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Miso Ramen

Miso Ramen

Make sure to have all the toppings prepared first. Once noodles are cooked you will need to add toppings right away or noodles will get too soft.


  • 6 cups water
  • 3 garlic cloves
  • 2 inches ginger, sliced
  • 225g ground pork
  • 5 green scallions
  • Dry Kombu seaweed 8cm x 3cm (optional)


  • 6 Tbsp miso paste
  • 2 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • 1 Tbsp chili paste
  • 2 tbsp baking soda
  • 300 g Chuka-men or dry ramen noodles
  • sesame oil
  • 2 garlic cloves minced


  • soft boiled eggs, halved
  • green scallions, chopped finely
  • Shichimi Togarashi
  • bean sprouts
  • sugar snap peas
  • roast pork, sliced
  • spinach leaves


  1. 1

    Put all ingredients for the broth in a large pot and boil 15 minutes. Strain and return broth to the pot.

  2. 2

    Add miso, sake, soy sauce, sugar and chili paste. Let simmer on low heat.

  3. 3

    In another pot, bring water to a boil. Add baking soda, then add noodles (cook according to package instructions).

  4. 4

    In the meantime, add sesame oil and minced garlic to broth and stir.

  5. 5

    When noodles are cooked, immediately divide among bowls, add broth and top with garnishes.