top of page
  • Writer's pictureMiwa


Updated: Jan 5, 2023




<Yield> 1 serving

<Prep time> 6 mins (It doesn't include the time to soak the kombu and dried shiitake mushrooms)

<Cook time> 8 mins


Ramen Broth

600ml water

10cm kombu

1 tbsp cooking sake

1 tsp soup stock powder/ bouillon cube

1 tsp shio koji/ ⅛ tsp salt

1 tsp soy sauce

1 tsp toasted sesame oil

½ tsp grated ginger

¼ tsp grated garlic


1 serving (100g) ramen, rice or udon noodles


½ cup beans sprouts (80g)

½ cup spinach (50g)

1 tbsp chopped green onions

½ sheet nori seaweed

1 tsp toasted sesame seeds


1. Soak the kombu and dried shiitake mushrooms in water. Let them sit in the fridge overnight. When the shiitake mushrooms are fully hydrated, remove them from the broth but keep the kombu in.

2. To a pot add in the kombu shiitake broth (step 1) and cook over high heat. Just before it comes to a boil, remove the kombu from the pot. Add in the cooking sake and soup stock powder. Once the broth comes to a boil remove from heat then add in the shio koji, soy sauce, grated garlic and grated ginger.

3. Cook the ramen noodles according to their package instructions. Prepare your favorite toppings.

4. Pour your soup into the bowls, making sure the soup is hot. Add in the cooked noodles. Drizzle on some toasted sesame oil. Garnish with your favorite toppings.

<Miwa’s tips> ※Watch more on YouTube!

1. Depending on the kind of soup stock powder you use the sodium content will differ. Feel free to adjust the taste by adding more or less soy sauce at the end.

2. If you want to make this dish ahead of time, the soup will last 2-3 days in the fridge. The noodles should be cooked just before serving.

3. Feel free to add in whatever you like as toppings.

<Storage time>

Keep the soup, noodles and topping separately in air-tight containers in the fridge for 3 days.

2022/11/19 MIWA

2,054 views0 comments


bottom of page