Get your Japanese noodle fix with our super easy miso ramen recipe. Cooked in 15 minutes for a quick weeknight dinner, we've packed it with the perfect blend of traditional Japanese flavours you know and love.
Cook ramen noodles according to packet directions. Drain.
320 g ramen noodles
For the Miso Tare:
In a small dish, add the red miso paste, garlic, ginger, mentsuyu, doubanjiang, sugar, rayu chilli oil and toasted ground white sesame seeds. Mix until well combined.
Heat the vegetable oil in a medium saucepan over high heat. Place in the pork mince and ginger and cook for around 3 minutes until browned. Add in the miso tare and mix through.
Pour in 1 cup of the chicken stock and stir until the tare softens into a soup base. Pour in the remaining chicken stock and bring to the boil. Stir occasionally and cook for a further minute or two. Switch off the heat.
3 cups chicken stock
To Assemble:
Portion out the cooked ramen noodles into serving bowls. Ladle over with spicy miso ramen broth, until noodles are almost covered.
Top with ramen toppings of your choice (we love eggs, butter, corn, spring onion, beni shoga and nori sheets) and serve immediately.
butter, corn, bamboo shoots, beni shoga / red pickled ginger, spring onion, soft boiled eggs, black pepper, nori sheets / seaweed sheets, bean sprouts, chashu pork slices
Buttered Corn – Up the corn ante and dry fry the kernels for a few minutes to give them a little char before adding a tablespoon butter to coat them. Then add them to the top of your ramen for an extra flavour burst!
Assembling - Put all your toppings on just before you serve for the best presentation.