Go Back
–+ servings
Spicy Miso Ramen

Spicy Miso Ramen That Warms Your Soul in 45 Minutes

This Spicy Miso Ramen is a cozy dish that warms your soul with umami-packed broth and rich flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups Lower-Sodium Chicken or Vegetable Broth Core liquid component; enhances overall flavor.
  • 3 tablespoons White Miso Paste Main seasoning for the broth; essential for your Spicy Miso Ramen.
  • 1 tablespoon Hot Chili Oil Provides spice and heat; adjust based on preference.
  • 1 tablespoon Rice Vinegar Contributes acidity and balances flavors.
  • 1 tablespoon Neutral Cooking Oil Used for sautéing; provides a base flavor.
For the Ingredients
  • 1 pound Ground Chicken or Pork Main protein; can substitute with tofu for vegetarian option.
  • 8 ounces Shiitake Mushrooms Adds depth and umami to the broth.
  • 1 medium Shallot Provides sweetness and aromatic flavor.
  • 3 cloves Garlic Enhances flavor profile; fresh is recommended.
  • 1 tablespoon Freshly Grated Ginger Adds a zesty kick.
For the Noodles and Toppings
  • 4 ounces Dry Ramen Noodles Main starch component; discard any seasoning packets.
  • 1 cup Sweet Corn Offers bursts of sweetness and texture.
  • 2 soft-boiled eggs Soft-Boiled Eggs Adds richness; can replace with avocado for vegan option.
  • 2 tablespoons Green Onions For garnish; adds freshness.
  • 1 tablespoon Toasted Sesame Seeds For garnish; optional but adds texture.

Equipment

  • large pot

Method
 

Cook Protein
  1. In a large pot, heat 1 tablespoon of neutral cooking oil over medium heat. Add 1 pound of ground chicken or pork and cook for 4-5 minutes, until browned. Transfer to a plate and set aside.
Sauté Aromatics
  1. In the same pot, add another splash of oil if necessary, and add 8 ounces of sliced shiitake mushrooms. Sauté for about 5 minutes until softened, then add in 1 diced shallot, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Cook for 2-3 minutes until fragrant.
Prepare Broth
  1. Stir in 3 tablespoons of white miso paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of hot chili oil. Pour in 6 cups of broth and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.
Boil Noodles
  1. Bring the broth back to a gentle boil, add 4 ounces of dry ramen noodles, and cook according to package instructions. Stir in the cooked ground meat and 1 cup of sweet corn.
Serve
  1. Ladle the hot ramen into bowls, garnish with soft-boiled egg halves, sliced green onions, and toasted sesame seeds. Drizzle with extra chili oil if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Always taste the broth before serving and adjust seasoning as needed. Store leftovers separately for best texture.

Tried this recipe?

Let us know how it was!