The Miso Hungry Noodle

So… Where do our noodles come from?CIMG2902

They come from 23 years of experience making noodles, and 31 years experience of eating Japanese Ramen. From the best natural flours, and a chemists attention to detail. From an obsession and passion for only the highest quality noodles, and from a dedicated collaboration between Miso Hungry and Vermont Fresh Pasta. As Ramen slowly begins to take over Vermont, we are proud to know we are working with the best noodle producers in the state to keep our business VT sourced and incredibly delicious.

With Momo’s knowledge (claiming over 3,500 bowls of ramen to her name) and Ken and Tricia’s attention to detail and willingness to collaborate beyond their already delicious Ramen recipe, we are excited and priveldged to announce we have successfully developed the authentic Japanese Miso Hungry Noodle. Thank you Vermont Fresh Pasta!vermont fresh pasta logo

You can find out more about Vermont Fresh and find their other incredible recipes online at

This NEK of the Woods



After a week introducing Momo’s Incredible Ramen to Burlington, we are finally back in the North East Kingdom. Our Next ramen adventure brings us back to Montgomery Center Tomorrow (Thursday) 6-9pm, serving Veggie Ramen, and Miso and Spicy Miso Ramen soup dishes to accompany the great music. Following Montgomery we’re back to Newport Center to celebrate a Jay family Wedding on Saturday.




As for next week, we are incredibly excited to pair Ramen with Hill Farmstead Beer, 11-6:pm Wednesday-Friday, and begin a tasty relationship of world class beer and Momo’s world famous Miso!!

100% VT Local & our Burlington Debut


jeezum crow festival

Sunset at Jeezum Crow at Jay feeding our extended family delicious Hot Ramen

This Week: Miso Hungry makes its Burlington debut at the Shelburne Museum for the Ben & Jerry’s Concert Series on the Green. Thursday July 30th with The Decemberists, Saturday Aug. 1st with The Avett Brothers, and Tuesday Aug. 4th with Bonnie Raitt. For Burlington we will be featuring Miso and Spicy Miso Ramen with our braised (cha-shu) pork belly medallions from winter, flame broiled to perfection, and topped with fresh VT pea shoots, marinated egg, and chilled red onions. As of last weekend with veggies coming into season, every item from our noodles to the pork belly is now sourced completely in VT. We’ve been looking forward to this point all season, and look forward to continuing these relationship far into winter and beyond.chashu

We thank all of our farmers and want to extend a very special thanks to Vermont Fresh Pasta for helping produce our very own Miso Hungry ramen noodle recipe and their patience throughout the long testing and experimenting process.

This Week’s Schedule:

Wednesday: Jeffersonville Farmer’s Market 4:30-dusk (as long as we are completely prepped for Thursday)

Thursday: Shelbune Museum with The Decemberists 6-late

Saturday:Shelbune Museum with The Avett Brothers 6-late

Tuesday:Shelbune Museum with Bonnie Rait 6-late

Gyoza is Back!



Believe me when I say, DO NOT MISS us this weekend and hopefully the next. Momo’s Mom is in town and will be cooking her legendary Gyoza (Japanese Fried Dumplings), with Momo and I while she is here.



These dumplings are made with the best local ingredients available and will be made fresh to order. Naoko is traveling 15,000 miles from Chiba, Japan to cook with us for a couple weeks and if there was anytime you should go out of your way dine with Miso Hungry, this is the time to do so.



This Weekend’s Schedule:

Hardwick Farmer’s market 3:pm-6:pm

Newport Farmer’s Market 9:am-3:pm

Sunday in Newport at the bottom of Mt Vernon St. Across from Glenn Road 11:am-3:pm