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Home-made Miso Ramen

Marisa Zamora from HappyBullMemoirs
Prep Time 5 mins
Servings 6


  • 3 x tbs of sesame oil
  • 1 kilo of pork spare ribs
  • 4 x chicken legs
  • 1 large leek chopped roughly
  • 1 x large carrot chopped or shredded
  • 6 x cloves of garlic whole
  • 1 x red chilli medium heat or to taste
  • 30 g of fresh ginger or to taste
  • 6 x shitake mushrooms sliced into long quarters
  • 100 g of white miso paste
  • 3 x tbs of cooking sake
  • 2 litres of water
  • Salt to taste
  • Bamboo shoots chopped lengthways for serving
  • Seaweed or nori sheets roughly chopped for serving
  • 1 soft boiled egg shared between 2 people chopped in half for serving
  • Spring onion finely chopped for serving
  • 50 g – 100g of Ramen fresh noodles per person or soba noodles cooking instruction on packet


  • In a slow cooker or pot on low heat throw in all ingredients starting with the sesame oil, pork and chicken legs then leek, carrot, garlic, chilli, ginger, mushrooms, miso paste, sake and salt.
  • Cover with 2 x litres of water or enough water to cover the ingredients.
  • Note: There is no need to sautee anything in this recipe as it is primarily a stock.
  • *Cook on low heat for 3-4 hours with a lid so the moisture does not evaporate. Add water if you see the pot drying out! Nb: You will not have this problem if you use a slow cooker.

Straining the broth

  • Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
  • Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
  • Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
  • Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
  • To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
  • Add noodles then fill the bowl up with broth.
  • Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.