Le Miso Ramen Express que les Japonais font à la maison — Ultra savoureux sans bouillon de viande
Le Miso Ramen Express que les Japonais font à la maison — Ultra savoureux sans bouillon de viande is a easy Japanese recipe that serves 4. 450 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 8 min | Cook: 20 min | Total: 36 min
Cost: $33.92 total, $8.48 per serving
Ingredients
- 1/2 onion New Onion (White Part) (thinly sliced for the broth)
- 2 tablespoons New Onion (Green Part) (sliced for garnish)
- 2 cloves Garlic (peeled and minced)
- 4 tablespoons White Miso Paste (also called shiro miso, beige‑yellow)
- 1 tablespoon Peanut Butter (smooth, unsweetened)
- 1 tablespoon Toasted Sesame Seeds (raw, toasted)
- 1.5 tablespoons Dashi Powder (Bonito) (optional for non‑veg version)
- 0.5 teaspoon Ground Black Pepper
- 100 grams Raw Cashews (broken for easier blending)
- 1 teaspoon Chili Paste (optional for heat)
- 2 tablespoons Mirin
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 200 ml Milk (can use unsweetened soy, oat or almond milk for vegan version)
- 800 ml Water (tap water)
- 2 tablespoons Sunflower Oil (for sautéing aromatics)
- 440 grams Fresh Ramen Noodles (≈110 g per person; can substitute 320 g dried ramen noodles)
- 4 slices Chashu Slices (pre‑cooked pork belly; optional garnish)
- 1 pinch Shichimi Togarashi (optional Japanese spice blend)
Instructions
Prepare Aromatics
Thinly slice the white part of the new onion, slice the green tops separately, and mince the garlic cloves.
Time: PT5M
Measure Broth Base Ingredients
Gather white miso, peanut butter, toasted sesame seeds, dashi powder (if using), black pepper, broken cashews, chili paste, mirin, light soy sauce, toasted sesame oil, milk and water.
Time: PT3M
Blend the Broth Mixture
Add all measured ingredients to the blender and blend on high until completely smooth with no visible pieces.
Time: PT2M
Sauté Aromatics
Heat sunflower oil in a medium saucepan over medium heat. Add the minced garlic and white onion slices, stirring constantly for about one minute until fragrant.
Time: PT1M
Temperature: medium heat
Combine Broth and Water
Pour the blended mixture into the saucepan, add an additional 1 L of water (if needed to reach desired volume), and stir to dissolve the miso fully.
Time: PT2M
Temperature: medium‑high heat
Simmer the Broth
Bring the broth to a gentle boil, then reduce to a simmer and cook uncovered for 10 minutes, stirring occasionally. Taste and adjust seasoning with extra soy sauce, salt, or a pinch of sugar if too salty.
Time: PT10M
Temperature: medium‑high heat
Cook the Noodles
While the broth simmers, bring a large pot of water to a rolling boil. Add the fresh ramen noodles, separate them gently, and press them three times between your hands to create a wavy texture. Cook for 1 minute 30 seconds, then test one noodle for firmness.
Time: PT6M
Temperature: boiling
Drain Noodles
Drain the noodles in a colander and set aside in a large bowl; do not rinse.
Time: PT1M
Assemble and Serve
Divide the noodles into four serving bowls, ladle hot broth over each, top with a slice of chashu (if using), sprinkle the green onion tops, and finish with a pinch of shichimi togarashi if desired. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Can be made vegan by omitting dashi and using plant milk, Contains nuts, Contains soy, Contains sesame, May contain gluten if soy sauce is not tamari
Allergens: Soy, Peanuts, Tree nuts (cashews), Sesame, Fish (dashi, optional), Dairy (milk, optional)
Ingredient Substitutions
- Instead of New Onion (White Part): regular white onion, scallion white part
- Instead of New Onion (Green Part): chives, scallion green part
- Instead of Garlic: garlic powder (½ tsp)
- Instead of White Miso Paste: light soy miso, reduced‑sodium miso
- Instead of Peanut Butter: almond butter
- Instead of Toasted Sesame Seeds: ground sesame
- Instead of Dashi Powder (Bonito): kombu dashi (vegan), omit
- Instead of Ground Black Pepper: white pepper
- Instead of Raw Cashews: almonds, peanuts
- Instead of Chili Paste: sriracha, red pepper flakes
- Instead of Mirin: sake + sugar, rice vinegar + sugar
- Instead of Light Soy Sauce: tamari
- Instead of Toasted Sesame Oil: neutral oil (less flavor)
- Instead of Milk: any plant‑based milk
- Instead of Sunflower Oil: any neutral oil
- Instead of Fresh Ramen Noodles: dried ramen noodles
- Instead of Chashu Slices: tofu slices, seitan, omit for fully vegan
- Instead of Shichimi Togarashi: chili flakes
Equipment Needed
- Chef’s Knife
- Cutting Board
- Blender
- Saucepan
- Large Pot
- Ladle
- Serving Bowls
- Tongs (optional)
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Sautéing the garlic and white onion without burning
- Blending the broth until completely smooth
- Simmering the broth uncovered for 10 minutes while monitoring for boil‑over
- Cooking fresh noodles briefly to retain a firm, chewy texture
- Assembling the bowl and serving immediately
Chef Tips from the Video
- Toast the cashews lightly in a dry pan before blending for a deeper, nuttier flavor.
- If you prefer a richer broth, add an extra tablespoon of peanut butter or a splash of coconut milk.
- Use a wooden spoon to stir the broth; it helps prevent sticking and distributes the miso evenly.
- For extra umami, add a small piece of kombu to the broth while simmering, then remove before serving.
Troubleshooting
Broth is too salty.
Add a teaspoon of sugar or a splash of unsalted milk to balance the flavor, then taste and adjust.
Broth is too thick.
Stir in additional water or unsweetened plant milk a few tablespoons at a time until the desired consistency is reached.
Noodles become mushy.
Cook fresh noodles for no more than 1 minute 30 seconds, test for firmness, and drain immediately.
Blended broth still has gritty pieces.
Blend a little longer on high speed, or pass the mixture through a fine‑mesh sieve before adding to the saucepan.
Storage
Refrigerator: Store the broth in an airtight container for up to 3 days.
Freezer: Freeze broth in portion‑size bags for up to 1 month; thaw before reheating.
Room temperature: Do not store broth at room temperature; noodles should be eaten immediately.
Make-Ahead Tips
- Prepare the miso‑cashew broth a day ahead and refrigerate; reheat gently before serving.
- Chashu slices can be pre‑cooked and stored in the fridge for up to 3 days.
- Fresh noodles are best used immediately, but can be frozen for later use.
Frequently Asked Questions
What is the cultural significance and history of miso ramen in Japanese cuisine?
Miso ramen originated in Hokkaido after World War II, when miso paste was used to create a hearty, warming broth for cold climates. It has become a staple comfort food across Japan, celebrated for its rich umami and the flexibility to add regional ingredients.
What are the traditional regional variations of miso ramen in Japan?
In Hokkaido, the broth is often thick and buttery with added corn and butter. Kyushu versions may use a lighter, soy‑based miso, while some Kansai styles incorporate seafood dashi for extra depth. Each region adapts the miso type and toppings to local tastes.
How is miso ramen traditionally served in Japan?
Miso ramen is traditionally served in a deep bowl with the noodles submerged in hot broth, topped with sliced chashu, corn, butter, bean sprouts, and a sprinkle of green onion. It is eaten immediately while the broth is steaming hot.
What occasions or celebrations is miso ramen associated with in Japanese culture?
Miso ramen is especially popular during the cold winter months and is often enjoyed at casual family meals, after‑work gatherings, and at ramen‑specialty festivals (ramen‑taikai). It is also a comfort food served during late‑night outings.
What makes this vegetarian miso ramen special compared to traditional meat‑based versions?
This recipe replaces the usual pork‑based broth with a creamy cashew‑peanut base, adding depth and richness while keeping the dish completely plant‑based. The use of white miso and toasted sesame gives a delicate yet umami‑rich flavor profile.
What are the most common mistakes to avoid when making vegetarian miso ramen at home?
Common errors include over‑cooking the fresh noodles, which makes them mushy, and not blending the broth enough, leaving gritty texture. Also, adding too much miso can make the broth overly salty; always taste and adjust gradually.
Why does this recipe use a cashew‑peanut blend instead of a traditional pork‑based broth?
The cashew‑peanut blend provides natural creaminess and nutty umami that mimics the mouthfeel of a pork‑based broth without animal products. It also thickens the soup, allowing the miso flavor to shine.
Can I make the miso‑cashew broth ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on low heat, adding a splash of water if it has thickened.
What texture and appearance should I look for when the broth is done?
The broth should be smooth, slightly creamy, and a light amber color from the white miso. It should coat the back of a spoon and emit a fragrant aroma of toasted sesame and garlic.
What does the YouTube channel Cooking With Morgane specialize in?
The YouTube channel Cooking With Morgane specializes in quick, home‑cooked meals that blend classic techniques with modern twists, often focusing on accessible, wholesome recipes for everyday cooks.
How does the YouTube channel Cooking With Morgane's approach to Japanese cooking differ from other Japanese cooking channels?
Cooking With Morgane emphasizes simplicity and speed, using readily available ingredients and shortcuts like blended nut bases, whereas many Japanese cooking channels focus on traditional, labor‑intensive methods and specialty ingredients.
What other Japanese recipes is the YouTube channel Cooking With Morgane known for?
Cooking With Morgane is known for recipes such as quick teriyaki chicken, simple sushi rolls, miso‑glazed salmon, and a 15‑minute udon noodle stir‑fry, all presented with clear step‑by‑step instructions.
Last updated: August 24, 2026
