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This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice. Ready in 45 minutes, this easy homemade ramen recipe is pure comfort.
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During the colder weather months, there’s truly nothing more warming than a steaming bowl of ramen.
We have a favorite ramen spot in town that offers a Spicy Miso Ramen, which I can only describe as a hug-in-a-bowl. To satisfy my frequent cravings for it, I decided to create my own homemade version.
This homemade Spicy Miso Ramen recipe features an aromatic broth with layers of complexity. A mix of soy sauce, miso paste, hot chili oil, garlic, and ginger create the most dynamic flavor profile.
To further bolster the broth, I love adding shiitake mushrooms, sweet pops of corn, ground meat or tofu, and of course, plenty of noodles.
This homemade ramen recipe is incredibly versatile and suitable for all levels of home cooks.
How to Make Spicy Miso Ramen
The beauty of ramen is that it’s basically a blank canvas for crafting your own custom bowl.
From the vegetables and protein to the toppings, think of the broth as your base for you to build upon.
As long as you add plenty of toppings suitable to your liking, you’re in for a highly satisfying soup experience.
The Ingredients
- Protein: For the meat eaters, I suggest either ground chicken or pork. For vegetarians, either crumbled tofu or tempeh work great.
- Mushrooms: I prefer shiitakes over other varieties for their meaty, buttery flavor. Just make sure to remove the stems, which are much tougher than the caps. Alternatively, you can use cremini or any other mushroom variety you have on hand.
- Aromatics: Fresh ginger, garlic, and shallots are musts for bolstering the broth. You can either mince or finely grate the fresh ginger.
- Miso Paste: A fermented soybean paste and secret weapon for adding worlds of savory depth to the broth. Look for either white or yellow miso paste, which aren’t quite as intense as the darker varieties.
- Soy Sauce: I suggest using a lower-sodium soy sauce since the broth is already quite salty. If making gluten free, use tamari instead.
- Hot Chili Oil: Chili oil’s can range in ingredients by brand, however most include a mix of Sichuan peppers, sesame oil, and garlic. I suggest starting with 1 Tbsp. and increasing as needed for your desired level of heat.
- Broth: Use either lower-sodium chicken or vegetable broth.
- Noodles: Any variety of fresh or dried ramen noodles work! If making the recipe gluten free, look for rice noodles instead.
- Corn: Maybe somewhat of a wildcard ingredient, but I love how the sweetness of corn balances the chili spice. Use either fresh, frozen, or canned sweet corn.
- Toppings: The topping options for ramen are boundless! My favorites are a soft-boiled egg, scallions, and an extra drizzle of chili oil. You can also add bean sprouts, basil, and/or crushed peanuts.
The Directions
Step 1: Cook Protein. Heat a large pot over medium heat. Once hot, lightly grease and add your protein of choice. Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
Step 2: Sauté Aromatics. Add more oil to the pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 3 more minutes, until aromatic.
Step 3: Prepare Broth. Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add broth and bring mixture to a low boil. Lower heat and very gently simmer over medium low for 20 minutes.
Step 4: Boil Noodles. Bring broth back to a low boil, and add noodles. Cook for 3 minutes, or as long as package instructs, until al dente. Stir in cooked meat, corn, and scallions. Serve with toppings of choice.
FAQs and Expert Tips
In this section, you’ll find answers to the most commonly asked questions regarding homemade ramen.
If you have any additional questions, be sure to ask them in the comment section below.
Ramen noodles are made from a combination of wheat flour, salt, and alkaline water. There are many options out there, so choosing the best ramen really comes to personal preference.
You can opt for either fresh or dried ramen noodles. Alternatively, you can use soba (buckwheat) noodles or another gluten free variety, such as brown rice & millet ramen.
I love using Lotus Foods brand of brown rice noodles, which offer a deliciously nutty taste without losing the characteristics of what makes a great ramen noodle.
White miso, or shiro miso, is the best miso paste for seasoning ramen broth. It’s less pungent and salty than the other darker varieties of miso paste.
You can find white miso paste near the tofu and kimchi section of most well-stocked grocery stores.
Yes, spicy miso ramen can easily be made vegan. Swap the ground meet for crumbled tempeh, and use vegetable broth in place of chicken broth.
Serving Suggestions.
- Homemade ramen is best paired with a cool and crunchy salad, such as a Cucumber Salad.
- This Cucumber-Avocado Salad is also a lovely complement to the salty richness of ramen.
How to Make Soft-Boiled Eggs
I love topping each bowl of ramen with a soft-boiled egg. Here’s how to make a perfectly jammy egg:
- Let your egg come close to room temperature. You can either leave it sitting out for an hour, or run it under warm water.
- Bring a medium pot of water to a boil.
- Very delicately lower egg into boiling water. Set the timer for 6 minutes.
- Remove the egg and plunge it into an ice water bath. Gently peel the shell off, slice the egg in half, and place your beautiful jammy egg on top of your ramen.
More Ramen Recipes to Try
Sesame Tofu Ramen
Spicy Ramen Noodles
Slow Cooker Pork Ramen Bowls
20 Minute Scallion Noodles
If you give this Spicy Miso Ramen recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Spicy Miso Ramen
Equipment
- Large Stock Pot or Dutch Oven
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. Once hot, lightly grease and add chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 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 mixture to a boil. *Note: if you prefer a brothier ramen, add an additional 1 to 2 cups of broth at this time. Lower heat and very gently simmer over medium-low for 20 minutes. Bring broth back to a boil, and add noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in cooked meat and corn.Ladle ramen into bowls, and top 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
- Let eggs come close to room temperature either by letting them sit on the counter for an hour, or running under warm water.
- Bring a medium pot of water to a boil.
- Very delicately lower eggs into boiling water. Set the timer for 6 minutes.
- Remove eggs and plunge into an ice water bath. Gently peel off shells, slice the eggs in half, and place on top of ramen.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was delicious! I’ve been trying to find an easy but flavorful ramen recipe for a while now and this really hit. I added some baby bok choy and it was great! I’ll definitely be making this again and again.
We love this recipe!
So happy you enjoyed it!!
Absolutely incredible recipe! Made it this evening & everyone absolutely loved it ❤️
Yay! So happy you enjoyed it!! Thank you for leaving a review!
Delicious and so easy!
Woohoo! So happy you enjoyed it!!
Loved this recipe but have to say I didn’t make it specifically as stated 🙂 I usuallly try to make a recipe as is the first time and then adjust as I go but I didn’t have all the ingredients. But this was an excellent base recipe to work from! I used white wine vinegar in place of rice vinegar and used red miso paste instead of white. I cooked this with tofu and kept it in the pot as I added the aromatics and sauteed. I left out the mushrooms (the one veggie I do not eat). I know it sounds like I didn’t make this recipe lol but I have to say it gave me the basics to work from for what I wanted! And I have it saved for future use.
Absolutely delicious!
Yay! So happy you enjoyed it, my friend!!
I love homemade Asian food and this was no exception! Def the best homemade ramen recipe I’ve tried so far!