Miso ramen is a study in layers: a broth that simmers for hours, a tare that seasons in seconds, noodles that go from perfect to mush while you blink. It is also a dish that punishes a careless dose — a rolling boil is the enemy of both your count and your terpenes. So the broth boils clean, the noodles cook clean, and the dose goes into the tare, whisked in bowl by bowl at serving time. Same bowl, same tare, same count, every slurp.
🧈 Decarb & Infusion (The Miso Ramen Batch)
- Decarb: 7g ground flower, spread thin on a lined sheet, 240°F (115°C) for 40 minutes, until fragrant and golden. Cool completely before handling.
- Infusion method: Stovetop sesame oil blend — decarbed flower + ½ cup toasted sesame oil + ½ cup neutral oil, 180–200°F for 2 hours, never simmering. Strain through cheesecloth, press gently. Yield: ~1 cup finished dosed oil.
- Storage: Refrigerate airtight up to 3 weeks, freeze up to 6 months. Label it dosed and dated.
- Dosing math for this batch: 1 tablespoon dosed oil ≈ 72mg THC, 1 teaspoon ≈ 24mg. This recipe doses 2 teaspoons total (≈ 48mg) across 4 bowls — about 12mg per bowl.
🥘 The Recipe: Infused Miso Ramen (4 bowls, ~12mg each)
- Simmer the broth clean: Simmer 6 cups chicken or dashi stock with 1 piece ginger, 2 smashed garlic cloves, and 1 strip kombu for 30 minutes. Strain. Nothing dosed has touched this broth.
- Build the tare clean: Whisk 4 tablespoons white miso, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon grated ginger until smooth. This is the seasoning heart of the bowl — and it stays clean until the last second.
- Cook the noodles clean: Cook 4 portions fresh or dried ramen noodles separately, drain well, and divide among warmed bowls. Top with sliced chashu pork or a soft egg, corn, scallions, and nori.
- Dose it bowl by bowl: Ladle the hot broth over each bowl. Then — off the boil, at the table — whisk ½ teaspoon dosed oil (≈ 12mg) into each bowl's tare portion and stir it through that bowl only. Bowl by bowl, never pot by pot.
- Serve it counted: Hand each bowl over with the count spoken out loud: ~12mg per bowl. Eat it hot — ramen waits for no one, and the dose rides the fat in the broth, so stir once before the first slurp.
🧬 Terpene Pairing
- Primary terpenes: Myrcene (the earthy, musky base that loves miso and sesame), beta-caryophyllene (warm pepper, right at home with ginger heat), and pinene (the piney lift from the scallions on top).
- How to use it: Think ramen-ya pantry. Miso, sesame, ginger, and soy all lean earthy and savory — a strain that smells herbal and grounded will taste like it belongs in the bowl.
- What to avoid: Dosing the broth pot. A simmering pot eats your count and your terpenes together — broth clean, tare counted, every time.
🌱 Strain Suggestions
- OG Kush — Myrcene, caryophyllene. Earthy and grounded; the miso's natural partner.
- Jack Herer — Pinene, myrcene. Herbal and clear; the ginger's best friend.
- Girl Scout Cookies — Caryophyllene, limonene. Warm and sweet-edged; plays well with the corn's sweetness.
📏 Dosage
- Per serving: ~12mg THC per bowl (½ teaspoon dosed oil per bowl, 4 bowls).
- The ramen rule: One bowl is one serving. A second bowl is a second dose — decide before the noodles go in, not after the broth is gone.
- Onset: 30–90 minutes for most people. The sesame-oil fat carries absorption well — let it work.
Start with one serving. Wait 90 minutes before even thinking about a second. For adults 21+ only. Consume responsibly and in accordance with local laws.
🥘 Chef Smoke's Ramen Rule: "Broth clean, noodles clean, dose the tare — bowl by bowl, never pot by pot."
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