To many of us, miso and ramen have become synonymous. After all, the umami-flavored fermented paste has been integral to Japanese cuisine for approximately 2,000 years — who are we to separate ...

Menya Rui’s Mazemen-style Shoyu ramen. “In America, we normally see Tonkotsu or Spicy Miso ramen on the menu. But there are far more diverse flavors than that,” says Steven Pursley who is ...

We spoke to James Bailey, the executive chef of Momofuku in Las Vegas, to find out what is the absolute best miso to use for ramen. Chef Bailey confirmed that while there are a lot of different ...

Ramen is a Japanese noodle dish that comes in four main varieties: miso ramen, tonkotsu ramen, shoyu ramen and shio ramen. When served in certain kitchens at home or restaurant settings ...

There are many different ways to make a ramen noodle soup, using different soup bases, such as miso, soy, salt (clear broth) and tonkotsu (“pork bone’’ cloudy white broth). Most Japanese ...

One of the representative dishes of Hokkaido’s food culture is Sapporo ramen. The rich miso soup and the thick curly noodles create a perfect harmony that you will never forget once you taste it. We ...

As for the condiments added, the main ingredient would be soy sauce. Difference between Shoyu ramen and Salt ramen and Miso ramen sauce The major difference between shoyu sauce and other salt ramen ...

For chilly nights try this quick vegan ramen. It's gluten-free optional, and made with a comforting coconut and miso broth.

This vegan miso ramen is an easy low-FODMAP meal. Ready in less than 30 minutes, it’s great for a quick dinner or lunch. The miso has an umami taste which complements the crunchy pak choi.

Tip 1: Go easy on the tamari or salt when you add it to this dish: check how salty the miso is first, then add slowly and taste after each addition. Tip 2: If serving this dish at a dinner party ...

Chef Fujio Tamura has run his miso ramen shop Misoya Sake Bar since 2015. Ten years on, he’s opened a counterpart, with soy ...