• 1ltr water
  • 1 small onion
  • 1 whole carrot
  • 250g fresh mushrooms
  • 250g dried mushrooms
  • 100ml soy
  • 1 clove garlic
  • 1 star anise
  • ½ cinnamon stick
  • 1 chilli
  • 1 inch of fresh ginger, sliced with skin left on
  • 50g good quality miso
  • Selection of thinly sliced vegetables


  1. Mix all the ingredients together in a saucepan, except for the miso.
  2. Bring the pot to just below a simmer, turn the heat down to the minimum, cover with a lid and infuse the broth for 2 hours.
  3. After 2 hours, whisk in the miso paste.
  4. Pour the hot broth over your thinly sliced vegetables and finish with some fresh herbs.

Variations and additions

To adjust the seasoning and vary the flavour, add a little squeeze of fresh lime juice, sugar or fish sauce.
To make a chicken broth, roast off 250g chicken wings in the oven until dark golden brown, drain of the residual fat and add them to your broth recipe.
For a great tofu, press the tofu overnight in the fridge. Fry the whole tofu in a little cold pressed rapeseed oil and slice before adding to your ramen.
Add noodles or rice to the ramen to make a more substantial meal.


Healthy mind and body recipes from @BIFM_WIFM and @GHCookery
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