This spicy miso ramen blew me away with its rich umami broth and perfectly balanced kick. The shiitake mushrooms and sweet corn create an addictive combo while the optional eggs add extra indulgence. I totally vibe with how comforting and cozy it makes me feel whenever I enjoy a bowl.

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I recently tried this Spicy Miso Ramen Recipe that turned out to be full of flavor and comfort. I started by heating 1 tablespoon of sesame oil in a pot and then added 4 cloves of garlic, minced, and 1 tablespoon of fresh ginger, grated.

I love how the garlic and ginger add nutritional benefits like vitamins and antioxidants to the dish. Next, I mixed in 2 tablespoons of red miso paste and 2 tablespoons of chili paste, like sambal oelek, to create the base of the broth.

After that, I poured in 6 cups of low sodium chicken or vegetable broth and tossed in 1 cup of sliced shiitake mushrooms and 1 cup of sweet corn kernels. The mushrooms provide extra umami and the corn gives a nice sweet pop that balances the spice.

I then finished the dish with 2 servings of ramen noodles and optional soft-boiled eggs for extra protein. This easy homemade ramen recipe is perfect for anyone who loves Asian cooking with a nutritious twist.

Why I Like this Recipe

I definitely love this recipe because it gives me a rich umami flavor that makes the broth feel so deep and satisfying. I like how I can throw in extra toppings like soft-boiled eggs and spinach to make it my own. It’s cool that it takes less than 40 minutes to get a hot, tasty meal on the table. Plus, that spicy kick from the chili paste is just the right balance to the sweet corn and mellow mushrooms.

This Spicy Miso Ramen recipe is super tasty because the broth is full of umami flavor from the miso paste and shiitake mushrooms. The sweet corn really pops against the spice. It cooks fast so I can have a warm meal in under 40 minutes which is perfect for nights when I’m in a rush. I love that I can add extra things like soft boiled eggs or a handful of spinach if I want a little change. Overall, it’s one of my favorite quick comfort foods.

Ingredients

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This oil gives a nutty flavor and healthy fats that benefit the heart.
Garlic is loaded with antioxidants and provides bold flavor with immune support.
Ginger adds a zesty kick and helps soothe the stomach with its properties.
Miso paste delivers deep umami flavor and is rich in protein and vitamins.
Chili paste gives a fiery heat that balances savory and spicy notes perfectly.
The low sodium broth forms a light base packed with nourishing minerals and flavor.
Shiitake mushrooms add textured earthiness along with vitamins and fiber to the dish.
Ramen noodles deliver satisfying carbohydrates while soaking up the rich, spicy broth.

Ingredient Quantities

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red miso paste

2 tablespoons chili paste (like sambal oelek)

1 tablespoon soy sauce

6 cups low sodium chicken or vegetable broth

1 piece kombu (about 4 inches, optional for extra umami)

1 cup shiitake mushrooms, sliced (or 6 dried shiitake rehydrated and sliced)

1 cup sweet corn kernels

2 servings ramen noodles

Optional: 2 soft-boiled eggs, halved

Optional: 2 green onions, sliced

Optional: a handful of baby spinach

How to Make this

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1. Heat the sesame oil in a large pot over medium heat and add the minced garlic and grated ginger. Stir them around until they become fragrant, about 1 minute.

2. Mix in the red miso paste, chili paste, and soy sauce so that the paste gets heated and blends with the garlic and ginger.

3. Pour in the low sodium broth and add the kombu if you are using it. Bring the mixture to a simmer and let it cook for around 10 minutes.

4. Remove the kombu once its done infusing the broth. Then, add the sliced shiitake mushrooms and corn kernels.

5. Allow the mushrooms and corn to simmer in the broth for about 5 minutes while you prepare the noodles in a separate pot.

6. In another pot, cook the ramen noodles according to the package directions until they are just tender. Drain them well.

7. Optional: While the noodles cook, prepare the soft boiled eggs. You can lightly boil them for about 6 to 7 minutes, then cut them in half.

8. Add a handful of baby spinach to the broth just before serving so they wilt without overcooking.

9. Divide the cooked noodles into serving bowls and then carefully pour the spicy miso broth with mushrooms and corn on top.

10. Top each bowl with the soft-boiled eggs and sliced green onions. Enjoy your comfort food perfect for a cozy meal.

Equipment Needed

1. Large pot for heating the broth and infusing flavors
2. Second pot for cooking the ramen noodles
3. Measuring spoons for the sesame oil, miso paste, chili paste, and soy sauce
4. Chef’s knife for mincing garlic, grating ginger, slicing shiitake mushrooms, and chopping green onions
5. Cutting board to prep all the fresh ingredients
6. Wooden spoon for stirring the ingredients in the broth
7. Colander or strainer for draining the noodles once cooked
8. Stove to heat up your pots
9. Serving bowls for assembling your ramen dish

FAQ

Can I make this recipe vegetarian?

Yup, just use vegetable broth instead of chicken broth and it will turn out great!

What if I dont have kombu?

No worries, kombu is optional so you can just skip it if you cant find any, or use a little dried seaweed if you have it.

How spicy is this ramen?

Its got a nice kick from the chili paste but youll be able to adjust the heat by adding a bit less or more, depending on how much spice you like.

Can I add other veggies?

Definitely, feel free to add things like bok choy, sliced carrots or even a handful of kale for extra texture and flavor.

How do I cook the ramen noodles?

Simply cook the noodles in a separate pot per the package instructions then add them to your bowl after your broth is ready, keepin em a bit al dente for the best texture.

What’s the best way to soft-boil the eggs?

Boil them in water for around 6 mins then plunge into cold water so they peel easily without being overcooked.

Spicy Miso Ramen Recipe Substitutions and Variations

If you dont have sesame oil, try peanut or even olive oil which work pretty fine in a pinch.
For the chili paste, you can use sriracha or just a pinch of red pepper flakes mixed with a little water.
You can swap red miso paste with white miso paste if you want a milder, less salty flavor.
If you dont have low sodium broth, you can use regular broth but be careful and adjust the salt later.
Not got kombu? Just toss in a small piece of dried seaweed to still get that extra umami kick.

Pro Tips

1. Make sure you dont let the garlic and ginger burn. They give amazing flavor when cooked just right so keep an eye on them.
2. If youre using kombu, take it out when the broth’s infused enough so the flavor’s there but it doesn’t end up slimy in your soup.
3. Watch your noodles closely because they cook fast. Over cooked noodles can make your soup mushy so drain them as soon as they’re just tender.
4. Add the spinach right at the end before serving so it wilts a bit but still keeps its color and crunch.