Basic way to cook Japanese Kara Miso Tonkotsu Ramen

The Kara miso tonkotsu ramen is a great choice for those who want a taste of authentic Japanese noodles. The soup base is based on pork bones and is rich and savory. The dried noodles are cooked until tender in about three minutes, and the broth is finished with a sesame and onion garnish. This dish is very filling, but can be prepared in large batches.

Kara Miso Tonkotsu Ramen Recipes

Basic way to cook Japanese Kara Miso Tonkotsu Ramen
Basic way to cook Japanese Kara Miso Tonkotsu Ramen
Kara Miso Tonkotsu Ramen

Kara Miso ( Spicy Miso ) Tonkotsu Ramen

Yamagata prefecture is one of Japan’s least famous prefectures when it comes to ramen—save for this one style. Tonkotsu ramen is served with a flavorful mix of miso and spices. Karamiso is a spicy miso condiment used to liven up many Japanese dishes. Be sure to serve extra on the side, and warn people to be careful. Many bowls of karamiso ramen have been ruined by overdoing the spice mixture.
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Course: Noodle
Cuisine: Japanese
Keyword: miso ramen, ramen, tonkotsu ramen
CookingStyle: Medium Heat Cooking
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 bowls
Calories: 1109kcal
Author: Ms Kelly
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  • Combine all the karamiso ingredients in a medium saucepan and stir-fry over high heat until the mixture is almost dry. Stir constantly so it does not burn.
  • Store the karamiso in an airtight container in the refrigerator for up to 6 months.


  • With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
  • Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
  • Put the tare, soup, and ¾ cup of the karamiso in a medium saucepan. Mix and bring to a simmer over low heat.
  • Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
  • About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
  • Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
  • Place 1 or 2 slices of chashu and a sprinkle of negi neatly on the ramen. Serve immediately, with extra karamiso on the side.



Doubanjiang may be called chile-bean sauce, hot bean sauce/paste, spicy broad-bean paste, or spicy bean sauce/paste. It’s made from fermented broad beans, soybeans, salt, rice, chiles, and spices. You can find it in jars in Asian grocery stores or online.
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Serving: 2bowls | Calories: 1109kcal | Carbohydrates: 214g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 2446mg | Potassium: 1225mg | Fiber: 10g | Sugar: 69g | Vitamin A: 626IU | Vitamin C: 6mg | Calcium: 142mg | Iron: 5mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

About Miso Ramen

Basic way to cook Japanese Kara Miso Tonkotsu Ramen

In addition to being delicious, miso ramen is healthier than tonkotsu ramen. It’s made with fermented soybeans and koji, a mold that breaks down grains and beans into simple sugars. Miso has different flavors depending on its ingredients, but it’s typically salty and umami rich. While the tonkotsu ramen is more heart-healthy, it still contains a lot of fat.

In Japan, corn is often added to ramen. In some cases, this addition is sliced and placed on top of the noodles. Others add enoki mushrooms, which are added raw and soft to the top. Spinach is not common, but it’s available in some restaurants. Some of these ramens also feature stir-fried vegetables. Those who don’t like pork can try chashu instead.

The miso ramen style is a more traditional type of ramen, which is often lower in fat. This type of ramen is rich in miso, which is a fermented bean paste that can improve your immune system and gut flora. It doesn’t raise your blood pressure. It’s packed with proteins and minerals, so it’s a good choice for those who are trying to lose weight.

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Miso ramen is another option for those who aren’t big fans of the traditional tonkotsu style. Its salty broth is rich and satisfying and goes well with just about any dish. The broth of miso ramen is a versatile choice that can be adapted to different tastes and preferences. If you’re looking for a spicy ramen, you’ll find a lot of varieties online.

Tonkotsu ramen is a rich, cream-based broth with a lot of umami flavors. Its thick texture and salty flavor are due to the miso paste, which adds deep layers of salty flavor. This type of ramen is made with pork, which is a typical ingredient for tonkotsu ramen. When you’re looking for a hearty bowl of tonkotsu noodle, go for a restaurant that specializes in it.

Miso ramen is high in fat. This is because it is made with miso, a fermented soybean paste. The resulting soup is rich in protein, minerals, and vitamins. This is an excellent choice for those who are concerned about cholesterol and are trying to lose weight. When you’re looking for a restaurant that serves tonkotsu noodle broth, try one that’s lower in fat.

In addition to tonkotsu, the flavor of this ramen can be paired with the nutty flavor of miso noodle soup. In a miso noodle, pork belly is the main ingredient. In addition to pork belly, chashu pork is a traditional topping of this dish. Its meat and fat is rich and delicious, and will make your bowl a favorite.

Basic way to cook Japanese Kara Miso Tonkotsu Ramen 6

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