This spicy miso ramen is warm, cozy, and full of deep umami flavor. It’s the kind of bowl you make when you want something comforting but still bold and exciting.
Rich broth, springy noodles, and just enough heat to keep things interesting.
Why I Love This Recipe
This is my go-to ramen when I want restaurant-style comfort at home without spending hours in the kitchen. It feels indulgent but is still very doable on a weeknight.
- The broth is deeply savory from miso and soy sauce
- Chili oil adds heat without overpowering the soup
- Corn adds a little sweetness that balances everything
- You can easily swap the protein or make it vegetarian
- Leftovers reheat surprisingly well
Servings and Time
This recipe makes 3 generous servings.
Total time is about 45 minutes, including prep and simmering.
Ingredients
- 8 oz ground chicken or pork, raw
- 2 tablespoons neutral cooking oil
- 6 to 8 oz shiitake mushrooms, thinly sliced with stems removed
- 1/2 cup minced shallots
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons white miso paste
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hot chili oil
- 6 cups low-sodium chicken or vegetable broth
- 2 packs dry ramen noodles, seasoning packets discarded
- 1 cup sweet corn, thawed if frozen
- 3 soft-boiled eggs, halved
- Thinly sliced green onions
- Toasted sesame seeds
- Ground black pepper
Instructions
Step 1: Cook the Protein
Heat 1 tablespoon of oil in a large pot over medium heat. Add 8 oz raw ground chicken or pork. Cook for 4 to 5 minutes, breaking it into small crumbles until fully cooked and lightly browned.
Step 2: Sauté Mushrooms and Aromatics
Add the remaining 1 tablespoon oil to the pot. Add 6 to 8 oz sliced shiitake mushrooms and cook for 5 minutes until softened and lightly golden. Stir in 1/2 cup minced shallots, 4 minced garlic cloves, and 1 tablespoon grated ginger. Cook for 2 to 3 minutes until very fragrant.
Step 3: Build the Broth
Add 3 tablespoons white miso paste, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon chili oil. Stir until the miso fully dissolves and coats the aromatics. Pour in 6 cups broth and bring to a gentle boil, then lower to a soft simmer for 20 minutes.
Step 4: Cook the Noodles and Finish
Bring the broth back to a low boil. Add 2 packs dry ramen noodles and cook for about 3 minutes until just tender. Stir in the cooked ground meat and 1 cup sweet corn. Season lightly with ground black pepper.
Macros Information
Per serving (approximate):
Calories: 490
Protein: 25g
Carbohydrates: 37g
Fat: 27g
Saturated Fat: 6g
Fiber: 2g
Sugar: 4g
Sodium: 1650mg
Why This Recipe Works (Quick Science)
Miso is fermented, which means it’s packed with natural glutamates that boost savory flavor. Simmering the broth gently keeps those flavors rich without turning bitter. Chili oil adds fat, which helps carry heat evenly through the soup so every bite tastes balanced.
Common Mistakes
- Boiling the miso too hard, which dulls its flavor
- Overcooking the noodles so they turn mushy
- Adding chili oil too late, which prevents it from fully blending
- Using high-sodium broth and making the soup too salty
What to Serve With
This ramen is great on its own, but it pairs well with a simple cucumber salad, steamed edamame, or a light seaweed salad to balance the richness.
FAQ
Can I make this vegetarian?
Yes, swap the meat for crumbled tofu or tempeh and use vegetable broth.
Is it very spicy?
It’s medium heat. You can reduce or increase the chili oil easily.
Can I store leftovers?
Yes, store broth and noodles separately for best texture.
Final Thoughts
This spicy miso ramen is one of those recipes that feels special but doesn’t stress you out. It’s bold, cozy, and endlessly customizable. Once you make it once, it becomes a repeat dinner you’ll crave again and again.