Easy Spicy Miso Ramen
on Apr 12, 2023, Updated Nov 29, 2023
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A homemade miso broth adds spicy and umami flavor to the perfectly tender noodles. Add silky soft-boiled eggs and other toppings for a comforting dinner. This incredibly delicious Japanese Spicy Miso Ramen is ready in less than 30 minutes!
Watch Spicy Miso Ramen Recipe Video
This recipe is great for beginners because it’s easy, yet the payoff is beyond delicious. You won’t believe that a big, hearty bowl of miso ramen soup can come together in just 30 minutes – rivalling you get from your favorite Japanese restaurant.
Get the 3 important ingredients for an authentic taste, and the rest is easy!
- Miso paste – Gives miso ramen its signature savory and umami taste. It’s a fermented soybean paste that you can find at Japanese grocery stores or order online. Note: the miso broth for miso ramen is NOT the miso soup made from dashi and miso paste.
- Chili bean paste (or doubanjiang) – My favorite brand is Lee Kum Kee, which makes the broth spicy. Add more for extra heat!
- Ramen noodles – Fresh ramen (see the ingredient photo above) is the best and available in the refrigerated section at most local Japanese grocery stores. Otherwise, get the dry ramen noodles.
These tips will set your Spicy Miso Ramen apart!
The spicy miso ramen has 3 major elements: the broth, ramen noodles, and the toppings. Get each element right is EASY once you get the right ingredients:
- Season your miso broth with salt and more red chili paste AFTER simmering so your broth won’t be too salty or spicy.
Here is how to make a perfect miso-based broth:
- Heat sesame oil in a saucepan. Add garlic, ginger, and shallot, and saute until fragrant.
- Cook ground pork. Add miso paste, chili bean paste, chicken stock, soy sauce, and green onions.
- Cover and bring it to a boil. Remove the lid, lower the heat and simmer for 10 minutes. Taste and adjust the flavor.
- Cook ramen noodles to al-dente and shock them in cold water after boiling.
- Cook ramen noodles according to the instructions on the package.
- When they’re cooked, shock them in cold water and then drain completely.
- Use cold eggs and simmer for 7.5 minutes for the perfect soft-boiled eggs.
- Add cold-from-the-fridge eggs into the boiling water.
- Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil.
- Chill in the iced water for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
Now we have all 3 elements ready. Assemble the ramen by adding the broth on top of the noodles, and add soft-boiled eggs and nori seaweed. You can add other toppings such as Menma, Japanese fish cake, Salmon Roe Caviar, Masago, and Tobiko.
That’s it! Easy homemade spicy miso ramen!
Serving and Storage
It’s best to assemble the ramen in individual bowls (see my video) instead of adding all the noodles to the broth.
If you have leftovers, store the broth and noodles SEPARATELY. Otherwise, the noodles can become soggy. Store in airtight containers and they’ll last for 3-4 days.
More Asian Noodles Recipes
- For a different style ramen, take a look at this Japanese Dipping Ramen Noodles (Tsukemen).
- If you like thicker noodles with the delicious Japanese umami flavor, try this Seafood Udon Recipe.
- For fat and wide noodles stir-fry, this Thai Pad See Ew is my favorite.
- For more tasty ramen recipes, take a look at this roundup.
I hope you like this recipe. If you try it, please comment below and let me know how your Spicy Miso Ramen turns out!
30 Minute Easy Miso Ramen Recipe
Ingredients
- 2 packages ramen noodles, I use fresh ramen, but you can use dried ramen noodles.
Spicy Miso Raman Broth
- 3 tablespoons miso paste
- 2 teaspoons chili bean paste*, (or doubanjang, or Korean gochujang. Add more for a more spicy soup, and omit this ingredient for a non-spicy version)
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 2 teaspoons freshly grated ginger
- 1 shallot, minced, or 2 tablespoons of regular onions chopped
- 1/4 lb ground pork
- 2 cups chicken stock, I used reduced sodium
- 3 tablespoons low-sodium soy sauce
- 2 green onions
- salt and pepper to taste
Toppings
- 2 soft-boiled eggs**, (See how to make them in the notes)
- Optional seaweed and chopped green onions, for garnish
Instructions
- Make Spicy Miso Broth: Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
- Add ground pork, and stir-fry until no longer pink.
- Add chili bean paste and miso paste. Stir fry with the meat.
- Add chicken stock, soy sauce, and green onions.
- Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. (While you are waiting, you can make ramen noodles.)
- Taste and season with salt and pepper to taste. You can add more chili bean paste if you’d like your soup to be extra spicy. Stir lightly. Remove from heat and set aside.
- Cook ramen noodles to al dente according to the instructions on the package.
- After the noodles are cooked, shock it with cold water to stop cooking. Drain completely and divide the noodles into 2 bowls.
- Assemble the ramen: Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs, nori seaweed, and green onions. Serve and enjoy!
Notes
- *You can add more red chili paste to the broth if you want more heat.
- **To make soft-boiled eggs: Fill a saucepan with water and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil. Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
- Season with salt and pepper AFTER simmering so that your broth won’t be too salty.
- To customize: Use less miso paste for a lighter soup. Try other proteins such as ground beef or chicken.
- To freeze: This dish freeze very well. You can cook a big batch and it keeps very well for up to 3 months in the freezer. Reheating takes about 5 minutes WITHOUT thawing required.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
So easy and delicious!! Didn’t have shallots so used the whites of the spring onion, still tasted great. Will definitely be making again
Thought the broth was too salty when I made this dish the first time. The second time I made it I added two tablespoons of soy sauce instead of two it is now perfect! I anticipating making this once a week
This is just so delicious, flavorful, and filling. Our favorite miso is azuki bean miso and I use sambal oelek for the chile paste. Quick, delicious and so so satisfying. Thank you, Izzy, foe a wonderful recipe!
Hi LuAnn, glad that you like this recipe. Thanks for letting me know. Izzy
Great post
This is just so delicious, flavorful, and filling. Our favorite miso is azuki bean miso and I use sambal oelek for the chile paste. Quick, delicious and so so satisfying. Thank you, Izzy, foe a wonderful recipe!