Enjoy Making Miso Ramen at Home!

A bowl of warm noodle soup is always my kind of comfort food. My grandma often cooked noodle soup for our family dinner in the winter when I was a kid. And somehow I kept the habit. When the temperature drops, my mind whispers me to go for noodle soup. Isn’t it amazing how our current food choices are associated with what we ate in the childhood? Today I’m not sharing a recipe from my beloved grandma though.

Miso is a traditional Japanese seasoning paste produced by fermenting soybeans with salt and koji(a fermentation culture), sometimes with rice, barley or other ingredients. It’s used for sauces, spreads, soups and all sorts of cooking in Japanese cuisine. We’ll place it as a main character in this noodle soup.
微信图片_20191112163728 微信图片_20191112163745
This recipe is super simple and flexible by completing 3 parts:

1. Soup base. I like to cook a large pot of vegetable broth at a time, and keep the extra portion in the fridge for later usage. This broth is light, with a nice hint of umami from the seaweed. It’s a lovely mild backdrop for the intense saltiness of the miso.

2. Noodles. Use fresh or dried noodles as you wish.

3. Toppings. Top the bowl with whatever is convenient and seasonal. If you’re looking for some richer accompaniments, go for fried tofu, zucchini or soft-boiled egg. Cook the whole egg in boiling water for 6-7 minutes, move it into cold water until cools down, remove the egg shell, cut into half, and you got a perfect soft-boiled egg.

Multiply the ingredients amounts to serve more hungry fellows.
(serve 1)
500ml vegetable broth, made with celery stems, mushrooms, seaweed
100g ramen noodles
1 tsp miso paste
1 soft-boiled egg
fresh vegetables as you like
roasted seaweed and sesame
微信图片_20191112163754 微信图片_20191112163758

1. Prepare vegetable broth. Gather some celery stem and leaves, one or two mushrooms, a few pieces of seaweed, cook them in a large pot with water for 15 minutes. Drain and keep the clear broth.

2. Put a small pot over high heat, pour in 500ml broth and miso paste, bring to a boil. Taste to adjust the salt. Set aside and keep warm.

3. Cook the noodles to reach your desired firmness. Drain well and serve in a deep soup noodle bowl.

4. Pour in the miso soup, add fresh veggies, roasted seaweed, soft-boiled egg, sprinkle some roasted sesame for garnishing. Enjoy!

Kimchi Ramen


There was some kimchi in the fridge the other day that was totally staring me down. Therefore, this quick and easy Kimchi Ramen recipe was born. It’s a perfect dish for winter, if you are fond of spicy. To prepare the broth will take you about 20-25 minutes. As long as all the ingredients are thrown in the pot, you can leave it to simmer. The broth will turn out to be intense and flavourful because of the kimchi and miso paste. By adding apple and lemon, the taste will be balanced with slightly fruity sweetness. For the noodle, you can top on any kinds of veggies you like, or a soft boiled egg would also match perfectly. I put in broccoli and tofu in my bowl. And I’ll introduce my favourite way to prepare tofu: freeze it! Freezing tofu removes excess moisture and firms the texture up. It also allows the tofu more able to soak up sauces in a soup dish with a pleasant chew. Sometimes when I can’t use up a fresh tofu, I’ll pop the rest into the freezer and it can be kept well for weeks. When it’s time to use again, take it out in room temperature for overnight, let it defrosted and good to cook!

微信图片_201811071618081 微信图片_201811071618082

(serves 2)
200g ramen or other noodle
100g frozen tofu, defrosted and cut
1 handful broccoli
2 spoonful kimchi
Half cup sliced leek or spring onion
1 onion, cut
Half apple, sliced
4 garlic cloves, crushed
1cm chunk ginger, crushed
Half cup kimchi
3 tbsp miso paste
4 cups water


1. Mix together all the ingredients (except miso paste) for the broth, simmer for 20 minutes. Mix in miso after 20 minutes and remove from heat. Strain the broth, discard the solids and return the broth to pot. Taste and add more salt if prefer.
2. Put tofu and broccoli into the broth, cook for 3-5 minutes. Cook the noodle in another pot with boiling water.
3. Prepare a bowl, combine noodle, broccoli and tofu, pour over 2 cups of broth and top with a spoonful kimchi, sprinkle some leeks and spring onions. Have a good one!