At Hokkaido Ramen House, Kathmandu, diners enjoy more than just a meal, it’s a complete culinary experience. Leading the kitchen is Executive Chef Lal Bahadur Lama, known for his innovative approach to Japanese cuisine and mastery of authentic flavors.

Spicy Miso Ramen

A rich, flavorful broth paired with perfectly cooked noodles and an array of toppings delivers a harmonious balance of heat, umami, and texture in every bite.

Ingredients (Serves 2–3)

• Ramen noodles – 200g (homemade, available at Hokkaido Ramen House)
• Chicken broth – 2 cups
• Miso paste – 2 tbsp
• Hondashi – 1 tsp
• Soy sauce – 1 tbsp
• Rayu (chilli oil) – 1 tsp
• Tan-tan paste – 1 tsp
• Garlic abura – 1 tsp
• Hot sauce – to taste
• Soft-boiled eggs – 2
• Bok choy – 1–2 stalks, blanched
• Bamboo shoots – ½ cup, boiled and marinated
• Chicken mincemeat – 100g
• Green onions – 1 tbsp, chopped
• Sesame seeds – 1 tsp
• Microgreens – for garnish

Instructions

1. Prepare the Spicy Miso Broth

In a saucepan, combine chicken broth, miso paste, hondashi, soy sauce, rayu, tan-tan paste, garlic abura, and hot sauce. Heat it over medium heat, stirring until well blended.

2. Cook the Ramen Noodles

In a separate pot, boil ramen noodles for 4 minutes, and then drain thoroughly and set aside.

3. Prepare the Toppings

• Soft-boiled eggs: Boil eggs for 6–7 minutes, transfer to ice bath, peel, and marinate in egg sauce for 1–2 hours. Slice in half before serving.
• Other toppings: Slice green onions, blanch Bok choy, and prepare bamboo shoots by boiling it 3 times, then soaking the bamboo shoot sauce for 12 hours.
• Mincemeat: Heat oil in a pan, sauté garlic until golden, add chicken mincemeat, and cook. Add miso soup or dashi, tamanjung, hondashi, pepper, sugar (if needed), and thicken with cornstarch.

4. Assemble the Ramen

• Divide cooked noodles into serving bowls.
• Ladle hot, spicy miso broth over noodles.
• Add toppings: soft-boiled eggs, blanched Bok choy, bamboo shoots, mincemeat, green onions, and sesame seeds.

5. Garnish and Serve

• Drizzle chilli oil and top with microgreens.
• Serve immediately and encourage diners to mix toppings into the broth.

Chef’s Tip: For extra heat, add more chilli paste or flakes to the broth.

Availability of Ingredients:

All ingredients, including homemade noodles, are available at Hokkaido Mart, Maharajgunj, Kathmandu, opposite Hotel Sambhala.

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