Description
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.
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: —