Cooking Ramen: Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba

I know most of you love Ramen.  My family loves it so we often eat out just to have our Ramen fix. Now what if I get to cook it myself . Fortunately,      Japanese Master Chef Seiji Kamura chopped and sliced, simmered and boiled as he shared tips and secrets on how to cook various ramen at The Maya Kitchen recently.

Miso Ramen, Shoyu Ramen, Hiyashi Chuka and Yakisoba were all presented with that special touch that only a Japanese cuisine expert can lend. Try your hands in preparing these flavorful dishes in your own kitchen.

Here are the recipes:

Ramen Soup Base


1.5 kilo                         pork bone (leg part) cut up

1.5 kilo                          rib bones cut up

½ kilo                           chicken bones, cleaned

150 grams                   ginger, sliced

2 pieces                      onion

3 pieces                      onion leeks

1 piece                        carrot

50 grams                      kombu, simmered

5000ml                          water


Boil all bones and throw away the water. Replace with 5000 ml water. Add the rest of ingredients. Cook at a rolling boil and remove scum. Adjust fire to simmer and continue cooking for about 1 hour.


Hiyashi Chuka


                                    1 kilo               ham (slice lengthwise)

tied up and boil for 1 hour (strain)

transfer to shoyo base and boil for 30 mins.


Hiyashi Chuka Dressing

100ml.                         soy sauce

100ml.                         vinegar

35g                              sugar

50ml.                           sesame oil

4 pieces                     garlic heads, pressed


Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle


Ramen Noodles


140g                            noodle

1 piece                       Japanese cucumber, sliced into strips

60 grams                    chasu

1 piece                       crab stick

egg (crepe egg)

10 grams                    wakome

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chachu, crab stick and wakome. Just before serving, drizzle hiyashi chuka dressing.


Miso Base

150 grams                  garlic

200 grams                  onion

90 grams                    ginger

150 grams                  carrots

150 ml.                        sake

50 ml.                          soy sauce

75 ml.                          mirin

20 grams                    tobandyan spice

30 grams                    ichiban powder

30 grams                    sugar

90 ml.                          sesame oil

800 grams                  akardashi miso (black)

1000 grams                miso (white)

20 grams                    hondashi


Blend together 7 ingredients. Transfer into sauce pan. Add the rest of the remaining ingredients. Boil once. Use as base for miso ramen soup.

Miso Ramen

Miso Ramen


1 tablespoon                        oil

40 grams                    ground pork

120 grams                  ramen noodle

40 grams                    ground pork

50 grams                    baguio pechay

20 grams                    carrots, shredded

30 grams                    onion, sliced

20 grams                    leeks, sliced

80 grams                   togue

½ tablespoon           sesame oil

Put oil in pan and stir fry ground pork. Add the rest of ingredients and sesame oil just before serving. Pour 200ml soup stock in a bowl and 2 tablespoons miso base. Mix and serve.

Shoyu Base

360 ml.                        sake

30 grams                    kombu

40 grams                    dry shitake

100ml.                         mirin

300ml.                         water

50 grams                    ginger, sliced

50 grams                    garlic, minced

50 grams                    ichiban powder

800ml              soy sauce


Boil together above ingredients for 15 minutes. Strain and use as base for shoyu ramen.

Shoyu Ramen

Shoyu Ramen

120 grams                  noodles

50 ml.              shoyu paste

200 ml.                        ramen soup stock

1 piece                       nori sheet

1 piece                       naruto (fish cake) sliced into ring

1                                  egg boiled

2 slices                        chasho

20 grams                    onion leeks, thinly sliced

20 grams                    menma (bamboo shoot)


Boil noodles for 3 minutes. Add shoyu paste and soup stock. Put the soup first in ramen bowl. Add drained noodles, top with chasho, naruto (fish cake), menma (bamboo shoot), nori and  ½ boiled egg.



2 tablespoons           oil

80 grams                    pork, thinly sliced

20 grams                    onion sliced

30 grams                    carrots, strips

60 grams                    cabbage, sliced into 2”

20 grams                    shimeji mushroom

1 piece                       dry shitake, pre cooked, slice thinly

60 grams                    mongo sprout, washed and cleaned

3 tablespoons                       soy sauce

dash of michi for spice powder

2 tablespoons           salt/pepper to taste

2 tablespoons                       sesame oil

30 grams                    naruto

120 grams                  ramen noodles


Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve.
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