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 details.
1. 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 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 Miso Ramen Soup
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 who 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 (center top with green No. 1 label in the above image).
(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 岡山 brand (center in the above picture) which I get from a local Chinese grocery store.
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.
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.
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.
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.
Do we need to use sake?
Unless you can’t use it due to the religious reason, 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.
2. 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 vs. Dried Ramen 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!
3. 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.
Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
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 (1½ tsp minced garlic)
- 1 knob ginger (½ tsp grated ginger)
- 1 shallot
- 1 Tbsp white sesame seeds (roasted/toasted)
- 1 Tbsp sesame oil (roasted)
- ¼ lb ground pork (113 g)
- 1 tsp Doubanjiang (spicy chili bean sauce/broad bean paste)
- 3 Tbsp miso (Each miso brand/type makes slightly different broth)
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock/broth (960 ml)
- 1 tsp salt (kosher or sea salt; use half if using table salt) (adjust according to your chicken broth)
- ¼ tsp white pepper powder
- 2 servings ramen noodles
- Chashu (Recipe)
- Spicy Bean Sprout Salad (Recipe) (or blanched bean sprout)
- Ramen Eggs (Recipe)
- Corn kernels (drained)
- nori (seaweed) (cut a sheet into quarters)
- green onion/scallion (chopped)
- Shiraga Negi (Recipe)
- la-yu (Japanese chili oil)
- pickled red ginger (beni shoga or kizami beni shoga)
- white pepper powder
Gather all the ingredients.
Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater).
Mince the shallot. Prepare everything ahead of time.
Grind sesame seeds, leaving some seeds unground for texture.
In a medium pot, heat sesame oil over medium low heat and add the minced garlic, ginger, and shallot.
With a wooden spatula, stir fry until fragrant.
Add the meat and increase heat to medium. Cook the meat until no longer pink.
Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well with the meat before they get burnt.
And add the ground sesame seeds and sugar and mix well.
Add sake and chicken stock, and bring it to a simmer.
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.
Cover with the lid and keep the ramen soup simmered while you cook noodles.
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.
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.
Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).
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.
Add the ramen soup and top with various toppings you’ve prepared.
Place the toppings of your choice and serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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.
sounds and looks very nice!
Thanks Kat! 🙂 I’m sure the one you recently ate is much tastier though! 😉
I’ll take Nami soup over restaurant soup any day…
it looks delicious Nami
Haha! Thanks Sawsan!
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
Thank you Sawsan for passing me the award, and thank you for being so thoughtful! 🙂
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
Hi Christy! Thanks for visiting my site! My kids love miso soup, which is why I thought I should make miso ramen first. 🙂
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.
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!
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!
I have the image in my pantry. It’s a Chinese brand. We have both spicy and non-spicy at home. 🙂
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! 😉
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!
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 🙂
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!
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!
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!
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..
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! 🙂
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 :-).
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.
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.
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. 🙂
I think the Nami version is far better then the restaurant!
Thank you Maris! Considering time I spent cooking, it’s pretty darn good. 🙂 Hehee.
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?
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! 🙂
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 :)!
LOL… Hi CG! I hope you will like it CG! It’s too bad we can’t make bento out of ramen. =P
Nami this looks and sounds amazing! I really love the combination of flavors! Thank you so much for sharing..got to try this soon!!!
Thank you Sandra! I hope your kids will enjoy. 🙂
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
Thank you Mary for your kind comments. 🙂
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! 🙂
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. 😉
I am so impressed – homemade chashu too! What a lunch.
Hi Belinda! My lunch would be much easier to cook than Ramen. Hehehe. Well, we had it for dinner and we were so full!
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!
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. 🙂
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!
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. 😉
I would TOTALLY prefer your soup over a restaurant 🙂
Hi Allie! Haha thanks! 🙂
Nami not only does this sounds delicious but it is beautifully plated! Lovely!
Thanks Katrina! I’m all about colorful plate… 🙂
I can’t wait to try this recipe 🙂 thanks for sharing Nami 🙂
Thank you Suzana! Knowing you, you will. Hehee 😉
Nami, I’m joining in the praises for your beautiful plating 🙂 Well, seems like I have another recipe on the to do list! 🙂
Thanks Gourmantine! Don’t worry my list for yours is way longer!! 😉 Both of us need additional 10 more hours a day… 🙁
My goodness does this look delicious! What a wonderful recipe – healthy, vibrant, fresh and flavorful! I love it. 🙂
Thanks Georgia! I hope I’m doing good job promoting Japanese ramen today. 🙂
Wow this recipe sounds really good and also relatively simple. Will put it in my to try recipes!
Hi Pola! Yes the soup is very simple to make. I hope you will like it. 🙂
Wow! This looks great. OK, now I’m waiting for you to upload my old favorite “Azuki French Bread” ; )
Hi Mika-san… well that will probably not happen for a while…. it’s TOO MUCH WORK~~~.
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!
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 😀 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. 😉
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. =)
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!
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. 😉
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! 🙂
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! 😮
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! 😀
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. 🙂
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. 😉
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~~~.
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 🙂
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. 😀
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! 😀
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!
To me, Nami’s soup definitely wins! 🙂
Hahahaha THANK YOU Kath! 🙂
Nami, this looks wonderful!!!! I want to eat dinner at your house!
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.
Wow this dish is beautiful!!! Ramen reminds me of college too! What a great recipe 🙂
Thanks Kara! Haha you also relate ramen as college food! 😀 Now how well we are cooking and eating everyday… 🙂
This sounds so wonderful! You are so inspiring and I definitley see a few things I want to make soon!
Hi Holly! I’m glad you are enjoying checking out my recipes. 🙂
I was just craving for some good ramen too! This is so timely, looks great Nami!
Thanks Jen! I’m glad you enjoyed reading it. 🙂
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
Thank you Mandy! Thank you for reading my entire content. I know it was a little long today. Thanks for your kind words. 🙂
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.!!!
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?!
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!
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. 🙂
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!
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!
I want your ramen right now! I usually go for shoyu version when I visit the ramen restaurants in the Bay Area.
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?
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 🙂
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. 🙂
looks amazing get so hungry visiting your blog 🙂
Thanks Rebecca! Thanks for writing comments during your trip! 🙂
Love seeing all that color in the bowl!
Thank you Audrey! Thanks for stopping by. 🙂
I can make my hubby so happy if I’ll cook this. I have to try this soon!
Hi Tina! Haha, I know…most Asian men are into Ramen. Is that because of heavy flavor?! I hope your hubby likes it. 😉
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
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!
lovely presentation
Thank you Torviewtoronto!
Chashu Japanese style, this I’ve never tried before. Looks really great Nami!
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! 🙂
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!
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?
I just love your pictures for this! The presentation is just phenomenal! I’d love to have a bowl of your version any day =)
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.
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.
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!!
Your pictures are fabulous!!!!
Shannon! How are you feeling? Thanks so much for stopping by. 🙂
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!
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!
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!
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! 😀 Thank you for leaving your kind message here!
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.
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. 🙂
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! 🙂
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.
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. 🙂
A great dish. So comforting, delicious and warming! Now, I’m craving your chashu miso ramen.
Cheers,
Rosa
Thanks Rosa! 🙂
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.
We use sake as seasoning. This one you don’t need to boil to evaporate alcohol. Thanks for asking the question!
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?
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. 🙂
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. 🙂
Yay! Another ramen recipe! Thanks so much!!
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 😀 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!
Hi Adlina! I’m really happy to hear you two enjoyed this dish! I hope you find something you like on my blog. 🙂
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! 🙂
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!
Thank you for your kind words, Johana!
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.
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. 🙂
Aw, your making me miss Japan! I just got back from Tokyo and some serious binging on ramen! Miso ramen is my favourite, I find tonkotsu too rich. I can’t believe you make this yourself! PS It is so embarrassing but I always have to pause and think about the answer to the math question to submit my comment!!! Ha ha ha! Cracks me up!
Gorgeous bowl of soup with many ingredients to add to the complex flavours.
Oh my gosh this looks so good!
When I saw the title in my email I was afraid you were going to ask us to make the noodles. I’d struggle with that, I’m sure.
This is a delightful meal, Nami and beautifully photographed.
Hi Nami, one of the reasons why I never cook ramen at home is bcos most recipes usually require about 24-36 hours to make the broth itself. Like your simple recipe which can be done in under 1 hr 🙂
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. 🙂
This looks and sounds wonderful and the colors are gorgeous too.
I had no idea that there a different types of Ramen, the ones you used in this dish look very nice.
Oh Nami! This is art, seriously! Looks incredible and so tempting…I just want to reach my hand to grab that bowl! Amazing post as always!
Nami-san, you did a beautiful job on a very labour intensive dish. This weather is the perfect time to sit down to a delicious bowl of noodles, slurping along the way of course… Take care
I need to try this soon especially since my husband scarfs it down like crazy (one of his favorites)! I’ll let you know when I do. Yayy haha ^_^
I can confirm that ramen is very popular in Oz as well. I love how ramen is a bowl of such a complete meal. Your bowl of ramen is so gorgeous it’s making me hungry! I’d love to sprinkle it with the pickled ginger xx
Ramen noodles has never looked so good!! The video was great as well. Great post Nami 🙂
Looks amazing – I’ve never tried making the soup my self but doesn’t look too hard!
Oh my your photos look amazing and I want to dive into those ramen noodles right now. The process looks simple to do and I will try this recipe on my family. We always start our meals with soup. Your kids looked so cute in the IG photos. Thanks for sharing this recipe. Have a wonderful week, Nami.
I’ve never tried Miso Ramen before, but will pass the recipe on to my daughter, so she can make it for us. Thanks for describing the different types of ramen and for giving more details from your recent trip to Japan!
Thank you for not only great recipes but all the interesting background info. you share with us! I’m always learning something new here. I agree that ramen has been all the rage in recent years. I guess a good bowl of hot flavorful noodles just can’t be beat! I have a bag of the refrigerated kind of miso ramen in my fridge right now so I know what I’ll be making soon. It won’t be your knockout bowl of ramen here but I’m sure I can at least tackle the eggs. : ) Thank you!
Just a gorgeous ramen Nami, I knew this ramen round-up post would come lol. And yes I have had miso broth too, I kind of prefer it. Glad to see this quick version, will have to try. Maybe do the noodles from scratch?
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?
Haven’t seen such beautiful ramen for a while 😀
Great recipe, who even needs restaurants!
Cheers
Choc Chip Uru
I am so totally bookmarking this. Looks beautiful and delightful!
I love to read about your ramen. I always learn so much… and this one looks fantastic (I have never tasted miso ramen… every time I went to Japan it was too hot to indulge into ramen often, so I had maybe three every time and I was always too tempted by the chicken or pork stock-based…). I had no idea about Hokkaido’s ramen. My Tokyo friend has moved to Hokkaido alas… but maybe one day I’ll go to visit her new home city and taste this famous ramen there too.
By the way, I also did the same with ramen noodles when I couldn’t find them without the sauce (I never use these sauces… they remind me of student times and also early professional busy years when I had instant noodles with awful sauces regularly…).
I wish this bowl of ramen were in front of me right now – it looks absolutely mouthwatering! We love ramen and since moving to a smaller town, there aren’t any ramen shops but even those didn’t compare to the ones we tried when we visited Tokyo a few years ago. I love love love that you are sharing a 15 minute homemade ramen recipe. I am so excited and can’t wait to make this – pinning 🙂 Thank you so much for sharing another winner 🙂
北海道でラーメンで食べたい！色々ラーメンの説明と麺のご説明真にどうもありがとう。写真又ピンを頂けさせます。
I have to admit, I love ramen (the 5 for a dollar stuff). Now I am so happy you have introduced me to fresh ramen… gotta go to my Asian store to check it out. 🙂 I would devour that bowl!
Scrumptious! A fabulous ramen dish.
Cheers,
Rosa
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!
What a coincidence, I made some several days ago. Love a home made ramen
It wouldn’t matter any time of the day, those images of your miso ramen would make me hungry and get me craving…beautiful styled dish and those ingredients!
ラーメンいいよねえ。 庶民も味だもんなあ。私はとんこつ派なんだけど、うちの主人は味噌味が好きです。 日本で博多ラーメン食べたとき、感激しました。
しかし、なみちゃんの凝ってる。私はそこまで手をかけないのよ、手抜き主婦だから。 ああーラーメン食べたい！
Ooooh this sounds sooo good!! I’ve been ramen-obsessed since I was really young. 🙂
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!
Ramen is one of my most favorite things in the world. . I grew up eating Ichiban, the instant one. . and some instant noodle bowls. . so bad for you!! but now I make my own broth but still use those noodles from the package! 🙂 Ramen is big everywhere. . Los Angeles and Seattle too!!
This is so different from soups I make, but it is one that I need to start making. We’ve been testing out more noodles lately so this recipe will be another great one to try out. Your dish are so beautiful Nami!
Miso Ramen sounds so good for dinner tomorrow! I made myself a hot and sour noodle soup earlier, I think I would go for miso ramen instead! I love corn kernels, chili bean paste, and nori together! Yummy!
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! 🙂
Nami,
I tried this recipe days before when we have a classmates social gathering. I just want to share them something new because usually I treat them with Chinese food. I am not that skilled, so consuming lots of time searching the ingredients and making preparation. Anyway, the most important thing is that it turns out so so great!!! Thanks for the detailed recipe. I am on the way to trying more your recipes currently.
Hi Elaine! Thank you so much for trying this recipe! I tend to go with Japanese food when I’m hosting a party too as it’s easier for me. 🙂 I’m happy to hear you enjoyed this recipe. Thank you for your kind feedback. xo 🙂 By the way, you make awesome Chinese food and take gorgeous pictures!
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!! 🙂
Miso Ramen is my favorite! I really have to make the time to try your Chachu and Nitamago with this Miso Ramen! =)
Thank you so much for this recipe! Ramen is a huge hit here in Manila but it’s quite expensive so it’s not something I can buy all the time. When I found this recipe, I was excited because and all the soup ingredients are readily available in my pantry plus I really love miso! I made it today and while I was cooking, my brother said “hmm smells like something Japanese”. It was really good! I didn’t use a lot of toppings but it’s okay because the soup itself was already satisfying and reminded me of my trips to Japan. I actually cannot believe that I was able to make something this delicious. Next time, though, I will try making the chashu. Thank you again!
Hi Claire! Thank you so much for writing your kind feedback! I’m so glad to hear you and your brother enjoyed this recipe! It’s pretty amazing how simple ingredients and prep can give a wonderful flavor of ramen broth! Hope you enjoy the chashu recipe as well. Thank you again!
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)
What would be the the best way to take ramen for lunch at university? I have access to boiling water and a microwave at school, and I also have a thermos I can pack hot liquids in to bring from home.
Would I keep the noodles separate from the liquid until I’m ready to eat it? Also, which veges/toppings could I keep in the liquid and which should be stored separately?
I’m in Australia and we’re moving into winter now, and I am looking at ways to pack some warmer foods for lunches.
Hi K! Yes, definitely separate the noodles and broth as noodles will absorb all the liquid and become soggy. I recommend to keep all 3 components separately. Noodles (cook it but take it out earlier as you will microwave and cook again), toppings, and broth. Hope this helps! 🙂
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! 🙂
I just tried this recipe for lunch and the broth turned out perfect! Didn’t have time to thaw the ground meat, so I used leftover rotisserie chicken instead. I know it’s not the right way to do it, but the dish turned out really great. It’s amazing that I can create such delicious ramen dish so easily at home! Will definitely make this again. And of course I’ll use ground meat to make it properly next time 😉
HI Maggie! Thanks so much for trying this recipe! I’m really happy to hear you liked it, and coming from you, it means so much. 🙂 How’s everything? I hope you’re not missing your family and home too much. Thinking of you… 🙂
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. 🙂
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 thefirst 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! 🙂