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Spicy Miso Ramen

Irresistible Spicy Miso Ramen That Warms the Soul

A delightful bowl of Spicy Miso Ramen that warms the soul, combining bold flavors in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 3 tablespoons White Miso Paste Look for it near tofu or kimchi in stores.
  • 1 tablespoon Lower-Sodium Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Rice Vinegar Can be substituted with apple cider vinegar.
  • 1 tablespoon Hot Chili Oil Adjust based on your spice preference.
  • 4 cups Low Sodium Chicken or Vegetable Broth Opt for low-sodium for better control.
For the Noodles
  • 8 ounces Dry Ramen Noodles Discard seasoning packets; use fresh or gluten-free noodles as alternatives.
For the Toppings
  • 1 cup Ground Chicken or Pork Substitute with crumbled tempeh or tofu for a vegetarian option.
  • 1 cup Sweet Corn Fresh, frozen, or canned corn works great.
  • 1 cup Shiitake Mushrooms Fresh mushrooms yield the best results.
  • 1 medium Minced Shallots Can substitute with yellow onions if needed.
  • 2 cloves Garlic Cloves (minced) Fresh cloves are preferred for a potent flavor.
  • 1 tablespoon Freshly Grated Ginger Use freshly grated for optimal flavor.
  • 2 tablespoons Sliced Green Onions Choose vibrant green parts for color.
  • 1 tablespoon Toasted Sesame Seeds Sprinkle generously on top.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Cook protein: Heat a large pot over medium heat and add a splash of neutral cooking oil. Add ground chicken or pork, cook for 4-5 minutes, and transfer to a plate.
  2. Sauté aromatics: In the same pot, sauté shiitake mushrooms for about 5 minutes. Add minced shallots, garlic, and ginger, stirring for 2-3 minutes.
  3. Prepare broth: Stir in white miso paste, soy sauce, rice vinegar, and hot chili oil. Pour in broth and simmer for 20 minutes.
  4. Cook noodles: Bring to a boil, add dry ramen noodles, and cook for about 3 minutes. Mix in cooked meat and corn.
  5. Serve: Ladle into bowls and garnish with soft-boiled eggs, green onions, and sesame seeds. Drizzle more chili oil if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Store leftover ramen in an airtight container for up to 3 days. Freeze the broth and noodles separately for longer storage.

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