Miso Ramen with Yutaka

This little packet of miso ramen noodles from Yutaka is a godsend if you’re after a quick and healthy meal. You know those days when you need to eat dinner within ten minutes or you’re going to have a bit of a meltdown? No? Just me? Anyway, even if you’re able to deal with hunger like a reasonable adult, these miso ramen noodles are a great meal option. The noodles cook within three minutes, and come with a little sachet of miso, so you’re pretty much ready to go.

I’ve worked with Yutaka before, and I love their products. If, like me, you don’t know that much about Japanese food, their ingredients are a great start. They’re very accessible, and often contain handy recipe instructions on the packaging.


Obviously, the joy of this sort of dish is that you can add whatever you like. Here, I have gone for tofu and asparagus, along with the base flavours of chilli, ginger, and coriander, for a light meal. However, you could add leftover cooked chicken or pork, or top with a soft-boiled egg, or add any vegetables you like. This is a great way to use up odds and ends in the fridge.



This recipe will make one bowl of noodle soup – you can scale up as needed depending on how many people you’re feeding.

I’ve added some soy and mirin to my miso soup base for an additional flavour dimension, but if you want to make the recipe even simpler you can skip those too.


1 bundle of Yutaka noodles
1 sachet of Yutaka miso soup
a dash of soy sauce
a dash of mirin
1/2 a fresh chilli, finely chopped
handful of asparagus, finely chopped
small chunk of ginger, grated
1/2 block of tofu, cubed
handful of fresh coriander, finely chopped


  1. Pop your noodles into a pan of boiling water for 3 minutes to cook. Put your sachet of miso into your serving bowl, and add boiling water from the kettle to fill the bowl. Taste, and add soy and mirin if you like.
  2. Chop your chilli and asparagus, grate your ginger, and cube your tofu. Finely chop your coriander. Drain your noodles when cooked.
  3. Add all of your ingredients to your soup bowl, and season to taste if you feel it’s needed. Eat immediately, while it’s hot.


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