From my kitchen in Japan
When I worked part-time at a ramen shop in high school, I noticed that the same chicken-based soup could become shoyu, miso or shio ramen depending on the tare or seasoning added to the bowl. That observation is the logic behind this simple recipe.
Ingredients
- Pasta or ramen noodles100 g
- Chinese chicken soup stock1 tbsp
- Hondashi1 tsp
- Miso1 tbsp
- Lard1 tsp
- Grated garlic1 tsp
- Grated ginger1 tsp
- Water300 ml
- Boiled egg / green onionAs desired
- ButterOptional
How to make it
- Put the chicken soup stock, Hondashi, miso, lard, garlic and ginger in a ramen bowl.
- Pour in 300 ml hot water and stir until the miso is dissolved.
- Boil the noodles, drain well and add them to the soup. Add toppings as desired.
Substitutions & practical options
No ramen noodles?
The same pasta-and-baking-soda method used in my shoyu ramen recipe can be used here.
Troubleshooting
Soup tastes too light
Likely cause: Too much water.
What to do: Add a little more miso or chicken stock.
Soup tastes too strong
Likely cause: Too much seasoning or too little water.
What to do: Add hot water gradually.
Noodles are too soft
Likely cause: Overcooked.
What to do: Reduce cooking time and serve immediately.
Ingredients & tools for miso ramen
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Miso ramen is easier when the core Japanese pantry ingredients are already on hand.
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Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro