There’s something magical about a steaming bowl of ramen. It’s cozy, flavorful, and endlessly customizable. Whether you’re looking to warm up on a chilly evening or just craving a restaurant-quality dish at home, this Spicy Miso Ramen has you covered.
With its umami-packed broth, tender shiitake mushrooms, and sweet bursts of corn, this recipe strikes the perfect balance between spicy, savory, and satisfying. Best of all? It’s ready in just 45 minutes.
Let’s dive into how you can create this comforting dish in your own kitchen!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under an hour, this ramen is perfect for weeknight dinners or lazy weekends.
- Customizable: Choose your protein, adjust the spice level, and even swap out the noodles for a gluten-free option.
- Restaurant-Quality at Home: With rich miso broth and fresh toppings, this ramen rivals anything you’d find at your favorite noodle shop.
Ingredients You’ll Need
Here’s everything you need to whip up this delicious bowl of ramen:
For the Broth and Base:
- Protein: 8 oz. ground chicken or pork (or go vegetarian with crumbled tempeh or tofu).
- Oil: 2 Tbsp. neutral cooking oil (like canola or avocado oil).
- Veggies: 6 to 8 oz. thinly sliced shiitake mushrooms (stems removed), ½ cup minced shallots, 4 garlic cloves (minced), and 1 Tbsp. freshly grated ginger.
- Flavor Boosters: 3 Tbsp. white miso paste, 2 Tbsp. lower-sodium soy sauce, 2 Tbsp. rice vinegar, and 1 Tbsp. hot chili oil.
- Broth: 6 to 8 cups low-sodium chicken or vegetable broth.
For the Noodles and Toppings:
- Noodles: 2 packs of dry ramen noodles (discard the seasoning packs) or substitute with soba noodles or gluten-free varieties like brown rice & millet ramen.
- Corn: 1 cup sweet corn (frozen/thawed, canned, or fresh).
- Eggs: 3 soft-boiled eggs, halved.
- Garnishes: Thinly sliced green onions and toasted sesame seeds.
How to Make Spicy Miso Ramen
Step 1: Cook the Protein
Start by heating a large stock pot or Dutch oven over medium heat. Once hot, lightly grease the pan and add your ground chicken or pork (or vegetarian alternative). Cook for about 4 to 5 minutes, using a wooden spoon to break the meat into small crumbles. Once fully cooked, transfer the meat to a bowl and set it aside.
Step 2: Sauté the Veggies
In the same pot, add your neutral cooking oil along with the sliced shiitake mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden and tender. Next, stir in the minced shallots, garlic, and freshly grated ginger. Allow everything to cook for another 2 to 3 minutes until fragrant.
Step 3: Build the Broth
Now it’s time to infuse those bold flavors into the broth! Stir in the miso paste, soy sauce, rice vinegar, and hot chili oil until well combined. Add 6 cups of low-sodium broth (or up to 8 cups if you prefer a brothier ramen) and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it gently simmer for about 20 minutes. This step allows all the flavors to meld beautifully.
Step 4: Cook the Noodles
Bring the broth back to a boil and add your ramen noodles. Cook according to the package instructions (usually around 3 minutes) until the noodles are al dente. Stir in the cooked meat and sweet corn to warm them through.
Step 5: Assemble Your Bowls
Ladle the hot ramen into bowls and top each serving with half a soft-boiled egg, a handful of sliced green onions, and a sprinkle of toasted sesame seeds. For an extra kick of heat, drizzle some additional chili oil on top.
How to Make Perfect Soft-Boiled Eggs
No bowl of ramen is complete without that luscious soft-boiled egg! Here’s how to nail it every time:
- Let your eggs come close to room temperature by either leaving them on the counter for an hour or running them under warm water.
- Bring a medium pot of water to a boil.
- Carefully lower the eggs into the boiling water using a spoon. Set a timer for exactly 6 minutes.
- When the timer goes off, immediately transfer the eggs to an ice water bath to stop the cooking process.
- Once cooled, gently peel off the shells, slice the eggs in half, and place them on top of your ramen.
Tips for Success
- Adjusting Spice Levels: If you’re not a fan of too much heat, start with just ½ Tbsp. of chili oil and add more to taste.
- Vegetarian Option: Swap out ground chicken or pork for crumbled tempeh or tofu. Use vegetable broth instead of chicken broth.
- Make It Gluten-Free: Opt for gluten-free noodles like soba or brown rice & millet ramen. Also, double-check that your soy sauce is gluten-free (or use tamari as an alternative).
- Storage Tips: Store leftover broth and noodles separately to keep them from getting soggy. Reheat gently on the stove before serving.
Nutrition Information (Per Serving)
- Serving Size: About 2.5 cups
- Calories: 492 kcal
- Carbohydrates: 37g
- Protein: 25g
- Fat: 27g
- Saturated Fat: 6g
- Sodium: 1650mg
- Fiber: 1g
- Sugar: 4g
Note: Nutrition values include egg topping and may vary depending on ingredient brands.
Final Thoughts
This Spicy Miso Ramen recipe is proof that you don’t need a culinary degree—or hours in the kitchen—to create something truly special. With its rich broth, tender noodles, and perfectly balanced flavors, it’s comfort food at its finest. Whether you’re cooking for yourself or impressing guests, this dish is sure to become a go-to favorite.
So grab your chopsticks and dig in—your homemade ramen masterpiece awaits!
PrintSpicy Miso Ramen
This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice. Ready in just under 40 minutes, this easy homemade ramen recipe is pure comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Dinner, Noodles, Soup
- Method: Stovetop
- Cuisine: Japanese
Ingredients
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu)
- 2 Tbsp. neutral cooking oil
- 6 to 8 oz. thinly sliced shiitake mushrooms, stems removed
- 1/2 cup minced shallots
- 4 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 3 Tbsp. white miso paste
- 2 Tbsp. lower-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. hot chili oil
- 6 to 8 cups low-sodium chicken or vegetable broth
- 2 packs dry ramen noodles (seasoning packs discarded)*
- 1 cup sweet corn (frozen/thawed, canned, or fresh)
- 3 soft-boiled eggs, halved*
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
Heat a stock pot or Dutch oven over medium heat. Lightly grease and add chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, breaking meat into small pieces. Transfer to a bowl and set aside.
Add oil to the pan, then add mushrooms. Cook for 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook for 2 to 3 more minutes until aromatic.
Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring to a boil. For a brothier ramen, add an additional 1 to 2 cups of broth. Lower heat and simmer gently over medium-low for 20 minutes.
Bring broth back to a boil, then add noodles. Cook until al dente, about 3 minutes, or according to package instructions. Stir in cooked meat and corn.
Ladle ramen into bowls, topping each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.
Notes
Nutrition information includes egg topping.
Noodles: You can use fresh or dried ramen noodles. Alternatively, use soba (buckwheat) noodles or a gluten-free variety like brown rice & millet ramen.
To make soft-boiled eggs:
Let eggs come close to room temperature by letting them sit on the counter for an hour or running under warm water.
Bring a medium pot of water to a boil.
Gently lower eggs into boiling water and set a timer for 6 minutes.
Remove eggs and plunge into an ice water bath. Gently peel off shells, slice in half, and place on top of ramen.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: —
