Organic Miso Ramen


Organic Miso Ramen

Today there are numerous Instant Ramens out and there are many varietys, even organic. Here is an  oranganic miso ramen we found and I’ve topped it with ground beef for the soboro (stir-fried crumble topping) to make it more complete. You can substitute ground pork chicken or even tofu. Organic instant miso ramen simplifies prep, and the miso-cured egg adds extra oomph.




Makes 1 serving


1 package organic instant miso ramen 味噌ラーメン1袋

2 cups water 水500cc


Miso-cured egg: 味噌卵

1 egg 卵

1 tablespoon miso 味噌大さじ1

½ tablespoon mirin みりん大さじ1/2

½ tablespoon sugar  砂糖大味1/2


Beef soboro: 牛肉そぼろ

2 oz  ground beef 牛ひき肉 60g

1 teaspoon olive oil オリーブオイル小さじ1

¼ onion finely chopped 玉ねぎまたはネギ 20g

Miso mixture used for egg, to taste 卵でつかった味噌

½ teaspoon yuzu kosho 柚子胡椒1/2

½ oz boiled spinach ほうれん草15g




Total time: 10 minutes prep and 2 hours marinating time

Cooking time: 5 minutes


1.     Make the miso eggs. Mix miso, mirin and sugar in a bowl and set aside.

2.     Put egg in a pot of water and bring to the boil. Take off heat and let cook 7 minutes. Drain and peel.

3.     Spread miso mixture made in step 1 on plastic wrap and put the egg in the center so that miso mixture coats the egg. Refrigerate for 2 hours and then remove miso.

4.     Use the remaining miso mixture to make the beef soboro. Drizzle olive oil in a pan and stir-fry beef and chopped onion for 1 minute. Add miso and yuzu kosho and sauté another 2 minutes till fully cooked.

6.     Cook the ramen. Put dry ramen in a pot of boiling water and cook for 4 minutes.

7.     Turn the heat off. Add the package of soup concentrate to the noodles and stir well.

8.     Cut miso-cured egg in half. Put ramen and soup in a serving bowl. Top with egg, beef soboro and spinach.