How to make Japanese Miso Ramen - 味噌ラーメン

Hello! In this video I will show you how to make my own original recipe of Japanese Miso Ramen 味噌ラーメン from scratch, using all-natural ingredients, with no MSG added.
Miso Ramen is very flavourful and it is complimented with springy noodles to pick up the flavour when you are eating the ramen. I used Tonkotsu Fish Soup which is key to the soup recipe.
The preparation time is about 2−3 days as you will need some time for tonkotsu soup, making the noodle, and for the ajitama to marinate. If you wish to learn how to make ajitama (flavoured egg) please refer to my first video where I made Japanese Shoyu Ramen:
• How to make Traditiona...
Hope you enjoy the video, click Like if you do! Please also subscribe if you wish to watch more ramen recipe videos.
Feel free to leave a comment for request of any ramen recipes. Thank you!
Recipe Detail:
ramenkaonashi.c...
RAMEN KAONASHI STORE - ramenkaonashi....
KOIKUCHI SHOYU - Soy sauce - bit.ly/3oqRJVU
USUKUCHI SHOYU - bit.ly/39b3B81
KATSUOBUSHI - bit.ly/3s6DnMr
RISHIRI KOMBU - bit.ly/3noibOz
Dried Fish Mix - bit.ly/3oCRBCA
NIBOSHI - bit.ly/3os94h4
HOSHI SHIITAKE - bit.ly/3nkqESU
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HP : ramenkaonashi.com/
Instagram : / ramenkaonashi
Patreon: / ramenkaonashi
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[@_araminta_]

Thank you for all the great videos! So much love and effort in the process. I like how ramen and soba are not just "soups" but full hearty meals!

[@adrianaprosen2918]

Yes, you deserve a round of applause. Great job!

[@beanerwiitdaweiner]

that chashu looks amazing very nice job

[@josephimelehman7849]

Your ramen soup amazing!! I enjoy watching every bit of it. I can't wait to try it. I have a noodle machine too. What more is there to say but, keep making these fantastic videos. Hungry just having all the ingredients come together as one.

[@RAMENKAONASHI]

thanks! Please do try my recipe and tell me what you think! =)

[@jonjones971]

Very good video ...great explanations and presentation ....... awesome ....

[@pawelkotarba1985]

Vege ! Vege! Vege! Ramen noteworthy but underrated

[@skullsplit]

OMFG !!!(oh my food gods) I prey to you .Can I try all of these dishes sometime in my life before the ingredients to make them run out. I'm not into seafood. And at my older age mainly because my mom made me eat fish and seafood when I was younger so yes I've had my full... but how this "Master" utilized and prepared im embarrassed to say "soup" with food from the sea made me salivate the entire time.

[@cristinapisano5516]

Dear "Ramen Kainashi", it's a he'll of work! But much thanks and I've subscribed your channel because I really appreciate all the work you are doing for a dish of ramen! I try to make a good ramen, at home, following your suggestions and simplyfing a little (please, have mercy about it)...and, for sure, the next time I come to Japan, you are at the first place in my list!

[@КонстантинМожаев-х4н]

Thanks for the video! Can kansui be replaced with something else?

[@WayofRamen]

you can bake some baking soda(sodium bi-carbonate) for an hour at 121 degrees Celcius and that will give you sodium carbonate which can be used as kansui.

[@sviu]

@@WayofRamen isn't kansui a mix of sodium carbonate and potassium carbonate? is there any commercial product I can extract potassium carbonate from?

[@WayofRamen]

Hmiejulis Chievsky the commercially available stuff is usually a mix, but 100% of either is fine. You can buy food grade potassium carbonate online and what’s what I’ve been using. I’ve heard cream of tartar can be denatured into potassium carbonate, but I’ve never attempted that yet.

[@markpmar0356]

Looks great but takes a long time to make!

[@nielenjoyce5556]

the music just disappeared....where did the music go to

[@Elizabeth-uj8vn]

Me: Died. Ramen still not done. 😂

[@edisonoliveira9178]

honey lamen?

[@elevate32767]

ok this is interesting. you put an egg in your dough mixture

[@ヴィンセント-j4h]

大分作り方違う。 日本風味噌ラーメンですね

[@RAMENKAONASHI]

コメントありがとうございます！ 関西人なんで北海道の味噌ラーメンとは全く違うと思います🙏

[@anotherbutt4chair56]

I think i will have to stick to going to a ramen restaurant

[@jeremywendelin]

Love the round of applause 😂 well done video!! This channel is going to go far on KZbin

[@WayofRamen]

旨そう！！！参考にしてます！

[@RAMENKAONASHI]

ありがとうございます！ 次のラーメンのリクエストあれば教えて下さい！

[@Mike-Eye]

Can you do afuri yuzu shio style ramen? Arigatou!

[@mscekennedy]

Omgoodness I've just found youuuuu and watched all your videos back to back all the way through. ... liked and subscribe in anticipation for the next. My bell is on 😀 ❤❤❤ and thanks for awesome videos. U.K. HERE

[@elevate32767]

In the States we call it 'pork shoulder', and also you went with 37% hydration for your noodles, but a lot of kansui and salt! I do 1% of the weight in flour for both salt and kansui when I make noodles, your kansui/salt ratio is nearly 3% ! I wonder what it tastes like.

[@ilovejapancom2027]

Oishiii

[@MartinJablonski]

Made my first homemade bowl of ramen today and used your Miso tare for it. Came out great, thanks a lot for your work. Gonna try many more of your recipes. definitely subscribed.

[@loganpriest6029]

Quite an epic tasting Tare for any pork or chicken soup. I'm not a massive fan of overly thick tonkotsu broth. Love 'Assari' type and I tried it with kinda a Sapporo style miso broth and mixed it with Dashi using this sauce and it was packed full of so much flavour and natural umami, it was so good and I'll never forget it and make it forever. Thank you so much Kaonashi!! These recipes have been such a great help in upping our ramen game.

[@CuiZinieR7]

The workload and amount of ingredients involved...

[@fabioconsonni3232]

Wow! This is some of the best ramen I can find on youtube, and simply explaned. Thank you. From scratch... I use to make my own miso, from tane-koji and rice, to koji, to miso to months/years of waiting... good good aka miso. Greetings from Italy. Please don't stop posting video on your faboulous ramen recipes

[@wick174]

I love your content I wish you the best

[@supamastibvinspire9468]

Your recipe is sooo good, I have question on noodles I made according to recipe without aging noodles and straight to boil, the noodle break not chewy , how to fix it, please advise.

[@azure8091]

Your title name this isn’t miso

[@yo-cu3iv]

Absolutely fantastic. Never thought of just throwing in katsuobushi directly into a tonkotsu broth like that.

[@aylinamey1811]

This is a miso broth, not tonkotsu

[@capersville]

この手間暇を外国人に理解させるのは至難の業だと思いますが、 ここまで丁寧に教えてるHowtoビデオは画期的ですね

[@RAMENKAONASHI]

コメントありがとうございます！ 日本のラーメン文化がもっと世界に広がってくれればと思っています！😊

[@capersville]

@@RAMENKAONASHI 材料の解説をした方がいいと思いますね、外国人がどこでどうやって入手するのか、そこが気になる。 いっそアマゾンなんかに出品して、海外発送までしてあげたら？笑

[@RAMENKAONASHI]

そこまで出来たら最高ですね😊 次回作はアマゾンで買える商品のみで作ってみます！！

[@greennguyen7586]

i literally just watched all your videos 1 hour ago lol

[@nashinashi0114]

just found your channel last week and you really make me wanting to buy a noodle machine...to try out your recipes BUT I'M SO SCARED HELP

[@RAMENKAONASHI]

Thank you watched my video! please try and let me know :)

[@nashinashi0114]

@@RAMENKAONASHI I'm so excited for every new video you'll upload in the future! And watching them hopefully encourages me more and more to try out cooking ramen myself ( ; u ; ) Ramen is serious business! XD

[@KC-nu7rx]

Next time please show how to bake the Brussels sprouts topping. Thanks

[@guillaumejeremia8779]

A ton of miso + soy sauce + a handful of salt = 😱

[@mywayforum]

Recipes looks amazing. I was looking for a different miso tare then the one I was doing and finally got it :) I heard that you shouldn't boil miso with the broth and yet you do so. Was that a myth? Nothing happens to miso when boiled?

[@elderaarondavis1]

ありがと！美味しです。あなたは日本人ですか？

[@ernandesilva3975]

👌👌👌👌👌👌👌👌

[@Tsaips]

Thank you so much for the video, very well made and to the point!

[@PianoOfSouls21]

Thank you so much for creating this video! I am going to try to make this at home 😀

[@RAMENKAONASHI]

Please try and let me know :)

[@peepinsleep409]

im an atheist but you are my new god and religion 😭😭😭😭😭

[@RAMENKAONASHI]

thank you for watching!

[@ernandesilva3975]

👏👏👏👏👏👏👏👏

[@edmond.shiulong]

Honey on chashu to finish the baking is like the way of Chinese chashu!

[@RatafakTehPlachta]

that looks dope as fuck

[@xLarue]

Great video, thank you! About how long is the miso rare good for after making it?

[@RAMENKAONASHI]

You can keep it in the fridge for quite a long time!

[@xLarue]

Great! Thank you. I am excited to make this recipe.

[@prigteknoomsteakspagetti4971]

thank you very much

[@lozanogozoneloisa4969]

Perfect!!!!ganbatte ne!!!!

[@MotherFudger-lw9xp]

Just to be clear, once you sieve the soup then it's done? Or do you have to cook it for 8 more hours after you sieve the soup?

[@BDDD-x3k]

I guess to eat good - you have to put in the time! Of course it's good! pork FAT !!!

[@ernandesilva3975]

DEU FOME ASSISTINDO ESTE VIDEO?

[@sylviasummerful]

too much lard

[@Deckr0mancer]

Final meal

[@KBGFilmz]

What do you mean by sesame sauce? I have sesame paste but it is much thicker

[@RAMENKAONASHI]

i used sesame paste :)

[@KBGFilmz]

@@RAMENKAONASHI ok thank you

[@jpbroadcast2671]

Yummy

[@lorenzocampari543]

👏🏼

[@juanjosecelada]

Is there a chance of you showing how to make the soft boiled eggs. I've tried many times with no success... ありがとうございました

[@RAMENKAONASHI]

ありがとうございます😊 Try boiling the eggs for 6 minutes and immediately chilling them in ice water.

[@stoner12008]

You are very methodical. Love your recipe. Thank you

[@elevate32767]

GRATED RAW GINGER topping ?! interesting

[@happyscorner8570]

Hope I could cook at this times. All i've got is a mini rice cooker on a boarding house. Can't go home with this quarantine.

[@jattsahib]

Marinate pork on which sauce ???

[@xhildishnitemarez9079]

How much soup does this make?

[@elevate32767]

nice job, you gave me a lot of ideas!

[@jennyphamho2253]

I made a shoyu tare recently for my tonkotsu ramen. Can I just add miso paste to my tare?

[@RAMENKAONASHI]

adjust the salt balance and blend it, should be fine :)

[@fabiantolano2080]

What an awesome job love the video.

[@shinkougo9838]

かんすいがなければ、どうすればいいですか？

[@darrendelacruz5220]

Sarap..

[@minecraftmom432]

I really love watching these videos but I want to make them but I can not use seafood or Nori what do you suggest I do instead?

[@RAMENKAONASHI]

hi!thank you for watching! If you can't use seafood, try using plenty of grated garlic :)

[@minecraftmom432]

@@RAMENKAONASHI now could I do that with the dashi as well because I want to make a good tonkatsu ramen?

[@uerkme612]

👏👏👏👏👏

[@eer4]

hi, is there a vegetarian version of ramen in Japan?

[@RAMENKAONASHI]

hello! There are vegetarian ramen shops in Japan, but I don't think there are many of them.

[@momokiwong5202]

大佬会的拉面真多。

[@sviu]

can I use common soya sauce to replace shoyu?

[@RAMENKAONASHI]

yes can use soya sauce :)

[@niuzi3026]

meat mix with honey，that may be a peculiar taste，i think it only can be accepted in Japan

[@niuzi3026]

anyway，the noodle and soup looked not bad

[@marie-suzankalogeropoulos9249]

Meat is further marinated and enhanced, and caramelized with sugar equivalents all over China (Peking duck, fi...) and South East Asia, as well as in traditional BBQ seasonings, right through the western culture! Enjoy your new finding!

[@gssavage2964]

way 2 much fatness and the katsuobshi u can blend it for more flavor don't add 2 much thogh