Miso Ramen (味噌ラーメン)

When you cook Sapporo Ichiban, following to the official recipe might be safe. But you can try this recipe if you consider trying Japanese home cooking.


(for 2 servings)

  • 2 packs instant ramen (I used RAOH this time. Sapporo Ichiban might be ichiban!)
  • 200g Chinese cabbage
  • 40g carrot
  • 200g thinly sliced pork belly
  • 1 tbsp vegetable oil
  • 2 tbsp mirin
  • 1 tsp chicken flavour bouillon powder
  • 2 tbsp miso
  • 2 tbsp butter
  • 500 mL water
  • black pepper for seasoning
  • 2 Onsen Tamago (eggs)


  1. Prepare Onsen Tamago. See the link to check the recipe.
  2. Cut the Chinese cabbage leaves into bite-size length. Cut the carrot into thin rectangle slices. Cut the sliced pork into bite-size length.
  3. Grease vegetable oil to a saucepan to heat. Add the sliced pork to stir-fry over medium-high heat.
  4. When the pork is half cooked, add the vegetables to stir-fry over high heat.
  5. Add the water, the chicken flavour bouillon powder, the mirin and the soup attached to the instant ramen to heat until it comes to a boil.
  6. Add miso and ramen soup to the pan to dissolve.
  7. Add the instant noodles and keep cooking for 3 mins.
  8. Serve in a ramen bowl and add an egg.

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