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Miso ramen

Miso ramen (味噌 ラ ー メ ン) is one of the most popular ramen variations.

If you want to try your hand at making other variations, you can try cooking curry ramen, tonkotsu ramen, spicy double miso ramen, tantanmen ramen, shoyu ramen.


- 1 serving of ramen noodles

- chicken carcass with bones (I used wings)

- 1/2 onion

- 1 piece of leek

- 2 slices of ginger

- garlic cloves

- 1 tablespoon of katsuobushi

- 1 tablespoon of corn

- 1 spring onion (the white part finely cut lengthwise, the green part cut into thin rings)

- 1 kombu seaweed leaf

- 2 tablespoons of corn

- 1 tablespoon of blanched bean sprouts

- 1 tablespoon of menma

- ajitama


- 1 piece of garlic

- 1 piece of ginger

- 1 tablespoon of sesame oil

- 1 1/2 tablespoon miso (I used the red one)

- 2 tablespoons of sake

- 2 1/2 tablespoons of soy sauce

- 1 tablespoon of white toasted sesame seeds

- 1 pinch of salt

- 1 teaspoon of sugar


- Put all the ingredients in a saucepan and bring to the boil.

- Leave to cool at room temperature.


- Place the chicken, onion, leek, ginger, garlic, katsuobushi and kombu seaweed in a saucepan. Simmer for at least three hours.

- Strain the broth into another pot using a sieve. Melt the miso in it.

- Cook the noodles following the package directions.

- Prepare the bowl by adding the tare sauce, the hot broth and the noodles.

- Garnish the ramen with corn, ajitama, menma, bean sprouts and spring onion. Serve hot.

Miso ramen recipe Cookingwiththehamster
Miso ramen | © Cookingwiththehamster

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