Bone Daddies Ramen Noodles Recipe

Bone Daddies’ spicy miso ramen

  • serves 4
  • A little effort

This spicy miso ramen is from the hip Japanese ramen restaurant Bone Daddies. It takes a little time but the result is worth it: rich pork broth with noodles and exotic ingredients. Prepare and marinade the eggs and the meat the night before for best results


Try Bone Daddies’ ramen recipe then check out our chicken ramen, vegetarian ramen, vegan ramen and more Japanese recipes.



  • pork 400g, neck or shoulder works well
  • hot chicken stock 1.25 litres, strained
  • fresh ramen noodles 400g
  • bean sprouts 200g, blanched

  • padron peppers 200g, fried in a little olive oil
  • spring onions 4, sliced
  • chilli oil 4 tbsp


  • soy sauce 1 litre
  • water 1 litre
  • caster sugar 100g 

  • soft-boiled eggs 4 peeled


  • white miso 150g
  • sweet white miso 50g 

  • red miso 50g
  • soy sauce 
  • mirin 40ml
  • ginger 
 15g, peeled and grated
  • spring onion 25g, chopped 

  • red chilli
  • chilli flakes 2 tbsp


  • cooked bamboo 200g, rinsed and drained (vacuum-packed cooked bamboo or tinned is fine)
  • sesame oil
 1 tsp
  • soy sauce 100ml
  • caster sugar 2 tsp
  • chilli flakes to taste


  • Step 1

    To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours.

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Bring to a gentle simmer, cover with a lid and transfer to the oven to cook for 2-3 hours until tender. Top up with water if required. Allow to cool in the cooking liquid, then wrap the meat tightly in cling film and put it in the fridge.

  • Step 3

    For the spicy miso sauce, blend all the ingredients until smooth. Set aside.

  • Step 4

    To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated.

  • Step 5

    Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Remove the pork from the clingfilm, and slice thickly. Remove the eggs from the marinade.

  • Step 6

    Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.

  • Step 7

    Cook the noodles, drain and divide between the four bowls. Top with the beansprouts, bamboo, halved marinated eggs, a few slices of the slow cooked pork, fried padron peppers, sliced spring onion and a tablespoon of chilli oil on top, must be served piping hot.