Reddit mentions of Nagano White Miso Paste 2.2 Lb.

miso.... you need Miso Paste, Bonito stock(you can make it yourself with bonito flakes, but this is faster.), and optionally Wakame Seaweed.

Miso is incredibly hard to make, especially at home. Most miso made on the US is pretty god awful, as an FYI. That just goes to show you how complex it is; even professionals suck at it.

To make miso well, you need:

Really high quality soy/wheat

Koji, the starter that ferments miso

A wood vessel to contain the fermenting mix

Time (6 months to a year easily)

Among countless other things. Miso is hard to make, I cannot reiterate that enough. Consider buying it on amazon if you're serious about getting good miso (I like this brand). It's worth the price.

Look for a tub of something like this at a local Asian grocery store

https://www.amazon.com/Nagano-White-Miso-Paste-2-2/dp/B002GC3D8Q

Make sure you get one with Bonito or Dashi already in there. Otherwise the flavor isnt there. Just add a spoonful to hot water and mix.

Add random veggies. I like the dried mushrooms (after rehydrating of course) cause they can also sit in the pantry.

The miso paste keeps in the fridge for a loooong time. Its already fermented. I had some like two months before finishing it.

Fantastic snack. About to have it actually. You really wanna make it filling? Heat it all in a pot and while boiling and a beaten egg or two. Delicious.

Two other ingredients you could add to the above are roast pork concentrate and/or miso paste

I don't know what kind of ramen you're using, but at the risk of sounding like a snob.. and considering how cheap ramen already is, I recommend a good quality instant ramen brand like myojo chukazanmai.

I'll give you the recipe that I use, and it's a goddamn touchdown every single time. Everyone loves it!

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First you make the spicy miso paste (throw everything in a blender and mix it)

• 1/2 cup (130 grams) of white miso paste
  
• 1/2 cup (130 grams) of red miso paste
  
• 1/3 cup (80 grams) of sichuan douban chili paste
  
• 1 small (or 3/4 medium) onion, cut into chunks
  
• 6 cloves of garlic, smashed
  
• 2″ (33 grams) of ginger, cut into chunks
  
• 3 tbsp (60 grams) of mirin (Japanese sweet rice wine)
  
• 2 tbsp of vegetable oil
  
• 1 tbsp of toasted sesame oil
  
• 1 tbsp of soy sauce
  
• 2 tsp (17 grams) of sesame paste (if Asian brands are unavailable, use tahini)
  
  Mix all this in the blender and your miso paste is DONE. The above amount is for about 8 servings.
  
  ​
  
  Spicy miso ramen: (for 2 servings)
  
  
• You can add pretty much any toppings you like, it's ramen, anything goes!
  
• 1 tbsp of toasted sesame oil
  
• 1/4 tsp of freshly ground black pepper
  
• 1 tbsp of dried shitake mushrooms
  
• 2 cups (475 grams) of unsalted chicken or pork stock
  
• 1 cup (227 grams) of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, this will do, too)
  
• 1/2 cup + 1/4 cup of spicy miso paste
  
• 2 servings of fresh ramen noodles
  
• 4 tbsp of finely diced scallions
  
• 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets
  
• Whatever veggies or extra toppings you want to add
  
  In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and add some chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer.
  
  Place 1/2 cup spicy miso paste on top of a very fine sieve.  Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually).  You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.
  
  ​
  
  Discard the “solids” in the sieve and let the soup simmer for another 5 min.  If the soup tastes quite salty at this point, that is correct.  It’s Japanese ramen…  It is salty.
  
  
  Now you can start adding your other toppings while keeping in mind their cooking times. I add bean sprouts, green beans, spinach, mushrooms, ... (sometimes I'll just throw in whatever leftover veggies I can find)
  
  Cook the Ramen noodles seperately & assemble everything into one big bowl of deliciousness.
  
  Original recipe from http://ladyandpups.com/2014/01/04/spicy-miso-ramen-express-eng/ but veganized. Enjoy.