36 responses

  1. Katrina @ Warm Vanilla Sugar
    01.04.2014

    Baahhhhh I want this so bad! But it definitely does look hard to make…mostly because I need to find those ingredients. BUT! I pinned it, and when I do find the ingredients this all mine!! Happy 2014!

  2. Roddie
    01.05.2014

    I’m going to assume that using a non-lean ground beef instead of pork for the ramen portion will be an acceptable alternative, right? Looking forward to trying this, if only for the process!

    • Mandy L.
      01.05.2014

      Roadie, well you will just not have any delicious pork fat :)

  3. Todd @ HonestlyYUM
    01.05.2014

    Wowowow Mandy…mind blown. I NEED some spicy miso in my life.

  4. Seika
    01.05.2014

    This looks delicious… Read “Ivan Ramen” and wanted to try, but it really is just too. much. work.

    Also, your soy milk + chicken broth = http://norecipes.com/blog/chicken-ramen-recipe/

    • Mandy L.
      01.05.2014

      Seika, thank you!!! You found the dude!

  5. Two Red Bowls
    01.05.2014

    Mandy, you. are. a. genius. I can’t WAIT to try this!!! The next time I can pick up some miso paste I’m going to be wallowing in ramen.

  6. Dina
    01.05.2014

    it looks amazing! i want to make ramen at home too.

  7. Claire
    01.05.2014

    This looks amazing – I’m definitely going to try it! For the soft-boiled eggs, how do you recommend storing them in the fridge? I’m guessing the flavor will get too strong if they’re stored in the marinade, so drained and in an airtight container?

    • Mandy L.
      01.05.2014

      Claire, if you want to store it in the fridge for a few days, I would suggest diluting the marinate with water (I’m thinking… 2 more tbsp) to make it less salty, and store the eggs submerged in the marinate any ways (to prevent drying).

  8. Becky Swinn
    01.05.2014

    Oh my days, so glad I found this site/blog/whatever it is. You are hilarious! I’m not really the kind of person you’re marketing this post to ( I have no job, no kid, no real-life obligations YET) but would definitely not bother making ramen the proper way. The eggs are beautiful, I want to eat it all now! Lamentably, the family hates the way I pack the cupboards with exotic ingredients, so will have to wait for a moment where it’s sufficiently empty for me to go out and buy the miso pastes, dashi, mirin, seaweed and seven spice. Until then, I’ll drool. |Visiting from http://sugarandtwocents.blogspot.co.uk

  9. mercywave
    01.06.2014

    Getting a ramen recipe is like breaking into a Swiss bank account. Absolutely a covert operation. Fantastic.
    Love your blog.
    Here is my love: Wugen Chan Wan. No one has a recipe on line. SAD.
    Please help!

    • Mandy L.
      01.06.2014

      Mercywave, I’m not sure I understand it! Wugen Chan Wan.. can you describe it a little for me?

      • Mandy L.
        01.06.2014

        Oh wait! My husband cracked it! Is it spicy stew of pig’s blood and intestines? OH please~ mah faaavourite~~! Will do, mercywave. Will do.

  10. Sophie
    01.07.2014

    This is amazing! Making it!! I often will read “whoever’s” latest ramen short-cut method, and there are pros and cons to most, but this, this is legit. I made pho in two days, this is going to be a sinch! Thanks Mandy!

  11. Linda
    01.08.2014

    Alright, admission time: I spent 12 hours nursing a pot of tonkotsu broth a few weeks ago. I also decided to make chashu pork and shoyu eggs while I was at it because I wanted to eat the PERFECT bowl of ramen for dinner. I don’t think it was worth it! Instead, I’d rather hop over to Ippudo and let them do all the work. OR make this, which looks amazing! (Your noodle dishes always do!) I will have to attempt this soon, because, come to think of it, the ‘hop’ over to Ippudo in the weather we’ve been having (9 degrees F today) would be very painful indeed.

    • Mandy L.
      01.08.2014

      Linda, hahaaa I feel you! And just quietly between the two of us… the probable reason why homemade tonkotsu stock doesn’t live up to restaurants…. shhhhhh….. it’s MSG….

  12. Sans
    01.09.2014

    Hha, loved to read that complete slacker-post, maybe kind of your retrospective to 2013, it would be interesting read indeed, as always. haaa

  13. Shannon
    01.13.2014

    This was my first time making ramen. In fact, believe it or not, my first time *eating* ramen at all. It was absolutely wonderful and you’re quite right – fairly simple, long ingredient list aside. Thank you for the wonderful recipe. I’m glad the spicy miso paste is enough for two batches because we can’t wait to make it again!

    • Mandy L.
      01.13.2014

      Shannon, good job!! Glad you liked it.

  14. EVA
    01.24.2014

    YOU MAKE ME SOO HUNGRY EVERY TIME I READY YOUR BLOG! I LOVE YOUR FOOD PHOTOGRAPHY AND YOUR COMPOSITION! :D

  15. PT
    01.29.2014

    Great recipes! Which brand are the sauce pots you have in the above pictures?

    • Mandy L.
      01.29.2014

      PT, the red one? it was le creuset.

  16. Sarah @ The Woks of Life
    02.01.2014

    ArghhhH!!!!!! This looks so amazing. Those eggs look absolutely perfect.

  17. Coco
    02.19.2014

    OMG Mandy! Your recipe is AMAZING!!!
    I just made this ramen (I also made the noodles from starch) for lunch! I can’t believe how delicious it tastes!
    Thank you so much!!!

    • mandy@ladyandpups.com
      02.19.2014

      Coco, noodles from scratch too?! you put me to shame! Good job!

  18. Kerstin
    02.26.2014

    I tried this recipe last night and i have to say, it turned out perfectly. Since we moved away from Japan I have been trying to recreate the spicy miso ramen from our favorite Ramenshop…. this one was close. Thank you so much for sharing.

  19. Rosanne Z
    03.12.2014

    Thank you, thank you, thank you. I still cannot believe how delicious that was!

  20. steve
    04.17.2014

    Thank you for the recipe! I’ll try it one day soon.that’s my favorite ramen noodle soup. Every time that I go to Ajisen noodle shop here in Irvine,CA ,I always order either the Spicy pork ramen or the Volcano ramen. I think it’s the same thing,but the Volcano is just spicier.

  21. Joseph Lozada
    04.27.2014

    I just made this dish….glad I took your advise and made the spicy miso paste, shoyu soft boiled eggs and garlic tongarishi oil the day before and just let it sit and marinate, the 2nd half of dish the next day came together much easier this way. Total satisfaction and enjoyment of this Spicy Miso Ramen! Domo Arigato!

  22. Jay del Corro
    08.20.2014

    Thanks for including weights in the recipes!

  23. Helen
    12.19.2014

    this soup was SO good! I liked how all the lengthy steps made a couple batches worth, so I could just whip up the soup quickly for leftovers. Also, thanks for introducing me to new ingredients and flavored to cook with! I used flaked bonito seasoning instead of the dashi crystals that had MSG. I look forward to looking through your other posts!

  24. Ginger chef …not the root
    01.04.2015

    Made this several times with my own broth. A beef-pork broth is so rich and yummy…though making your own chicken-pork broth is the best way to go. The hardest part is finding the perfect fresh noodles. Any tips on making your own ramen noodles?

    • mandy@ladyandpups
      01.04.2015

      Ginger chef: hahaaa not yet I’m afraid. Someday maybe… some desperate days… Have you tried using FRESH spaghetti? I’ve always thought they feel quite similar but never tried.

  25. Morgan Berrington
    02.23.2015

    Made this tonight it was awesome! I could not find any sichuan douban chili paste so I substituted with Toban Djan (Lee Kum Kee), not sure if that is even close but it worked out well. Also ran out of tahini! Substituted the mirin with some sake. I guess I ran out of a bunch of things. Loved adding the soymilk to the broth it was an awesome idea.

    • mandy@ladyandpups
      02.23.2015

      Morgan, so happy it worked out for you!! Lee Kum Kee’s Toban Djan (if the spicy kind) is a close substitute.

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