HeirloomArtisanal Kitchen
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Japanese
Dinner
Vegetarian
★ 4.9 (42 cooks)

Golden Shiitake & Charred Scallion Miso Ramen

Soul-warming Umami broth with jammy ajitsuke tamago and crispy garlic chili oil

A deeply layered broth built with roasted aromatics, dried kombu, caramelized shiitakes, and two varieties of Japanese miso paste. Paired with chewy wavy noodles, tender baby bok choy, and charred scallions.

Prep Time20 min
Cook Time35 min
Base Servings2 People
DifficultyIntermediate
Golden Shiitake & Charred Scallion Miso Ramen
By Chef Kenji Sato

Serving Scaler

Yielding for:2 Servings
Custom Count:
2

Ingredients (11)

0 / 11 prepped
220 g Fresh or high-grade dried ramen noodles
150 g Fresh shiitake mushroomsCaps sliced thick, stems reserved for broth
3 tbsp White Shiro Miso & Red Aka Miso blend2 tbsp white + 1 tbsp red for depth
1 ½ tbsp Toasted sesame oil
4 clove Garlic clovesFinely grated
1 tbsp Fresh ginger rootGrated
750 ml Vegetable or kombu dashi stock
2 piece Large organic eggsSoft boiled 6 minutes for runny yolks
2 piece Baby bok choyHalved lengthwise
3 bunch Scallions / Green onionsWhite parts charred, green tops sliced
1 tbsp Rayu Japanese chili crunch oil

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 4 Steps Completed (0%)

Caramelize garlic, ginger & shiitakes

Aromatics

Heat sesame oil in a Dutch oven over medium. Add sliced shiitakes and cook until edges turn deep golden brown (5 min). Add grated garlic and ginger; sauté 1 minute until fragrant.

Chef's Technique:

Do not salt the mushrooms right away—let them brown in the oil first for concentrated flavor.

Plays chime alert when finished

Infuse dashi and dissolve miso tare

Broth Simmer

Pour in vegetable dashi stock and bring to a gentle simmer for 15 minutes. Ladle out half cup warm broth into a bowl, whisk in the miso pastes until smooth, then stir back into the pot over low heat. Never boil miso.

Chef's Technique:

Boiling kills the beneficial enzymes and subtle floral aromas of fermented miso.

Plays chime alert when finished

Cook noodles and blanch bok choy

Noodles & Greens

In a separate pot of rapid boiling water, cook ramen noodles for 2 to 3 minutes. In the last 45 seconds, drop in halved baby bok choy. Drain thoroughly in a colander.

Plays chime alert when finished

Build ramen bowls

Assembly

Divide hot noodles between two deep ramen bowls. Ladle hot shiitake miso broth over noodles. Arrange blanched bok choy, halved jammy eggs, charred scallions, and a spoonful of crisp chili crunch.

Chef's Technique:

Warm your serving bowls with hot tap water before plating to keep the ramen piping hot.