Japanese Miso Ramen

Makes 2 Servings

• 1 pack of JamesBun Frozen Ramen
• 3 tbsp Kokumori Organic White Miso
• 1 tbsp GuWang Broad Bean Paste with Chilli (can sub with unspicy version)
• 1 tbsp Kokumori Mirin
• 1 tbsp FwuSow Blended Sesame Oil
• Bit of butter or splash of cream
• 1-2 cloves of finely minced/grated garlic and a little ginger
• Around 4 cups chicken broth or vegetable broth (unsalted)

Recomended Addons:

• Toppings - Nori (seaweed), bonito (fish flakes), scallions, sweet corn, soy marinated egg, pickled bamboo shoots, crispy fried shallots
• Seasonings - Chili oil (for Spicier Ramen), soy sauce salt to taste, vegan seasoning with mushroom extract, white pepper

1. Use sesame oil and a bit of butter to sauté your grated garlic, ginger, white miso paste, and broad bean sauce until fragrant on a medium low heat.
2. Add in your broth, splash of cream to your preference and bring to a boil, stirring and adding in your condiments mirin, veg. seasoning, salt, white pepper, soy sauce, or chill oil to taste.
3. Cook the JamesBun fast cooking Ramen separately in boiling water for about a minute then drain and put into a bowl.
4. Assemble by pouring in the hot broth onto the noodles. Garnish with toppings of choice! Best with chasu pork slices, soy marinated egg, sweet corn, scallions, and pickled bamboo shoots. Try this delicious bowl of classic Miso Ramen! Its fully customizable, full of umami, healthy and absolutely a must try for anyone who is a fan of Japanese cuisine!