Cook This: 3 Japanese recipes from Simply Donabe, including miso-simmered ramen

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For the donabe:
1 tbsp sesame oil
2 garlic cloves, thinly sliced
2 servings (150-200 g/5 1/2-7 oz) dried instant ramen (see note)

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Step 1

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To make the broth base, whisk together the white miso, sesame paste and sake in a bowl. Gradually whisk in the dashi until smooth.

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Step 2

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Separately blanch the sweetcorn, if using fresh, and broccoli rabe in boiling water (about 5 minutes for the sweetcorn and 2 minutes for the broccoli rabe). If using a donabe steamer (recommended), steam the sweetcorn for 3 minutes, then add the broccoli rabe and continue to steam for 2 more minutes. Let cool slightly, then slice the kernels off the cob and cut the broccoli rabe into 5 cm (2 in) lengths.

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Step 3

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Heat the sesame oil in a donabe over a medium-low heat, add the garlic and sauté for 1-2 minutes until fragrant. Add the miso broth, increase the heat to medium-high and bring to a high simmer. Add the ramen and cook for 1-2 minutes until the noodles start to loosen. Cover, remove from the heat and let rest for 1-2 minutes until the noodles are al dente.

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Step 4

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Uncover, arrange the toppings over the noodles and let the butter melt. Serve immediately.

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Note: If you are using non-instant ramen (dry or soft), par-boil the noodles separately before adding to the broth. In that case, reduce the dashi by about 200 mL (7 fl oz/scant 1 cup), since the noodles won’t absorb as much liquid.

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Flavour variation: You can enjoy this with seafood, meat (including leftovers) or any other toppings you like. I sometimes add sliced prosciutto, too!

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SHOJIN DASHI

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Kombu and Shitake Mushroom Dashi

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Makes: about 1 L (34 fl oz/4 1/4 cups)

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Equipment: Classic-style donabe (or heavy-duty pot) (1.8 L/60 fl oz)

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10 g (1/3 oz) dried shiitake mushrooms (about 4 small-medium pieces)
10-15 g (1/3-1/2 oz) kombu (dry kelp; about 2-3 pieces, 10 x 10 cm/4 x 4 in)
1.2 L (40 fl oz/5 cups) water (low mineral content preferred)

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Step 1

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Quickly rinse the shiitake mushrooms under running water.

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Step 2

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Soak the kombu and shiitake in the water in a bowl for 2-3 hours, or until the shiitake are fully rehydrated.

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Step 3

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Transfer the kombu, shiitake and their soaking water to a donabe and set over a medium heat, uncovered. Just before the water starts boiling, about 25-30 minutes, remove the kombu and shiitake, squeezing the excess liquid out of the shiitake into the broth. The dashi is ready to use.

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SAYAINGEN KURUMI MISO-AE

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“It’s just such a good combination of flavours, and the texture is really amazing,” Naoko Takei Moore says of her recipe for green beans in walnut miso cream. Photo by Matt Russell

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Green Beans in Walnut Miso Cream

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Serves: 4

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Equipment: Donabe steamer (or pot with a steam basket)

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300 g (10 1/2 oz) green beans, stem ends trimmed
1 recipe quantity Kurumi Miso (recipe follows)

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Step 1

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Set up the donabe steamer and bring the water to the boil. Arrange the green beans on the grate, cover and steam over a medium-high heat for 2-3 minutes, or until just tender.

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Step 2

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Let the beans cool slightly, then cut them in half at an angle. Toss with the kurumi miso in a bowl and transfer to a serving plate. Serve cool or at room temperature.

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Note: This dish is also great for obento (lunchboxes) or a picnic.

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KURUMI MISO

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Walnut Miso Cream

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Makes: about 120 mL (4 fl oz/1/2 cup)

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40 g (1 1/2 oz/generous 1/3 cup) walnuts
2 tbsp miso
1 tsp maple syrup
1 tbsp rice vinegar
Water or dashi, as needed (optional)

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Step 1

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Preheat the oven to 180C/350F (160C/320F convection).

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Step 2

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Spread the walnuts on a baking sheet and roast for 7-8 minutes, or until lightly golden and fragrant.

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Step 3

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Combine all the ingredients in a food processor and process until smooth. Adjust the consistency by adding a small amount of water or dashi, if desired. You can leave some small chunks of walnuts for texture or process until very fine, whichever you prefer. Alternatively, grinding the mixture in a mortar and pestle creates a lovely rustic texture.

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Step 4

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Use immediately or store in the refrigerator for up to 2 days.

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Recipes and images excerpted from Simply Donabe by Naoko Takei Moore (Quadrille, February 2026). Photography ©Matt Russell.

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