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Togarashi Pot Noodle (Homemade Instant Style)

A spicy, umami-rich noodle bowl you can make in minutes — just add boiling water. Full of dried veg, miso, and togarashi heat, it’s perfect for quick lunches or to prep for the week.

INGREDIENTS
  • 60g instant dried noodles (ramen-style or rice noodles)
  • 1 tsp white miso paste (or 1 tsp powdered miso if fully dry)
  • ½ tsp Togarashi spice blend
  • 1 tsp soy sauce powder (or add liquid soy just before eating)
  • 1 tsp dried shiitake mushrooms, thinly sliced
  • 1 tbsp dried spring onions or leeks (or use fresh)
  • 1 tbsp dried wakame or nori flakes
  • 1 tsp sesame seeds
  • Optional: 1 tsp dried peas, corn, or other dried veg
METHOD

  1. Layer all dry ingredients into a heatproof jar or bowl.
  2. If using fresh miso, store separately and add just before pouring water.
  3. When ready to eat, pour over 300ml freshly boiled water.
  4. Cover and let sit for 5–7 minutes.
  5. Stir well, top with extra togarashi or a drizzle of sesame oil if desired.

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Sides:

  • Edamame with sea salt – simply boiled and salted for a protein boost.
  • Pickled ginger and radish – sharp, tangy, and freshens the palate.
  • Steamed greens with soy and sesame – adds a healthy, savoury side.
  • Crispy seaweed snacks – salty, crunchy contrast to the noodles.

Matches:

  • Flavours: extra chilli oil for heat, lime for acidity, garlic chips for crunch.
  • Toppings: boiled egg halves, dried prawns, shredded roast chicken (added after water).
  • Herbs: coriander or Thai basil for a fresh lift.
  • Add-ins: tofu cubes, fermented black beans, a dash of rice vinegar.

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Preparation Time: 5 mins
Cooking Time: 5-10 minutes

Hot Tips

  • Use freeze-dried or powdered miso for a fully shelf-stable version.
  • Glass jars make great portable pots — just make sure they’re heatproof.
  • Adjust water quantity for a brothier or thicker noodle experience.

Pairings

Red Wine:

  • Gamay – light, fruity, and not too heavy for the broth.

White Wine:

  • Dry Riesling – sharp and aromatic, complements the miso and togarashi.
  • Grüner Veltliner – fresh, with white pepper notes.

Beer & Cider:

  • Japanese lager – light and crisp.
  • Dry perry – delicate and refreshing.

Non-Alcoholic:

  • Green tea – warm and cleansing.
  • Cucumber and mint water – cooling and light.
  • Sparkling yuzu soda – citrusy and bright.

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