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Miso Ramen

This mouth-watering Miso Ramen is a cinch to make in the comfort of your own kitchen! This installment part of my East series.



  • ¾ lb fresh ramen noodles or 2 packages of instant ramen


  • 2 cloves large garlic, minced
  • 1 tbsp of freshly grated ginger
  • 1 shallot, minced
  • 1 tbsp . sesame seeds, ground up
  • 1 tbsp . sesame oil
  • 1 tsp . Chili Bean Sauce/Paste, La Doubanjiang
  • 3 tbsp . miso paste
  • 1 tbsp . organic honey
  • 1 tbsp . sake
  • 4 cups vegetable broth
  • 1 tsp . kosher salt
  • ¼ tsp . white pepper

Garnishes: (See notes*)

  • Fried fish cakes
  • kamaboko
  • Soft boiled egg
  • Sliced scallions
  • Ribboned nori
  • Radishes, thinly sliced
  • Sesame seeds


  • Heat sesame oil in a medium stockpot over moderate heat.
  • Add the minced garlic, ginger and shallot. Sautee until fragrant — approx. 2 minutes — stirring frequently.
  • Add the spicy bean paste, the miso paste, sesame seeds and honey; stir to combine.
  • Add the sake, vegetable stock, salt and pepper.
  • Bring to a simmer, and keep the broth to a low simmer while you prep your garnishes. Prep your garnishes before cooking your noodles as the noodles don't take long at all.
  • Once your garnishes are ready, prepare your ramen noodles as per the packages instructions, but lessen the suggested time by about 30 seconds since your noodles will continue to cook once the hot broth is ladled over them.
  • Once your noodles are ready, drain them and place them into bowls.
  • Ladle broth over them, garnish, and serve immediately.


Garnishes can vary, so get creative! You can check out my Spicy Shoyu Ramen for more ideas.
*Adapted from http://www.justonecookbook.com/homemade-chashu-miso-ramen/