Miso Ramen

Miso Ramen

I guess I had made almost all the common ramen variation here like the shoyu, tonkotsu, beef, spicy and even made our own ramen flavour and I think we missed one more flavour, the Miso ramen.

Miso ramen if compared to the others is quite a new version where it started its popularity during 1965. Developed in Hokkaido this feature of this type of ramen are the generous amounts of miso combined with oily chicken broth which gives it rich, nutty, semi-sweet and very hearty soup. Like any ramen you can add any toppings you want but the most popular ones used are spicy bean paste, butter and corn, ground pork, cabbage, sesame seed, nori and chopped garlic.

Miso Ramen
Prep time
Cook time
Total time
Serves: 4
  • 4 x 90 g ramen noodles
  • 4 pcs dried shiitake mushrooms
  • 8 cups good chicken stock
  • 250 fatty minced pork
  • 1 tbsp sesame powder
  • 2 tsp chili bean sauce
  • 6 tbsp shiro miso
  • 1 tbsp dashi powder
  • 2 tbsp sugar
  • 2 tbsp sake, dry sherry or Chinese rice wine
  • 6 garlic cloves, minced
  • thumb sized ginger, minced
  • 2 pcs shallot, minced
  • 2 tbsp sesame oil
  • salt
  • ground white pepper
  • Chashu Pork
  • Boiled Eggs
  • Cooked Sweet Corn Kernels
  • Nori
  • Spring Onions, Chopped
  1. In a pot add sesame oil then sauté garlic, ginger, and shallots.
  2. Add the pork then cook for 5 minutes or until it’s no longer pink.
  3. Add the miso, spicy bean paste, sesame seeds and sugar. Stir until its combined well with the pork.
  4. Pour the chicken stock, dashi powder, sake and add the shiitake mushrooms bring to a boil then simmer in low heat for at least 10 minutes.
  5. Season broth with salt and ground white pepper.
  6. Remove shiitake mushrooms, slice them and set it aside.
  7. Cook ramen noodles according to packet instructions, once cooked drain it well then place on individual noodle bowls.
  8. Add the soup then place 2 sheets of nori squares, 2 heaping tablespoons of corn kernels, spring onions, 2 slices of egg, chashu pork and sliced shiitake mushrooms then serve.


Miso Ramen Wide


7 Responses

  1. Kristy says:

    This sounds delicious and hearty! Would love a bowl right now.

  2. Yum!! I love miso ramen. Corn is a nice addition!

  3. Miso ramen are my favourites! Great that you completed your ramen dishes with them 🙂

  4. mjskit says:

    What a gorgeous bowl of ramen!

  5. suituapui says:

    I cooked my version not too long ago, very nice. Yours looks really good too.

  6. Miso Ramen…. holy YARM! I am obsessed with Asian soups since returning from my travels this year. I reckon we eat these types of foods at least 5-6 times a week. Adding your recipe into the mix. Mmmm!

  7. thebrickkitchen says:

    This looks amazing! Miso ramen is so perfect for winter, and your toppings of pork, mushrooms, corn and spring onions look so good. X

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: