Miso ramen

What's in it

13 parts read from its 16 ingredient lines, its title and its method.

Tare and seasoning

• Soy sauce (shoyu) “2 tbsp soy sauce”
• Miso “5 tbsp miso paste”

Aroma oil

• Sesame oil “1 tbsp sesame oil to finish”

Noodles

• Other noodles (udon, soba, egg, rice, zoodles) “250g soba noodles”

Toppings

• Nori “4 tbsp crispy seaweed”
• Scallion or negi “2 spring onions finely sliced on an angle”
• Sweet corn “16 ears baby corn”
• Mushrooms (shiitake, enoki, shimeji) “12 shiitake mushrooms”
• Bok choy “8 baby pak choi”
• Sesame seeds “2 tbsp black sesame seeds”
• Tofu “225g smoked tofu cut into 4 slices”
• Chili flakes or togarashi “2 red chillies finely sliced on an angle”

How it is served

• Served in soup from the method

Against the usual Miso

It has 3 of the 5 parts of the usual Miso ramen: miso, sweet corn and scallion or negi. Not on it: bean sprouts and butter.

Less usual for the style: nori (in 13% of Miso recipes), tofu (in 13% of Miso recipes) and chili flakes or togarashi (in 18% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.