So here we are. Today we are making Miso Ramen from scratch. Actually I’ve been a little nervous about sharing this recipe because I know quite a few people are all excited about it. I hope this soup/taste will satisfy your expectation. But before we start making the soup base, I need you to understand that this soup can’t be compared with Ramen restaurants’ soup quality because:
- Nami’s soup is made from ground meat (vs. Ramen restaurants use bones for stock).
- Nami’s soup is done in 40-45 minutes (vs. Ramen restaurants spend hours/days to create their broth).
However, there are some benefits to Nami’s version:
- Nami’s soup is very easy, even my kids helped in making it (vs. Ramen store’s soup recipe is top secret).
- Nami’s soup costs almost nothing (vs. Ramen store’s 1 bowl of soup $9).
- “Homemade” is always more healthy!
Having said that, and if you are still interested, I hope you will give it a try. My husband who’s crazy about ramen said it was really good (or he’s just being sweet to me… um maybe not). Since we have small kids in the house, my spicy level for this soup is “mild.” So if you like it more spicy, you go ahead and use more broad bean paste with chili or chili pepper in your soup.
Cooking ramen requires fast pace, especially after noodles are cooked. Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles. It’s a serious matter. Also, if you haven’t cooked Homemade Chashu yet, please cook this first as cooking time for Chashu is not included for this Miso Ramen steps. I would appreciate if you would let me know what your taste preferences are so that I can improve my soup. Also check out my Shoyu (soy sauce) Ramen too if you are not miso fan.
Ingredients:
- 2 large garlic cloves, minced/crushed
- 1 Tbsp. minced ginger
- 1 shallot, minced
- 4 cups water
- water for boiling ramen noodle
- 1 Tbsp. sesame oil
- 1/4 lb ground pork
- 1/2 tsp. Chili Bean Sauce/Paste (Doubanjiang) (I use only ½ tsp. since my kids don’t eat spicy. More for spicy taste or use spicy chili bean paste La Doubanjiang)
- 2 servings ramen noodle (I bought organic one from Nijiya Market)
- 3 Tbsp. miso
- 1 Tbsp. sake
- 1 Tbsp. sugar
- 1 Tbsp. sesame seeds, ground
- 1 tsp. salt
- 1/4 tsp. white pepper
- Homemade Chashu, sliced
- 1/2 cup bean sprout
- 1/2 cup corn kernels
- 1 boiled egg, halved (my kids prefer hard boiled but you can prepare soft boiled eggs.)
- Seasoned seaweed (Nori)
- Green onion, chopped
- Pickled Ginger (Kizami Shoga)
- Shiraga Negi (optional)
- La-yu (Japanese chili oil) (optional)
Instructions:
- Prepare toppings. Fresh ramen noodle will be done cooking in less than 2 minutes. Therefore, you must prepare all of your favorite toppings before you start cooking Ramen.
- Mince garlic, ginger, and shallot.
- Grind sesame seeds (for the soup Seasonings).
- In a small saucepan, bring 4 cups of water to a boil with a lid on. Turn off the heat and set aside until it’s needed.
- In a large pot, fill 2/3 of the pot with water and bring it to a boil. Turn off the heat and set aside until cooking ramen noodle.
- Meanwhile, in a medium pot, heat sesame oil over medium heat and start cooking garlic, ginger, and shallot. Sauté until they become soft.
- Add the meat and increase heat to medium high. Cook until the meat changes color.
- Add broad bean paste with chili and mix well.
- Add hot water from the small saucepan and Seasonings, and bring it to a boil. Right before boiling, turn off the heat or keep it on warm. Please remember, NEVER let the soup boil because miso will lose its delicate flavor.
- Put the large pot on high heat now. Loosen up the noodles before cooking.
- From here, I didn’t have time to take pictures. When boiling, cook noodle according the package directions. Mine says 2 minutes, so I set timer for 1 minute 45 seconds.
- Meanwhile, pour the ramen soup base (including ground pork) in the serving bowl.
- When the timer beeps, quickly check the tenderness of the noodle. When it’s done, drain cooking water well because we do not want to dilute the soup. Place the noodle in the soup, and put toppings of your choice on top. Serve immediately.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 149 comments… read them below or add one }
sounds and looks very nice!
Thanks Kat!
I’m sure the one you recently ate is much tastier though! 
I’ll take Nami soup over restaurant soup any day…
it looks delicious Nami
Haha! Thanks Sawsan!
I have a little something for you on my blog..
You don’t have to pass them on or write about them..
I just thought you really deserve them
Thank you Sawsan for passing me the award, and thank you for being so thoughtful!
I love miso soup, and incorporating them with ramen sounds good:) Homemade is always, without a doubt, the best choice for food and it’s healthy with a big YUM!:D
Hi Christy! Thanks for visiting my site! My kids love miso soup, which is why I thought I should make miso ramen first.
Looks wonderful Nami. You did a great job!! I never thought of using ground pork, but it sounds really good, kind of like Mabo Dofu without the tofu;o) Your step by step photos and instructions are great too.
Hi Kay! Thank you.
We have a ramen restaurant near my house using ground pork (& additional bones for sure) for soup. So I got the idea. Haha you are right. My mabo dofu uses non-spicy tobanjiang since my kids don’t eat spicy at all. But this one, spiciness is sort of necessary to have the kick for the soup, so I added a bit. Thanks again!
I love tobanjang, I discovered it a few years ago! I can see the kids not eating spicy, I think that’s very common. I didn’t even know that they made a non-spicy tobanjang!
I have the image in my pantry. It’s a Chinese brand. We have both spicy and non-spicy at home.
Ohhh my!!! I love the way you presented this! I have never had ramen soup but have heard so much about it! It is on my “absolutely to eat” list whenever I finally get to visit Japan. In the meantime I could try out this recipe. Yum!!! Great job Nami… I know what you mean when you say “from here I didn’t have time to take pictures”… I always have that problem when I cook pasta and I struggle… there’s nothing worse than overcooked pasta/noodles!
Hi Manu! Oh I hope you will try real ramen one day, and I hope it would be in Japan. That would be great!!! Haha you also take step-by-step pictures so both of us know it’s really an extra step. But I was thinking your hands must be so messy dealing with flour for baking, while my hands are relatively clean to hold a camera.
You are doing great job Manu!
Nami, your soup photo is incredibly beautiful! And all the lovely colours… How do you do this???? Thank you for sharing this detailed recipe (step-by-step once more!). I was sure ramen stock was either with pork bones or with soy sauce! I would have never guessed ground pork can be used. If one day I want to make it with bones, does it matter which bone is used? I suppose I can order any bone at my butcher’s. I have read strange things on internet… and don’t really understand… I thought using a pork bone might be fun
Thank you Sissi! I’m going to try making soy sauce flavor next. I just picked miso since my kids love miso soup.
The ramen place I go to has ground pork in the soup, so that’s how I got the idea. I’m sure they add bones to get more flavor….what kind of bones? Hmmm I’m not sure. I just don’t have patience yet to cook soup from bones (partially I’m scared). I know what you talk about – not safe..etc right? I’m not familiar with that issue too. You will get much better soup, so I would say you should use bones!
Thank you Nami for this answer! I often prepare chicken stock with leftover carcass after having trimmed the legs, wings and breasts. I suppose it is so good mainly because of the bones, but since I have never made a pork stock, I was very curious if it works this way too. Once I had only pork belly and made the Chinese dish I usually prepare with spare ribs simmered for hours. It wasn’t even half as good… I must try pork bone stock one day!
Hi Sissi! One of my challenge in cooking Western meal is to cook a whole chicken. I don’t have any recipe to cook the entire chicken because we really don’t have a big oven in Japan and we never ate the entire chicken growing up. So I hear about using the leftover bones and Chinese cooking also use broth from bones, too. But I’m not very familiar either. Unfortunately it’s not typical home cooking in Japan I guess. Let me know when you cook soup with pork bone. Then the broth can be used to make real ramen!
Yes, homemade cook always the best. Your bowl of ramen look better than outside restaurant, simple, healthy and no burden to eat more bowls, hehehe..
Hi Sonia! Thanks for your compliment. Yes I think homemade one is a lot healthy as you can get rid of fat etc… Thanks for dropping by!
Nami, you make every dish sound so easy to make, and your presentation always looks so great! I also love your honesty, like when you forgot to add the broad bean paste here. That’s real cooking, and I can totally relate to you! Hmm…I’m really craving for some miso ramen now
.
Hi Maya! Thank you for your kind comment.
I always forget things when I’m in hurry or when I’m little in panic. LOL.
This sounds great, definitely good to know if one is in a hurry and can’t wait hours/days for the real deal:) Awesome that you include step by step pictures.
Thank you Three-Cookies! Yes, you can decide the same day to make this ramen. Chashu takes only 20 minutes to cook in a pot. So all together, it won’t be so time-consuming.
I think the Nami version is far better then the restaurant!
Thank you Maris! Considering time I spent cooking, it’s pretty darn good.
Hehee.
Love this Nami version because it’s quick and easy and sounds really tasty. Still searching for konbucha to make nami-fried cha siu. Is there any suitable substitute for that?
Hi Adora! Don’t worry about Konbucha if you can’t find one. Just sprinkle generous Kosher or Sea salt. We’re missing extra kick from Konbu but it will be still great!
Finally….the long-awaited recipe is there…:D)!! I’ll certainly try this this weekend, I wish I could make it today, but I don’t have pork available at home at the moment. Thanks for the recipe Nami
!
LOL… Hi CG! I hope you will like it CG! It’s too bad we can’t make bento out of ramen. =P
Nami this looks and sounds amazing! I really love the combination of flavors! Thank you so much for sharing..got to try this soon!!!
Thank you Sandra! I hope your kids will enjoy.
Your food is always so lovely to look at. I’m sure this tastes every bit as good as it looks. I hope you have a great day. Blessings…Mary
Thank you Mary for your kind comments.
This is wonderful how you are making recipes accessible to your readers! For some, the idea of tackling homemade miso ramen may be too overwhelming, but with Nami, we can do anything!
Hi Terris! Haha you are so sweet.
Yes, I would only make it simple and quick so everyone will think about giving it a try. 
I am so impressed – homemade chashu too! What a lunch.
Hi Belinda! My lunch would be much easier to cook than Ramen. Hehehe. Well, we had it for dinner and we were so full!
I m all in for that broth in the bowl..I am so glad to learn what actual “Ramen” is from your site..else I always thought that its only the noodles ..I know thats stupid
I love the symmetrical way in which you arranged the spoon & chopsticks around the bowl!
Hi Tanvi! Haha.. Ramen culture is huge in Japan. We always look for a great ramen place. It’s a popular lunch place for mostly men (of course women too). It’s so competitive that so-so quality restaurant won’t last too long. So in that sense, ramen is almost becoming a gourmet food! About being symmetrical, that’s how we put chopsticks, different from Chinese way.
Confession – I associate ramen with dorm room food which needs to be doused in heavy amounts of hot sauce and is typically eaten late at night after more than one libation.
Discovery – I should give ramen another look. (The homemade version that is.) This looks amazing and regardless of the quick-cook store bought kind or this one, I am a firm believer in not over cooking the noodles! Thank you for sharing another amazing recipe yet again!
Hi Mikaela! Thank you for such a honest opinion and I truly enjoyed reading it! Haha your ramen doesn’t sound like original ramen anymore (with hot sauce), but I totally understand. I was into Thai & Vietnamese instant noodle when I was in college. I added seaweed (wakame) etc…totally not authentic at all! Well, next time you visit Japanese restaurant, maybe you can give it a try or at least you know what a real ramen looks like.
p.s. I just learned new vocab “libation” from you. 
I would TOTALLY prefer your soup over a restaurant
Hi Allie! Haha thanks!
Nami not only does this sounds delicious but it is beautifully plated! Lovely!
Thanks Katrina! I’m all about colorful plate…
I can’t wait to try this recipe
thanks for sharing Nami 
Thank you Suzana! Knowing you, you will. Hehee
Nami, I’m joining in the praises for your beautiful plating
Well, seems like I have another recipe on the to do list! 
Thanks Gourmantine! Don’t worry my list for yours is way longer!!
Both of us need additional 10 more hours a day… 
My goodness does this look delicious! What a wonderful recipe – healthy, vibrant, fresh and flavorful! I love it.
Thanks Georgia! I hope I’m doing good job promoting Japanese ramen today.
Wow this recipe sounds really good and also relatively simple. Will put it in my to try recipes!
Hi Pola! Yes the soup is very simple to make. I hope you will like it.
Wow! This looks great. OK, now I’m waiting for you to upload my old favorite “Azuki French Bread” ; )
Hi Mika-san… well that will probably not happen for a while…. it’s TOO MUCH WORK~~~.
Hi Nami! This looks great! Wait so is the ground pork in the Ramen bowl as well or do you just use it for the flavor but not really serve it with the ramen? I thought for sure you would use milk in here too! My favorite place in LA uses milk and I was shocked!
Hi Lindsey! Thank you for pointing that out. I added in the recipe that you also put ground pork in to the soup. I’m glad you are reading my recipe carefully. It shows how serious you are!! LOL j/k
You have to let me know the restaurant name in LA so we’ll visit that place one day. We always want to take kids to LA & SD, so we’ll be there soon. 
My favorite place is Daikokuya in Little Tokyo, they are the ones that use the soy milk! Let me know if you come to LA and I will take your family. =)
Oh Lindsey, I’d LOVE to go with you! Thanks for your kind offer! My husband is crazy about ramen and gets excited about trying out new places.
We must go there together when we visit LA next time!
Why do you always have to make things that look so delectably delicious?! Whenever I jump over here; as soon as I’ve read what you’re cooking up – instantly every food I’ve eaten for the day just seems perfectly miserable.
But, thank you! It brings a touch of class and happiness to my imagination for the day.
Hi Christian! HAHAHAHA! Oh I like the new word I just learned: “delectably”. I’ll be using that vocab.
I hope I’m doing good job here promoting Japanese ramen! 
My girls sure love this if I show them!
Miso soup is both my girls and my favourite and all along I didn’t know that miso can’t be boiled!
No wonder we kept feeling that the miso paste need to be added alot! LOL
So glad that you shared this recipe and all those impt points! Tks Nami!
Hi Lyn! Yeah it’s a common sense in Japan not to boil miso soup. This kind of thing you learn growing up, but we are not quite sure why. But something about losing flavor. I’m glad you enjoyed my post.
Nami, this looks absolutely delicious! I have not had miso ramen for a while and this is making me really hungry (almost dinner time here)! I think I’ll have to go to your house or cook it soon. Don’t be surprise to see me at your door.
Hi Biren! If you live very close to me, you will have to come to eat ramen with us! Haha I like surprises Biren!
I’ll be waiting~~~.
Since the time i saw the movie ‘The Ramen Girl’ I have been waiting to try a bowl of that hearty noodle soup. And now I have your recipe to refer whenever I want to make it
Hi Kankana! I didn’t know about the movie. I just googled it. Do they show how to cook it? I didn’t use bones but I’d like to try it one day… Maybe first I should watch this movie too.
Nami, I just love reading your posts! Back in my meat eating days, I ADORED ramen! You’re recipe and wonderful description and beautiful pictures are bringing back memories! I hope you are well! … It’s almost Friday!
Hi Tiffany! Do you eat fish? We have wafu dashi, which soup base is from seafood (mainly konbu seaweed and little fish). I just learned that we can use that broth for ramen, so I might give it a try too. Yes, FINALLY Friday. This week was loooong, but next week is actually completely packed and busy. Not so looking forward to it.
Enjoy weekend!
To me, Nami’s soup definitely wins!
Hahahaha THANK YOU Kath!
Nami, this looks wonderful!!!! I want to eat dinner at your house!
Thank you Liz! Haha, you are welcome to my house anytime! Don’t forget to bring your super yummy desserts, preferably my favorite citrus kind. LOL j/k.
Wow this dish is beautiful!!! Ramen reminds me of college too! What a great recipe
Thanks Kara! Haha you also relate ramen as college food!
Now how well we are cooking and eating everyday… 
This sounds so wonderful! You are so inspiring and I definitley see a few things I want to make soon!
Hi Holly! I’m glad you are enjoying checking out my recipes.
I was just craving for some good ramen too! This is so timely, looks great Nami!
Thanks Jen! I’m glad you enjoyed reading it.
What a beautifully presented dish Nami. I love your intro before the recipe and step by step photos. You put much love and care into your posts.
Mandy
Thank you Mandy! Thank you for reading my entire content. I know it was a little long today. Thanks for your kind words.
So sorry Dahling for missing so many of your posts…bear with me = ) thank you for thinking I was in my 20′s.. I’m actually late 30′s…eeeek… but I don’t think I look it.. must be the insane skin therapy, facial exercises I’ve been doing for 25 years… guess its working..
My husband LOVES is miso ramen… I mean, he could have it everyday of the week.!!!
Hi Elle Marie! No no need to say sorry….because I was like that, too. It took me some days to visit you right? So please don’t feel bad. I enjoy visiting you and I’ll do so when I can.
I don’t know why Japanese men love Ramen so much?!
oh gorgeoooous! never thought of making my own ramen. This looks wonderful, thank you so much, now i can make my own ramen dish, my hubby just loves it!
Thank you Aesh! Isn’t that great to make it at home AND it’s easy to cook and delicious…that’s the best part! I hope you will like it.
I love love love ramen but have never made my own. Home in New York it was always the perfect cure for a cold winter day. It’s getting a little hot where I am now, but next time I feel a sniffle coming on this is the recipe I’m turning to!
Hello Katherine! It might sounds funny but ramen restaurants are still crowded during summer in Japan too.
But I know what you mean. It’s too hot to eat hot food. I always want to eat Pho or Ramen when it’s cold. Thank you for visiting!
I want your ramen right now! I usually go for shoyu version when I visit the ramen restaurants in the Bay Area.
Hi Tigerfish! I used to eat just shoyu ramen everywhere. But as soon as my kids started to eat what we eat, they always prefer miso taste. So to share food, I had to order miso. LOL. How funny I lost my option! Which one is your favorite around here?
I would go for your soup over the restaurat soup any day! It’ cheaper and i like to know what ingredients are going into my food…hehe.
Once again, i am amazed by your beautiful photographs
Hi Abeer! It’s true. Now that I have kids, I think about what are the ingredients and how they are prepared when we go eat out (not always, but I do think about it though). Thank you for your kind compliments.
looks amazing get so hungry visiting your blog
Thanks Rebecca! Thanks for writing comments during your trip!
Love seeing all that color in the bowl!
Thank you Audrey! Thanks for stopping by.
I can make my hubby so happy if I’ll cook this. I have to try this soon!
Hi Tina! Haha, I know…most Asian men are into Ramen. Is that because of heavy flavor?! I hope your hubby likes it.
Nami-This is so incredible. The sake, and miso combination in this delicious soup.
No way you can get anything close to this in a Japanese restaurant. This is made with “love.”
The presentation and photo is outstanding, as well:DDD
Hi Elizabeth! Thank you for all of your kind compliments.
Well, I’m confident that my soup is actually better than some bowl of ramen I ate in a Japanese restaurant (I don’t know how restaurant can screw up so bad) before. 
Thank you for visiting my site!
lovely presentation
Thank you Torviewtoronto!
Chashu Japanese style, this I’ve never tried before. Looks really great Nami!
Hi C & MSP! Yes, Japanese style.
You probably never tried it unless you have a bowl of ramen. Next time you see one, please give it a try! 
Wow, what a beautiful dish! And I just watched a Ramen Girl movie, so I have developed a lot of respect (and owe) for ramen making
. Great job!
Thank you Cooking Rookie! You too? I have another person (Kankana from Sunshine and Smile) who said she watched this movie. Was it a good movie?
I just love your pictures for this! The presentation is just phenomenal! I’d love to have a bowl of your version any day =)
Awww thanks Peggy! My husband said I put too much stuff on top of ramen. But this is how I eat, so I didn’t think about food styling. LOL.
This soup looks so homely and wholesome – I love the way you put toppings on the soup turning this into a complete meal. It looks like a great dish.
Thank you Chris! I’m glad you like the look of it. It’s kind of important for people who never tried this dish. So thank you!!
Your pictures are fabulous!!!!
Shannon! How are you feeling? Thanks so much for stopping by.
What great tips Nami! Esp the stock..sesame and not boiling miso! I didn’t know abt the miso bit. I have always wondered how to make ramen stock so now i know!
Thanks Daphne! I’m glad I shared something useful. Sometimes it’s better to tell what I know, even I thought it could be a common sense because it’s not always common sense in other culture.
Thank you for coming to my site Daphne!
Hi Nami, finally a ramen recipe without the broth being made out of dashi or konbu, which I can’t have for health reasons. By the way you’re spinach recipe was sooo good!
Hi Susan! I’m glad to hear you like the recipe and I hope you will give it a try and let me know.
Thank you for cooking the spinach gomaae recipe. I’m happy to hear you liked it! 
Thank you for leaving your kind message here!
Another beautiful dish. You’re so good at explaining and pointing out all the fine details. Your passion for cooking and sharing your recipes definetely comes through in your writing. Now I have to get up my nerves to try some of these delicious dishes.
Hi Sandra! Thank you for your kind words. I actually speak simple English and maybe it’s helping making simple sentences. I still can’t follow long English directions on cookbook sometimes. I forget easily (well, or am I just getting old?). Thank you for always leaving some nice comments. Whenever I write a pork recipe, I still think of you. Hehee.
I am in love with your site! Just moved into a new apt with my bf and am looking forward to cooking some delicious meals from your site
thank you!
Hi Ashley! Thank you for stopping by my blog! It must be fun cooking with/for your boyfriend. I’d love to help so let me know if you have any question!
Nami, I love ramen! I’m 100% sure Nami soup is better than anything in the shop because friends soup is more comforting. I will have to try this recipe. I’ve too scared to try ramen at home because – like you said – the ramen in the shop is boiled for a century before they serve it to you.
Amy, I hope you like this recipe. We really enjoyed it, and my husband is picky about “good” ramen too. It’s not like ramen store’s ramen where the broth is cooked for many hours/days, but it’s pretty good for homemade.
A great dish. So comforting, delicious and warming! Now, I’m craving your chashu miso ramen.
Cheers,
Rosa
Thanks Rosa!
Is the cooking sake supposed to be boiled or is it just for the taste unboiled? I’ve never cooked with sake so I’m not sure. I’ve just seen people put it in pans and it sizzles.
We use sake as seasoning. This one you don’t need to boil to evaporate alcohol. Thanks for asking the question!
Hi Nami,
I’m curious, if we wanted to take this exact same recipe but simmer it on low heat for a long time (hours?) would the flavor be better? What if we cook the soup but then let it sit until the next day?
Since I am using ground pork here, I don’t think simmering long hours will help adding more flavor. Probably a bit better, but not significant difference.
This sounds Delish I’m considering cooking this for an upcoming dinner date and my local market has no sake.
will it make much of a difference and is the something that i can substitute instead.
Hi David! We often add sake to our cooking to add flavor and sometimes reduce the smell of meat/fish etc (similar to adding wine for cooking). If you can find Chinese rice cooking wine that’s okay too. I recommend to buy a cheap bottle of sake if you can find in Chinese market. If not, dry sherry might work too. I learned that’s a substitute for Chinese rice cooking wine. I hope you will like this recipe. Thank you for trying!
im not a cook was never taught but my husband was by his grandmother. im a fan of naruto and i wanted to try miso ramen but i live in a little town in the middle of no where oklahoma and no good ramen shops. so i decided to do it on my own i made my noodles from scratch and went looking for a good recipe after searching i found yours it was very simple for me to follow along and it is wonderful thanks for everything
Hi Brandi! Wow you made your own noodles too?! That’s amazing! I’m so happy to hear that you liked the recipe. Did you find naruto in your area? It was really my pleasure that you enjoyed this ramen and thank you so much for letting me know. I really appreciate your feedback!
Nami – If I wanted to serve 6 people. Would you say just double the ingredients?
Thanks so much again.
Hi Patrick! Yes, please multiply according to your servings. You need soup for the ramen, so it shouldn’t be short on soup.
OMG! This was amazing! I made it yesterday. Couldnt find the konbucha for the chashu but I will order it online. Thanks you so much for sharing!
Hi aangita! I’m so happy you liked it!
It’s not the same as good ramen shop, but I have to say this is pretty good for homemade. Thank you so much for your feedback!
I made this, along with your Chashu Pork for my boyfriend’s birthday instead of a cake. It was so easy to make, and so very tasty! I even managed to cook it in a teeny tiny caravan on holiday. I am about to now make this for my whole family! Thank you so much for this fantastic recipe.
Love Heather! xx
Hi Heather! Yay! I’m happy to hear you liked it! Wow this must be the very first chashu miso ramen cooked in a caravan!! Thank you so much for your feedback! You made my day.
Yay! Another ramen recipe! Thanks so much!!
Hi Nami!
The recipe was wonderful and super easy to make, the husband who is not much of a soupy noodle fan ate every last bit of it and wanted more. I love how easy it is to make on a busy weekday
I’ve been lurking through your website for a while now, and I can’t wait to try some of your other recipes 
Thanks again!
Hi Adlina! I’m really happy to hear you two enjoyed this dish! I hope you find something you like on my blog.
This is an awesome recipe! I felt like I was back in Japan, but it actually tasted better homemade. If I could only slice the chashu like a pro. Mine kept on falling apart. Nevertheless, it was extremely flavorful and absolutely delicious. The whole soup was a little slice of heaven!
I’m happy to hear you enjoyed this recipe! Thank you so much for giving me your feedback!
I love this recipe, made it for dinner the other day after a long day at work. I didn’t make chashu myself but still so delicious. Thanks Nami! You have changed my life!
xx
Hi Megan! Thank you so much for leaving your feedback here. I’m impressed that you cooked this after work! So happy you liked the broth. Thank you for trying this recipe!
Dear Nami,
I really enjoy your blog and the recipes! I was wondering whether you might have a good recipe for soymilk ramen? Apparently, there is none in the Western-language blogosphere, I have been searching for quite a while…..
I would be most delighted to get it from someone who really knows Japanese food!
Best wishes, Georgiana
Hi Georgiana! Thank you so much for your kind words.
I’ve never tasted Tonyu (soymilk) ramen before, but I researched a bit about it.
The most important part of ramen is always the base soup. It looks like some people make the soup with chicken stock + soymilk + miso and others make kombu dashi + soymilk + miso Unless you prefer “light” version, I’d go with chicken stock. Some people make it spicy by addindg gochujung (korean bean paste).
For soup:
1 cup soy milk
1/2 cup chicken stock
grated garlic (1 clove)
1/2 Tbsp. miso
(1 tsp. soy sauce – optional)
Stir fry pork belly (or bacon), napa cabbage, etc as toppings.
Hope this quick recipe will help you get started. I have never tried…but it seems like above recipe is pretty general. You might need to adjust according to your liking. I’ll try Soymilk Ramen next time I go back to Japan and try making on my own one day.
That looks so delicious nami I can’t wait to try it out!
I just have one question: can you replace the pork ground with beef ground? I’m having a muslim friend over for dinner and she loves ramen so I really wanna make it for her.
Keep doing what you’re doing
Hi Cille! It’s not common to have “beef” and “chicken” ramen in Japan, but I think anything can be possible.
Thank you so much for your kind words and support! Hope you all enjoy the ramen!
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