Miso Ramen

by - November 28, 2011

Ramen is one of very interesting Japanese foods. Though Chinese in origin, ramen closely associated with Japanese culture and became one of the most popular Japanese icons. The Japanese are very fond of ramen and almost every locality in Japan has its own ramen variation.  They can enjoy ramen for any time of the day. And surprisingly, a bowl of ramen is often eaten right after a night of drink. 

My family and I love ramen.  We have had thousands bowls of ramen noodles, but none was homemade until recently. After  making series of noodles : sukhothai noodles,bitter melon noodles and boat noodles, I am just addicted to homemade noodles. They are fresh and tasty so I want to make more!     

However, making a bowl of ramen is no easy feat. The whole process is long and tedious and really not a good  activity on a dry and cold day. Actually I had to spend at least 6 hours for the serious broth. But the overall experience was eye-opening and the result was satisfying. Then I was so happy.

Below is my delicious miso ramen's recipe.

1,000 grams of pork bone 
3,000 ml. water  
one large onion, sliced 
2 slices of ginger 
1 tablespoon vegetable oil 
2 teaspoon salt 
1 tablespoon mirin 
2 tablespoon grind roasted sesame 
1 teaspoon sesame oil 
3 tablespoon miso
1 clove of garlic, grounded 

ramen noodles 

wonton (recipe below)
some parboiled Chinese cabbage
negi, thinly sliced
chashu (store bought) 
fermented bamboo shoots (menma) 
bean sprouts 
soy sauce egg (recipe below)  

40 wonton wrapper 
80 grams minced pork 
80 grams minced shrimp
1 clove of garlic, chopped 
10 cm. of negi (white part only) chopped
2 dried shitake, (soaked in some water and chopped) 
1 tablespoon oil 
little sesame oil
2/3 tablespoon shoyu
1/3 tablespoon mirin 

Soy Sauce Eggs
half boiled eggs
1/2 cup shoyu  : 1/2 cup mirin (1:1)

Place the pork bones in a stock pot, cover with cold water. Simmer for 4 hours. Scoop up the brown foam from the stock.  Then heat up the wok with 1 tablespoon of oil, add in onion and ginger, stir fry until are done. Add them to the stock, simmer for another 2 hours. Then season with salt, mirin, sesame, sesame oil, garlic and miso. 

While waiting for broth, you can start prepare the toppings. 
Boil and peel the egg, cover with the mixture of shoyu and mirin, refrigerate for 2-3 hours (or overnight). 
For the wonton, mix all the filling ingredient in a small bowl, let stand for 15 minutes. Then scoop a small amount of filling, put onto the center of the wrapper. Moisten the edge of wrapper with some water, then close the wonton. Set aside.  

Bring a lot of water to a boil, add in noodles and wonton, cook until are done. Place the noodles and toppings in a serving bowl, ladle the hot stock over. 

A heaven in a bowl is right in front of you. 

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