Miso ramen from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

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Notes about this recipe

  • ethedens on July 13, 2025

    So good, so comforting. Would make again, especially in winter. Would be worth tweaking, but good and simple as is. Love the cabbage. 4.25/5

  • peaceoutdesign on March 14, 2021

    I really liked what the miso tare added, actually it made the broth. I didn't use pork shoulder so I made meatballs seasoned with furikake out of the ground pork. I had a hard time imagining that just ground pork would work or be able to be slurped up in a spoon.

  • Delys77 on January 28, 2015

    This was a tough one to assess because it was good, but it did let us down a bit. I think of Miso Ramen has something that basically hits you in the mouth with flavour, while this was a little tame in that department. The tare was delicious smelling but got a bit lost in the broth and the noodles. I think you should season your actual broth and add a few other elements like Shiitake and Konbu, and maybe make a larger portion and reduce the broth a bit to make it more flavourful. Then I would go withe same Tare recipe and put at least 50% more in the broth. Lastly I would marinate the pork as it calls for no marinating which seems odd to me. I would also skip the ground pork as this didn't work well with the noodles.

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