Mongolian Spicy Miso Tamen
Mongolian Spicy Miso Tamen
The legendary Spicy Miso Tamen from Tokyo's Mongolian Ramen Nakamoto — now in a cup. Fresh and roasted garlic infused into a thick, addictive miso soup that faithfully replicates the original. Loaded with mushrooms, tofu, and vegetables, with an optional spicy oil sachet to dial the heat exactly where you want it.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 400ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 5 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
A robust miso broth that gets its depth from fermented soybean paste. The fermentation gives miso its complex, savoury character, with layers of flavour that unfold as you eat. Miso broths tend to be heartier and more filling than their soy or salt-based counterparts.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Miso ramen originated in Sapporo, Hokkaido, in the 1950s. The fermented soybean paste gives the broth a robust, hearty character that was designed to warm people through Hokkaido's brutal winters. It has since become one of Japan's four major ramen styles.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.
Shredded Chicken
Shredded chicken offers a savory, protein-packed taste, enriching the noodles with a hearty and satisfying character.