Ken’s Miso Ramen turned all the way up.

Hell Miso starts with the same rich chicken paitan, OG tare and M1 Miso Bomb as the regular Miso, then gets finished with Ken’s 01 OG Chili Oil.

That last layer changes the whole bowl — deep red chile oil, garlic and layered heat sitting on top of the fermented miso and creamy paitan.

This was the idea behind the Hell bowls at Ken’s Ramen™: same foundation, more heat.

Yield: About 5 bowls
Prep Time: 20 minutes
Cook Time: 3–4 hours

SHOP THIS RECIPE

You’ll need:

• 1 × 64 oz Ken’s Paitan Broth Starter — [SHOP PAITAN BROTH STARTER →]
• Ken’s T1 OG Ramen Tare — approximately 5 oz total — [SHOP OG RAMEN TARE →]
• Ken’s M1 Miso Bomb — approximately 5 oz total — [SHOP MISO BOMB →]
• Ken’s 01 OG Chili Oil — [SHOP OG CHILI OIL →]

INGREDIENTS

FOR THE PAITAN BROTH

• 1 × 64 oz Ken’s Paitan Broth Starter
• 64 oz water
• 1 whole chicken, approximately 3½–4½ lb
• 1 whole yellow onion, peeled and halved

FOR THE RAMEN

• 20–25 oz yellow wavy fresh ramen noodles
• 5 oz Ken’s T1 OG Ramen Tare
• 5 oz Ken’s M1 Miso Bomb
• Ken’s 01 OG Chili Oil, to taste
• Prepared Ken’s Shio Tori — [GET THE SHIO TORI RECIPE →]

OPTIONAL BUT HIGHLY RECOMMENDED TOPPINGS

• 8–10 oz mung bean sprouts
• Kikurage / wood-ear mushrooms
• Corn
• 1 bunch scallions

MAKE THE PAITAN BROTH

EQUIPMENT

Use a 10-quart stockpot.

An 8-quart pot will work, but 10 quarts gives you enough room to maintain a strong boil without the broth constantly boiling over.

You’ll also need:

• Fine-mesh strainer
• Large bowl or clean pot
• Ladle

STEP 1

Pour the entire 64 oz Ken’s Paitan Broth Starter into the stockpot.

Add 64 oz water.

STEP 2

Add:

• 1 whole chicken
• 1 whole onion, peeled and halved

Bring everything to a full boil over high heat.

STEP 3

Once boiling, leave the pot uncovered and maintain a strong, active boil.

Paitan is different from a clear chicken stock. We want agitation — the boiling helps emulsify the chicken fat, collagen and proteins into the broth and creates that creamy texture.

Cook for approximately 3–4 hours.

Stir periodically and scrape the bottom of the pot occasionally to prevent anything from sticking or scorching.

As the chicken begins to break down, gently break apart the larger pieces with a ladle or spoon.

STEP 4

Continue boiling until the broth has reduced back down to approximately:

64 oz / 2 quarts

Use the cooking time as a guideline. The final volume is more important than the clock.

Different pots and burners evaporate at different rates.

STEP 5

Remove the large pieces of chicken and onion.

Carefully strain the broth through a fine-mesh strainer into a clean pot.

Discard the solids.

Return the strained broth to the stove and keep it hot while you prepare the noodles and toppings.

PREPARE THE TOPPINGS

KEN’S SHIO TORI

Prepare the chicken using our Shio Tori method.

[GET THE KEN’S SHIO TORI RECIPE →]

Pull or portion the chicken before assembling the bowls.

BEAN SPROUTS

Bring a small pot of water to a boil.

Add the bean sprouts and blanch for approximately 3 seconds.

Drain immediately.

They should remain crisp and fresh — not soft and watery.

KIKURAGE

Kikurage is Japanese wood-ear mushroom.

If using dried wood-ear mushrooms, rehydrate according to the package directions, drain thoroughly and slice into thin strips.

Prepared or pre-sliced kikurage from an Asian market works perfectly too.

CORN

Drain thoroughly if using canned corn.

If using fresh or frozen corn, cook until just tender.

The sweetness helps balance the miso and heat.

SCALLIONS

Thinly slice.

NOODLES

Use a yellow, wavy fresh ramen noodle.

Recommended options include:

• Sun Noodle
• Myojo
• Fresh ramen noodles from H Mart
• Fresh ramen noodles from Whole Foods or your local Japanese/Asian market

Use approximately 4–5 oz fresh noodles per bowl.

Cook according to the manufacturer’s instructions.

Fresh ramen cooks quickly, so cook each portion immediately before assembling the bowl.

ASSEMBLE THE HELL MISO RAMEN

FOR ONE BOWL

• 1 oz Ken’s T1 OG Ramen Tare
• 1 oz Ken’s M1 Miso Bomb
• Approximately 12 oz piping-hot Paitan Broth
• 4–5 oz yellow wavy fresh ramen noodles
• Ken’s Shio Tori
• Bean sprouts
• Kikurage
• Corn
• Sliced scallions
• Ken’s 01 OG Chili Oil, to taste

STEP 1 — TARE

Add 1 oz Ken’s T1 OG Ramen Tare directly to the bottom of a warmed ramen bowl.

STEP 2 — MISO BOMB

Add 1 oz Ken’s M1 Miso Bomb.

STEP 3 — BROTH

Pour in approximately 12 oz piping-hot Paitan Broth.

Whisk or stir thoroughly until the tare and Miso Bomb are completely incorporated into the broth.

You want a smooth, unified soup before the chili oil goes on.

STEP 4 — NOODLES

Cook one portion of ramen according to the package directions.

Drain thoroughly and immediately transfer the noodles into the broth.

Gently loosen and arrange the noodles.

STEP 5 — SHIO TORI

Add a generous portion of Ken’s Shio Tori.

STEP 6 — TOPPINGS

Finish with:

• Blanched bean sprouts
• Kikurage
• Corn
• Sliced scallions

STEP 7 — MAKE IT HELL

Finish generously with Ken’s 01 OG Chili Oil.

Let the chili oil sit across the surface of the broth instead of fully mixing it in.

That first spoon should hit creamy miso paitan and chile oil at the same time.

Serve immediately.

THE KEN’S SETUP

This bowl is built around:

Ken’s Paitan Broth Starter
The foundation for rich, creamy chicken paitan without starting from scratch.

Ken’s T1 OG Ramen Tare
The seasoning base underneath the entire bowl.

Ken’s M1 Miso Bomb
The concentrated miso base behind the miso program at Ken’s Ramen™.

Ken’s 01 OG Chili Oil
The final layer that turns Miso into Hell Miso.

[SHOP THE HELL MISO SETUP →]

RELATED RECIPES

Miso Ramen
[VIEW RECIPE →]

Hell Paitan Ramen
[VIEW RECIPE →]

Ken’s Shio Tori — Hand-Pulled Chicken Breast
[VIEW RECIPE →]