Ramen Miso – homemade soup recipe

I hope not everyone forgot that this blog still exists and even though it’s updated rarely, sometimes it’s worth to check some old, but good recipes 🙂 The reason the blog is a bit left alone, is that my job won me over, and even in the kitchen A. is a more often a cook, than I am. But he’s doing really great, and I’m proud of him. I got the flu now, so I have a bit of free time to use it for the blog, so hopefully I can prepare sth. Unfortunately, I’m not able to cook sth now, but I can still show you some recipes WE made not that long time ago. Maybe you will enjoy the recipe for ramen miso – the japanese homemade soup? It has really deep flavour, and I have read many, many different recipes to find the exact idea about what I really want. So this is it. I hope you will enjoy it 🙂

One more thing – it’s better if you prepare broth one day or a couple of hours before serving, cause there is a need to cool it down.

Ramen Miso przepis | Ramydada



  • one pork tail
  • one portion of beef for broth (in Poland you can find already prepared portions of meat to cook broth, but you can use beef bones with meat on it – I would say 600-700 g)
  • 2 carrots
  • half of celery root
  • 2 parsley roots
  • 1 leek
  • 3l water
  • 2 laurel leaves
  • 3 seeds of allspice
  • 1 tsp of black pepper grains

ramen extras:

  • 2 eggs half-hardboiled
  • red paprika
  • green onion
  • Udon noodles
  • nori sheet
  • champignon mushrooms – or even better mun
  • 2 tbsp sesame oil
  • 4 tbsp miso paste
  • everything else you feel like adding – do it 🙂

egg marinate:

  • 3 tbsp soy sauce
  • 3 tbsp water
  • 2 tbsp mirin
  • 2 tbsp sake or vodka
  • 3 slices of fresh ginger
  • 3 garlic cloves
  • 1 tbsp honey

Wash meat, and insert it in a deep pot. Add water and cook until boils. Change water, add vegetables, and spices. Cook until boils, lower the gas and cook slowly for a couple of hours. After it’s done – cool it down to take off the fat from the top.

Half-hardboiled eggs, after removing shell add to the marinate and keep it for a couple of hours.

When you reheat the broth add 4 tbsp of miso and stir it properly.

Serving: cut vegetables into slices. Add them to the bowl. Cut the egg into a half, add prepared noodles and sesame oil. When your broth is ready and hot pour it into the bowl. And that’s it. Enjoy 😉

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