Simple miso ramen from Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals (page 42) by Lukas Volger

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled eggs; Chili oil; Rayu; Chili-bean oil; Garlic chips; Frizzled shallots; Frizzled scallions; Togarashi blend

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • christineakiyoshi on May 10, 2021

    This came together quickly including making the dashi. Very tasty and will add this to the regular rotation.

  • runoutofshelves on October 05, 2016

    I loved this too. I loved collecting all the ingredients, I loved the boiled egg sitting on top, I loved thinking about the purported health benefits of seaweed (kombu) and shiitake mushrooms and miso, I loved toasting the nori on a gas flame, I loved cooking it in my new baby donabe I got on eBay, I love soup for lunch. Mind you, I have been looking at other ramen recipes and I think I'm going to try the Tokyo Ramen with chicken and pork stock in Japanese soul food.

  • mamacrumbcake on September 30, 2016

    Delicious comfort food! The miso ramen tasted very authentic and my husband and daughter loved it. I used the dashi recipe and the recipe for Rayu from the same cookbook. It takes a day to let the dashi steep so this dish requires a little advance planning. But if you have the dashi made, this will be a quick and easy recipe that could be on the table in 20 minutes. The dashi is super simple (4 dried shiitakes, 1.5 oz kombu, and 2 quarts of water--let them steep for several hours and your done) so don't be afraid to try it!

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