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Indulge Thyself // Miso Ramen

Indulge Thyself // Miso Ramen

By @indulgethyself

Edited by Homegrown Market



Ramen Recipe

Broth Base:

  • 1 tbsp. chili garlic sauce
  • 1 tbsp. maple syrup
  • 1 chicken or vegetable stock cube
  • 2 cups boiling water
  • 1 1/2 tbsp. fresh brown miso paste
  • 1 clove of garlic( finely chopped)
  • 1/2 tbsp. fresh ginger (grated)
  • 1 tbsp. sesame oil
  • Kombu (Asian kelp, optional)


  • Desired vegetables (spinach, baby corn, bok choy, green onion)
  • 1 egg
  • A handful or a packet of Rice noodles, ramen or instant ramen
  • Togarashi spice & chopped crispy nori or seaweed
  • (to decorate)


  1. In a medium size sauce pan add all of the broth base ingredients on medium heat till they have completely dissolved excluding the Kombu.
  2. Wait until it reaches a simmer.
  3. Meanwhile, in another pot boil your egg for exactly 5 minutes (for a runny yolk).
  4. Tip: Make sure the water is boiling before dropping the egg in! Place it in an ice bath immediately after cooking. -Drop the ramen in the broth for 2-3 minutes max.
  5. Add in the vegetables to the ramen pot a minute after and give it a good stir.
  6. Discard the Kombu before plating.
  7. Slice the runny egg on top of the ramen
  8. Garnish with spring onion, nori & Togarashi spice


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