Authentic Japanese Miso Ramen

A rich and comforting Japanese miso ramen featuring handmade umami kelp and bonito broth, tender chashu pork, fresh wakame seaweed, and a perfectly soft-boiled egg.

Ingredients

• 200 g ramen noodles
• 80 g kelp
• 10 g bonito flakes
• 100 g wakame seaweed
• 100 g mung bean sprouts
• 2 tbsp miso paste
• a little white sesame seeds
• to taste slices of meat
• to taste soft-boiled eggs
• to taste chopped green onions

Instructions

1. 1Blanch the mung bean sprouts

   

   Place mung bean sprouts into a pot of boiling water and let them blanch for exactly one minute before removing them.

   Tip: Do not over-blanch the sprouts so they maintain their crunchy texture.
2. 2Blanch the wakame seaweed

   

   Add the wakame seaweed into the boiling water and cook for two minutes before taking them out.

   Tip: Ensure the water remains at a rolling boil when adding the seaweed.
3. 3Simmer the kelp pieces

   

   Add water to the pot, place in the kelp pieces, and let them simmer on low heat for ten minutes.

   Tip: Simmering on low heat helps extract the rich umami flavor from the kelp without boiling away the water too quickly.
4. 4Add bonito flakes to the broth

   

   Add the bonito flakes into the pot containing the simmering kelp and cook for an additional five minutes, then remove them.

   Tip: Remove the bonito flakes promptly after five minutes to prevent the broth from becoming bitter.
5. 5Mix in the miso paste

   

   Take two spoons of miso paste and add it directly into the prepared broth.

   Tip: Dissolve the miso paste thoroughly using a spoon or strainer so there are no lumps in the soup base.
6. 6Incorporate white sesame seeds

   

   Stir the miso soup base well and sprinkle a little white sesame into the mixture.

   Tip: Stir continuously while adding sesame seeds to distribute the flavor evenly throughout the soup base.

Storage & Reheating

Burn It Off

Frequently Asked Questions