Miso Ramen *easy recipe

  • 40 min
  • Vegan

One of my favourite foods in Japan is a nice hot  Ramen.

For when you are a Little peckish, or an easy Lunch with a friend, While travellling in Japan, I always  visit a  local ramen shop.

Many cities have  their own original local Ramen speciality.

Soups, noodles types, Topping ….Ramens are available in various forms.

The basic  flavour of this particular miso Ramen , made without  the usual meat stock ,comes from the fermentation of the Kimchi.This provides  a natural sources of Umami  and  a spicy hot taste which compliments the flavour of  miso.

Its easy and  much quicker than normal stocks.

The most important point is making this soupe the  day before( even 2 days)

That’s allows  time for all flavours  to come together.

Kimchi gives savoury depth to Ramen broth.

Corn gives a sweetness,

Sesame oil gives a mild flavour.

→→Tutorial video https://youtu.be/ao0dXEkAR5U

→→Tutorial video

Miso Ramen *easy recipe


Miso ramen broth
・80g Kimchi
・1cup of sweet corn
・1Tbsp of soy sauce
・1Tbsp of sesame oil
・1Tbsp of White miso paste
Ramen noodle
・200g “00”type flour
・100ml warm water
・2g sea salt
・2g bicarbonate soda
・corn starch
・spring onion
・red chilli
Tofu crumbles
・200g tofu
・3 Tbsp soy texture
・3 Tbsp miso ramen broth


Ramen broth

  1. Cut the kimchi into small pieces. Heat the water, and simmer with kimchi and sweet corn.


    If you like spicy, you could add more kimchi.

  2. When the soup is heated through, turn off the heat and add the Miso paste.
  3. Rest in the fridge over night to allow all the flavours to come out.
  4. Next day gently heat the stock, (If you need to ajust the saltiness as
    all kimchi have different levels of saltiness

Ramen Noodle from scratch

  1. Dissolve the soda and the salt in 100ml of warm water.
  2. Gradually add the water into the 200g of Type 00 flour.
  3. The mixture will form a rough ball after 5 min of kneading.
    Let stand for about 30 min in fridge.
  4. On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick
    Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
    Once floured, fold the dough into 4 layers. Slice the noodles with a sharp knife about 0.5mm

Ramen topping crumble tofu

  1. Crush the tofu with fingers roughly,
    Place in a frying-pan without oil, dry out with low heat.
  2. Add textured soy, Drizzle some of the miso ramen soup over the top (about 100ml )
  3. Add the soy sauce and sesame oil.

Assembling the Ramen

  1. Bring a pot of water to boil for the noodles.
  2. Cook the noodles in boiling water for about 2 min.
  3. Place the White miso, the Red miso, sesame oil, white wine vinegar and the relish in a bowl.
  4. Mix well, and add to the Broth.
  5. Place the cooked noodle into the same bowl,
    Place your topping on to noodles.


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