Sep 10 2026
Restaurants›Ryus Noodle Bar›Garlic Miso Ramen (i-e-kei) Recipe

Garlic Miso Ramen (i-e-kei) Recipe

Inspired by Ryus Noodle Bar
Time45m
Serves2

Nori seaweed, spinach, 1 piece pork cha-shu, garlic paste, corn, aonori.

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Ingredients

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Broth & Seasoning

Noodles & Tare (base seasoning paste)

Toppings — Proteins & Vegetables

Aromatics & Finishing

Method

Broth & Seasoning

  1. 1

    Prepare broth base

    In a large pot, combine 6 cups chicken stock and 2 cups pork bone or concentrated dashi stock. Bring to a gentle simmer over medium heat.

  2. 2

    Incorporate miso and garlic

    Lower heat. Whisk 4 tbs white miso paste in a small bowl with 1/2 cup hot broth until smooth (this prevents clumping). Stir the miso slurry into the pot. Add 2 tbs garlic paste, 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp granulated sugar, 1 tsp salt, and 1 tsp white pepper. Simmer gently for 6–8 minutes to allow flavors to meld. Taste and adjust salt or soy sauce for balance.

Noodles & Tare (base seasoning paste)

  1. 3

    Prepare tare and garlic oil

    If using pre-made miso tare, place 1.5 tbs tare into each serving bowl. If not, use an additional 1–2 tbs miso paste mixed with 1 tsp soy to create a concentrated paste. Add 1/2 tbs garlic oil (mayu) per bowl on top of tare for the characteristic Iekei garlic flavor.

  2. 4

    Cook noodles

    Bring a separate pot of water to a rolling boil. Cook 1 pack fresh ramen noodles per 1–2 minutes (follow package instructions) until al dente. Reserve 1/2 cup of the noodle cooking water, then quickly drain the noodles and divide into the prepared bowls over the tare/garlic oil.

Toppings — Proteins & Vegetables

  1. 5

    Warm chashu and corn

    If the pork chashu is cold, warm slices briefly in a skillet over low heat (30–60 seconds per side) or submerge in hot broth for 30–45 seconds. Heat the corn in a small pan or microwave until hot (about 1–2 minutes).

  2. 6

    Blanch spinach

    Using the same noodle-boiling water (after cooking noodles), blanch the spinach for 10–20 seconds until wilted and bright green. Immediately transfer to ice water briefly to stop cooking, then squeeze out excess water and divide between bowls.

  3. 7

    Prepare soft-boiled eggs (optional)

    If using ajitsuke tamago, cut eggs in half lengthwise and place one half in each bowl.

Assembly & Finishing

  1. 8

    Combine broth and noodles

    Bring broth back to a gentle simmer. Ladle about 3 cups of hot broth into each noodle bowl (over the tare and garlic oil). Stir gently so the tare dissolves evenly.

  2. 9

    Add toppings

    Arrange 1 piece (sliced) of warmed pork chashu on each bowl, add a generous handful (about 2 cups) of blanched spinach, 1/2 cup hot corn, and place nori sheets (1 sheet torn into halves) leaning in the bowl. Add sliced scallions and one soft-boiled egg half per bowl if using.

  3. 10

    Garnish

    Sprinkle each bowl with 1/2 tsp aonori, 1/2 tsp toasted sesame seeds, and a small pinch of grated fresh garlic on top (or an extra small dab of garlic paste) to emphasize the garlic-miso character. Drizzle chili oil if desired.

  4. 11

    Serve

    Serve immediately while hot. Provide extra soy, chili oil, or garlic paste on the side for individual adjustment.

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