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Miso Ramen (Vegetarian)

1 Serve


Ramen Noodles - Cook according to the instruction of the package and drain

(Miso mixture - Miso dare)

2 cloves Garlic - grated

1.5 Teaspoons freshly grated Ginger

2 Teaspoons Carwari Mirin

1 Tablespoon Water


2 Tablespoons Carwari White Dashi

350ml Boiled Water


Carwari White Sesame Seeds - Toast & Ground

Boiled egg

Shallots - chopped

Nori Seaweed

Dried Black Fungus (Black Chinese mushrooms) - soaked until soft and sliced


1. Toast the white sesame seeds in a pan for 5 minutes (Low to medium heat). Let it cool and grind.

2. Grate garlic and ginger.

3. Put miso paste, cooking sake, mirin, agave nectar and ground toasted sesame seeds into a bowl and stir.

4. Put the miso mixture into a sauce pan and add water and grated ginger and garlic. Then simmer with low heat and take out from the heat. (It is Miso-dare)

5. Meanwhile cook the ramen noodle according to the package instruction and drained.

6. Place the Miso-dare into a serving bowl. Add White Dashi and boiled water and dissolve the Miso-dare. (This is the miso ramen soup)

7. Place the cooked ramen noodles into the Miso ramen soup and put the toppings.

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