Spicy Miso Ramen

4.95 from 120 votes

This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice. Ready in right under 40 minutes, this easy homemade ramen recipe is pure comfort.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Soup/Stew

Cuisine: Japanese

Diet: Low Lactose

Servings:

Author: Jamie Vespa MS, RD

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

*Nutrition information includes egg topping.

*Noodles: You can use either fresh or dried ramen noodles. Alternatively, you can use soba (buckwheat) noodles or another gluten free variety, such as brown rice & millet ramen.

*To make soft-boiled eggs:

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