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How to cook Miso Ramen There are those random moments wherein you just have this sudden craving to eat ramen. Ramen is one of the most famous Asian dishes in the world. Ramen was actually rooted in China because of its Chinese style noodles, however through the years, as more cultures meet other cultures, the basic Chinese style noodles started to upgrade and create a different from which is now the Ramen we know coming from Japan. The Miso Ramen is the known as the king of all kings in the Ramen world. Luckily, if you are craving for this mouthwatering dish, you would no longer have to go to an expensive ramen shop to satisfy your craving. You can actually just make it right at the comfort of your own home. Miso Ramen is not hard to do as many people assume it to be. Additionally, the ingredients you would need for it aren’t expensive or hard to find as well. Learn the recipe below. Miso Ramen Ingredients and Cooking Procedure Miso Ramen Recipe Soup Recipe-A 6 C water2 cloves garlic (crushed)20 g ginger (sliced)1/2 lb 225g ground pork3-4 green onions3 "x1" (8x3cm Dried Kombu) Recipe-B 5-6 Tbsp Miso Paste2 Tbsp Sake1 Tbsp Soy Sauce1/2 tsp sugar1/4 tsp chili bean paste such as Tobanjan or any chili paste Recipe-C 2 Tbsp sesame oil1 clove garlic (grated) Noodles 300 g dried thin spaghetti8 C 2L water2 Tbsp baking soda Topping Sliced boiled Salted Pork or Yakibuta if availablesoft boiled egg halvesgreen onions (cut finely)corn (pan-fried with butter and salt) Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.Add ingredients B to the broth and let it simmer at low heat.In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.While cooking pasta, add ingredients C to the soup and stir.After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.Recipe from: japanesecooking101.com Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen.