Saturday 2 May 2020


Miso Ramen

Adapted from Just One Cookbook


Ramen Noodles:

Makes 4-5 servings of 75g ramen noodles each

Or make your own:
1. 400 g white whole wheat flour
2. 1/2 tsp salt
3. 1 tsp kansui alkaline water
4. 180ml liquid = 2 eggs + water (170g water if not using eggs)


1. 1 packet of 125g blanched bean sprouts
2. 1 can corn kernels drained
3. 1 sheets nori seaweeds cut into 4 quarters.
4. 2 stalk spring onions minced
5. 4 medium boiled eggs (boil eggs in a pot of water for 7 minutes)
6. 1 packet enoki mushrooms cooked
7. 4 leaves of bok Choi Chinese vegetables blanched (optional)
8. 1/2 tsp garlic oil (optional)


1. 1 litre of soup stock such as chicken stock or pork stock.
2. 2 cloves garlic minced
3. 2 shallots minced
4. 2 slices of ginger minced
5. 1 TBS cooking oil
6. 1 cup soymilk (optional)
7. 3 TBS miso paste
8. 1 TBS sake
9. 1 TBS sesame seeds ground
10. Salt & pepper to taste


1. 2 TBS soy sauce
2. 1 tsp of grated ginger
3. 4-5 boiled and shelled eggs

Minced pork:

1. 400 - 500 g minced pork
2. 2 cloves garlic minced
3. 2 shallots minced
4. 2 slices of ginger minced
5. 1 TBS cooking oil


1. To make medium-boiled eggs, in a small pot, bring to boil and add the eggs. Reduce heat to 6.5 on my stove and cook for 7 minutes. Drain in cold water immediately and remove the shell. Place the eggs into a bowl filled with some soy sauce and grated to get a little color on the eggs.

2. To make the ramen noodles, I add 400 g of white wholewheat flour into the Phillips VIVA pasta machine. Add 1/2 teaspoons of salt, 1 tsp of kansui alkaline water and fill the rest of the container up to 180ml with water. Pour it into the machine gradually. The machine will rotate to knead the flour into a dough and extrude it into noodles. I am not sure if it tastes like ramen noodles, but we like it enough :-)

4. On a wok, fry garlic, shallots and minced ginger until fragrant.
5. Add minced pork and fry until it's no longer pinkish.

6. To make soup, in a pot, fry garlic, shallots and minced ginger until fragrant.
7. Add 3 tablespoons of miso paste.

7. Add 1 tablespoon of sake.

8. Add 1 tablespoon of ground sesame.

9. Add in chicken broth or pork broth.

10. Add 1 cup of soy milk - I use homemade soy milk myself made from the soymilk machine, but store-bought one is fine.

11. Let it simmer, while you cook the noodles.

12. Bring to boil a pot of water - make sure you it's quite a lot. 

13. Add noodles and cook until they float to the surface.

14. Scoop noodles into a bowl, ladle the soup over it and add your desired toppings :-) Enjoy :-)

Video Demonstration:

Additional Information:

J has a craving for ramen. The last time we had was in March. Since the restaurants are now still closed due to the Coronavirus situation. We decided to make it at home. So I started doing my research and come across this blog post from Just One cookbook. We went together to the Chinese grocery store and the supermarket to get the ingredients. J helped me to make the medium-cooked eggs and the cooking. It took us one whole day to make this dish. We were able to eat dinner only at 7 pm, which is an hour later than usual. It's a lot of work, since we also have to get the toppings ready. I also made a tare to go along, but realized it wasn't needed, since the soup is already very favorable with the miso paste, etc. Fortunately Daddy FECS like the ramen and the soup base too :-) He took an additional serving.

I like to add soy milk into the soup base of the ramen. I learned it from Just One Cookbook, and it does make the soup richer and even more nutritious :-)

I use the Philips VIVA pasta maker to make the ramen noodles. 


Sorry, the eggs didn't look so good, because my son was playing with it and poking holes into them. But they tasted good :-)

Cook the noodles


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