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Bulk Miso Ramen Soup | Ramen Soup Base for Restaurants | OEM, ODM & Wholesale Opportunities Available for Distributors
Bulk Miso Ramen Soup | Ramen Soup Base for Restaurants | OEM, ODM & Wholesale Opportunities Available for Distributors
| Categories | Ramen Soup Bases |
|---|---|
| Brand | Yinghok Food & Beverage Wholesale Manufacturer |
| Model | ZY-LMT-07 |
| Shelf life | 12 months |
| Available sizes | 1.8L,2kg, 1.9L, 3.78L, 5L, 10L |
| Storage conditions | Store in a cool, dry place |
| FOB port | Dalian Port |
| Terms of Payment | T/T |
| Download |  |
| Update Time | Jul 20,2025 |
Detail Information
Miso Ramen Soup Nutrition Facts
| Per100g | NRV% | |
| Energy | 631KJ | 8% |
| Protein | 5.1g | 9% |
| Fat | 9.6g | 16% |
Carbohydrate | 11.1g | 4% |
Sodium | 7880mg | 394% |
Miso Ramen Soup is a signature broth in Japanese ramen cuisine. Its core ingredient, miso, is fermented from soybeans, rice, and wheat, offering two primary types: White miso (sweet and mild, fermented for a shorter time) & Red miso (bold and salty, fermented longer)These determine the broth’s foundational flavor. The soup base begins with slow-simmered pork and chicken bones, blending the richness of pork with the delicate umami of chicken. Additional layers come from aromatic vegetables, soy sauce, sugar, salt, sake, and other seasonings, creating a balanced savory-sweet profile with a rich, umami-forward finish. | ||
Miso Ramen Soup Ingredients
Miso(water,rice,edible salt),water,edible salt,edible oil (pork fat, soybean oil),monosodium glutamate,disodium 5'-ribonucleotides,disodium succinate,soy sauce,white sugar,pork bone and meat extract (pork bone,water, edible salt),vegetable(garlic,ginger,green onion),hydroxypropyl distarch phosphate,xanthan gum,edible alcohol,caramel colour,α-Tocopherol.
The product may contain or may have traces of pork,soybeans, wheat and their products.
How To Use Miso Ramen Soup ?
Pour approximately 30ml into a bowl per serving. Dilute 10–15 times with boiling water. Drain the cooked noodles and add them to the diluted soup. Enhance the flavor by including char siu pork and vegetables to taste.
Miso Ramen Soup FAQs
How long is the shelf life of the Miso Ramen Soup?
12 months，refrigerate after opening and consume quickly
How to preserve the contents after opening the miso ramen soup?
After opening, seal tightly and store refrigerated. Consume as soon as possible, or transfer the container to the freezer compartment (maintained at below -18°C). Portion the ramen sauce base into small servings before freezing for easy use, avoiding repeated thawing and refreezing.
Before reuse, discard if any off-odor, discoloration, thickening, or sedimentation occurs, regardless of storage method.
what's the different between miso ramen soup, tonkotsu ramen soup and shoyu ramen soup?
1. Miso Ramen Soup
Flavor: Dominated by miso (fermented soybean paste), salty and savory with a hint of bean aroma, possibly slightly tangy.
Texture: Medium-thick soup, ranging from light to deep brown in color.
Feature: Often paired with corn and butter, suitable for autumn/winter, commonly seen in Hokkaido.
2. Tonkotsu Ramen Soup
Flavor: Rich bone aroma from long-simmered pork bones, heavy oily texture, intensely umami and "sticky" to the palate.
Texture: Milky-white and thick soup, as heavy as milk, higher in calories.
Feature: Representative of Hakata ramen, served with thin noodles and simple toppings (scallions, soft-boiled egg).
3. Shoyu Ramen Soup
Flavor: Seasoned with Japanese soy sauce, salty-savory with a subtle sweetness, refreshing umami from seafood dashi.
Texture: Clear and light soup, light brown in color, suitable for all seasons.
Feature: Traditional Tokyo style, paired with diverse toppings (char siu, seaweed, etc.), medium-thick noodles.
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