Print

Spicy Miso Ramen Noodle Recipe

Print Recipe

★★★★★

4.2 from 67 reviews

This Spicy Miso Ramen Noodle recipe delivers a flavorful and warming bowl of noodles in a rich miso broth enhanced with garlic, ginger, and chili paste, topped with soft-boiled eggs and fresh veggies for a satisfying meal.

Ingredients

Scale

Broth and Flavorings

  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons sesame oil
  • 2 tablespoons chili paste (such as sambal oelek or Korean chili paste gochujang)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Noodles and Toppings

  • 6 ounces fresh or dried ramen noodles
  • 2 large eggs
  • 1 cup baby spinach or bok choy, roughly chopped
  • 1 cup sliced shiitake or cremini mushrooms
  • 2 stalks green onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon chili oil or extra chili paste, for serving

Instructions

  1. Cook Eggs: Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 6–7 minutes for soft-boiled yolks.
  2. Cool Eggs: Transfer the eggs to a bowl of ice water to stop the cooking. Once cool, peel and set aside.
  3. Sauté Aromatics: In a large pot over medium heat, add sesame oil. Stir in the minced garlic and grated ginger and cook for 30–60 seconds until fragrant, being careful not to brown.
  4. Add Chili Paste: Stir in the chili paste and cook for another 30 seconds to bloom the spices.
  5. Add Liquids and Seasonings: Pour in the chicken broth and water, then add soy sauce and mirin. Bring the mixture to a gentle simmer.
  6. Dissolve Miso: Place the miso paste in a small bowl. Ladle a bit of the hot broth into the bowl and whisk until the miso is dissolved, then stir this mixture back into the pot. Keep the broth at a gentle simmer but do not let it boil vigorously after adding miso.
  7. Simmer Mushrooms: Add the sliced mushrooms and simmer for 5–7 minutes until tender.
  8. Cook Noodles: Cook the ramen noodles in a separate pot according to package directions until just tender. Drain and divide the noodles between two serving bowls.
  9. Wilt Greens: Stir the chopped spinach or bok choy into the simmering broth and cook for 1–2 minutes until just wilted. Taste the broth and adjust seasoning with more soy sauce or chili paste if desired.
  10. Assemble Bowls: Ladle the hot spicy miso broth and vegetables over the noodles in each bowl.
  11. Add Eggs: Slice the soft-boiled eggs in half and place on top of each bowl of ramen.
  12. Garnish and Serve: Garnish with sliced green onions, nori strips, toasted sesame seeds, and a drizzle of chili oil if you like extra heat. Serve immediately.

Notes

  • Be careful not to let the miso boil vigorously after adding, to preserve its flavor and probiotics.
  • Adjust the chili paste level to your preferred spice tolerance.

Keywords: spicy miso ramen, ramen recipe, Japanese noodle soup, homemade ramen, miso broth

Find it online: https://foodarohub.com/spicy-miso-ramen-noodle-recipe/