The Dishes

Miso Ramen (w/ Peanut butter and Cashews)

Prep time: | Cook time: | Serves 1

  • 1 clove garlic
  • 1/4 young leek
  • 3 tbs vegetable oil
  • The Broth
  • 2 tbs red miso paste
  • 1 tsp mentsuyu (kombu & bonito base soy sauce)
  • 1 tbs chicken stock liquid
  • 1 tsp unsalted smooth peanut butter
  • 1 tsp tobanjan sauce (chili bean paste)
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • a handful of cashew nuts
  • 350ml water
  • 50 full cream milk
  • salt and pepper to taste
  • The Toppings
  • 3-4 Char Siu (cooked bbq pork) pieces
  • 2-3 pieces Menma (fermented bamboo shoots)
  • 1 Ajitsuke tamago (ramen egg)
  • The Noodle
  • 180g of fresh ramen noodle
  1. In a deep sauté pan, heat the vegetable oil on medium heat, then add minced garlic and finely sliced green part of the leek until fragrant and soft.
  2. In a food processor, place the broth ingredients and blend until smooth. Pour the mixture into the sauté pan and let it simmer for a few minutes until it boils, then turn off the heat.
  3. In another pot, boil the fresh ramen noodles as per package instructions. Once cooked, rinse under cold water to loosen them, then drain.
  4. Julienne the white part of the leek and soak in cold water so they stay crisp and fresh.
  5. Heat the Char Siu pieces on a grill to add more smoky flavor.
  6. In a serving bowl, place the cooked ramen noodles, then ladle in a couple of ladlefuls of broth. Top with grilled Char Siu, sliced Ajitsuke tamago, menma, and garnish with the white leek and sesame seeds.
  7. Serve hot.
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