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Miso Ramen (Vegetarian)

October 19, 2018






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

1 Tablespoon Carwari Red Miso Paste

1 Tablespoon Carwari Cooking Sake

2 Teaspoons Carwari Mirin

1 Teaspoon Carwari Agave Nectar

1 Tablespoon Carwari White Hulled Sesame Seeds

1 Tablespoon Water


2 Tablespoons Carwari White Dashi

350ml Boiled Water 


Carwari Toasted Sesame Oil

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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