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Miso ramen

Miso ramen (味噌 ラ ー メ ン) is one of the most popular ramen variations not only in Japan.

Often the realization of ramen scares people, because it is a long and complicated preparation: with this recipe you will have no problem in preparing an excellent ramen rice complete with all its ingredients.

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)

1/4 white onion

2 spring onions + 1 finely chopped green part

1 piece of ginger

1 piece of garlic

1 tablespoon of katsuobushi

1 kombu seaweed leaf


2 tablespoons of corn



1 piece of garlic

1 piece of ginger

1 tablespoon of sesame oil

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

1/2 tablespoon of tobanjan

2 tablespoons of sake

2 1/2 tablespoons of soy sauce

1 tablespoon of white sesame seeds

1 pinch of salt

1 teaspoon of sugar


- Crush the garlic and reduce it to a pulp. Grate the ginger and add it to the garlic. Keep aside.

- Heat the sesame oil in a saucepan and add the garlic and ginger. Add the miso and mix thoroughly.

- Add the tobanjan sauce, sake, soy sauce, white sesame seeds, salt and sugar one at a time. Mix carefully and let it harden slightly.


- Prepare the miso base and set aside.

- Place the chicken carcass (or wings), white onion, 2 whole spring onions, sliced ​​ginger, garlic, katsuobushi and kombu seaweed in a saucepan. Bring to a boil and simmer for at least 3 hours in a normal pot, one hour and a half in a pressure cooker.

- Once the broth is cooked, use a spatula or wooden spoon to pulp the cooked chicken so as to split it completely.

- Pour the broth with all the ingredients into another container using a tightly woven sieve. Using the spatula or wooden spoon, scrape all the ingredients into the colander in order to filter as much as possible and thus make the broth dense. Keep aside warm.

- Prepare the bowl by putting the miso-based sauce and a ladle of broth inside. Dissolve the miso base in the hot broth with the help of a wooden spoon or a hand whisk.

- Cook the noodles, drain and cool them immediately with cold running water. Drain them well again.

- Pour the noodles into the bowl. Add more boiling broth.

- Garnish the ramen with slices of chashu, corn, nitamago and the finely chopped green part of the spring onion. Serve immediately.

miso ramen recipe cookingwiththehamster
Miso ramen | © Cookingwiththehamster