Karamiso Ramen

One of my husband’s favorite dish is noodles.  Be it stir fry or with soup, he loves it.   I even asked him one time since when has he become Asian?  He just smiles.

There are times when he is sick he hardly has any appetite.  But when I tell him that I will be fixing noodles his eyes just light up and whimper a soft “ok, I think I am hungry”.  You should see him when he does that, he is like a small child.

This dish might be called our Japanese comfort food because it just does that,  comfort us.

The broth for this soup could be prepared way ahead of time.  The longer you simmer the broth, the richer it tastes. You could store the broth in tumblers and keep in the freezer.  Here are the ingredients for the broth.

Ingredients for the broth

4L water

2 kg of uncooked chicken and/or pork bones

2- 1 inch chunks fresh ginger

vegetables (celery, whole onions, green onions, leeks)

about 1 tablespoon salt


Put all ingredients and a stockpot.  Let the liquid boil for 5 minutes and turn down the heat to a simmer.  Skim your stock of all fat and impurities.

Tip:  do not stir the stock before skimming.  It will be easier to scoop them off the top.

Ingredients for the Base of the Ramen

1 tablespoon cooking oil

1-2 cloves minced garlic

1 cup thinly sliced pork

1 to 2 tbsp miso paste (depending on your taste)

chili oil to taste

1 teaspoon sesame oil

fresh ramen noodles (cooked according to package directions)


sliced cooked pork (additional)

shrimps (optional)

corn kernels

tofu or beansprouts

ground sesame seeds

ground seaweed

Building the dish

Heat a tablespoon of cooking oil and saute/ fry the minced garlic over medium heat. Add pork and cook until done. Add the soup stock and the miso paste. Add chili oil.  Bring to a boil.  Turn off the heat and drizzle the sesame oil.

Pour the base to a deep bowl.  Add the ramen noodles. Add your toppings and serve hot.


2 thoughts on “Karamiso Ramen

  1. Looks really good, Princess! Your recipes continue to inspire me in the kitchen! Warm hugs from DC – Meggy C. Savady

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