Ramen Noodles in Yellow Miso-Mustard Broth with Frankfurters

Some of my favorite childhood memories involve noodles and hotdogs. My dad was the chairman of Ve Wong food company when I was young, and our instant noodles were very popular. You might think that a chairman of a company would not like cheap mass-produced food such as instant noodles, but my dad is very down to earth. Every Sunday, when our cook Mrs. Sun had her day off, my dad would get up early and cook instant noodles in home-made broth. He always added a hotdog and chopped lettuce. We all loved it! 


I had no idea that Americans enjoy hot dogs with mustard on buns, until I grew up and studied abroad. It’s a different story for Justin, an American chef who grew up in Ohio and has family in Germany. Mustard and hotdogs are a familiar food pairing for him, like tomato and basil for Italians. One day, I was joking that I missed the comical-looking hotdogs and ramen that look like an octopus. He came up with this idea of creating a yellow miso-mustard ramen for my octopus hotdog. 


If you’re ready to dive in two classic condiments from the East and the West, miso and mustard, let’s noodle!   



Ramen Noodles in Yellow Miso-Mustard Broth with Frankfurters

Prep Time20 mins
Cook Time10 mins
AuthorMelissa Lee


  • Chef’s knife
  • Cutting board
  • Small pot
  • Small colander
  • Measuring cups and spoons


  • 2 packages fresh ramen noodles about 1lb.
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic minced
  • 4 tablespoons sake
  • 5 cups chicken bone broth
  • 3 tablespoons yellow miso or another light color miso
  • 2 teaspoons dijon mustard
  • 2 teaspoons whole grain mustard
  • 1 teaspoon sugar
  • kosher salt
  • 1 stick fishcake
  • 4 frankfurters all beef
  • 1 cup green cabbage
  • 4 sheets Nori seaweed
  • 1 bunch scallions thinly sliced


  • In the small pot, melt the butter on medium heat and add the garlic. Cook the garlic until aromatic but not brown. Don’t burn the garlic!
  • Add the sake to the pot to deglaze and cook the sake for 30 seconds.
  • Add in the chicken broth, yellow miso, both mustards, and sugar to the pot. Taste the broth to adjust salt. The salt level could depend on your taste and the particular chicken broth you have.
  • Bring all of the ingredients in the pot to a boil and turn down to a simmer. Simmer for 5 minutes, then turn off the pot.
  • Cut the hot dogs into 2” pieces. For fun, cut one end into quarters 1” from the top and leave the other end intact. Then cut those four strips in half to make eight strips, leaving it still attached on one end. When you cook these hot dog pieces it will appear like a baby octopus-shaped hot dog.
  • Shave the cabbage thinly with a knife.
  • Bring the seasoned broth back to a simmer and add in the cabbage. Cook gently for 5 minutes. Add in the hot dog pieces to warm through and allow the hot dogs to curl. Turn off the broth and keep it warm while you cook the noodles. Check the seasoning of the broth to make sure it did not become salty while cooking down. If it has become salty, add a small amount of water to adjust.
  • In another small pot, fill with hot water and bring to a boil. Once the water is boiling, add in the ramen noodles. Cook for 1–2 minutes, or according to the package instructions. Be careful not to overcook. Drain the noodles in a colander in the sink. Make sure they are drained well.
  • Add the hot noodles into four warmed bowls. Add in the hot broth on top of the noodles and four pieces of the hot dogs in each bowl. Garnish with thinly sliced scallions and serve.


Storage Tips

The ramen should be cooked and served right away. If you have leftovers (even though we doubt it), make sure the ramen is completely cooled and stored in a plastic container in the fridge. To reheat, add the ramen to a pot and bring it to boil. 

Chef’s Tips

Fresh ramen noodles may be found in the Asian markets and some grocery stores in the refrigerated section. Sometimes the fresh noodles might be in the frozen section. Dried ramen noodles can be found in most supermarkets. For a last resort, you could use the instant ramen noodle packs and make your broth with the seasoning packet. Once again, fresh ramen noodles are best. 
Maille is Justin’s  favorite brand for mustard. If you can’t find Maille, he suggests using a “strong” one. This man loves bold flavor! He also emphasizes the importance of getting “good quality 100% beef hotdogs.” 
Miso can be found at most of Asian grocery stores and most mainstream supermarkets. You are looking for a light color miso, either a yellow or white work best. 
To improvise, you could add different vegetables to this dish. Check out your fridge now! Depending on the time of year, some fresh seasonal vegetables cut into bite-size pieces would work amazing in this dish. 

Did you make this recipe?


Tag @cookingbeautifullee on Instagram and hashtag it #cookedbeautifullee.

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Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.



Epicurean Gourmet Series Cutting Board, 17.5-Inch by 13-Inch, Natural/Slate

Miyabi 34313-213 Fusion Morimoto Edition Chef's Knife, 8-inch, Black w/Red Accent/Stainless Steel



Le Creuset N5100-2017 Stockpot, 6-Quart, Caribbean


Hand Tools/Gadget

DIY Sushi Tool Decorating Tool 3 pcs Smile Face Laver Seaweed Nori Punch Embossing Device

OXO 1134700 Good Grips 5-Quart Stainless-Steel Colander, Silver

OXO Good Grips 16" Tongs Stainless Kitchen Tool



Miko - Awase Miso Soyabean Paste (Aka + Shiro) - 500 Gram - GMO Free Japanese Miso Paste

Maille Dijon Originale Traditional Dijon Mustard -- 7.5 oz (pack of 2)

Maille Mustard, Old Style, 7.3 oz, 6 Count

Organic Daechun(Choi's1) Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea










Melissa Lee

Melissa Lee

Chief Entertainment Officer

Melissa is 100% MIT (Made in Taiwan), where she worked as a food writer. She’s also worked alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa brings a special blend of experience, skill, and enthusiasm to her work. She blends her Asian background, her new home of New England, and love of food and culture to bring joy, optimism, and inspiration to food lovers and fun-seekers everywhere.

What sparked your passion for the industry?
The desire to make things by hand. The joy of sharing delicious, hearty food with students. The opportunity for people to get connected via cooking and baking. When a child smiled broadly and told me it’s the best scone he has ever made and eaten, it really made my day!

In your opinion, what’s the most important course?
Well, I usually take a peek at the wine list first. I like tapas style, so the course doesn’t really matter. Cheese and charcuterie are always a good place to start. And since I’m a pastry chef, there is always room for dessert!

Bill Gates is picking up your tab, where would you go?
Noma, Copenhagen.

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