Weeknight Miso Ramen

2: serve

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  • 1/3 pack Slendier Soy Bean Organic Spaghetti
  • 3 tbsp lard or neutral cooking oil
  • ΒΌ cup finely diced leek
  • 3 tbsp mixed miso of your choice
  • 1 garlic clove, minced
  • 2 tsp mirin
  • 1 tsp sesame oil (plus more for serving)
  • 1.5 cups chicken stock
  • 1.5 cups dashi

Toppings: (choose as many as you like)

  • Enoki mushrooms
  • Nori
  • Edamame beans
  • Sesame seeds
  • Poached chicken
  • Poached egg
  • Bamboo shoots
  • Corn kernels



  1. Cook the Slendier Soy Bean Organic Spaghetti according to packet instructions.
  2. In a medium saucepan, melt the lard over medium heat. Add the leek and cook until starting to brown and very soft. Then add the miso and turn the heat to low.
  3. Cook the miso over a low heat for around 5 minutes to develop and deepen the flavour. Stir frequently and make sure nothing burns.
  4. Add the garlic and cook for an additional 30 seconds. Then add the mirin and sesame oil and cook for additional 1 minute.
  5. Add the chicken stock and the dashi and whisk together to combine. Taste and add salt if necessary.
  6. To serve, divide the Slendier Soy Bean Organic Spaghetti between ramen bowls. Ladle the soup over the bowls and add desired toppings as well as additional tsp of sesame oil. Sever while still hot.

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