, I too live in the Bay Area and are always looking for a good spot. Santouka has always been my favorite place but San Jose is a drive. In your opinion. What ramen restaurants are your favorite?
Hi Dexter! I think you will love this ramen! The soup is very easy to make, but it tastes pretty amazing. 🙂 My favorite? It’s hard to pick one (especially I haven’t tried all the ramen shops in the Bay Area), but I live in Peninsula and I go to Ramen Dojo and Ramen Parlor often. I don’t want to drive to SJ and wait in line to get a bowl of soup, unless it’s a special occasion… 🙂
Hi Nami! I’d like to try making your ramen but I have some questions about the ingredients. I can’t find awake miso on island. I have red and white miso (separate packages) can I use a mix of this to make up the awake miso part? If so, can you suggest a measurement? I also can’t find the exact brand of chili paste but our local Japanese food market has something similar (it says chili paste on the label) would this be fine to use?
HI Vanessa! You can mix and blend your awase miso by mixing white and red. Each miso brand is different in terms of saltiness and color, but I’d start with 1:1. I think it’s the same one. It should be Chinese brand and says Doubanjiang (for spicy, La Doubanjiang) or (spicy) chili bean paste.
http://en.wikipedia.org/wiki/Doubanjiang
https://www.justonecookbook.com/pantry/doubanjiang-chili-bean-paste/
http://amzn.to/1GbO7eL (buy on amazon)
My son recently completed a three year tour of Japan with the US Navy and fell in love with Ramen (he actually fell in love with it while in San Diego, but got the treat of his life while living about an hour+ west of Tokyo). Unlike most sailors who are in the 18-20 year old range and rarely leave the comfort of the base, he explored…and explored, and explored. Since his return, we’ve had Ramen several times, most to the delight of my palate. On my most recent visit with him in Austin, TX, we had two very good miso ramen meals. Though very identical in substance and what additions I added, I quickly picked up on the difference between outstanding pork broth and good pork broth. Now, I need ramen and in my city, there is none. So, thank you for this outstanding reference which I will be using quite often in my attempt to make something passable.
Hi Doug! I remember I responded to your comment, but somehow it doesn’t show my response here… just in case you didn’t receive my response earlier, I’m going to write again. 🙂
I’m happy to hear your son enjoyed eating ramen in Japan! Sounds like he really enjoyed eating local Japanese food! I hope you enjoy this quick homemade ramen recipe! 🙂
Hi Nami!
I am sure you know by now based on all of the comments on this recipe and from your own experience, but this miso ramen is absolutely amazing!
I have made it twice now for dinner for my partner and I and we LOVE it, to the point where I will actually make this myself before I go to my favorite ramen place!
I am so glad to have stumbled upon your website. Thank you so much for sharing your knowledge and skills with us!
I look forward to trying your other recipes!
Thank you again!! ^_^
Hi Erica! I’m truly happy to hear you enjoyed this recipe as much as we do! It’s so simple to make, but it doesn’t lack of flavors considering how little time you spend! Thank you so much for your kind feedback and I’m so happy to hear you two enjoyed it very much. 🙂 I’m glad you found my site too! I hope you find some other recipes that you are interested on my site. Thanks again! xo
i made this with my wife. AMAZING so so good. everyone who tried it said it was the best Ramen they ever had. I used shinshu honzukuri miso which is top quality and so so good. thanks for this.
Hi Alex! I’m so happy to hear you (and everyone) enjoyed this recipe! Thank you for trying my recipe and writing your kind feedback. 🙂
I’ve made a shoyu ramen completely from scratch a few times. While the is amazing, I don’t love spending 2 days on a recipe very often. I’m going to try this version tonight! Thank you for giving us an easy ramen recipe!
Hi Madeline! I understand. Your ramen must be so delicious though! 🙂 I also don’t have time to spend 2 days for ramen broth, so this is my go to ramen recipe and we really enjoy it. Hope you will like this recipe! 🙂
Does it have to be ground pork or can it be any type of cut pork?
Hi Jonathan! Sure you can use any type of cut. Some miso ramen with tonkotsu (pork) base uses ground pork and serve the ground meat on top of ramen. So I used the same method here. 🙂
I just made this and it was amazing!!!! So incredibly flavorful! I’m so so happy that I can make this at home now when I’m craving ramen. Thanks so much!
Hi Gabrielle! I’m so happy to hear you liked this recipe! Thank you so much for trying my recipe and for your feedback! 🙂
I really like your recipes.
Recently I had the good idea to try making your miso ramen. Unfortunately I have some trouble finding the right ingredients here in Denmark, so I ended up substituting some of them. It still was a grand succes 🙂
All the best to you and your family.
PS. Yes, I am male. And, yes I can cook… (anyone who can read can cook!)
Hi Rene! Thanks so much for your kind feedback! What were the difficult ingredients? I always wonder what people have trouble finding in their country… 🙂 Nevertheless, I’m so happy to hear you enjoyed the recipe. Thank you for writing!
And it’s awesome to hear you cook! I hope my son will enjoy cooking too! 😀
Mostly I have trouble finding the vegetables. But I usually can find some substitutions for that.
The Nori and Miso paste are easy to get in a supermarket here.
It probably doesn’t help that I live in the countryside far away from the big cities 🙂
Many of the asia stores I have visited seem to concentrate on thai food?
Just made this for lunch! Delicious!!!
Hi Shay! I’m so glad you liked this recipe! Thanks so much for letting me know! 🙂
i’m supposed to be on a carb diet, and i made this for my husband and kids. i live far away from any asian store/restaurant, so i have to work with what i’ve got. i use roast pork i bought from walmart (peppercorn and garlic), and since i don’t have ground pork on hand i ommitted it from the soup. but otherwise, it’s so tasty i blew up my diet and ate a bowlful complete with the noodles (i used cheap ramen noodles from walmart). worth it! thanks!
Hi Reney! Ohhh carb diet is SO HARD. I love rice, pasta, bread, noodles… 😀 I’m glad you enjoyed this recipe and felt it’s worth it! Thanks so much for your kind feedback. 🙂
Great recipe, Nami! Very accessible and clear instructions, and an even better end result. I’ve caught the ramen bug now!
Thank you Adam! I’m glad to hear you enjoyed it! 🙂
Hi Nami,
This recipe looks so delicious and I would love to try it soon. I only have one question about chicken stock. Do you use boxed chicken stock or homemade broth. Which brand of chicken stock do you use here if you use the boxed kind from store? Thank you so much!
Hi Maggie! I use a boxed chicken stock from Trader Joe’s. It’s not salty and tastes pretty good compared to all the chicken stock I’ve tried. 🙂
I love your website and your recipes, there are easy to make and delicious 🙂 Warm regards 🙂
Thank you Karo! Your site is beautiful too! 🙂
I like your recipes and your videos. I will definitely use your recipes for ideas on my school Japanese cookbook project. These videos make cooking look easy. Mahalo.
Hi Miki! Thank you so much! Good luck with your school cookbook project! 🙂
Hi,
They don’t sell awase miso here, my option is only Aka or Shiro, which one should I choose?
I also checked your chashu recipe, you mentioned soy sauce…can I use Kikkoman soy sauce?
Thanks
Hi Inge! Awase miso is basically the combination of red and white miso, and the taste is different depends on the brand. It’s best when you can make your own blend. If you would pick one, then I’d use white miso for this recipe. 🙂 And yes, I use kikkoman brand soy sauce, too.
I was very very sceptic about this recipe and many others.
But at last I gathered the courage to try and make my own miso ramen (of course using chicken broth, ready made miso and precooked ramen).
This is an excellent recipe, the family loved it on the very first try although I used a tad too much miso imo.
The salt seems not necessary at all in the recipe, but it can be added.
Used tauge, fresh corn, spring onions and panko fried chicken as toppings (togarashi to be added for who wants).
The thing I’m unable to find however is fermented bamboo shoots, this would complete the picture for me.
Kudos!
Hi Ralse! Haha I’m glad you tried this recipe even though you were skeptic. 😀 I’m happy to hear you enjoyed it and thanks for your kind feedback! Each miso brand and type varies the salt level. So it’s good to know if your miso is more on saltier side or less so you can adjust the flavor of your dishes correctly. 🙂 I need to try making the Menma “bamboo shoot” recipe one day. 🙂
I tried one very easy recipe but the result wasn’t good at all.
It said to just take soy sauce, sugar and water, add it to bamboo shoots and boil until all dispersed.
Because it took too long I stopped earlier, it tasted far too much like soy sauce even after rinsing well.
The menma I know has a savory but subtle taste, it’s been at least 5 years since I had some though.
But again, your ramen recipe is a definite hit and I’m going to make it my signature dish when I have people come over.
Hi Ralse! I think you’ll need chili pepper (and layu) and sesame oil as well. Maybe I’ll try the recipe one day! The recipe you followed lacks the spicy taste of menma. I’m so happy to hear you like the ramen recipe and became your signature recipe! 🙂
Still struggling with the saltyness. If I use low salt chicken broth, the taste is off (I can already tell from when I taste the chicken broth before cooking). If I use normal chicken broth, it tastes great but too salty.
Hi Ralse! I think it’s best for you to season with salt to your liking, especially if you think regular chicken broth is too salty. I use kosher salt for cooking, but if you use table salt, you need to use half of my amount. Another way is to cook the vegetable and meat well until fragrant and gives out more flavor to the broth. 🙂
Actually I have never added salt at all in this recipe, it’s already very salty with the chicken broth cubes. Really a problem, most of them contain 40% sodium. The ones that have less salt also have a lot less taste – apart from the salt.
OH!!! You’re using chicken broth cube! I highly recommend using liquid chicken broth or homemade. It has MSG in there too, it might be MSG you’re referring to? When restaurant noodle soup contains MSG, you get thirsty and it’s not from salt, it’s due to MSG they put in. Since you mentioned about chicken broth cube, I thought of mentioning it. I highly recommend MSG free chicken broth.
Hello, Namiko! Thanks for the recipe! 🙂
I would like to know about the broth. I want to make a homemade broth and I don’t know how. Please, Can you explain that to me? I need the ingredients for the broth too. Thanks a lot!!
Hi Rocio! What do you mean by homemade broth? You mean ramen broth from scratch, like cooking bone broth for hours/days to make ramen stock? I’m working on the recipe but not ready to share it yet. 🙂
Nami, I’ve just made your miso ramen for my husband. We both LOVED it. I’m never disappointed by your recipes – in fact, every one I’ve tried has become a staple in our household. I make at least one of your recipes every week! Thank you for all your hard work, and we’ve now added miso ramen to our list of regular meals.
I should mention I used white miso and it still turned out great. For toppings, we had ramen egg, spicy bean sprout salad, corn (heated from frozen) and nori. All super tasty.
Hi Ellie! I’m so happy to hear you liked this recipe and you also enjoyed other recipes too! Thank you for your kind feedback!
Also thanks for writing your tip on white miso – I know there’s always people who want to know about different ingredients/substitutions. I appreciate that you took time to write it here. Thank you!
Hope you find more recipes that you like on my blog. 🙂
Looking forward to try Miso Ramen. I can’t find any good Ramen place where I live… ㅠㅠㅠ
Hi Brian! Hope you enjoy this recipe. Ramen place spend hours and days to make their broth, but mine is very quick version. However, considering how little time you spend, the taste is delicious. Hope you will like this recipe! 🙂
I tried this ramen and i loved it! altough i would love to try a tonkotsu ramen as well, would it be to much to ask for another awsome reciepe
Hi Daniel! Thank you so much for trying this recipe, and I’m so happy to hear you liked it! Yeah, I’ll be working on it… but try to find a short cut so we don’t have to spend hours/days…. 🙂
Hi,
I recently made a beef bone broth and am considering how to modify this recipe to use some of the leftover broth (it is very gelatinous — like a jello in the refrigerator).
The toppings I assume can remain the same, but how should I modify the broth?
I’ll also make a pork broth (with necks and shoulder) soon — would this be more appropriate?
For context, my favorite local ramen place is Waraku on Post and Laguna in San Francisco.
Thanks in advance for any advice you may have.
Hi Steve! Your beef bone broth must be delicious!
In Japan we don’t have beef stock ramen broth, so I don’t know how to modify to make it into ramen. Maybe using it for pho is more appropriate?
We do have pork broth (it’s originally from Southern Japan – Kyushu region). It’s often combined with kombu or katsuo broth (bonito flakes) and/or chicken broth.
I’ve never been to Waraku, I think. My go to ramen shop is Ramen Dojo and Ramen Parlor in San Mateo, as I live in Peninsula. 🙂
Thank you, I’ll try a combo broth from pork parts.
steve
We had this for lunch yesterday and it was crazy delicious, Nami! My daughter asked me when I’ll be making it again. I reminded her that we just had it yesterday and she said, “yeah, but that was YESTERDAY, mom”.
I can’tt be find awase miso at my local Japanese grocery store so I just used white miso and it turned out great. I’m thinking I’ll add a tiny bit of red miso paste next time for depth on flavor. Would it be okay to use koji miso in this recipe? As for the noodles, I used frozen chukamen but can I substitute udon noodles instead? My daughter loves udon noodles.
This will be a staple in our house and thanks, Nami.
Hi Vanessa! Thank you so much for trying this recipe and I’m happy to hear you and your family enjoyed it! White mis is totally okay. I usually use awase miso or koji miso and saltiness for each miso is different so it’s okay to adjust the amount of miso or create your own awase miso too. 🙂 You can use udon noodles, but in my opinion, it’s too slippery and too thick to coat the ramen with soup flavor. The ramen noodles (chukamen) work the best with ramen. 🙂 My daughter loves udon too, so I think they don’t mind about the complex flavor so much. 😉 Thank you for your kind feedback! xo
Just made this tonight for the family. It was great! I will probably use unsalted chicken broth next time or leave out the additional salt as it was a tad salty in the end but otherwise the flavour was amazing! The whole family loved it 🙂 Will be making again.
Hi Maria! I’m happy to hear your family enjoyed it! I use Trader Joe’s organic chicken broth (if you are in the US) and it’s pretty good!
Hi, I would like to try making this. Do I know where can I buy this ramen in Singapore? If it is not available here, what is the closest substitute? Thanks!
Hi Teo! I don’t live in Singapore, so it’s very hard for me to tell you where you can buy ramen noodles. I’ve heard from JOC readers in Singapore that you can buy Japanese ingredients from Japanese grocery stores (and department stores). I don’t know where they are located, but it’s worth a visit. 🙂
Hi Nami,
Thanks for sharing delicious recipes. My family and I are love Japanese food. I would love to give it a ago, but since we are vegetarian what can you recommend us with this recipe. What is Tobanjang and are there a substitute for it
hI Galuh! Thank you for reading my blog! 🙂 If you are vegetarian, please use this recipe:
https://www.justonecookbook.com/vegetarian-ramen/
Tobanjang (chili bean paste) is REALLY important in this recipe to get the flavor, so please look for it. It’s the key ingredient for this recipe. 🙂
Made this recipe again last night. It’s a hit every time and it is made easily without too much effort. I love this recipe and will keep making it often.
Hi Cedrik! I’m so happy you like this recipe! It’s easy but flavors are not lucking much considering how quickly this broth is made! 😉 Thank you for your kind feedback!
Do you happen to have a homemade recipe for making miso paste/broth/etc.? We get the organic Minute Miso and it’s so high in sodium. I’ve commented before (a few times, really) and commented last time about how we have health issues and can’t have high sodium content. It makes Asian cooking difficult sometimes, because the readily available supplies near us are never the low-sodium options. ^^;
Hi Jessica! Thank you for asking. I don’t make miso on my own (it is usually half year process). There are reduced salt miso products, but miso in general is pretty salty but I also read an article about miso’s high sodium content here:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114
If you can find short-term miso then it has the least amount of salt and soybeans.
If you have good dashi, you don’t have to put too much miso in the broth/soup. It has great flavor and you don’t have to rely on miso taste that much. Every miso varies in salt content, so we always need to taste and adjust. A lot of Japanese restaurants here in the US serve very strong miso soup (they put too much miso) too….
Found one site teaching how to make miso: http://japanese-cooking-class-tokyo-mari.com/recipe/2013/11/01/how-to-make-miso-paste-home-made-miso-recipe/
I made your Miso Ramen last night. It was so oishi !! I love the ramen eggs !! I gave a picture but I don’t know where to post it. Thank you for all your amazing recipes !!!!
Hi Donna! I’m so happy to hear you liked the recipe! Thank you for your kind feedback. 🙂 People share the picture with me on Instagram / Twitter / Facebook page. If you post on Instagram, don’t forget #justonecookbook so I won’t miss it. 🙂 Thank you again!
Hi,
Can i replace the 4 cups of chicken broth with 4 cups of dashi?
Thanks.
Hi Felicia! Sure! 🙂
Hi! Would replacing Doubanjiang with Gochujang still work in this case?
Hi Yowan! I wish I can say yes, but Douganjiang in this recipe is really crucial. I wouldn’t replace it. Some people did, and I’m sure it tastes good too, but it’s not the flavor that I look for in this recipe. 🙂
Great recipe! My family enjoyed the miso ramen. Thank you.
Hi Kristin! Ohh I’m so happy to hear that! Thank you for your kind feedback! 🙂
This recipe is fabulous ❤️
Thank you Kat!
One of our favorite dish! I must admit it that I used to combine the spicy shoyu ramen and miso ramen and the broth is always dashi from bonito and khombu. So, this is a multiple saclilege but my boyfriend loves that version the best. 🙂 And chasu is a wonderful “invention”! My favorite part in ramen. And the egg.
Hi Majacica! You have to make what your BF enjoys! 🙂 I agree, I love chashu and ramen egg in the ramen too. 🙂
Delish!
We do not have that chili bean paste, so I used korean chili paste instead. As it was not spicy even though I used more, I also used 1 chili pepper cut in rings for the kick. I used soy mince instead of meat and plum sake as it was the one I had – it worked too with double less sugar though. I butter fried shiitake mushroom for topping instead of corn and used crunchy onion flakes on top. Udon feels more appropriate for me.
I will do this recipe again – very good!
Hi Mia! Thanks for trying this recipe and for your kind feedback. I’m glad to hear you enjoyed this recipe! 🙂
I live in a small town (no Asian grocery) and cannot find chili bean sauce. With what should I substitute? Is it something to buy online?
Hi Chloe! Yes, you can buy on Amazon. Maybe some other shop might be cheaper though. I don’t recommend substitute. It’s one of the most important ingredients. 🙂
http://amzn.to/2oqfL8D
i’ve been wondering what can i use as a substitute for sake ?
thankyouu
Hi Vinn! Information can be found here: https://www.justonecookbook.com/pantry_items/sake/
But the best substitute is Chinese rice wine. 🙂
Great recipe!
Thank you Liz! 🙂
I’m curious what the ground seaseme seeds add to the broth? I’ve never seen them used this way and am now wondering if 1. it’s worth the effort. and if it is, 2 what else could I apply this to?
Hi Catauna! Sesame seeds add umami and savory nutty flavor and I have to say it’s a big part of this flavor building. I highly recommend using it and do not skip this ingredient. Hope you enjoy the recipe!
I have been using Doenjand instead of La Doubanjiang is this a good substitution? I bought it by mistake I have enjoyed it so far. whats your thought on this?:
Hi Fernando! They are different. I still recommend doubanjiang or la doubanjiang… 🙂
I found an interesting article: https://www.quora.com/What-is-the-difference-between-Chinese-Doubanjiang-and-Korean-Doenjang
Trying this tonight! Thank you for the recipe – although I’m using miso powder instead.
Hi Sonia! Hope you enjoy! What’s Miso Powder???
Aah sorry, I misread the labelling. It turned out to be reddish miso paste.
I had to substitute some ingredients since I lacked some of them. Replaced sesame seeds with shimeji mushrooms, and sake with rum. The soup and ramen turned out really tasty. But definitely need to try the original recipe later for comparison ????
Hi Sonia! Okay, now it makes sense. 🙂
If you don’t have sake, maybe dry sherry is best choice or Chinese rice wine if that’s easier to get at an Asian grocery store. Rum has stronger taste/smell.
Sesame seeds give really rich flavors so I recommend adding them. I’m glad you enjoyed the recipe! 🙂
I made this today and it was delicious. thank you for sharing your amazing recipes.
Hi Thi! So happy to hear you liked this recipe! Thanks for trying this and for your kind feedback. 🙂
This looks so yummy! I’m going to try to make this at work (I work long shifts at a fire station), but I would need to pre-make many of the ingredients. Do you have any recommendations about how to reheat the Chashu leftovers?
Hi Daryl! Does the fire station have a microwave? You can use it with less power (high power will just splatter oil), or use a frying pan to reheat. Or even toaster oven. It you could save some sauce, you can brush it so it won’t be too dry. 🙂
Your fire station is so fancy making ramen. The thought of it made me so happy! Hope everyone will enjoy this dish. 🙂
Dear Nami,
Thank you for your wonderful (and mouth-watering) recipes. I’ve tried some of them and they all were a success!
I have a question about this recipe: is the chicken stock you use for your mison ramen the Asian Chicken Stock or the Western one?
Thank you,
valentina
Hi Valentina! Thank you so much for your kind words. I’m so happy you enjoy my recipes. 🙂 For the ramen, you can make it with either Asian chicken stock or western one – I’ve tried both and it works either way (nothing strange or better in that sense). Hope you enjoy the recipe! xo
Hiya, Nami! I am a fairly new reader and I just cooked this spicy miso ramen yesterday night for dinner. It was great! So great, in fact, than even a handful of ramen restaurants I’ve had in Little Tokyo, LA. I’m so happy to have found your blog because your recipes are easy to follow (it speaks to the quality of your culinary writing, a skill in itself) and how straight forward the execution is on the recipe so (particularly this one). I look forward to more recipes!
Hi Leo! I’m so happy you tried this recipe and enjoyed it. Thank you for your kind feedback and sweet comments. 🙂 Hope you find more recipes here that you’re interested in!
Would it be possiable to add soy sauce to this recipe? or would that alter the flavor?
Hi Jessica! Do you mean as an addition? Sure, but should be just a few dollops, and it’s as “secret” taste, not as main taste.
I am making this tomorrow for my family with the pork belly! Very excited. My wife is a vegetarian and I was wondering if you could recommend anything to use a substitute for the ground pork? Just something to add flavor! I am already planning on using veggie broth! Thank you!
Hi Scotty! I apologize for my late response – I couldn’t get back to you sooner. 🙁 I’d love to recommend my Vegetarian Ramen for your wife… so delicious!! Hope you enjoyed making homemade ramen. 🙂
I’ve tried this and i like it. Not that difficult as i thought. I just bought the ingredients and just do the cooking exactly as you told. But i replace the pork with beef and i dont use sake, but it still delicious. Thank you for sharing this nami. And u know what? My friends and family love it!! ????????
Hi Ajeng! Thank you so much for trying this recipe! I’m so happy to hear you, your friends, and your family enjoyed this recipe! Thank you for your kind feedback. xo
As usual your recipes are 100% trustworthy and delicious – my very first ramen was a success!
Hi Rolanda! AWESOME!!! I’m so happy to hear that you enjoyed this recipe. Thank you for your kind feedback. 🙂
Thank you, thank you! My family lived in Japan (Yokohama, Tokyo, Niiza, and Chiba) for 12 years. We’ve been back in the States for a while. One of my husband’s favorite foods was miso ramen. We made it tonight and LOVED it! You made him very happy!
Hi Barb! Aww I’m so happy to hear that! It’s really easy to make this without having to go through many hours (days) of preparing soup broth. I’m glad your husband enjoyed it. Thank you for your kind feedback! 🙂
Dear Nami, how are you?
This is one of my favorite recipe. Actually I’ve experimenting with it as I made a seafood variation. I’m Italian, but living in Quito, Ecuador at the moment, one of the world’s largest producer of shrimps, prawns and crabs (and all sorts of bananas). My husband and I were on holiday on the coast and did some shopping at the local fishmonger, driving back home with 25 lbs of giant prawns!
After spending one very tedious afternoon cleaning them before stocking up our freezer, I made a huge pot of prawn stock, using your recipe for Japanese chicken stock. It turned out really well, so tonight I prepared prawn miso ramen for dinner, substituting pork with prawns, plus adding noodles, ramen eggs, some tofu cubes and all the garnishes. It was really delicious!!!
I was wondering if any similar dish is actually served in Japan.
Anyway, I just wanted to thank-you for your recipes: a true source of inspiration!!!
Ciao
Rolanda Teruzzi
Hi Rolanda! It’s rare to see shrimp on ramen, but I’ll be sharing “Champon” soon which is a ramen noodles with seafood (and meat)! Thank you for cooking my recipes all the time! I’m jealous of your delicious prawns…. so much! Enjoy cooking and eating them. 🙂
This is really a magnificent recipe that makes people soooo happy! Thanks a lot for sharing this with us all Nami-sensei!
Hi Bob! You’re very welcome and I’m really happy to hear that you enjoyed this recipe! Thank you for leaving your kind feedback here. 🙂
Thank you for a simple way inside the ramen world. Do you know any European ramen stores ?
Merry Christmas and happy New year.
Hi Brian! I’ve been to one ramen shop in London, but other than that I’m not familiar with ramen shops in Europe. Happy New Year!
Hi Nami, This is the first time I’m cooking ramen, your recipe looks very “user-friendly”:):):) I live in Poland Warsaw and its so hard to get all the ingredients I need, to get it all I have to drive from one end of the city to another… We have a large Asian community here but sadly only a handful of Japanese. Ok, I’ll better get continue cooking, will let you know how it turned up. all the best. Andrzej
Hi Andrzej! Ohh first time! Good luck making ramen! 🙂 Yeah, I truly wish that Japanese ingredients are easier to find… Well, let’s hope that will change! 20 years ago, I couldn’t get many of ingredients here in San Francisco, but now way more accessible. Hopefully, there will be more demand and people know more about Japanese cooking, and ingredients will come to us! 😀
Hi Nami, thank you for taking the time to respond to my message, I’m sure you get thousands of message… well I made the ramen, it was delicious:):):) I didn’t have any sake so I used a little bit of Chinese rice wine, still the ramen was very good. Thank you for the fantastic recipe. Today I’m making Korean bulgogi:):):)
Kind regards Andrzej
Hi Andrzej! I’m glad to hear your ramen came out well! Thank you so much for your kind feedback! 🙂
Making your recipe right now! Was just wondering where you got those nice large ramen bowls. Can’t seem to find anything that might work on Amazon. Thank you!
Hi Lauren! I actually consider these bowls are too small because they are “donburi” and the openings are not wide enough for all the toppings (see, you don’t see the noodles?). Here are some of the ramen bowls online:
https://www.miyacompany.com/tabletop-bowls-ramen-bowls
https://www.mtckitchen.com/tableware/ramen-essentials/ramen-bowls/
Was looking at Japanese grocery stores in US. Road Island? 51st state? Rhode Island.Enjoy all your recipes
Hi Fred! OMG thanks for catching the missing h!
Hi, you mentioned about gluten-free ramen noodles, where in the U.S. can I purchase them? I would love to purchase it online 🙂
Thanks so much!
Hi Su! It’s Kobayashi Seimen who makes gluten-free noodles, but somehow I don’t see it online. I hope they didn’t discontinue it because it’s really good! Try contacting them? 🙂
I absolutely love making this recipe! I’ve moved from Los Angeles (where you can find ramen just about anywhere) to Alaska, so this gets me my ramen fix! For those who can’t always find pork belly like me, slices of plain rotisserie chicken do well in this soup. the chicken soaks up the flavors pretty well. Thank you so much, Nami!
Hi Stephanie! I’m so happy to hear that you like this recipe! Wow, LA to Alaska! Alaska must be so pretty! And thank you for your tip as well. xoxo
This worked really well! After living in Japan I became obsessed with miso ramen and have regular cravings. Now that I live in Ireland, it’s really hard to find anything that comes close. I’ve spent whole weekends simmering pork bones in the hope that I might be able to recreate tonkotsu miso broth, but the effort to result ratio was unjustifiable and my house smelled of pork for days afterwards. This recipe is easy and quick and hit the spot. I used turkey mince instead of pork, and sambal chilli sauce because that’s what I had in the house, and it was very tasty.
Hi Claire! I feel the same way. I receive a lot of requests for the tonkotsu broth, but it’s something we eat out (unless you are crazy fanatic) and I feel home cooks have no such time… or at least I don’t. However, other broth is pretty easy to make and I think this broth is FAR better and authentic than a package miso ramen broth that comes with a package and there is no preservatives and bad stuff. 🙂 Thank you for trying this recipe and I’m glad you enjoyed it!
Would this taste good without the ground meat?
Hi Talia! Hmm the meat gives good flavor, so I would include it but if you’re looking for a vegetarian recipe, you can try this broth too: https://www.justonecookbook.com/vegetarian-ramen/
Thank you for another great recipe. I made it but I replace some veggies and I use ham instead of Chashu. It was the first time I try this recipe and my mom love it. Best wishes from Thailand!
Hi Nao! Thank you so much for trying this recipe! I’m so happy you and your mom enjoyed this recipe! 🙂
I was craving ramen, but didn’t have the money to go out, and I knew you’d have a great recipe that I could make at home. This one definitely did not disappoint!
I doubled the garlic, used half a white onion, since I didn’t have shallots, and used a Mexican chili-based chili oil paste in place of the bean paste. I also added some reconstituted shiitake mushroom liquid because I didn’t have any ground pork and it was so amazing! Spaghetti noodles work in a pinch if you don’t have ramen noodles, but I’d much prefer ramen noodles.
Thank you so much for this great recipe!! 😄
Hi TheNealsMeals! Thank you for trying this recipe! I’m so happy to hear you adapted this recipe that works for you! It’s fascinating to hear your creation. I’m happy you enjoyed it! Thank you for your kind feedback. 🙂
Can I use veggie broth for this recipe?
Hi Sales! Yes, you can. 🙂
Hello!
I am interested in preparing ramen to be eaten later at lunchtime. I won’t have any means of heating up the broth. The plan is to keep hot broth in a thermos and add noodles later. Do you recommend fully cooked or par-cooked the noodles so that they are able to soften in the hot broth? Any other recommendations?
Thanks in advance. I have enjoyed your website very much!
Hi Reymond! Thank you for your kind words about my website. What type of ramen are you planning to use? I think the broth is do-able – to keep in a thermos (but depends on how long it is, it may be “warm” instead of hot). I use uncooked fresh ramen noodles, so they have to be fully cooked in the boiling water. If you’re using same/similar types, you should cook it completely (but undercook a little bit – like 15-30 seconds) and then pack in another thermos. 🙂
Thanks so much for this very useful write-up. I found this tremendously useful! I just got back from 3 weeks in Japan, my first time. We ate a *lot* of ramen in various cities as it is good, reasonably cheap and also a good hangover remedy. 😉
I wanted to start with a recipe that was a traditional as possible, so that I could get as close to possible to at least one of the versions that I likely tried there. However, I am not a purist and will quite often vary away from a recipe based on taste after trying the original, or in my case what I had on hand. So I knew mine wasn’t going to be like what I tried, or like yours (I’ll make it as written later), but it was a great script from which to start.
In my case, I had a bunch of duck broth I had made and frozen recently, so I opted to sub that in in lieu of the chicken broth. I also can’t find La Doubanjiang here anywhere, not even in the Asian grocery stores (I am ordering from Amazon.ca) so I subbed in a chinese bean paste with garlic that I found and a tiny bit of Sambel Oelek, which I hoped would be in the ballpark. For the toppings, I added the seaweed, scallions, bok choy and I used sliced smoked duck breast to complement the broth. It was excellent but also quite different as you can imagine. Just thought I’d share.
One strange thing here in our grocery and even on Canada’s amazon, we have HIME brand Soba, Somen or Udon noodles but not Ramen noodles. That is bizarre. I will try the Somen as I tend to like thinner noodles anyway.
The other thing I can’t find anywhere is the pickled mustard greens. My favorite Taiwanese spicy beef noodle soup calls for them as well and I have looked in a dozen groceries here in Toronto including the Asian ones and haven’t found it (nor Amazon). Do you know the Japanese or Chinese names for them?
Everything else in the recipes is easily located in even our basic groceries as we have a huge Asian population.
Hi Joshua! I truly enjoyed reading your comment, and thanks so much for sharing! Since you tried ramen in Japan, you can tell the flavor of the broth is so different – some light, some heavy, with different ingredients. So I think it’s really cool that you got to use what you have and made your version of ramen – and that’s what a true cook would do!
Interesting what you can and cannot get in your stores (and online). Chinese preserved mustard is 四川泡菜,酸菜 https://omnivorescookbook.com/pickled-mustard-greens
I like this a lot for my Tawainese Beef Noodle Soup too!
Made this with the homemade chicken stock, marinated eggs, & la-yu chili oil, & a very similar recipe for the chashu pork belly – it was awesome! My son was hugely impressed, said the (expensive!) chashu ramen he’d recently eaten from a nearby dedicated ramen restaurant didn’t even come close. The broth is so good I’ll be using it for other soups.
The many different ramen recipes online seem a little intimidating, but this one was approachable so I was encouraged to try. Just needs a little advance planning & the result is totally worth the effort.
This site has been my introduction to Japanese homestyle cooking & my family has really enjoyed several dishes we’ve tried. Arigato for all the work you put into Just One Cookbook 🙂
Hi Trish! I’m so happy to hear that! Most Japanese people eat ramen outside as it costs less than $10 for a pretty decent ramen every corner…and there is no real incentive to make ramen spending hours and days. This ramen is more like quick homemade ramen, but I honestly think this soup is better than those packaged soup comes with fresh ramen noodles. I’m happy to hear you and your son enjoyed this dish! Thank you for your kind feedback. 🙂 Hope you continue to enjoy day-to-day Japanese home-cooked meals!
I love the recipe. Since I did not have ground pork on hand, I used pork neck bones. My children love it. My husband and I used wakame, komokobo (Japanese fish cake-white with pink twirl), corn, unrolled cha siu and the ramen egg as toppings. It took me 2 days to make this considering that I had to do the ramen egg and cha siu the day before. It was all worth it. My daughter love your ramen egg recipe. She ate 2, wanted the 3rd one but too much eggs already. She still need to share. Sad part, I forgot to buy the ramen noodles. I just substituted it with buckwheat noodles or soba. It still came out very good. More power to you. Need to try other recipes from this website.
Hi Georginne! Thank you so much for trying this recipe! I’m so happy you and your family enjoyed this recipe as well as the ramen egg recipe! 🙂 Hopefully next one will be a lot easier as you know what to expect. Thanks for your kind feedback. Hope you find some recipes that your family would enjoy from my site. xo 🙂
This is the best recipe ever. It totally changed the way I thought about ramen and I will be making it now for years to come. Thank you!!
Hi Kaila! Thank you so much for your kind feedback! I’m really happy to hear you enjoy my recipe and have fun making ramen at home!
Hi Nami.
I made this dish without the use of Sake, as we in Norway have to buy alcohol trough the state liqour store, and it was not in their stock. It has finally arrived. oh btw the dish tasted great without the sake, i`ve been wondering: What does the sake do for the dish?
Best regards Roy.
Hi Roy! Sake is like a magical ingredient. Sake is made of fermented rice, and it contains lots of umami. If you compare boiled sake (no more alcohol left) and water, you will know there is a difference in taste. Add natural sweetness and umami to that liquid. Now, sake also gets rid of unwanted gamey or seafood flavor that we do not want it to interfere with our ingredient’s taste. While alcohol is evaporating, unwanted smells taken away together. It also tenderizes meat as well. More about sake in this post: https://www.justonecookbook.com/sake/
Basically, I believe it’s the key to the authentic Japanese taste. Without it, it’s not the same. You will see Japanese recipes use both sake and mirin all the time, just as much as soy sauce. 🙂
Hi!
Is it possible to replace the ground pork with ground beef or other?
Thank you 🙂
Hi Leila! We don’t really use beef for ramen noodles in Japan, however, if you prefer the taste, you could. It’s a bit strange combination for us as we never have beef in ramen. If possible, use ground chicken thigh (that would be okay). Hope that helps! 🙂
SO Excited to be making this right now. Miso Soup is being made at the same time as the Chashu. I’ve never held a piece of meat with such absolute joy. All wrapped up and ready to be seared. It is/was beautiful.
We’re making this for our Thanksgiving dinner item for the family gathering. It shall be so enjoyed. I’ve added a few items reminiscent of the season like delicata squash, carrots, and fall spices.
Thank you Thank you Thank you. I’ll update after the feast!
Hi Artess! Thank you so much for your kind feedback! I’m so happy to hear you are enjoying making this dish! Hope you have a wonderful Thanksgiving dinner tomorrow with your family!
For how long you can keep the ramen broth? I mean when you do the ramen, if you don’t use all the soup, for how long you can keep it?
Hi Ramon! Probably a few days would be okay. I make based on the number of people who eat so I don’t make ahead as this broth recipe can come together pretty easily. 🙂
Tried last night, amazing!!!! We loved it!
Next time i will to go more toward the sweet flavor of the sesame, but to be the very first time, was great!
If you have any advise would be fantastic!
Thanks a lot!!!
Hi Tiziano! Thank you so much for trying this recipe! I’m really happy to hear you enjoyed it. Thanks for your kind feedback! xo
took me less than 20 to make the broth and i had everything on hand. this is the best homemade broth ive ever had, simply amazing! super simple and tastes gourmet!
Hi Luna! I’m so happy to hear that you enjoyed this recipe. Thank you so much for your kind feedback! 🙂
Feb 2019 my brother and I traveled to Japan to ski the powder in mountains surrounding Furano-Shi. The Hokkaido miso ramen is the best ski area lunch ever! Today sick with a cold I wanted Miso ramen. I used homemade chicken stock and no pork (to sick to go shopping) had good miso and most of the other ingredients. The taste brought me back to lunch time on the ski mountains of Hokkaido. Thank you Nami 😊
Hi Laura! Awww thank you so much for sharing the story with us! I can imagine the hot bowl of ramen for lunch during skiing… The food is definitely one of the best things in Japanese ski resorts along with onsen! Hope you’re feeling better now. 🙂
Do you use a white miso when making this?
Hi Adele! I use my favorite miso (Koji miso): https://www.justonecookbook.com/miso/
What sake would you recommend?
Hi Teresa! I use one of these 3 sake brands, typically Sho Chiku Bai. https://www.justonecookbook.com/sake/
I really love your recipe!! So savory and umami, really great for colder days. I was wondering if you know how long you can store the broth for before it is no longer usable? Thank you!
Hi Sava! Thank you so much! Probably for 3-4 days… use it soon. 🙂
This recipe is absolutely awesome! I have always wanted to make ramen from scratch, but I have found there to be a stigma associated with making ramen- that it takes far too much time and the broth has to be made well in advance with bones etc. However, this broth is so easy, quick, and tastes so great; I just used chicken stock and didn’t add mince. I also followed the chashu & tamago recipe too and they were brilliant. In total, it look about two days , but very easy task for after work. I used store-bought dried ramen noodles from Coles (Australia), which were quite nice, but I would love to use fresh noodles next time.
Hi Laura! I’m so happy to hear you enjoy this recipe! Thank you so much for your kind feedback. Most housewives in Japan don’t really cook ramen at home and it’s something we eat out. However, there is a quick way to enjoy packaged ramen noodles for home. I just don’t like using those premade packages of soup, so this was better than those packaged one comes with fresh noodles. I’m glad you enjoyed it! Thank you! 🙂
Hi Nami san!
I make my own tonkotsu stock from pork bones mostly from the front legs coz that’s the only thing available at my local japanese grocery store. I boil it w/ 1 slice of ginger 1st for 5 min then dump everything. Then start again w/ the bones+negi+the stem of shiitake about 5+water 3x of the bones, bring to boil over med heat then lower to a gentle simmer (it should not be largely bubbly) for 30hrs. However when i am lazy i just throw all the ingredients + preboiled bones into instant pot & cook for 3hrs. I learned this recipe from Hakata when i was there 2 yrs ago.
Your recipe is awesome replica and great reference for toppings.
Hi Ima! Thanks for sharing! Maybe one day if I feel challenging enough. Pretty good tonkotsu ramen shops are only 15 minutes away – I’m even lazier than you. 😉
Made this the other night as a pick-me-up from the snowy weather we were having and it is SOOOO good!! I have a few ramen cookbooks but this is by far the best miso broth I’ve found. The flavors are bold and complex. It’s a real treat for your entire tongue! Topped it with karage chicken made in the air fryer and a few veggies. Great to have a quick ramen broth recipe as well since many broths require hours of cooking.
Hi Kari! I’m so glad to hear. I believe it’s nice to have a homemade ramen recipe that can be made quickly… And I’m really glad to hear you enjoy this ramen recipe. It won’t beat the ramen broth that is made for hours or days, but it’s decent enough for just 30-minute cooking! Thanks so much for your kind words!
Amazing recipe! I made it with the chashu (also got the recipe here), and we loved it. So delicious!
Hi Michael! Thank you so much for trying my recipes! So happy you enjoyed them! 🙂 Thanks for the kind feedback. xo
Hello! Too bad I don’t have any Doubanjiang right now. What can I sub? Will it be ok if I use Doenjang instead? Thank you.
Hi D! Doubanjiang is kind of important in this recipe, and Doenjang will be a bit different… I wouldn’t use it (some readers said they liked it but that’s not the right flavor profile in my opinion). 🙂
Delicious! We made it on a Saturday in quarantine. Really simple and flavorful.
Hi Mod! I’m so happy to hear you enjoyed this recipe! Thanks so much for your kind feedback!
Do you Strain the soup through cheese cloth or you do that for other ramen only? Thanks.
Hi Natalie! I do not use cheesecloth. Which step you’re referring to? I’m so sorry I am not following… xD
There is ramen recipe of yours where you strain the broth for a clean/clear look using cheesecloth. Do I strain this miso ramen also? When I make this one it comes out with everything in it (garlic, shallots…..). Do you suggest straining it?
Hi Natalie! OHHHH!! I got it, yes I did that for my Spicy Shoyu Ramen recipe (https://www.justonecookbook.com/spicy-shoyu-ramen/). It’s up to you, but for this recipe, I use ground pork, so I wouldn’t want to strain the soup. 🙂
I am so excited to try this recipe. Can I just leave pork out? would it taste good? Or I can add ground chicken but not sure how it will taste. (We eat chicken but not pork)
Hi Komal! You can use ground chicken if you like, although it’s less flavor. Hope you enjoy the recipe! 🙂
Thank you! This was wonderful, and I had such a fun time making this! However our second time trying your recipe, we have the Doubanjiang!
Hi Chloe! Thank you so much for your kind feedback. I’m so glad you enjoyed this recipe!
This is really helpful !!
There are a lot of great ramen shopsc in San Diego. Just not close to where I live. In this era with the pandemic I could order take out but by the time it arrives the ramen is just not the same as eating it straight from the restaurant kitchen. So glad to be able to make such an aromatic and delicious broth at home. I just love your site. You are so thorough with your written instructions, pics and videos. My family all have happy bellies.
Hi Shirley! I’m so happy to hear you enjoyed this homemade ramen recipe. Thank you for trying it and for your kind feedback. xo
Thanks so much for this fantastic recipe! I made the broth the long-way with chicken and pork bones, pork meat, and charred garlic and negi, but otherwise followed your instructions. It was my first time making chashu, ramen, and ramen eggs and it was delicious.
Hi Cassandra! Wow, you’re amazing and so inspiring! Thank you so much for trying my recipe. So happy you enjoyed it. Thank you for your kind feedback!
This recipe was perfect. I made the accompanying ramen egg and pork as well. I did not change a thing, and it turned out great. I made two batches, one with the spicy chili bean sauce, for the adults, and one with a sweet chili bean sauce for the kids. I have bookmarked this recipe and can’t wait to make it again with even more toppings. Thank you!
Hi April! I’m so glad to hear you enjoyed this recipe and thanks for trying it! Glad to hear your family enjoyed this recipe. 😀
Fantastic! I’ve made this several times and I think it’s becoming an addiction.
Hi Amy! I’m so happy to hear that. Thank you so much for your kind feedback!!
Hi Amy! Wonderful! So happy to hear you enjoy this dish! 🙂
How to make Ramen noodles from scratch, that’s what i want to know?
Hi Kenshin! Sorry, I don’t know how to make it (yet)…
Wow. This ramen recipe is amazing. I’ve made it three times now and I’m sure I’ll come back many more times. Thank you!
Hi Beck! I’m so glad! Thank you so much for trying this recipe and for your kind feedback. 🙂
Hi Nami, I can’t wait to make this! Can I ask: how do you warm up your ramen eggs and chashu for serving? Do you let them come to room temp for 30min or so before serving, or do you heat them in the broth a bit? I tried heating mine in the broth, and it works for the chashu, but the eggs cooked a bit more and lost their jammy yolk.
Hi Ryan! Ramen eggs are never hot/warm. Usually at room temp when you eat at ramen shops. Chashu is either room temp or they use a torch to heat up and caramelize. I use my kitchen torch so it looks more appetizing. So many places just put it on top. If you keep them in the fridge, take them out when you start cooking other ingredients. 🙂 Hope you enjoy the recipe!
Hi Nami!
I am aware that it has been years since you posted this recipe, so I have no idea if you are still responding to these comments… But I have a question, that I hope you will answer. I have made ramen a few times before, as it is one of my all time favourite japanese dishes and I just noticed that your ramen broth for miso ramen does not contain any dashi? I am neither a chef nor japanese (I’m danish lol), but I had come to the understanding that all ramen broths contain dashi as a standard alongside the chicken/fish/ect stock and the tare? Or is it only some? I can see that your shoyu ramen recipe contains equal parts dashi and stock. Just curious, as I am thinking of making this miso ramen recipe soon 🙂
I love your blog by the way – I have already made your nikuman and yakisoba, and they turned out great!
Hi Michelle! I always respond to all the comments posted on my recipes. Because ramen shops are everywhere in Japan, we don’t really make ramen from scratch at home. So my intention for making ramen at home is basically to make ramen using the ramen noodle package BUT do not use the soup package (as it contains lots of stuff we don’t want to eat).
You can use half dashi or 1/3 dashi if you prefer, but miso is pretty strong flavor and you don’t want to end up with “miso soup” ramen noodles (I’ve seen them online, basically ramen noodles added to miso soup). You really need a strong broth to make it savory flavors, and I don’t want to reduce that savoriness by reducing the chicken stock here.
This soup stock is “quick” stock, not like soup stock made with hours of labors so I’d rather have more chicken stock flavor than diluted dashi in this particular recipe. I’d add kombu to give more umami but will not add dashi (the stock itself). Just because it’s a quick recipe…
Hope I’m making sense? Thank you for trying out my recipes! So glad you enjoy them. 🙂
Hi Nami!
Yes, that makes perfect sense! Thank you for your quick response and for explaining your thoughts behind this amazing recipe, I can’t wait to try it 🙂
You’re welcome, Michelle! Hope you enjoy this simple recipe! I can guarantee that this soup is better than the soup package in the store-bought ramen noodles, but can’t beat the ramen shop’s soup that has been cooked for hours/days. 😉
Hi Nami,
What can i use as a substitution for Sake? Can i use japanese Mirin instead?
Thank you and Stay Safe.
Hi Christine,
Sake and mirin are different. Consider mirin is sake + sugar, so it’s sweeten. If you use mirin, you have to adjust by reducing the sugar, or if there is no sugar in the recipe, you should replace it by water or skipping it (if the sake is used for eliminating the odor of pork/fish etc). You can use Chinese rice wine or dry sherry as sake’s substitute. You can learn more about mirin here https://www.justonecookbook.com/sake-mirin/
I hope this is helpful!
Just made this ramen recipe tonight and it was awesome!! Shoyu or tonkotsu is usually my “go to” but this miso ramen recipe was so good!! I can’t believe I actually made ramen!!! I had to eat is fast though because it was getting cold lol. Thanks for this recipe Nami. I’m glad I can come on here to find simple and delicious recipes!
Hi Mariko,
Thank you so much for trying this recipe and for your kind feedback. We are so glad to hear you enjoyed this Miso ramen!
Yes! Simple and delicious recipes are the best!😋
This recipe was great! I made the chashu and hit it with a small blow-torch. Really hit the spot on a rainy night.
Hi Spencer,
Thank you so much for trying this recipe and for your kind feedback. We’re so glad to hear you enjoyed the Chashu Miso Ramen!
Thank you for sharing your cooking experience with us!
Hello Nami,
Instead of Chicken stock, can I use dashi? Or is that a whole other recipe?
Thanks,
Carol
Hi Carol,
If you use a light dashi base, We’d probably adjust the whole seasonings so it can have a good balance.
Have you checked out this Vegetarian Ramen?
https://www.justonecookbook.com/vegetarian-ramen/
I hope this helps!
Made it today … it was a big, bit hit amongst my discriminating family. So good! I accompanied with your excellent recipe of charsiu and ramen eggs. Thanks for sharing and your very detailed instructions.
Hi Joyce,
We’re so glad to hear you and your family enjoyed this Ramen!
Thank you so much for trying this recipe and for your kind feedback. ☺️
This is an amazing recipe. This is the closet I’ve ever gotten to restaurant ramen at home. My husband loves it. However instead of the meat I used mushrooms.
Hi Myra!
We are so glad to hear it turned out great!
Thank you for trying this recipe and for your kind feedback!😊
Tried this recipe today and was just amazed by how simple but flavoursome it is!! I’d say it’s so much better than store bought packs or instant noodles. Thank you for the recipe, I have been following your recipes for a while and they always deliver the amazing flavours of Japan.
I used kelp and shiitake mushroom broth instead of chicken and it was very nice.
Hi Debby!
Thank you very much for trying many of Nami’s recipes and for your kind feedback!
We are happy to hear you enjoyed them!
When compared to the Spicy Shoyu Ramen, this says it only makes 2 servings, while the other has the same amount of stock used and says it makes 4 servings
Is there a reason the serving sizes are different.
Sorry, cooking for 6 people in a couple days and was just curious
Hi Michael,
Thank you for bringing this to our attention.
Nami reviewed recipes and had changed it to 2 servings.
Thank you very much for trying this recipe! We hope everyone has enough soup to enjoy this Homemade Ramen!
Can you give us your Japanese traditional pork broth for ramen.
Hi El,
We currently don’t have the recipe on the site.
We’ll make sure to add the recipe to Nami’s list, and hopefully, we can share it someday. Thanks for your request!
Hi can i use mirin instead of sake?
Hi Gel,
Yes, you can use Mirin. However, the Mirin is sweeter than Sake, so please adjust the sugar amount for your liking.🙂
Hi Nami! I’m so so excited to try this later this week! This might be a silly questions, but if I were to make this for an (outdoor) group gathering say about 14 people, would I need to multiply all the soup ingredients by 7 (since the original is for 2 servings)? Thank you so much for your amazing recipes <3 I've made your teriyaki tofu recipe so many times already along with other recipes of yours and my husband and I always love them!
Hi April,
Wow! 14 bowls of ramen!🤩
Yes. You may multiply the ingredient to make it for 14 servings. However, each ramen bowl requires about 1 ½ cup (355 ml) of broth.
This recipe is 4 cups chicken stock/broth, including the extra liquid for evaporation, so you may want to adjust the Chicken stock amount. Let’s say 1.5 x 14 = 21 and 1 cup for the evaporation. Then you only need about 22 cups of Chicken stock. We don’t know how long you have to keep the soup on the stove until you are ready to serve, but please make adjustments for the evaporation amount.
Another tip is not to cook all the ramen noodles at once unless you have a huge pot for boiling the 14 noodles together.😉
Good Luck! And thank you for choosing JOC’s recipe!
Konnichiwa from France !
Just followed this + Chashu recipe and currently eating/devouring it.
Great recipe, very well explained and detailed, I managed to find all the ingredients at a local asian grocery store.
The hardest part to me was to roll the pork belly and tight it together but somehow, it worked.
I also forgot to get some minced pork so it’s not in the final dish but it’s also very good this way.
Doubanjiang adds something unique.
I didnt adjust any of the quantities, it will definitely fill at least 2 servings. I’m probably gonna get 3-4 out of this.
Chashu+miso ramen is overall a long cook, but it’s kinda easy.
Thanks and keep up the good work!
Hi BigMacTheory!
Thank you very much for trying this recipe from France!
We are so happy to hear you enjoyed this recipe with Chashu. Thank you for your kind feedback. ☺️
Does the ramen we eat in Japan also use Dou Jiang ?
Hi Vivianne,
They are many Ramen shops in Japan, and each one of them has their own secret broth, so we do not know if you taste the one who uses it.
How well would Sambal Oelek (Thai chili paste) work as a sub for La Doubanjiang?
Hi J,
Sambal Oelek (Thai chili paste) may taste more vinegary to this recipe, but you may like it.😉
This recipe looks amazing!! How would it differ if I used tofu instead of meat??
Hi Princess, If you use tofu instead of meat, you may want to add more flavor to this broth. Maybe try vegetarian ramen and add tofu? https://www.justonecookbook.com/vegetarian-ramen/