If there’s one thing I crave on a chilly evening (or honestly, after a long day of wrangling life’s chaos), it’s a steaming bowl of Spicy Miso Ramen. There’s something magical about that rich, velvety miso broth mingling with tender ramen noodles and earthy shiitake mushrooms—it feels like a hug in a bowl, only with a spicy little wink.
This recipe is for anyone who wants that restaurant-quality ramen experience without juggling 47 ingredients or simmering broth for eight hours. We’re talking weeknight-friendly, but still fancy enough that your family or dinner guests will think you’ve been working some culinary sorcery. Bonus? You can make it with ground chicken, pork, or go fully vegetarian with tempeh or tofu.
Whether you’re feeding picky kids, fueling up after work, or simply looking for a bowl of spicy comfort food that warms you from the inside out, this ramen has your back. It’s hearty, customizable, and ready in about 45 minutes—fast enough for a weeknight, cozy enough for a weekend treat.
So grab that apron (and maybe an extra drizzle of chili oil if you’re brave)—let’s make some ramen magic happen.
Why You’ll Love This Spicy Miso Ramen
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Deep, rich miso broth that tastes like it simmered all day (but didn’t).
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Flexible protein options for meat-lovers and vegetarians alike.
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Comforting, spicy, and loaded with flavor in under an hour.
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Toppings galore: corn, green onions, soft-boiled eggs, sesame seeds—make it your own!
Spicy Miso Ramen
- Total Time: 45 minutes
- Yield: 3 servings (~450 calories each) 1x
Description
Spicy Miso Ramen is a quick, flavorful comfort food featuring a rich miso-based broth, tender ramen noodles, shiitake mushrooms, and customizable proteins. With toppings like soft-boiled eggs, corn, and chili oil, this homemade ramen delivers restaurant-level flavor in under an hour—perfect for cozy nights or weeknight dinners.
Ingredients
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225 g (8 oz) ground chicken or pork (or crumbled tempeh/tofu for vegetarian)
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30 ml (2 Tbsp) neutral cooking oil
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170–225 g (6–8 oz) shiitake mushrooms, thinly sliced, stems removed
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120 ml (½ cup) minced shallots
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4 garlic cloves, minced
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15 g (1 Tbsp) freshly grated ginger
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45 g (3 Tbsp) white miso paste
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30 ml (2 Tbsp) low-sodium soy sauce
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30 ml (2 Tbsp) rice vinegar
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15 ml (1 Tbsp) hot chili oil
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1.5–2 liters (6–8 cups) low-sodium chicken or vegetable broth
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2 packs dry ramen noodles (discard seasoning packets)
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160 g (1 cup) sweet corn (fresh, canned, or thawed frozen)
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3 soft-boiled eggs, halved
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Thinly sliced green onions, for garnish
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Toasted sesame seeds, for garnish
Instructions
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Heat oil in a large stockpot. Cook ground chicken, pork, or vegetarian substitute until golden, 4–5 minutes. Remove and set aside.
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Add 2 Tbsp oil to the pot. Sauté mushrooms for 5 minutes until tender.
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Stir in shallots, garlic, and ginger. Cook 2–3 minutes until fragrant.
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Add miso paste, soy sauce, rice vinegar, and chili oil. Stir until miso dissolves.
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Pour in broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Increase heat, add ramen noodles, and cook 3 minutes until al dente.
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Return protein and corn to the pot; stir to combine.
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Ladle into bowls. Garnish with half a soft-boiled egg, green onions, sesame seeds, and extra chili oil if desired.
Notes
Soft-boiled eggs: cook 6 ½ minutes, then chill in ice water.
Adjust spice level by reducing or adding chili oil.
Mushrooms add depth—sub with cremini or button if needed.
For meal prep, store broth and noodles separately.
Udon or soba noodles can substitute for ramen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Soup
- Method: Stovetop simmer
- Cuisine: Japanese-inspired
Ingredients
-
225 g (8 oz) ground chicken or pork (or 225 g crumbled tempeh/tofu for vegetarian option)
-
30 ml (2 Tbsp) neutral cooking oil
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170–225 g (6–8 oz) thinly sliced shiitake mushrooms, stems removed
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120 ml (1/2 cup) minced shallots
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4 garlic cloves, minced
-
15 g (1 Tbsp) freshly grated ginger
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45 g (3 Tbsp) white miso paste
-
30 ml (2 Tbsp) low-sodium soy sauce
-
30 ml (2 Tbsp) rice vinegar
-
15 ml (1 Tbsp) hot chili oil
-
1.5–2 liters (6–8 cups) low-sodium chicken or vegetable broth
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2 packs dry ramen noodles (seasoning discarded)
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160 g (1 cup) sweet corn (fresh, canned, or thawed frozen)
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3 soft-boiled eggs, halved
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Thinly sliced green onions, for garnish
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Toasted sesame seeds, for garnish
Step-by-Step Directions
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Heat a large stock pot or Dutch oven over medium heat. Add a little oil and cook the ground chicken, pork, or vegetarian substitute until golden, about 4–5 minutes. Transfer to a bowl and set aside.
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In the same pot, add 2 Tbsp oil and sauté shiitake mushrooms until tender and slightly caramelized, about 5 minutes.
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Stir in shallots, garlic, and ginger. Cook 2–3 minutes until fragrant.
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Add miso paste, soy sauce, rice vinegar, and chili oil. Stir until the miso dissolves into a silky base.
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Pour in the broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
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Raise heat and return to a boil. Add ramen noodles and cook 3 minutes or until al dente.
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Stir the cooked protein and corn into the broth.
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Ladle into bowls. Top with half a soft-boiled egg, green onions, sesame seeds, and (if you dare) a drizzle of extra chili oil.
Tips for Perfect Spicy Miso Ramen
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Egg goals: For picture-perfect soft-boiled eggs, cook them for 6 ½ minutes, then dunk them in ice water before peeling.
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Chili control: Not a spice warrior? Start with half the chili oil and add more later. Remember—you can always add heat, but you can’t take it away.
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Mushroom magic: Don’t skip the mushrooms! They add a savory depth that makes the miso broth shine.
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Ramen hack: If you can only find instant ramen, ditch the flavor packet and just use the noodles. Trust me, your broth is way better.
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Meal prep win: Make the broth ahead of time and store it in the fridge—then all you need to do is cook the noodles fresh before serving.
A Little Story From My Kitchen
The first time I made spicy ramen at home, I was convinced it wouldn’t hold a candle to the bowls I’d slurped at my favorite noodle bar. But then I watched my family sit down, crack their soft-boiled eggs open, and happily slurp their noodles like they’d been transported straight to Tokyo. That’s when I realized—ramen isn’t about perfection. It’s about joy.
Now, this dish has become a bit of a ritual in our house. Whenever someone’s had a rough day—or when the weather just won’t quit—we gather around steaming bowls of this homemade ramen. It’s not just food, it’s a reset button. My kids love customizing their bowls with extra corn or sesame seeds, while my husband piles on enough chili oil to make me nervous.
Cooking this ramen always reminds me that comfort food doesn’t have to be complicated. Sometimes, it just needs a little spice and a lot of love.
What to Serve with Spicy Miso Ramen
Ramen is pretty close to a complete meal all on its own, but if you’re in the mood for extras:
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Crispy gyoza or dumplings make a perfect sidekick.
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A simple cucumber salad with rice vinegar and sesame oil balances the heat.
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Edamame with sea salt is a snackable, protein-packed starter.
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And for dessert? A scoop of green tea ice cream or mochi is the sweet, cooling finish you didn’t know you needed.
Pro tip: Don’t overload the table—ramen is the star of the show, and too many sides might steal the spotlight.
How to Store Leftover Ramen
If you think you’ll have leftovers (though let’s be honest, that’s a big “if”), here’s how to handle them:
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Separate noodles and broth. Noodles left in broth overnight will turn mushy. Store them in separate containers.
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Broth: Cool completely and refrigerate in a sealed container for up to 3 days. You can also freeze it for up to a month.
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Noodles: Store cooked noodles in the fridge, tossed lightly in oil to prevent sticking, for up to 2 days.
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Reheating: Warm the broth on the stove until steaming, then add noodles just before serving.
This way, your ramen will taste fresh and not like yesterday’s soup that lost its sparkle.
FAQs About Spicy Miso Ramen
Can I substitute the shiitake mushrooms?
Yes! Cremini or button mushrooms work, though shiitake gives the best depth of flavor.
Can I make this completely vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and use tofu or tempeh as your protein.
Do I have to use ramen noodles?
Nope. If you only have udon or soba noodles, they’ll still be delicious. Just adjust the cooking time.
How spicy is this recipe?
It has a medium kick, thanks to the chili oil. If you’re spice-sensitive, start small and build up.
Can I meal prep this?
Yes! Store the broth separately and cook noodles fresh when ready to eat. That way, you avoid the dreaded soggy noodle situation.
Wrapping Up With a Steamy Bowl
There’s something so satisfying about making Spicy Miso Ramen at home. It’s cozy, flavorful, and just the right amount of spicy to wake up your taste buds. Plus, knowing you can whip it up in under an hour makes it the ultimate weeknight comfort meal.
So next time you’re tempted to order takeout, give this homemade ramen a shot. Not only will your kitchen smell like absolute heaven, but you’ll also have the joy of sitting down with a bowl of ramen you made yourself—brimming with flavor, warmth, and maybe just a little extra chili oil.
Now, go ahead. Grab those chopsticks (or a fork—no judgment here). Dinner is ready.
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