This spicy miso ramen has an umami, fiery kick to it. Learn how to easily make restaurant quality ramen at home by whipping up a flavored ramen oil to drizzle on top. Homemade ramen ready in 25 minutes from start to finish!

Every region in Japan has its own proprietary ramen. My mother is from Fukuoka, in the south of Japan. Therefore, when I was a kid, every time we went for a visit over our summer holiday, we’d indulge in the regional specialty: tonkotsu ramen.

On those trips, we actually ate ramen like we were making up for lost time! I’ll always love that lusciously thick bone broth

But when it comes to cooking at home, I prefer to keep it on the lighter side of things – without sacrificing flavor.

Enter spicy miso ramen.

Where is Miso Ramen From?

Miso ramen hails from Hokkaido – which is the northernmost main island in Japan. And the main flavor element in miso ramen broth actually comes from miso paste.

What is Miso Paste?

It’s a fermented soybean paste with a ton of earthy, umami tasting notes (and just the slightest hint of sweetness around the edges). Read all about miso paste in Japanese cooking here.

Miso paste is the secret weapon in the miso tare I use in my homemade miso ramen recipe.

And for this spicy miso ramen recipe, we’ll be using miso paste – alongside heavy hitters like tobanjan and gochugaru to bring the savory heat. We’ll also be making a flavored oil to round out the ramen soup.

Do you like it spicy? You’re going to love this easy homemade Japanese ramen recipe!

Spicy Miso Ramen Ingredients

Scroll all the way down to the recipe card for the full recipe.

• Stock: Use powdered vegetable or chicken stock. This lays down a mildly savory base of flavor for the ramen soup.
• Soy Sauce: You’ll only need 1 tbsp soy sauce for this spicy miso ramen.
• Tobanjan: Tobanjan is a spicy chili bean paste. Much like miso, it is made with fermented soybeans. But tobanjan also contains chilis which make it spicy. It imparts funky, umami fire to the broth.
• Gochugaru: This is powdered Korean chili flakes. It ranges from fairly mild to volcanic. But the main thread from brand to brand is a deep smoky flavor. It’s fairly easy to track down at most Asian grocery stores these days. Or you can grab gochugaru here on Amazon.
• Ramen Noodles: I prefer fresh ramen – but use what you like and what you’ve got handy. I like to pull my noodles from the boiling water a little early, while they’re just short of al dente, since they’ll be going straight into the hot soup. More on the noodles in a sec.
• Cabbage and Carrot: You’ll simmer these veggies in the soup until they are beginning to soften, yet still retain a pliant crunch. About 5 mins is all it takes.
• Miso Paste: You can use white miso paste, which is the mildest in terms of flavor. Or use awase miso paste (a more assertive mixture of white and red miso).
• Green Onion: Fresh chopped scallions always add the best verdant flavor and crunch to a bowl of ramen. And you’ll want a bit extra to use in the flavored oil.
• Ramen Flavored Oil: A simple yet effective mixture of sesame oil, minced garlic, chopped green onion, ground black pepper, and salt. This instantly levels up the flavor to restaurant quality.

Best Noodles For Ramen

Traditional ramen noodles are wheat noodles – prepared with salt and alkaline water. And there are a ton of different variations to choose from when it comes to appearance.

Some ramen is thick, some thin. There are long, straight noodles – and some are wavy. What you use will largely boil down to personal preference.

• I prefer fresh ramen noodles (it’s fairly easy to track fresh ramen down at most Asian grocery stores these days).
• However, you can also use dried ramen to great effect. And, in a pinch, you can even use the block of noodles from a packet of Top Ramen (minus the seasoning packet of course).

Feel free to use what you prefer – and what you’ve got handy.

While traditional ramen noodles do not contain egg as an ingredient, if you’re making vegan ramen, just make sure to have a look at the ingredients list on the noodle package. Some fresh and dried Chinese egg noodles have a similar appearance to Japanese ramen.

How To Make Spicy Miso Ramen (Instructions)

1. Gather all of your kitchen tools and ingredients.
2. Make the flavored oil by placing sesame oil, chopped scallions, minced garlic, ground black pepper and salt in a small pot over low heat. Stir consistently until the garlic and scallion start to change color (about 4 minutes). Careful, this can burn quickly!
3. Once the garlic and scallions are golden, turn the heat off and pour the flavored ramen oil into a small bowl and set aside.
4. Next, prepare the ramen broth. Start by placing the water into a medium pot and bring to a boil.
5. Then add the powdered stock, tobanjan, soysauce and dochugaru – and stir well. Turn the heat to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and simmer for 5 minutes.
6. Cook your noodles. Bring a large pot of water to boil and follow the instructions on your ramen noodle package of choice. If you’re using fresh ramen, they don’t take long! About 1 to 2 minutes. Drain the cooked noodles and leave them in the strainer.
7. Finally, assemble the ramen. Divide the miso paste equally in two serving bowls and add the ramen broth and vegetables. Stir until the miso paste dissolves. Add the ramen noodles to the soup and drizzle the flavored oil on top. Top with chopped scallions and serve immediately.

The Best Ramen Toppings

Aside from the simmered cabbage and carrots I’m using in this vegetarian spicy ramen, I (almost) always top a bowl of ramen with chopped scallions. However, you can go wild with your ramen toppings. Some iconic examples include:

• Chashu (braised pork belly)
• Menma (lacto-fermented bamboo shoots)
• Ajitsuke Tamago (Ramen Eggs)
• Togarashi (a Japanese spice blend that features crushed chili flakes)
• Nori (dried seaweed sheets)
• Minced garlic cloves
• Rayu (Japanese chili oil)

What Does Spicy Miso Ramen Taste Like?

There’s a smoky earthiness at the forefront from the miso paste. That smokiness in particular is amplified from the umami loaded tobanjan and fiery gochugaru.

The small amount of soy sauce acts in tandem with the miso paste to elevate those savory undertones so the spicy miso broth isn’t too spicy.

However, I’d say that it’s the flavored ramen oil that brings the entire dish together. It imparts peppery, garlicky and nutty notes – resulting in one of the most full flavored homemade ramen recipes I’ve ever made in my home kitchen.

Can You Store Leftovers?

This spicy miso ramen is really only good fresh and hot. I would not recommend storing leftovers of the composed dish in the refrigerator at all. The ramen noodles in particular become a soggy mess if stored for any length of time in the soup.

• That said, you can store any leftover ramen broth in the fridge for 2-3 days – as long as you store it separately from the fresh noodles and ramen toppings.
• Leftovers of the flavored oil can be stored for 7-10 days.

Other Delicious and Easy Ramen Recipes

Homemade Miso Ramen (ミソ ラーメン)

Shoyu Ramen – 醤油ラメーン

Vegan Tantanmen – ビーガン たんたんめん

Shio Ramen (Salt Flavored Ramen – 塩ラーメン)

Did you try this spicy miso ramen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Spicy Miso Ramen

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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You’ll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil – and so easy to make at home from scratch.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 800ml water
• 1 teaspoon powdered chicken stock or vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon tobanjan
• 1 teaspoon gochugaru
• 2 packets fresh ramen noodles (3 to 4 ounces per packet)
• 5 oz cabbage chopped into bite size pieces
• 1/2 small carrot, finely sliced
• 1 1/2 tablespoon white miso paste or awase miso paste
• 2 scallions, chopped

Flavored oil

• 3 tablespoons sesame oil
• 1 garlic clove, minced
• 1 scallion, chopped
• 1/4 teaspoon ground black pepper
• Pinch of salt

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Instructions

1. For the flavored oil, place the sesame oil, minced garlic and scallion, ground black pepper, and salt, in a small pot and turn the heat to low. Keep stirring until the garlic and scallion start to change color – about 4 minutes. Keep an eye on the pot at all times since the ingredients can burn quickly!
2. Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.
3. Put the water in a medium size pot and bring to a boil.
4. Add the stock, soy sauce, tobanjan, gochugaru, and stir. Turn the heat down to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and cook for 5 minutes.
5. Bring another pot of water to boil and add the ramen noodles. Follow the instructions on the package or cook the noodles for 1 to 2 minutes. Fresh ramen noodles shouldn’t take long to cook. Drain the noodles and leave them in the strainer.
6. Divide the miso paste among two bowls and top with the ramen broth and vegetables. Add the ramen noodles and drizzle a little flavored oil on top. Top with scallions and serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 407
• Sugar: 5.2g
• Sodium: 345.9mg
• Fat: 23.9g
• Saturated Fat: 3.5g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 41.7g
• Fiber: 4.9g
• Protein: 8.7g
• Cholesterol: 32.8mg

Keywords: noodle soup

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Spicy Miso Ramen
Pickled Plum.

This miso kimchi ramen has an impossibly umami, bright and spicy flavor profile. Topped with bean sprouts, sweet corn – and a toasted garlic and scallion oil – this Korean influenced Japanese noodle soup is proof that you can enjoy restaurant quality ramen at home. Ready in 30 minutes from start to finish!

A Flavor Packed Miso Kimchi Ramen Recipe

Have you ever found yourself wondering how to make ramen better?

Obviously, ramen is already a great thing. But, in my opinion, one possible answer to that question is creating a broth loaded with kimchi and miso.

This miso kimchi ramen recipe has the smokiness and umami of miso, the bright pungent funk from kimchi – rounded out with a dash of toasted garlic and scallion oil. Topped with corn and fresh bean sprouts, this Japanese / Korean mash-up is a real winner!

Miso Kimchi Ramen Ingredients

Scroll all the way down for the full recipe.

• Garlic, Scallions and Vegetable Oil: You’ll use these ingredients to make a simple yet magnificent infused oil to drizzle over your ramen. Best part: the caramelized garlic bits!
• Vegetable Broth or Chicken Broth: You can use either as a soup base. However, since the flavors in this kimchi ramen recipe are quite assertive, I’d recommend using low-sodium broth as your starter.
• Miso Paste: This fermented paste brings a savory, umami and earthy funk to the soup base. Use white miso or awase miso (which is a mixture of red and white miso) for the best results. More on miso in a sec.
• Oyster Sauce: Assertive savory, marine notes meld with a mildly sweet undertone. This stuff is magic! Omit this ingredient if you’re making vegan ramen. Grab oyster sauce here on Amazon.
• Gochugaru: This is Korean red pepper powder. And while typically not volcanic, there’s some great smokey heat there.
• Kimchi: Funky, pungent, and a little spicy! You’ll want both the fermented cabbage and the kimchi juice for this recipe. We’ll also take a closer look at kimchi below.
• Ramen Noodles: You can use fresh noodles, or dry. A dry ramen packet (separated from the packet of soup powder) even works. Be sure to read the package instructions before boiling to make sure you don’t overcook your noodles. And remember, fresh ramen noodles cook FAST!
• Bean Sprouts: Bean sprouts deliver a fresh, crisp texture – and, as they slightly cook in the hot soup, soak up the savory broth. Aside from fresh green onions and nori, bean sprouts are my favorite ramen topping!
• Corn: It’s the perfect compliment to the pungent kimchi. Corn brings fresh pops of natural sweetness and yet another textural element.

What is Miso?

Miso (味噌) is a Japanese fermented soybean paste.

It is produced by mixing soybeans with a rice (or barley) based koji starter. As that mixture ferments it produces a a salty, earthy, funky and umami flavor.

Miso is not only the flavor base in miso soup – this fermented food is also used when making Japanese pickles, salad dressings and izakaya favorites like nasu dengaku.

For a much deeper dive on Japanese miso paste, check out this post.

There are many miso variants. Typically, white miso is the mildest, and red miso is the strongest. For this miso kimchi ramen recipe, I’m using awase miso: a mixture of red and white miso with a balanced flavor profile.

What is Kimchi?

Kimchi (김치) is Korean salted, spiced and fermented vegetables.

While napa cabbage is the most well known kimchi ingredient, there are a ton of variants. Cucumber, scallions, daikon radish and burdock root are just a few.

While many kimchi variants include fish sauce or anchovy, I have a recipe you can use to make an easy vegan kimchi at home!

• What Does Kimchi Taste Like? The flavors in kimchi are varied – and it’s not uncommon to notice tasting notes from bright and sour to spicy to sweet to funky and umami. However, no matter how sour a kimchi variation is, it’s not the sourness you might get from vinegar (think of a pungent sauerkraut and you’re almost there). Much of the overall flavor will also depend on which veggies were used in the recipe.
• Is Kimchi Spicy? While spice is typically an element in kimchi, there are variations that range from comparatively mild to volcanic. Much of that depends on how much gochugaru (Korean red chili pepper powder) is used during the fermentation process.

Like most fermented foods, kimchi is loaded with probiotics – and it’s the perfect ingredient for this addictive miso kimchi ramen recipe.

How to make Kimchi Ramen

For the Garlic Scallion Oil

1. Gather all of your kitchen tools and ingredients.
2. Place the oil, minced garlic and chopped scallions in a small saucepan and turn the burner heat on low.
3. Stir the mixture constantly – and cook until the scallions and garlic change to a golden color. This takes about 5 mins. Turn the heat off, transfer the oil to a bowl and set aside.

For the Kimchi Ramen

1. In a medium sized pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru and kimchi. Mix well and bring to a boil.
2. Once boiling, lower the heat to a simmer, cover and cook for another 10 minutes.
3. In the meantime, bring a separate pot of water to boil. Boil your ramen noodles according to the directions on the actual product packaging. Keep in mind that prep time varies wildly. Fresh ramen can be ready in as little as a minute. Most dry ramen takes around 3 mins. Since the noodles will eventually be placed in hot soup (where they will continue to cook), you may want to pull them just a little early.
4. Drain the cooked noodles and divide them into serving bowls. Ladle the kimchi soup over the noodles and top with your bean sprouts and corn. Drizzle a bit of the garlic scallion oil over the kimchi ramen and serve immediately.

Miso Kimchi Ramen Flavor

So what does it taste like?

While there are intense flavors in this spicy miso ramen, there’s also a real balance and harmony in the bowl. The kimchi is the most assertive and flavor-forward ingredient, and you’ll get bright, sour and savory notes throughout your meal.

The kimchi, however, is tempered and complimented by the earthy funk from the awase miso. Miso has so much umami that it highlights the natural umami notes from the kimchi (without dulling the spice).

And there are deep almost roasted flavors from the caramelized garlic bits in the scallion oil.

This kimchi ramen is savory and spicy – earthy and bright – and texturally varied. I think you’re going to love it!

What to Serve With Kimchi Ramen

The very first place my mind goes when any type of ramen is being served is a side of dumplings. If you’re feeling ambitious, you could try your hand at making your own!

These pan-fried kimchi tofu mandu would compliment this ramen recipe so well.

If you have a package of your favorite Japanese gyoza sitting in the freezer, making one of these easy homemade dumpling sauces will elevate store-bought dumplings to izakaya quality.

Or go the Korean banchan route with a side of scallion loaded pajeon – and this Korean cucumber salad.

Other Easy Ramen Recipes

When it comes to homemade Japanese noodle soup, having an arsenal of recipes at your fingertips is never a bad thing. There are way more types of ramen than there are days of the week!

Here are a few reader favorites:

• Shoyu Ramen – 醤油ラメーン (Soy Sauce Flavored Ramen)
• Shio Ramen – 塩ラーメン (Salt Flavored Ramen)
• Hiyashi Chuka – Chilled Ramen Salad
• Homemade Miso Ramen – 味噌 ラーメン
• Vegan Ramen

Plus:

• Don’t toss that ramen seasoning packet! Check out a few easy instant ramen hacks.

Happy cooking!

Did you like this kimchi miso ramen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Miso Kimchi Ramen

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil – this kimchi ramen is proof that you can enjoy restaurant quality ramen at home. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 3 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 scallions, chopped
• 4 cups low sodium vegetable broth or low sodium chicken broth
• 2 tablespoons white or awase miso paste (add an additional 1/2 tablespoon for saltier broth)
• 1 tablespoon oyster sauce
• 2 teaspoons gochugaru
• 100g kimchi, chopped with its juices
• 2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)
• 1 cup bean sprouts
• 1/2 cup canned corn, drained (optional)

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Instructions

1. Put the oil, garlic, and scallions in a small pot and turn the heat to low. Stir constantly and keep cooking until the scallions change to a golden color, about 5 minutes. Turn the heat off and transfer the oil to a bowl. Set aside.
2. In a medium size pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru, and kimchi, and bring to a boil.
3. Lower the heat to a simmer, cover, and cook for 10 minutes. 
4. Meanwhile, bring another pot of water to boil.
5. When the broth is ready to be served, add your noodles to the boiling water and cook them according to the directions on the package (usually 1 to 3 minutes for fresh ramen noodles).
6. Drain the noodles and divide them among two bowls. Pour the kimchi soup over the noodles and top with bean sprouts and corn. Drizzle a little of the garlic scallion oil over the ramen and serve immediately.

Notes

You can make part of the recipe ahead of time by making the flavored oil and kimchi broth. Save them separately and refrigerate the broth until it’s time to use.

Nutrition

• Serving Size: 1 bowl
• Calories: 672
• Sugar: 8.1g
• Sodium: 2997.6mg
• Fat: 25g
• Saturated Fat: 16.8g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 99g
• Fiber: 6.8g
• Protein: 17.2g
• Cholesterol: 0mg

Keywords: Noodle soup, lunch, vegan,

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Miso Kimchi Ramen
Pickled Plum.

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup! The dish is comforting and filling enough to be served as a main. Ready in about 30 minutes from start to finish.

What is Jjamppong?

Jjamppong (짬뽕), or jjambbong, is a popular Korean noodle soup made with a spicy seafood broth that’s seasoned with gochugaru (spicy and smoky Korean red chili flakes), and is topped with vegetables and seafood. Jjamppong can also be made with pork broth and sliced pork as a topping, or a mix of both seafood and pork.

The dish was adapted from the Shandong-Chinese dish called chǎomǎmiàn and was named jjamppong during the Japanese occupation, since the dish looked similar to chanpon, a Japanese-Chinese noodle soup derived from the Fujian-style mènmiàn.

Ingredients for Jjamppong

Scroll all the way down for the full recipe.

• Garlic: You will need two small or medium cloves, minced.
• Onion: Finely chopped to impart a little sweetness to the broth.
• Cabbage: Cabbage adds a lovely soft crunch and absorbs the briny and spicy taste of the broth.
• Shiitake mushrooms: Just a couple of sliced shiitake mushrooms to infuse a little earthiness.
• Scallions: Just like the onions, the scallions add a little sweetness and sharpness to the soup.
• Gochugaru: Gochugaru, or Korean red chili pepper flakes, is essential to the recipe as it is responsible for bringing a smokiney and spicy element to the soup. It’s also what makes the broth a vivid red.
• Seafood: You can use fresh or frozen (make sure it’s thawed) seafood. I’m using a mix of fresh shrimp, squid, and clam, but feel free to use whatever type of seafood you like.
• Stock: I love using dashi for this recipe because I’m a big fan of umami, briny, and pungent. If you like seafood but cannot handle too much “sea flavor”, I recommend using low sodium chicken stock.
• Soy sauce: Regular soy sauce or low sodium soy sauce for a kick of umami and earthiness.
• Noodles: The classic jjamppong dish uses fresh wheat noodles called jja-jjang, the same ones used in jajangmyeon. You can find those noodles at a Korean supermarket like HMart. However, I prefer using fresh ramen noodles or canton noodles, also called Hong Kong noodles, because I find their texture more pleasant. Udon noodles are also another option if you like thick wheat noodles.

How to Make Jjamppong

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium pot with water and bring it to boil.
3. Meanwhile, add the oil and garlic to a wok, deep skillet, or medium size pot, over medium heat.
4. Cook the garlic for 1 minute and add the onion. Cook the onion for 2 minutes and add the cabbage, shiitake mushrooms, and half of the scallions. Cook for 2 minutes.
5. Stir in the gochugaru and seafood and cook for 1 minute.
6. Add the stock, soy sauce, and salt and bring the soup to a boil. Lower the heat to a simmer and cover with a lid. Simmer until the seafood is cooked, about 6 to 7 minutes, and turn the heat off.
7. Cook the noodles according to the directions on the package. Drain the noodles and divide them among two bowls.
8. Divide the jjamppong soup and seafood among the two bowls and top with the remaining scallions. Enjoy!

Vegan Jjamppong

It’s been a challenge to create a vegan friendly version of this recipe since it relies so heavily on seafood, but I think you will be pleased with the alternative. This vegan jjamppong may not have the briny seafood taste that makes this soup so addictive, but it’s still delicious nonetheless!

Ingredients to swap:

• Use vegan dashi instead of regular dashi and add 4 dried shiitake mushrooms. Let the shiitake mushrooms soak in the vegan dashi for 45 minutes. Before removing the shiitake mushrooms, squeeze them to get as much of the juice out as you can (that’s where the flavor is). Chop the mushrooms and use them in your soup.
• Instead of the seafood, use a mix of zucchini, cabbage, carrot, and the shiitake mushrooms used for the dashi. You can also use extra firm tofu or smoked tofu that have been sliced into bite size cubes or sticks.
• Instead of egg noodles, use jja-jang noodles or udon noodles (most udon noodles are vegan but it’s always a good idea to look at the ingredients to make sure they contain no egg).

The steps to the recipe are the same. Add the vegetables used as a topping at step 5 and follow the recipe as is.

If you find that the broth needs more flavor, try adding 1 teaspoon gochujang – keep in mind that this will make the soup spicier – or 2 teaspoons red miso paste (red miso paste is more salty, pungent, and smoky than white miso paste). You can also add a little more soy sauce.

Jjamppong vs Jajangmyeon

It’s common to find both jjamppong and jajangmyeon listed on the same menu in Korea. That’s because these two noodle dishes are extremely loved among the Korean population – so much in fact that many people have trouble choosing between the two when it’s time to order!

But the look and taste of the two dishes couldn’t be more different:

• Jjamppong is a spicy noodle soup topped with vegetables and seafood.
• Jajangmyeon are wheat noodles topped with chunjang (sweet bean sauce), vegetables such as cucumber, zucchini, and onions, and pork (sometimes seafood). It’s not spicy at all and the flavors are quite subtle compared to jjamppong.

The only thing these two dishes have in common are the noodles they use – jja-jjang noodles – plus, some of the toppings.

What to Serve with Jjamppong

Since jjamppong is very flavorful and filling, it’s best to pair it with light salads and pickles such as:

• Korean cucumber salad
• Easy homemade vegan kimchi
• Hijiki seaweed salad
• Korean bean sprout salad (sookju namul)
• Green salad with Japanese carrot ginger dressing

TABLEWARE

The baizan kiln arabesque blue and white serving plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this jjamppong recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Jjamppong (Korean Spicy Seafood Noodle Soup)

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★★★★★

4.5 from 2 reviews

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 2
• Category: Noodle Soup
• Method: Boiling
• Cuisine: Korean

Ingredients

• 2 tablespoons neutral oil like vegetable or grapeseed
• 2 garlic cloves, minced
• 1/2 small onion, finely chopped
• 3 ounces cabbage, shredded
• 2 shiitake mushrooms, chopped
• 2 scallions, chopped
• 2 tablespoon gochugaru (Korean red chili flakes)
• 4 large shrimp, peeled and deveined
• 1/4 pound squid, body and tentacles, cleaned and chopped bite size
• 8 little neck clams
• 500ml low sodium chicken stock or dashi
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.

 

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Instructions

1. Bring a pot of water to boil. 
2. Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
3. Add the onions and cook for another 2 minutes. 
4. Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
5. Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
6. Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off. 
7. Cook the noodles according to the directions on the package and drain well. 
8. Divide the noodles among two bowls and pour the seafood soup on top.
9. Top with the remaining scallions and serve immediately.

Notes

FOR VEGAN: look at the ingredients and instructions listed in the post.

Nutrition

• Serving Size: 2
• Calories: 646
• Sugar: 4.9g
• Sodium: 1434.2mg
• Fat: 20.8g
• Saturated Fat: 2.9g
• Unsaturated Fat: 11.7g
• Trans Fat: 0g
• Carbohydrates: 41.4g
• Fiber: 5.7g
• Protein: 77g
• Cholesterol: 543.2mg

Keywords: seafood soup, noodle soup, main,

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Jjamppong (Korean Spicy Seafood Noodle Soup)
Pickled Plum.

Champon is Nagasaki’s most popular noodle soup, loved for its broth made with pig and chicken bones, thick noodles, and various meat, seafood, and vegetable toppings. This is a simpler and lighter version made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. Not only is it delicious, it’s also great for a quick lunch that’s filling enough to keep you energized for the rest of the afternoon.

Champon is a big part of my childhood.

Most of my relatives live in Kyushu, the southern part of Japan where they are famous for their green tea, tonkotsu ramen (ramen with a pork based broth), and mentaiko (spicy cod roe).

It’s also where Nagasaki is located. A beautiful city that’s a mix of old and new, where the Atomic Bomb Museum lives (heart breaking and yet, a must-see), where you can take a walk across the famous Meganebashi bridge, built in 1634 by Chinese monks, and where the famous Nagasaki champon hails from.

I’ve only been to Nagasaki on three occasions but have eaten champon more times than I can remember! The ones I’ve had in Nagasaki by far surpass any other champon I’ve ever tasted, but I’m not a picky eater. I’m just as happy eating champon at Ringer Hut, which is a Japanese restaurant chain selling cheap champon and gyoza. I can eat Ringer Hut every day!

And since I no longer eat red meat (although I will help myself to a bowl of champon next time I’m in Japan, as a treat) I was happy to see a recipe for champon using dashi and chicken broth, on one of my favorite Japanese food shows, Danshi Gohan (男子ごはん). The dish came out tasting delicious which meant I had to share it with you, of course!

I’ve made a few minor changes to the recipe by swapping a few ingredients, but the taste remains very close to the original dish.

What is Champon?

Champon (ちゃんぽん), or chanpon, is a noodle soup local to the region of Nagasaki, Japan – although different versions can also be found in China and Korea. The dish is based on Hokkien cuisine which hails from Southeastern region of China. It was first served at Shikairō, a Chinese restaurant in Nagasaki, as a way to feed something filling and cheap to Chinese students living in Japan.

The dish consists of a broth made with pig bones and chicken bones that have been simmered for hours to create a rich, milky white soup.

Sliced pork, a mixture of seafood such as squid, shrimp, and fishcakes, and vegetables such as cabbage, carrots, onions, and bean sprouts, are added to a wok, and fried with lard. The soup is then added to the wok, along with the noodles, and left to simmer until the noodles are cooked. Champon is usually served in a bowl slightly bigger than the average ramen bowl.

Ingredients for Vegetable Champon

Scroll all the way down for the full recipe.

• Soup: A mixture of dashi broth, chicken stock cube, sake, mirin, soy sauce, salt, and sugar. The broth is full of umami, savory, salty, and earthy.
• Noodles: You can choose any type of ramen or egg noodles for this dish. Ben and I love thinner noodles so I picked Canton noodle nests for this champon. The thickness of the noodles doesn’t really matter for this noodle soup since the broth is clear and the noodles are cooked separately.
• Toppings: Again, you can technically use anything that you like with noodle soup. I’m using a mix of cabbage, carrot, wood ear mushrooms (kikurage), bean sprouts and crab sticks (kamaboko).
• Aroma oil: You will need about 1/3 cup of scallions and a neutral oil such a vegetable oil or grapeseed oil.

How to Make Vegetable Champon

1. Place the wood ear mushrooms (kikurage) in a bowl of water and let them rehydrate for about 15 minutes. Take the mushrooms out of the water and chop them into thin strips. Set them aside.
2. Put all the ingredients for the broth in a pot and bring the mixture to a boil.
3. Add the wood ear mushrooms and vegetable toppings and boil for 2 minutes. Turn the heat down to medium and continue cooking for 3 minutes.
4. Bring another pot of water to boil and cook your noodles according to the directions on the package. Drain them well and divide the noodles among two bowls.
5. Turn the heat off for the soup and divide it evenly among the two bowls, along with the vegetables.
6. Top with crab sticks and aroma oil. Enjoy!

Aroma Oil for Ramen and Champon

Aroma oil is an oil that’s drizzled on top of ramen to add an extra layer of flavor. It can be made with a variety of ingredients such as garlic, black garlic, peppercorns, pepper flakes, ginger, dried sardines, or scallions. One of the more well known aroma oil is chili oil which is used for ramen, stir fries, and added to dipping sauces.

The cooking process is very simple:

• Pick a neutral oil such a vegetable oil or grapeseed oil.
• Pick one or more aromatics of your choice. For this recipe I’ve chosen scallions.
• Add the oil and aromatics to a pot and turn the heat to low. Let the oil come to a low simmer (when you see teeny tiny bubbles) and let the oil absorb some of the flavors from the aromatics. The key is to not let the aromatics burn which is why it has to simmer on low heat. Otherwise, your oil may taste rancid.
• After a few minutes, when the aromatics are a golden, turn the heat off, pour the oil and aromatics into a bowl, and let cool. Use this technique if you want to eat the aromatics like I’m doing for this recipe. The more popular way is to strain the oil while pressing the aromatics to extract as much flavor as you can, and get rid of them. This way you end up with a clear oil that you can then drizzle over ramen.

Adding more oil to your ramen will raise the calorie count and fat content, but it will also take it to a whole new level, flavor wise. Once you start using flavor oil to season your ramen and champon, you will find it very hard to go back to just broth!

What to Serve with Vegetable Champon

As I previously mentioned, this champon recipe is nowhere near as filling as the traditional Nagasaki champon. It’s a lighter version that won’t fill you up too much so there will be room left to enjoy a few small side dishes. Some of my favorites are:

• Hijiki salad
• Yaki onigiri
• Takoyaki
• Tamagoyaki
• Mushroom cabbage dumplings

Did you like this Vegetable Champon Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegetable Champon

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This vegetable champon recipe is a lighter version of Nagasaki champon, made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove Top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Soup:

• 3 1/2 cups dashi broth
• 1 chicken stock cube
• 1 tablespoon sake
• 2 tablespoon mirin
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar

Noodles:

• 2 nests of dried egg noodles (about 60g per nest)

Toppings:

• 6g wood ear mushrooms, dried
• 150g cabbage (about 1 cup), chopped
• 30g carrot (about 1/3 cup), sliced into thin sticks
• 1/2 cup bean sprouts
• 4 crab sticks (kamaboko)

Aroma Oil:

• 1/4 cup vegetable or grapeseed oil
• 30g scallions (about 1/3 cup), chopped

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Instructions

Scallion oil:

1. To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
2. Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside. 

Champon:

1. Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
2. Add the ingredients for the soup in a pot, and bring to a boil. 
3. Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes. 
4. Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
5. Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
6. Pour a little aroma oil on top and serve.

Notes

Make ahead of time:

• Mix all of the ingredients for the broth in a bowl and refrigerate until you are ready to start cooking.
• Prep your vegetables and keep them in a storage container in the fridge, until you are ready to start cooking.
• Make you aroma oil ahead of time and keep it in a jar, on the kitchen counter.

Nutrition

• Serving Size: 1 bowl
• Calories: 510
• Sugar: 20.4g
• Sodium: 2927mg
• Fat: 30.5g
• Saturated Fat: 3.3g
• Unsaturated Fat: 19.8g
• Trans Fat: 0g
• Carbohydrates: 46.2g
• Fiber: 3.6g
• Protein: 11.7g
• Cholesterol: 28.7mg

Keywords: Noodle soup, lunch

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Vegetable Champon
Pickled Plum.

Hiyashi chuka is a popular summer dish that’s enjoyed during the dog days of summer in Japan because of its refreshing properties. However, I love it so much that I eat it year-round as a quick lunch or a lazy weekend meal. All my favorite textures and flavors can be found in this dish – crunch and chewy, sweet, sour, nutty, and savory. It’s exquisite and only takes 20 minutes to make, from start to finish. 

Any dish served with a soy sauce, vinegar, sugar, and sesame oil dressing is a personal favorite of mine. I’m so in love with this flavor combination that I could easily have it every single day for the rest of my life.

But hiyashi chuka comes with more than just a really delicious dressing. The combination of chewy ramen noodles paired with cold and crispy shredded lettuce and cucumber strips, savory omelette, and meaty shrimp, makes this dish, as perfect as they come.

The recipe on this blog is a very traditional one. It’s the one I’ve been eating since I was a little girl, so you could say it’s a vintage hiyashi chuka recipe . Enjoy!

What is Hiyashi Chuka?

Hiyashi chuka, which means “chilled Chinese” in Japanese, is a Japanese summer dish consisting of chilled ramen noodles topped with various ingredients such as tomato, cucumber, lettuce, tamagoyaki (sweet omelette), ham, charsiu pork, shrimp, menma (seasoned bamboo shoots), scallions, and beni shōga (pickled ginger). It’s served with a chūka-fū style dressing that’s sweet, nutty, and acidic, and a squirt of hot Japanese mustard (karashi mustard).

Other names for hiyashi chuka include reimen (Japanese for “chilled noodles”), which is often used in the Kansai region, and hiyashi ramen, which is used in the northern region of Hokkaido.

Ingredients for Hiyashi Chuka

• Ramen noodles: You can use fresh or dried ramen noodles for this recipe, I personally don’t have any preference. As long as the noodles are nice and chewy, they will work really well with this dish.
• Hiyashi chuka sauce: A mixture of soy sauce, rice vinegar, sugar, water, toasted sesame oil, and sesame seeds. It’s puckery sour, a little sweet and a little nutty. It’s absolutely delicious!
• Omelette: Since I’m not a huge fan of tamagoyaki as a topping for this dish (I don’t like the sweetness), I make a regular omelette instead. The omelette should be thin like a crepe so that it can be sliced into long ribbons.
• Shrimp: Look for US or Canada wild caught shrimp, or frozen ones with the Marine Stewardship Council (MSC) blue and white label. Not only are they better for the ocean life (overfishing is destroying marine life), they are also much better for you. Unlike shrimp imported from Vietnam, Thailand, India, or Bangladesh, which are farmed using antibiotics, in ponds that can be dirty with fecal matter and decay, and can be contaminated with bacteria such as E.coli, listeria, and MRSA. Whole Foods and Wegmans offer a better selection of sustainable seafood.
• Lettuce: Shredded lettuce adds a clean and refreshing element to this ramen noodle salad. It tastes just like summer on a plate!
• Tomatoes: The sweeter the tomato you can find, the better. And you can use any type of tomato for this dish.
• Cucumber: Another ingredient that makes this dish so refreshing is cucumber. Use kirby, Japanese, or English cucumber for the best crunch.
• Scallions: Use as much or as little you like. They add a nice crunch, a little sweetness and bitterness.

How to Make Hiyashi Chuka

For the full recipe, scroll to the bottom of the post.

• Gather all of your kitchen tools and ingredients.
• Whisk all of the ingredients for the dressing in a bowl and set aside.
• Slice the cucumber and tomato, and finely chop the scallions. Transfer to a plate and keep them separate.
• Shred the lettuce and transfer to a bowl or a plate.
• Add a little oil to a medium or large skillet and turn the heat to medium. Add the whisked egg and spread the mixture by tilting the skillet in a swirling motion, as thin as possible. Once the omelette is cooked, turn the heat off and grab a spatula. Fold each side to the center of the omelette so it’s rectangular shaped.
• Gently slide the omelette to a cutting board and let cool for a couple of minutes. Grab a knife and slice the omelette into thin strips. Set aside.
• Fill a pot with water and bring to a boil. Add the ramen noodles and cook according to the directions on the package. Fresh ramen noodles usually take about 2 minutes to cook, while dried noodles can take up to 5 minutes.
• Drain the noodles and run them under cold water. When the noodles are cold, drain them well and divide them among two shallow bowls.
• Add your toppings by placing them one next to another, until most of the noodles are covered.
• Pour the sauce over and serve with some hot Japanese mustard (karashi mustard).

Variations

Make it vegetarian by using smoked tofu instead of shrimp.

You can also use ham or charsiu pork if you don’t like shellfish.

Don’t be afraid to experiment with different topping ingredients. I often make hiyashi chuka using whatever I have in my fridge. As long as you have chewy ramen noodles and all the ingredients to make the dressing, your ramen noodle salad will be delicious.

Ramen Noodle Recipes

There is so much you can do with ramen noodles, the list of dishes is endless and keeps on growing! Whether they are served hot or cold, dry or in a broth, it’s hard to go wrong with ramen noodles since they seem to go well with just about everything.

Here are some of my favorite ramen noodles recipes, all easy ones you can make at home in no time:

• Shoyu ramen
• Spicy miso tsukemen
• Yakisoba
• Ramen noodle coleslaw
• Shio ramen

Did you like this Hiyashi Chuka Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Hiyashi Chuka (Chilled Ramen Noodles)

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Make Hiyashi Chuka at home in just 20 minutes! Chewy ramen noodles tossed in a sweet, sour, nutty, and savory sauce – it’s the best!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Noodles
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

Hiyashi chuka sauce

• 3 tablespoons plain rice vinegar
• 1 tablespoon sugar
• 3 tablespoons soy sauce (or Tamari for gluten free)
• 1 tablespoon water
• 1 tablespoon roasted or toasted sesame oil or chili oil
• 1/2 tablespoon white sesame seeds

Noodles

• 12 ounces fresh ramen noodles, or 6 ounces dry ramen noodles (for vegan: use vegan ramen noodles or thin spaghetti – Barilla and De Cecco are both vegan).

Toppings

• 2 large eggs, whisked (for vegan: 1 small carrot sliced into thin ribbons or sticks).
• 1/4 English cucumber, julienned. You can also use 1 kirby cucumber or 1/2 Japanese cucumber
• 4 cooked shrimp, sliced in half lengthwise (for vegan: half a block of firm tofu, drained and cubed).
• 1/2 cup shredded iceberg lettuce
• 2 scallions, thinly sliced on the bias
• 6 cherry tomatoes, sliced in half, or 1/2 small tomato, cut into 6 wedges
• Hot Japanese mustard (karashi mustard) – optional but highly recommended!

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Instructions

1. Whisk all the ingredients for the sauce until the sugar has dissolved, and set aside. 
2. Brush a medium size pan with a little oil and turn the heat to medium. When the pan is hot, add the whisked eggs and spread them to create a thin crepe. Cook for 1-2 minutes, until the omelette is cooked. Fold each side to the center so the omelette is rectangular shaped. Turn the heat off, transfer the omelette to a cutting board. Let cool for 2-3 minute.
3. Grab a chef’s knife and slice the omelette into thin strips. Set aside. 
4. Boil the ramen noodles according to the directions on the package (usually around 2-3 minutes for fresh noodles). 
5. Drain and rinse under cold water. Drain again well and divide the noodles among two serving bowls. 
6. Divide the toppings and arrange them nicely on top of the noodles. 
7. Pour the sauce on top and serve with hot Japanese mustard (karashi mustard).

Notes

To make the cooking process even faster, make the sauce ahead of time and keep it in the fridge for up to 1 month.

 

Nutrition

• Serving Size: 1 bowl
• Calories: 496
• Sugar: 23g
• Sodium: 748.2mg
• Fat: 16.5g
• Saturated Fat: 3.4g
• Unsaturated Fat: 5.3g
• Trans Fat: 0g
• Carbohydrates: 69g
• Fiber: 3.4g
• Protein: 19g
• Cholesterol: 251.4mg

Keywords: main, brunch

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Hiyashi Chuka (Chilled Ramen Salad)
Pickled Plum.

Ramen toppings are the accessories that complement the broth and noodles, and complete the dish.

While you can technically use anything as a topping, there are a few garnishes that seem to make an appearance in almost every single bowl of ramen.

The combination of broth and noodles might differ, and you may find an unusual ingredient here and there, but ultimately it’s these classic toppings that make each bowl of ramen so comforting and impossible to resist

Pork Belly (Cha-Siu)

Sliced pork belly, called cha-siu or charsiu,  is the quintessential topping you see in almost every single ramen bowl.

The sliced pork belly is cooked in a mixture of soy sauce, sugar, mirin, sake, garlic, and ginger, and left to simmer on low for at least an hour. Perfectly cooked cha-siu meat is so tender that it almost melts in your mouth and has the perfect balance of sweet, umami, and savory.

No wonder why it’s become the main topping for ramen all over the world!

Ramen Egg

Ramen egg is another quintessential topping that takes a simple bowl of noodles to a whole new level of yumminess.

The eggs are cooked until they are soft boiled, peeled, and marinated in a simple mixture of soy sauce, mirin, and sake. The egg is then cut in half to show a soft, almost creamy yolk, and a brown and savory exterior.

GET THE RECIPE

Fish Cakes (Kamaboko, Surimi, or Narutomaki)

There are various types of fish cakes you can use for ramen such as chikuwa, white kamaboko, and pink kamaboko (pictured above), but the most popular one is surimi – a white fish cake with a pink swirl in the center. Surimi is made of fish paste and various seasonings that have been rolled and steamed.

While you may think that the name Narutomaki comes from the famous Naruto anime, where the character eats a bowl of ramen with a surimi in it, it’s actually named after the swirl that is found by the Naruto strait, which is located between Awaji island and Shikoku.

The pink swirl was added to the fish cake to signify the swirl in the strait.

Tofu (豆腐)

Extra firm tofu is often used as the vegetarian substitute for cha-siu pork since the texture can hold its shape when placed in broth.

Instead of serving plain tofu cubes as a topping, ramen tofu toppings are cut into slices about the same thickness as a piece of cha-siu, and marinated in a mixture of ingredients that also mimic the taste of cha-siu pork.

Menma (Preserved Bamboo Shoots – メンマ)

Menma are bamboo shoots that have been dried in the sun, fermented, and seasoned in dashi. They are most often used as a ramen topping but can also be served as a side to a bowl rice, or simply enjoyed on its own.

The shoots are moist yet crunchy and are a little sweet and savory.

Mung Bean Sprouts (Moyashi)

Using mung bean sprouts in ramen adds sweetness and nice refreshing crunch.

They can be added raw or cooked and pair well with all types of ramen.

Scallions (Negi)

Chopped scallions are another essential ingredient to a perfect bowl of ramen.

The vibrant green color adds a refreshing look, while the sweetness and crunchy textures marry beautifully with the chewy noodles and savory broth. I recommend chopping the scallions on the bias to make it easier to grab with chopsticks.

Seaweed (Wakame or Nori)

Another essential topping that you will see in every bowl of ramen is seaweed.

It can come in the form of wakame or nori, which both add a briny and mineral taste. Both toppings should be eaten sooner than later for textural reasons – wakame gets slimy if left in water or broth for too long, and nori gets soggy.

Wood Ear Mushrooms (Kikurage)

Kikurage are wood ear mushrooms that have been thinly sliced into sticks and dehydrated. They have a crunchy texture and a mild earthy taste.

They are a very popular topping in Japan, used about as often as a ramen egg or cha-siu slices.

Shiitake Mushrooms

Shiitake mushrooms make a wonderful topping for those who like plenty of umami and earthiness with their ramen. Both fresh or reconstructed dried shiitake mushrooms can be used as toppings.

However, is you are planning to use fresh ones, it’s best to lightly pan fry them to get rid of the spongy texture.

Kimchi

While kimchi isn’t a classic ramen topping, it’s quickly becoming a favorite among those who enjoy a little heat with their noodles.

The kimchi pickling juice can also be added to the broth to give the ramen a Korean flair, making the dish pungent and spicy.

GET THE RECIPE FOR VEGAN KIMCHI

Corn

Corn is a popular ramen topping in the northern region of Japan because it’s harvested there.

Fresh or canned corn is added to miso and shio ramen, along with a pat of butter, to add sweetness, saltiness, and a nice crunchy texture.

Butter

Butter is added to miso ramen in the northern part of Japan to add creaminess and to make the dish heartier.

Since the winters can be quite harsh, Hokkaido locals prefer a richer broth over a light one to keep them warm and energized.

Sesame Seeds (Goma)

Sesame seeds are ground and sprinkled as a topping to add depth of flavor and nuttiness to ramen. They are used more often in richer broths, such as tonkotsu and miso.

Ichimi or Shichimi Togarashi (Chili Pepper Flakes)

Ichimi or shichimi togarashi are chili pepper flakes that are sprinkled on top of soups, grilled meats, rice, and noodle dishes, to add a little heat and smokiness.

Ichimi is made of one type of chili pepper (the word ichi means one), while shichimi consists of chili peppers mixed with orange peel, nori, and sesame (the word shichi means seven).

Ramen Toppings
Pickled Plum.

If you have ever tried making homemade ramen broth from scratch, you know it’s a complex process.

Creating the perfect ramen broth is every ramen chef’s goal. Since the broth is one of the main components of ramen, ramen chefs spend hours mixing and simmering ingredients in the hopes to produce a soup that will have plenty of depth of flavor, while still remaining mild enough so as not to overwhelm the palate after just a few sips.

There are many different ways to prepare ramen broth but the most common ingredients used are:

• Chicken or pork stock
• Onions
• Shiitake mushrooms
• Mixed vegetables
• Dashi made from bonito flakes (katsuobushi), baby sardines (niboshi), seaweed (kombu), or a mix of bonito flakes or sardines, and seaweed. If you would like to learn how to make dashi from scratch, check out my post on how to make dashi.

From there, various seasonings are added to the broth to make it distinctive, such as soy sauce, miso paste, and curry powder. The simmering process can take as long as 48 hours for broths that are more complex, such as the tonkotsu type (pork bone based).

While it would be virtually impossible to name all the ramen flavors available these days, there are five basic flavors you can easily find on ramen shop menus, or in the instant ramen aisle.

Popular Ramen Flavors

Shio (salt-塩)

Shio ramen is the oldest flavor of ramen, dating all the way back to the early 20th century.

It’s a popular type of ramen served in Hakodate, a port city located in Hokkaido, on the northern coast of Japan.

The broth is salt based and combined with a mixture of dashi, chicken stock, and/or vegetables. Out of all the types of ramen, shio ramen has the lightest broth with its clear golden color and mild and briny flavor. It’s the most uncomplicated and straight forward bowl of ramen you can get.

If you like a clean bowl of noodle soup, this is the one for you.

Get my recipe for shio ramen here.

Shoyu (soy sauce-醤油)

Shoyu ramen hails from the Kanto region of Japan, specifically from Yokohoma and Tokyo.

It’s the most common type of ramen sold in Tokyo with its clear brown broth made of soy sauce, chicken stock, fish or seaweed dashi, vegetables, sesame oil, and sometimes mirin.

Shoyu ramen packs a punch in the umami and salt department but still remains well balanced in flavor. You can easily sip on the broth without ever feeling like it’s too strong.

Fun fact: Japanese people from the southern region of Japan typically don’t like shoyu based ramen or udon because of the strong soy sauce taste. They prefer milder flavors such as tonkotsu broth and simple dashi based broths.

Get my recipe for shoyu ramen here.

Miso (味噌)

Watch my video on How to Make Miso Ramen!

Miso ramen comes from Hokkaido, an island located in the northernmost part of Japan, where the winters can get pretty harsh.

The broth is made of miso paste and a mixture of chicken stock, pork stock, dashi, and/or vegetables. It’s the only ramen topped with a slap of butter to add richness to the soup, which is also salty, nutty, and savory.

Miso ramen is typically served with thick noodles to make the dish hearty and filling, so the body can stay warm throughout the cold snowy winters of Hokkaido.

Get my recipe for miso ramen here.

Tonkotsu (pork bones-豚骨)

Also known as Hakata ramen, tonkotsu ramen is considered by many to be the crème de la crème of ramen .

Hailing from the Kyushu region in southern Japan, tonkotsu ramen is made with pork bones and a combination of other ingredients that have been left to simmer for up to 48 hours. The result is a broth that’s milky white, rich, mild, savory, and nutty. This particular broth has so much depth of flavor that it’s almost impossible to describe,  you just have to taste it to understand why it’s loved by so many!

Tonkotsu ramen is typically served with less noodles than your average bowl of ramen to prevent the noodles from overcooking and getting mushy as you get closer to the bottom of the bowl.

To make up for the smaller serving you can ask for more noodles when you’ve eaten most of your ramen. Say the word kae-dama, which means “extra noodles please”, and they will refill it at no additional cost.

Kare (curry-カレ)

Who would have thought that mixing curry and ramen would result in such a delicious dish!

This combination was first served in 1965, at Ajinodaiō Ramen shop in Muroran city, Hokkaido.

The broth is typically made with chicken stock and/or dashi and seasoned with curry powder, turmeric, and other classic curry spices. The soup is sweet and spicy and is served with thick noodles topped with wakame, charsiu, and beans sprouts.

Another version of curry ramen that’s been gaining popularity is a combination of shoyu or chicken ramen topped with Japanese curry. You can find this type of curry ramen all over Japan and abroad in cities such as New York, Los Angeles, and San Francisco.

Chicken (tori – 鶏)

Chicken ramen, also called hida ramen or takayama ramen, comes from the mountainous area of Takayama, located in the Gifu prefecture (near Nagoya).

The clear dark broth is made with chicken bones and a mix of katsuobushi (bonito flakes), baby sardines, vegetables, and sometimes miso. It’s light, a little sweet, and full of umami. Takayama ramen is typically served with thin noodles and topped with leeks, charsiu pork, bamboo, wakame, and scallions.

It’s extremely comforting, just like chicken and noodle soup!

Making Homemade Ramen Broth

Making homemade ramen broth doesn’t have to be a scary experience, there are simple ways to create tasty soups that don’t require you to be a ramen expert. That being said, don’t expect the same depth of flavor that you get from specialized ramen shops to land in your bowl. It’s more of a quick fix for a late night craving or a quick, cheap lunch.

The easiest broths to create are:

• Shio (salt)
• Shoyu (soy sauce)
• Chicken (tori)
• Miso

Just like with any other homemade broths, make sure to keep the leftovers refrigerated in an airtight storage container. These broths should last 4-6 days in the fridge, and up to a month frozen.

Ramen Broth
Pickled Plum.

What is Ramen?

Ramen ((拉麺, ラーメン) is a Japanese dish of egg or wheat noodles that are served in a flavorful broth and topped with various toppings. Many regions of Japan have their of variation of ramen, such as soy sauce flavor (shoyu) for Tokyo, pork broth (tonkotsu) for Kyushu (south of Japan), and miso for Sapporo (north of Japan).

There are also versions of ramen that are served without broth, such as:

• Mazemen – noodles tossed in a sauce
• Tsukemen – noodles served with a concentrated broth on the side (to use as a dipping sauce)
• Yakisoba – pan fried egg noodles with meat or seafood, vegetables, and a soy sauce based sauce.

Where Did Ramen Originate From?

Ramen was first introduce to Japan in the 19th century by Chinese immigrants who lived around the Yokohama Chinatown area.

Originally called shina soba (支那そば), which literally means Chinese soba, the dish was made with wheat flour noodles and served in a salt and pork bones broth, topped with minimal toppings. The name changed around the 1950s when the words ramen and chūka soba became more widely used.

Rairaiken was the first ramen shop to open in Japan in 1910, in the Asakusaka district of Tokyo. Twelve Chinese cooks from Yokohama’s Chinatown were brought over to make and serve ramen to Japanese customers who instantly fell in love with the dish.

How to Pronounce Ramen

The correction pronunciation of ramen is something between rah-men and lah-men. Click on the voice file below to hear the correct pronunciation.

How to say ramen in English

How to say ramen in Japanese

Why is Ramen so Popular?

Ramen became popular in Japan after world war II, when Japan experienced its worst rice harvest in 42 years.

The US occupied Japan at that time and provided cheap wheat flour to deal with the shortage. During that time, bread consumption tripled and wheat flour was used to make ramen noodles. Ramen street vendors, now called yatai, made a regular appearance and gradually became associated with urban life.

Instant noodles were later invented by Momofuku Ando, founder of Nissin Foods and hit the internationally market in the 1980s. Since then, ramen has become an iconic dish and one of Japan’s most loved foods.

Popular Japanese ramen chains like Ippudo and Ichiran can now be found in cities like New York and San Francisco.

Sidenote on yatai:

Nowadays you can find yatai stands in many cities and small towns across Japan but predominantly in the Fukuoka prefecture.

The stalls are usually set up in the early evening to accommodate the evening drinking crowd, and taken down in the early hours of the morning. Ramen is just one of the dishes that can be enjoyed at a yatai stand.

Dishes such as yakitori, oden, takoyaki, gyoza, and tempura are also available and can be paired with sake or beer.

Shin-Yokohama Ramen Museum (Shin-Yokohama Rāmen Hakubutsukan)

The Shin-Yokohama Ramen Museum is more of a food court that encompasses nine of Japan’s most famous ramen shops such as Fukuchan, Keyaki, Hachiya, and Ide Shoten. The shops are displayed in a street-scape replication from the year 1958, Japan – the year the world’s first instant ramen was invented.

Upon entering the food court you will be given a pamphlet with information about each vendor, the type of ramen they serve including the noodle thickness and broth flavor. You can also find out which vendors offer vegetarian options for those who don’t eat meat.

To place an order you will have to go to one of the vending machines and press the button with the type of ramen you would like to have. The machines are written in Japanese but there should be a laminated piece of paper with the English translation on the side.

There is also a small section devoted to the history of ramen and a gift shop that sells ramen kits from the ramen shops in the food court.

The Shin-Yokohama Ramen Museum is a 3-minute walk from Shin-Yokohama station (take Exit 8) on the JR Yokohama line or Yokohama City subway.

Yokohama CUPNOODLES MUSEUM

The Yokohama CUPNOODLES MUSEUM is a proper museum with lots to see and discover. Whether you are going alone or taking kids with you doesn’t matter since there is plenty to do for everyone!

The admission fee is ¥500 for adults (about $4.75 US) and free for children. You don’t need to make a reservation to visit the general area of the museum.

However, if you would like to make your own chicken ramen you will need to make reservations to enter the Chicken Ramen Factory. Once inside you will get to knead, steam and season the wheat flour noodles and flash fry them.

The same goes for the My CUPNOODLES factory, which is a large room with round tables equipped with color markers. You must reserve a table to decorate your own styrofoam noodle cup which you have to purchase from a vending machine for ¥400 (about $3.75 US). Once you are done decorating your cup, you will be taken to the factory side where you have to pick one of four soup flavors – seafood, curry, chicken (standard), or chili tomato.

As you move down the line you will presented with ramen 12 toppings, of which you must choose four – shrimp, egg, hiyoko-chan fish cake, potato, minced pork, green onion, kimchi, corn, cheese, green bean, and the special monthly topping.

One the factory employees will then ask you to crank a wheel that will seal your ramen cup. Finally, the cup will be placed in a shrink-wrap air bag that will expand once you blow in it. Your own cup noodle will be neatly placed in the center and the bag comes with a string so you can wear it around your neck.

Aside from the Chicken Ramen Factory and the My CUPNOODLES factory, the museum has a Momofuku movie theater showing the story of Momofuku Ando in CG animation, an area called the Instant Noodles History Cube displaying all the different designs and flavors of cup noodles created globally, six Creative Thinking Box rooms providing a look at Momofuku Ando’s inspiration and creative thinking, a 58-meter long panorama of Ando’s life, and the Noodles Bazaar – World Noodles Road, which is a food court selling different noodles from around the world.

The Yokohama Cup Noodles Museum is an 8-minute walk from Minatomirai station, or Bashamichi station, which are both on the Minatomirai line.

What is Ramen?
Pickled Plum.

Ramen is one of Japan’s most famous exports.

With its stretchy toothsome noodles, fragrant broth, and tasty toppings, it’s the perfect late night snack that can be made in minutes, or the most unforgettable bowl of noodle soup you’ve ever tasted.

Nowadays, you can easily find ramen shops anywhere around the world, such as Mexico, Brazil, Italy, Turkey, and even in the most remote cities across America. It’s quickly becoming the world’s favorite noodle soup dish next to the famous Vietnamese pho.

In this ramen guide I’m going to cover:

What is ramen?

This is where I suggest you get started.

In this section you will learn about the history of ramen, how it made its way to Japan (that’s right – ramen isn’t a Japanese invention!), and why it has become such a popular dish.

You will also find audio files of how to pronounce ramen in both English and Japanese.

For ramen lovers, I’ve added two must-see attractions if you happen to be in the Tokyo region or are planning a trip to Japan.

CLICK HERE TO LEARN MORE

Ramen broth

Broth is the base of a good bowl of ramen. Make it too strong or too weak and the rest of the dish will suffer.

In this section I share the most popular broth flavors and the basic ingredients needed to make them.

When it comes to variety, ramen is one of those dishes that doesn’t disappoint! There are hundreds of different ways to prepare ramen broth, the recipes each shop or stall offers is unique, but there are basic flavors everyone seems to enjoy.

CLICK HERE TO LEARN MORE

Ramen noodles

Do you like them thin, thick, soft, or al dente?

Good noodles are another integral part of what makes ramen so delicious. What you may not know is that every ramen chef has a reason behind why they use a specific type of noodles to pair with a specific broth.

If you find thin noodles in your bowl of ramen, it’s not by accident! It means the chef has tried and tested a variety of noodles and chose the thin ones because they held best against the type of broth he/she is using.

In this section I share the most popular types of noodles used for ramen, their composition, and what type of broth they pair best with.

CLICK HERE TO LEARN MORE

Ramen Toppings

Ramen toppings are the fun part of the dish!

They are the accessories to the bowl that add an extra layer of deliciousness. They add color, texture, and character, to an otherwise bland bowl of noodles.

Famous toppings like charsiu pork or ramen eggs are so good on their own that many people order an extra serving to have as a side.

In this section I list the most popular ramen toppings and what ramen flavor they pair well with.

CLICK HERE TO LEARN MORE

Essential Ramen Side Dishes

A comforting bowl of ramen is hard to beat but did you know that ordering the right side dishes can elevate your meal to brand new heights? Every ramen shop comes with a selection of sides to pair with their ramen to make the dining experience more fun and even more delicious.

While America likes to serve an extensive menu with plenty side options, Japan prefers to stick to a small number of classics sides, so as not to distract the patrons from the main event of their meal – ramen.

In this section I share essential ramen side dishes and explain why they pair so well.

CLICK HERE TO LEARN MORE

Easy ramen recipes you can make a home

Lastly, I share some of my favorite ramen recipes and show the basics of how to make ramen at home.

I’ve also included a list of ramen toppings and side dishes so you can enjoy the full ramen experience.

Feel free to jump to any section you’d like and leave a comment below if you have any questions!

CLICK HERE TO LEARN MORE

The Ultimate Guide To Ramen
Pickled Plum.

This is a nutty and savory vegan ramen recipe that’s packed with chopped onions and ginger. The simple tahini and vegan dashi based broth gives the dish a silky element and delicate taste. 

Mmmm ramen.

One of the things I love about ramen is the variety of toppings, noodles, and soups it offers. There are so many different types to choose from, it’s virtually impossible to get bored of this iconic Japanese dish!

I grew up eating tonkotsu ramen (pork based broth) because of my mother who is from Kyushu – the birthplace of tonkotsu ramen. I never got tired of slurping egg noodles coated in a milky white pork broth, topped with charsiu pork, chopped scallions, and a ramen egg.

If you are from Kyushu, such as my whole Japanese family, chances are you only eat tonkotsu ramen and consider other ramen flavors such as shoyu (soy sauce), less complex and not particularly exciting.

I, on the other hand, enjoy the whole flavor spectrum that ramen has to offer, probably because I grew up in a small town in Quebec, and had to make up for lost time by trying everything on the menu. But since I no longer eat meat I’ve had to say goodbye to my dearly beloved tonkotsu.

Luckily, I’ve tasted some pretty spectacular vegan ramens during the past couple of years so I thought it would be fun to try to come up with my own recipe.

While many vegan ramen versions use miso paste as a base, I’ve decided to try something different for today’s noodle soup. I’m skipping miso paste altogether and using a mix of tahini, vegan dashi, soy sauce, mirin, and sesame oil,  to create the broth. The result is a briny,savory, nutty, and mildly sweet broth that’s easy to sip on and never gets overwhelming.

Let me show you how to make it!

Ingredients for Vegan Ramen

• Oil: Use a neutral oil such as grapeseed or vegetable so as not to alter the flavor of the broth. The oil is used to fry the onion and ginger.
• Onion: Choose a yellow or white onion for this recipe. Size wise, pick a small one or use half of an that will come to about 1/2 cup once it’s finely chopped. Make sure to chop your onion really fine. The finer the better!
• Ginger: The ginger adds a little heat to the broth so feel free to add more than a tablespoon if you love spicy food!
• Vegan dashi: A mix of kombu, wakame seaweed, and water.
• Soy sauce: I’m using 3 tablespoons to add plenty of umami and earthiness to the broth but feel free to use less if you are watching your sodium intake.
• Mirin: Mirin adds sweetness to the broth so you can add more if you have a sweet tooth. As for me, I found 2 1/2 tablespoons to be just the right amount.
• Kosher salt: Salt has a way of balancing the sum of all the flavors, even the saltiness of soy sauce. But if you are watching your sodium intake, go ahead and omit it entirely.
• Tahini: The secret of the broth lies in its creaminess and nuttiness, thanks to the tahini. Quick tip: Using natural peanut butter instead of tahini also works beautifully!
• Sesame oil: Look for toasted sesame oil if you can as it adds an extra layer of complexity.
• Ramen noodles: Not just any ramen noodles if you want this bowl to be fully vegan! Make sure you are using vegan ramen noodles.

Ramen Toppings

Technically, you can use whatever you want as a topping. Hey, it’s your own bowl of noodles after all so don’t be afraid to experiment with your favorite ingredients! However, if you would like to stick to a more traditional bowl of ramen, here are some of the most popular vegan choices:

• Tofu, drained and cut into cubes
• Abura age (deef fried tofu pouches)
• Pickled bamboo shoots, called menma (メンマ)
• Nori sheets (flavored ones preferably)
• Wakame seaweed
• Mung beans sprouts
• Shiitake mushrooms
• Spinach
• Shredded cabbage
• Corn
• Ichimi togarashi (chili pepper flakes)

How to Make Vegan Ramen

1. Start by making the vegan dashi by putting the kombu, wakame, and water in a pot. Bring the water to a boil and once it’s boiling, turn off the heat. Cover the pot with a lid and set aside for 30 minutes.
2. Remove the kombu and strain the dashi through a sieve. Set aside.
3. Use a medium size pot, put it on the stove and turn the heat to medium. Add the neutral oil, chopped onions, and ginger and saute for about 5 minutes. You want the onions to be soft but not caramelized.
4. Next, stir in the tahini, dashi, soy sauce, mirin, and salt, and bring to a gentle boil. Lower the heat to low, cover, and simmer for 15 minutes.
5. Grab your ramen noodles and follow the instructions on the package to prepare them. When the noodles are cooked, drain them and divide them among two bowls.
6. Check on your broth and stir in the sesame oil before turning off the heat. Divide the broth evenly and top with your favorite toppings. Itadakimasu!

Storing the Vegan Broth

You can store the broth in the fridge in an airtight storage container and it will keep for up to 3 days.

You can also freeze the broth, also in an airtight storage container, to keep for up to 3 months.

What to Serve with Vegan Ramen

Picks some simple vegan side dishes, nothing too heavy since ramen is already quite filling! Some of my favorite Asian sides to pair with ramen are:

• Mushroom cabbage dumplings with easy dumpling sauce
• Seaweed salad (kaisou salada)
• Asian slaw
• Korean cucumber salad
• Green salad with carrot ginger dressing
• Edamame with soy and sesame sauce

Did you like this Vegan Ramen Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Vegan Ramen

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This is a nutty and savory vegan ramen recipe that’s packed with chopped onions and ginger. The simple tahini and vegan dashi based broth gives the dish a silky element and delicate taste. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon vegetable or grapeseed oil (or other neutral oil)
• 1/2 cup onion, minced
• 1 tablespoon ginger, peeled and minced
• 4 cups vegan dashi (recipe below)
• 2 tablespoons tahini (sesame paste)
• 3 tablespoons soy sauce
• 2 1/2 tablespoon mirin
• 1/2 teaspoon kosher salt
• 2 teaspoons toasted sesame oil, or chili oil, for spicy
• 12 oz fresh vegan ramen noodles or 6 oz dried vegan ramen noodles

Vegan dashi:

• 1 4×4-inch piece kombu
• 2 teaspoons wakame seaweed
• 4 cups water

Toppings of your choice:

• Tofu cubes
• Nori sheet
• Seasoned bamboo shoots (menma)
• Wakame seaweed
• Mung bean sprouts
• Shiitake mushrooms
• Baby spinach
• Shredded cabbage
• Ichimi togarashi

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Instructions

Vegan Dashi:

1. Put all the ingredients for the vegan dashi in a pot and turn the heat to medium. When the water is bubbling a little, turn the heat off and leave for 30 minutes.
2. Strain the dashi through a sieve, use immediately or refrigerate in an airtight jar or container. It will keep for up to 1 week.

Ramen:

1. In a pot over medium heat, add oil, onions, and ginger, and stir often for about 5 minutes, or until the onions are tender but not browning.
2. Stir in dashi, tahini, soy sauce, mirin, and kosher salt and bring to a gentle boil. Lower the heat to low, cover and simmer for 15 minutes.
3. Meanwhile, cook the ramen according to the instructions on the package. Drain and divide the noodles evenly among two bowls.
4. Add the sesame oil to the broth and turn the heat off. Pour the broth over the noodles and add your favorite toppings. Serve immediately.

Notes

For leftover broth:

Store in the fridge in an airtight storage container for up to 3 days.

To freeze the broth:

Store the broth in an airtight storage container and freeze for up to 3 months.

Make this recipe gluten-free by:

• Using liquid amino or tamari instead of soy sauce.
• Using gluten-free ramen noodles such as millet and brown rice noodles, glass noodles, 100% buckwheat noodles, rice noodles, or shirataki noodles.

 

Nutrition

• Serving Size: 1 ramen bowl
• Calories: 601
• Sugar: 10g
• Sodium: 2100.2mg
• Fat: 25.5g
• Saturated Fat: 7.9g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 79.3g
• Fiber: 4.1g
• Protein: 15.5g
• Cholesterol: 0mg

Keywords: vegetarian, plant based, noodle soup

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Did you like this Vegan Ramen Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegan Ramen
Pickled Plum.