Spicy Garlic Miso (i-e-kei) Recipe

Prepare base

In a medium pot, bring 6 cups of chicken or pork broth to a gentle simmer over medium heat.

Make miso seasoning

In a small bowl, whisk together 3 tbs white miso paste, 1 tbs sesame oil, 1 tsp soy sauce, 2 tsp garlic paste, 1 tbs chili oil, and 1 tsp sugar until smooth. Set aside. (This is the spicy garlic miso tare for the Iekei style.)

Once the broth is simmering, lower heat. Remove about 1/2 cup of hot broth into the miso bowl and whisk to loosen the miso mixture, then pour the mixture back into the pot and stir to combine. Keep the broth at a gentle simmer — do not boil vigorously after adding miso to preserve flavor and probiotics.

Cook noodles

Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package directions for a firm texture (typically 2–4 minutes for fresh, 4–6 for dried). Stir gently to separate. When cooked, drain quickly and rinse briefly under warm water to remove excess starch (optional for clarity) and keep warm.

Prepare spinach

While noodles cook, blanch the spinach: add spinach to the boiling noodle water for 15–30 seconds until wilted and bright green. Drain and squeeze gently to remove excess water. Set aside.

Warm toppings

If using canned corn, heat 1 cup corn in a small saucepan over low heat or microwave 30–45 seconds until warm. If your pork chashu is chilled, warm slices briefly in the hot broth (about 30–45 seconds) or sear in a hot pan for 20–30 seconds per side to revive surface caramelization.

Cut nori into 3 strips (if not already) and arrange for topping. Slice scallions thinly and have aonori, sesame seeds, and optional eggs ready.

Assemble bowls

Divide the cooked noodles between 2 bowls (servings = 2). Ladle the hot miso-garlic broth over the noodles, ensuring an even distribution.

Arrange toppings

Place 1 piece of pork chashu on each bowl, add a small pile of wilted spinach (~1 cup divided), 1/2 cup warm corn to each bowl, and arrange the 3 nori strips partially resting on the rim or standing in the broth. Scatter sliced scallions and toasted sesame seeds over the top.

Finish with 1 tsp aonori sprinkled over each bowl (split the 1 tsp between the two bowls), and drizzle extra chili oil if desired. Add optional soft-boiled egg halves to each bowl if using.

Serve immediately, with extra chili oil or shichimi togarashi at the table.