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
225 g (8 oz) ground chicken or pork (or crumbled tempeh/tofu for vegetarian)
30 ml (2 Tbsp) neutral cooking oil
170–225 g (6–8 oz) shiitake mushrooms, thinly sliced, stems removed
120 ml (½ cup) minced shallots
4 garlic cloves, minced
15 g (1 Tbsp) freshly grated ginger
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
2 packs dry ramen noodles (discard seasoning packets)
160 g (1 cup) sweet corn (fresh, canned, or thawed frozen)
3 soft-boiled eggs, halved
Thinly sliced green onions, for garnish
Toasted sesame seeds, for garnish
Instructions
Heat oil in a large stockpot. Cook ground chicken, pork, or vegetarian substitute until golden, 4–5 minutes. Remove and set aside.
Add 2 Tbsp oil to the pot. Sauté mushrooms for 5 minutes until tender.
Stir in shallots, garlic, and ginger. Cook 2–3 minutes until fragrant.
Add miso paste, soy sauce, rice vinegar, and chili oil. Stir until miso dissolves.
Pour in broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Increase heat, add ramen noodles, and cook 3 minutes until al dente.
Return protein and corn to the pot; stir to combine.
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