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The Food DNA
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 364 kcal


  • 10-20 g Kombu/Kelp 10x10cm leaf Kombu/Kelp
  • 4 tbls Bonito flakes you can add much more, up to 2 cups. Its s specific taste so start with little portions.
  • 2 cups water
  • 2 cups chicken stock
  • 2 cloves garlic
  • Black pepper to taste
  • 20 g Shiitake mushrooms fresh or dried. If you use dried soak them for at least couple of hours before adding to the broth.
  • 150 g Enoki mushrooms 150g Enoki mushrooms
  • ½ cup edamame beans peeled
  • Pak-choi
  • 2 lime Juice Juice of 2 limes
  • 2 tbsp white miso
  • 1 tbsp light soy sauce
  • 2 tbsp sesame oil toasted sesame oil
  • Soba noodles
  • boiled egg Soft boiled egg


  • 1 tsp Ginger minced
  • 1 tsp Turmeric minced
  • 1 tsp Galangal minced
  • 1 Carrot
  • 1 Scallions
  • Nigella seeds



  • Clean kombu with a damp cloth/kitchen towel, but make sure you keep white powder – this is your ‘umami. Make small cuts on both sides of kombu.
  • Soak kombu in water for 1hr, then heat over medium heat. As soon as water starts boiling, remove kombu.
  • Add bonito flakes, simmer for couple minutes then turn off the heat and leave for another 5 minutes.
  • Strain the broth through sieve. Use kitchen towel if you want to make it very clear.
  • You can keep dashi for about 3 days in the fridge or freeze it for up to 3 months.

Miso Chicken Broth

  • Heat 2tbsp of sesame oil in the pot
  • Add ginger, garlic, galangal – stir on a medium heat until light golden. Add turmeric, black pepper. (Add ginger, turmeric and galangal to taste. These are optional and have distinctive taste – so add as you feel fit. However they do add a nice Asian heat to the broth.)
  • Add shiitake mushrooms, dashi and chicken stock, bring to boil.
  • Add miso, soy sauce (taste the saltiness – check if you need more/less soy sauce). Squeeze juice of 1 lime. Leave on a low heat for 20mins.

Baked Enoki mushrooms

  • Chop the roots off. Separate mushrooms.
  • Add a little sesame oil, soy sauce
  • Bake in the oven at 200C for 15-20mins, mixing from time to time until golden.

Asian pickled carrots (optional)

  • Peel 1 carrot into long slices.
  • Separately mix ½tsp sugar, salt (to taste), 1tsp lime juice, rice vinegar, roasted sesame oil, 1 tsp soy sauce.
  • Mix in carrots, leave for 10-15mins.

Ramen bowls

  • Add fresh/oven roasted pak-choi, cooked soba noodles, Asian pickled carrots (optional), edamame.
  • Pour chicken miso broth with shiitake over the vegetables and noodles.
  • Add baked enoki mushrooms.
  • Garnish with soft boiled egg, chopped scallions, and sprinkle of nigella seeds. You can make your ramen creamier by adding 1-2 tbsp of tahini paste.


Calories: 364kcalCarbohydrates: 32gProtein: 17gFat: 20gSaturated Fat: 3gCholesterol: 8mgSodium: 1525mgPotassium: 933mgFiber: 6gSugar: 8gVitamin A: 5155IUVitamin C: 16mgCalcium: 64mgIron: 3mg
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