Description

This Spicy Miso Ramen is a flavorful, rich, and creamy bowl of ramen that combines miso paste, sesame oil, and chili oil to create a broth that’s packed with umami. Topped with tender ramen noodles, sweet corn, and soft-boiled eggs, this comforting dish is perfect for a cozy night in. Ready in just under an hour, it’s a customizable, spicy, and satisfying meal for any ramen lover!

Ingredients

For the Miso Broth:

2 tablespoons neutral oil, divided

½ pound ground chicken, tofu, or tempeh

8 ounces shiitake mushrooms, stems removed, thinly sliced

1 medium shallot, minced

4 garlic cloves, minced

1-inch piece fresh ginger, grated or finely minced

7 cups low-sodium chicken or vegetable broth

4 tablespoons white miso paste

2 tablespoons Chinese sesame paste or tahini (optional)

1 tablespoon sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon hot chili oil (or use mild), plus more for serving

1 tablespoon chili bean paste (doubanjiang), optional

2 tablespoons rice vinegar or mirin (see notes)

½ teaspoon ground white pepper, optional

¾ pound dry ramen noodles or 2 packages of instant ramen (flavor packet discarded)

Optional Add-ins:

1½ cups sweet corn (frozen, thawed, canned, or fresh)

Baby bok choy

Soy sauce eggs or soft-boiled eggs, halved

Thinly sliced green onions for garnish

Toasted sesame seeds for garnish

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Instructions

Cook the ground meat (or tofu/tempeh):
In a medium-large pot, heat 1 tablespoon of oil over medium-high heat. Add the ground chicken (or tofu/tempeh) and cook, breaking up the meat with a wooden spoon, until no longer pink (about 4 minutes). Transfer the cooked meat to a plate or bowl.
Sauté the mushrooms:
In the same pot, heat the remaining tablespoon of oil. Add the shiitake mushrooms and cook until soft and golden brown, about 3-4 minutes. Lower the heat to medium-low and add the shallots, garlic, and ginger. Sauté until fragrant, stirring often, about 2 minutes.
Simmer the broth:
Pour in the broth and stir well. Bring to a simmer and cook for about 10 minutes to meld the flavors together.
Make the miso paste mixture:
In a small bowl, combine the miso paste, sesame or tahini paste (if using), sesame oil, soy sauce, chili oil, rice vinegar or mirin, and one ladle of the simmering broth. Whisk until smooth.
Add the miso paste mixture:
Slowly add the miso paste mixture into the broth, stirring constantly until dissolved. If using white pepper, add it at this point. Stir in the cooked meat (or tofu/tempeh) and let the broth simmer for another 10 minutes. If adding vegetables (like corn or baby bok choy), add them during the last 3 minutes of cooking.
Cook the ramen noodles:
Meanwhile, cook the ramen noodles according to the instructions on the package. Drain well and set aside.
Assemble the ramen:
Divide the cooked ramen noodles into serving bowls. Ladle the miso broth and toppings over the noodles. If adding soft-boiled eggs, slice them in half and arrange them on top of the ramen. Garnish with green onions, toasted sesame seeds, and a drizzle of chili oil.
Serve:
Enjoy the ramen immediately, hot and comforting!

Notes

Vegetarian/Vegan: Use tofu or tempeh instead of ground chicken and vegetable broth for a vegan-friendly version.
Extra heat: Add more chili oil or chili bean paste to adjust the spice level.
Vegetables: Add mushrooms, spinach, or other vegetables to make the ramen even heartier.
Miso variations: Experiment with red miso for a deeper, richer flavor.
Rice vinegar vs. mirin: If you prefer a sweeter taste, use mirin instead of rice vinegar.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Japanese