Mushroom and Barley Miso Ramen

The Japanese island of Hokkaido is known for its usage of MISO – a fermented soybean paste particularly used in making Ramen broth. This recipe contains deep flavors of barely miso, red seaweed and smoked and dried over wood. Mushrooms and Cabbage gives it a tender compliment

Cooking time: 40 minutes
Serves - 2


  • Eggs – 2
  • Fresh Ramen Noodles – 1/2 lb
  • Cremini Mushrooms – 4 Oz
  • Garlic Cloves – 3-4
  • Scallions – 2
  • Red Cabbage – 1/2
  • Mirin – 2 tbsp
  • Barely Miso Paste – 2 tbsp
  • Gochujang – 1 tbsp
  • Soy paste – 1 tbsp
  • Ginger – 1-inch piece
  • Smoked Dulse – 1 tbsp


  1. wash and dry all fresh produce and heat water in a medium pot boiling high
  2. cut cabbage in thin slices, peel and mince garlic and ginger,cut the scallions – thinly slicing separating top and bottom
  3. Add 2 tbsp olive oil to a pan and add cabbage and gochujang. Add 1/2 cup water and let it cook. keep it aside
  4. cook the eggs in boiling water and peel them
  5. Saute mushrooms in olive oil. Add mirin and season with salt and pepper and keep it aside

Make broth

  1. heat 1 tbsp olive oil in a pan and add garlic and ginger. add the white scallion bottoms. cook stirring occasionally until fragrant.
  2. Add miso paste and dulse with three cups of water. season with salt and pepper. let it boil and ass soy. turn off the heat.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s