Online Cooking Class - Homemade Miso Ramen

Learn how to make homemade miso ramen during this interactive culinary experience with Chef Kumi.

There are three different flavors of Japanese ramen: Shoyu (soy sauce), shio (salt) and miso ramen. During this live and interactive online cooking class with Chef Kumi, you will learn how to prepare an umami-rich homemade miso ramen right in your own kitchen. With Chef Kumi's instruction and an arsenal of fresh, high-quality ingredients, it won't be long before you're looking into a steaming bowl of satisfyingly chewy noodles swimming in homemade miso-enriched broth.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Cooking class is fully interactive.
  • Chef accompanies you throughout the entire process.
  • Ask as many questions as you want!
  • Recipes Recipe links are sent in your booking confirmation.
  • Ingredients Ingredients can be adapted for dietary restrictions or lack of availability and can be delivered by your preferred local grocer with the link below.
  • Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
  • Class Participation Chime in with questions through audio or chat. Use of video is optional.
  • Class Size
    Public class sizes are between 4 to 20 connections to provide an opportunity for all guests to participate and ask questions. Private classes can accommodate up to 498 guests.
  • Event Duration 2 hours
  • Prep Time 15 minutes
  • Labels Asian, Fun, Holiday, International Chefs, Japanese


Chicken broth
Chicken wings
Fresh and dried shiitake mushrooms
Fresh ginger root
Kombu (Japanese Kelp)
Bonito flakes
Spring onion
White sesame paste
Vegetable oil
Soy sauce
Minced pork or minced chicken
Menma (seasoned bamboo shoots)
Wakame seaweed
Sesame oil
Fresh ramen noodles
Chicken breast ( with out skin/bone)
Rice vinegar

Kitchen Equipment

Large stock pot
Small pot(s) with lid
Small container with sealed lid
Medium pot(s)
Cutting board
Trays or plates
Soup or ramen bowl
Chinese spoon or soup spoon

Prep Work Details

Please soak kombu (dried kelp) 5 gm (0.17 ounces) and dried shitake mushrooms 5gm (0.17 ounces) in 700 ml (23 ounces) of water in a container overnight. This will be used for making the stock for miso ramen.

Reviews guests left for this experience



29 Dec 2021

Thank you, Chef Kumi, for making our family cooking experience a great time!



24 Dec 2021

Thank you so much for your amazing class. My colleagues had so much fun and made some beautiful ramen!



21 Dec 2021

Kumi was a great mentor and coach guiding us through making our very own Miso Ramen. Kumi was a delight and even gave a lot of other tips and ideas for other cuisine!

Meet your chef

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Chef Kumi Verified chef

Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.

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