Creamy Garlic Miso Shabu Ramen

The viral no-water microwave shabu hack becomes the base for a creamy, tonkotsu-inspired ramen broth. Beef and vegetables release their own concentrated cooking liquid, while silken tofu, sesame sauce, miso and garlic create richness without simmering pork bones for hours.

Makes 1 large bowl
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

For the microwave shabu

• 1½ cups chopped napa cabbage
• ½ cup bean sprouts
• ¼ cup thinly sliced carrots
• ½ cup mushrooms, such as shiitake, shimeji or enoki
• ¼ cup garlic chives, cut into 2-inch pieces
• 4–5 oz thinly sliced shabu-shabu beef
• 1 tablespoon mentsuyu, divided

For the creamy garlic-miso broth

• ½ package silken tofu, about 6 oz or 170g
• 2 tablespoons sesame shabu sauce
• 1 tablespoon awase or white miso
• 1 large garlic clove, finely grated
• 1 tablespoon ponzu, plus more to taste
• 2 teaspoons scallion-garlic oil, divided
• ½ cup reserved hot noodle cooking water, plus more as needed

To assemble

• 1 package KYUNU noodles
• Sliced scallions or additional garlic chives
• Chili crisp or chili oil, optional

Instructions

1. Assemble the microwave shabu.
   Place the napa cabbage in the bottom of a large, deep microwave-safe serving bowl. Add the bean sprouts, carrots, mushrooms and garlic chives. Arrange the thinly sliced beef evenly over the vegetables.
2. Add the seasoning.
   Drizzle 2 teaspoons of the mentsuyu over the beef. Do not add water—the beef and vegetables will release their own flavorful cooking liquid.
3. Microwave the shabu.
   Loosely cover the bowl with a microwave-safe plate or vented cover. Microwave on high for 3–4 minutes. Gently separate and turn over any pieces of beef that are still pink, then microwave in 30-second intervals until the beef is cooked and the vegetables have softened. Keep all the liquid released into the bottom of the bowl.
4. Cook the noodles.
   Meanwhile, cook the KYUNU noodles according to the package directions. Before draining, reserve at least 1 cup of the hot noodle cooking water.
5. Make the cheater creamy broth base.
   In a separate bowl, vigorously whisk together the silken tofu, sesame shabu sauce, miso, grated garlic, remaining 1 teaspoon mentsuyu and 1 teaspoon scallion-garlic oil. It doesn’t have to be perfectly smooth—a slightly rustic, lightly textured broth is part of the shortcut.
6. Loosen the broth.
   Gradually whisk ½ cup of the hot noodle cooking water into the tofu mixture. For an extra-smooth broth, blend these ingredients instead.
7. Finish the ramen broth.
   Pour the creamy tofu mixture into the microwave shabu bowl. Stir it thoroughly into the concentrated beef-and-vegetable cooking liquid. If needed, microwave for another 30–60 seconds to heat everything through. Avoid aggressively boiling the broth after adding the miso.
8. Assemble.
   Add the drained KYUNU noodles and toss gently. Add more hot noodle water, a few tablespoons at a time, until the broth reaches your preferred consistency.
9. Season and serve.
   Stir in 1 tablespoon ponzu. Taste and adjust with more ponzu for brightness, mentsuyu for savory depth or noodle water if the broth is too intense. Finish with the remaining scallion-garlic oil, fresh scallions or garlic chives, and optional chili crisp.

Notes

• For the smoothest broth: Blend the silken tofu, sesame sauce, miso, garlic, mentsuyu and noodle water until completely smooth.
• For the fastest version: Whisk everything vigorously. The broth will be slightly lumpy but still creamy and delicious.
• For additional creaminess: Replace some of the noodle cooking water with unsweetened soy milk.
• Adjust for your mentsuyu: Concentration varies considerably between brands. Start conservatively if using a concentrated version, then add more after the broth is assembled.
• Don’t discard the microwave liquid: That concentrated beef-and-vegetable jus is the foundation of the broth.