Spicy Miso Ramen Soup Base

by | Jul 22, 2024

A 2.2 lbs (1kg) commercial pouch of Somi Spicy Miso Ramen Soup Base, a professional-grade liquid seasoning for restaurant food services.

Product Description

We gathered the best ingredients we could find from both Japan and the U.S. to create this new Spicy Miso Ramen Soup Base.
The flavor is full bodied, rich and complex – made from fresh Miso, various vegetables, and deep pork flavor.

How to use

Combine with 1 part of Somi Spicy Miso Ramen Soup Base with 5 parts of hot water or stock/broth of your preference.

(Shake well before use. Refrigerate after opening.)

Packaging

2.2 lb. (1 kg.) x 10

Available Regions

North America

Latin America

Basic instructions for use (recipe)

A bowl of rich and spicy Japanese miso ramen topped with a generous layer of chopped green onions, chili oil, and soft-boiled seasoned eggs, set against a vibrant red background.

Spicy Miso Ramen

INGREDIENTS

Noodles – 1 bunch
Cha-shu (roasted pork) – 2~3 pieces
Green onions – A small amount
Bean sprouts – some
Bamboo shoots – some

(Optional toppings: butter, corn – make sure to use unsalted)

 

COOKING DIRECTIONS

Pour 2 oz. of this product into a bowl along 12 oz. of hot water or broth.
Boil the noodles, place into the bowl, and add toppings to make the finishing dish.

A steaming bowl of Japanese Mabo Ramen, featuring noodles topped with silken tofu cubes in a spicy, savory minced meat sauce and fresh green onions, set against a red background.

Mabo Ramen

INGREDIENTS

Noodles – 1 bunch
Ground pork – 2oz
Soft tofu – 8oz
Somi Spicy Miso – 2.5oz
Hot water – 2oz
Potato starch – 1/2tsp ~ 1tsp (adjust for desired thickness)
Scallions – small amount
Sichuan peppercorns – small amount

 

COOKING DIRECTIONS

  1. Stir fry ground pork until browned, then add soft tofu and Sichuan peppercorns.
  2. Mix in Somi Spicy Miso, hot water and potato starch.
  3. Pour the tofu soup over cooked noodles.
  4. Garnish with scallions.