Where it comes from
Miso Ramen, a quintessential comfort food in Japan, originated in Hokkaido in the 1950s, where cold winters called for hearty, warming dishes. The umami-rich miso broth reflects the Japanese appreciation for balance in flavors and textures. Interestingly, this variation of ramen can vary greatly by region, showcasing local ingredients and preferences.
A bowl that rewards obsession. The tare takes hours; the toppings reveal the cook's personality.
On the Palate
How it's made
6 steps · Show ↓47 min active
How it's made
6 steps · Show ↓- 15 min
In a large pot, combine water, dried shiitakes, and kombu. Bring to a simmer and cook for 5 minutes. Remove shiitakes for later use and discard kombu.
- 27 min
In a skillet, heat canola oil over medium-high heat. Add sliced green onions, minced ginger, and garlic, cooking until fragrant. Add to the dashi along with ground sesame seeds and red miso paste, stirring until dissolved.
- 310 min
Stir in soy sauce, almond milk, and sesame oil. Reduce heat and let the broth simmer for 5 to 10 minutes. Taste and adjust seasoning if necessary.
Watch outAvoid boiling after adding almond milk to prevent curdling.
- 45 min
Cook ramen noodles according to package instructions. Strain and rinse with cold water to stop cooking. Divide into serving bowls.
- 515 min
Prepare toppings: Boil eggs, blanch bok choy and asparagus, and pan-fry tofu. Arrange these along with other toppings over the noodles in bowls.
- 65 min
Ladle hot dashi over noodles and toppings. Garnish with optional toppings like nori or sesame seeds before serving.
