There’s something incredibly comforting about a bowl of ramen that’s both spicy and savory, especially when it features rich components like mushrooms and a perfectly soft-boiled egg. This Spicy Miso Ramen with Egg and Mushrooms Recipe hits that balance beautifully, delivering flavors that feel both fresh and soul-warming.

A white bowl filled with a rich broth holding light yellow ramen noodles and topped with two soft-boiled egg halves showing bright orange yolks sprinkled with sesame seeds near the top right. Around the eggs, there are golden corn kernels, dark brown sautéed mushrooms, and scattered green onion slices. A few fresh green basil leaves decorate the dish. Two wooden chopsticks rest on the left side of the bowl with some noodles held between them. A white ceramic spoon is placed on the right edge of the bowl. In the background, a wooden bowl holds sesame seeds and a small white bowl contains red chili oil, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Miso Ramen with Egg and Mushrooms Recipe
Top Tip
How to Serve Spicy Miso Ramen with Egg and Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Miso Ramen with Egg and Mushrooms Recipe

Why You'll Love This Recipe

I’ve made this Spicy Miso Ramen with Egg and Mushrooms Recipe countless times, and it never fails to impress. It’s quick enough for a weeknight but flavorful enough to feel like a special treat—perfect when you want something cozy but exciting.

Complex yet simple flavors: The miso paste paired with chili oil creates a broth that’s deeply umami with a gentle kick of heat.
Comfort in every bite: Soft-boiled eggs and tender mushrooms add layers of texture that make this soup really satisfying.
Easy to customize: Whether you swap the pork for tofu or add extra veggies, it’s flexible to what you have on hand.
Ready in under 45 minutes: It’s perfect when you want homemade ramen without spending hours in the kitchen.

Ingredients & Why They Work

Each ingredient in this Spicy Miso Ramen with Egg and Mushrooms Recipe plays a special role to build those comforting layers you crave. From the savory ground meat or veggie alternative to the fresh zing of ginger and garlic, here’s why these choices really shine.

Flat lay of ground chicken in a small mound, a few thinly sliced shiitake mushrooms with visible gills, a small white bowl of minced shallots, four whole uncracked brown eggs, a small white bowl of minced garlic, a small white bowl with freshly grated ginger, a small white bowl filled with white miso paste, a small white bowl of soy sauce, a small white bowl of rice vinegar, a small white bowl containing bright red hot chili oil, two bundles of dry ramen noodles neatly coiled, a small pile of fresh sweet corn kernels, a small bunch of thinly sliced green onions arranged in a line, and a small white bowl with toasted sesame seeds placed symmetrically, all ingredients fresh and natural, simple white ceramic bowls, perfect symmetry and balanced layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken or pork: Adds a hearty, meaty base that’s quick to cook and soaks up the broth flavors perfectly. Swap with tempeh or tofu for a vegetarian touch.
Shiitake mushrooms: Their earthy, meaty texture enhances the umami while keeping things feel fresh.
Shallots: They bring a subtle sweetness that balances the spicy and salty elements.
Garlic cloves: Classic aromatic that punches up the depth of flavor.
Freshly grated ginger: Adds warmth and a hint of brightness to balance the richness.
White miso paste: The star ingredient that creates that signature miso broth—salty, rich, and fermenty.
Soy sauce: Provides extra umami with a touch of saltiness. Using lower-sodium means you control the salt level better.
Rice vinegar: Adds an acid note to brighten the broth and balance out the flavors.
Hot chili oil: The key to that spicy kick, adjustable to how fiery you like your ramen.
Low sodium broth: Your soup base that brings everything together; chicken or vegetable works depending on your preference.
Dry ramen noodles: Classic slurp-worthy noodles that cook quickly and soak up the soup.
Sweet corn: I love how the sweetness offsets the spicy broth — plus it adds a lovely pop of texture.
Soft-boiled eggs: Creamy in the center and perfect for topping ramen bowls to make them restaurant-worthy.
Green onions and toasted sesame seeds: Garnishes that add freshness and a final nutty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Spicy Miso Ramen with Egg and Mushrooms Recipe is how easy it is to switch things up based on what’s in your fridge or pantry. I encourage you to experiment and make it your own—it’s all about what flavors and textures you enjoy most!

Variation: Sometimes I swap out the ground meat for diced chicken thighs or keep it vegetarian by using crumbled tofu, which works wonderfully to soak in the broth.
Spice level: Adjust the chili oil to taste—if you like it milder, go easy at first and add more toward the end.
Veggie boost: Adding bok choy, spinach, or even shredded carrots can bring freshness and color to your bowl.
Broth thickness: For a richer broth, stir in a spoonful of tahini or sesame paste to deepen the flavor and add creaminess.

Step-by-Step: How I Make Spicy Miso Ramen with Egg and Mushrooms Recipe

A blue pot with two handles sits on a white marbled surface. Inside the pot is one layer of cooked sliced mushrooms that are brown with some darker edges, mixed with small pieces of lightly cooked yellow onions scattered throughout. The mushrooms and onions are spread thinly at the bottom of the pot. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Meat or Protein

Start by heating a stock pot or Dutch oven over medium heat, then add a little oil to grease the pan lightly. Add your ground chicken, pork, or your vegetarian option. Use a wooden spoon to break the meat into small crumbles as it cooks. This takes about 4 to 5 minutes—cook until no longer pink, then scoop it out to a bowl and set aside so we can focus on building the broth next.

Step 2: Sauté Mushrooms and Aromatics

Add a fresh splash of oil to the pan, then toss in the thinly sliced shiitake mushrooms. Let them cook for around 5 minutes until they turn golden and tender. Next, stir in the minced shallots, garlic, and freshly grated ginger. Cook for 2 to 3 minutes until everything smells absolutely divine and soft.

Step 3: Build the Broth

Time to mix in your white miso paste, soy sauce, rice vinegar, and hot chili oil. Stir everything to combine, then pour in 6 cups of the broth. Bring the pot to a boil — if you want it soupier, add up to 2 more cups here. Once boiling, reduce the heat so it simmers gently for about 20 minutes to let the flavors marry beautifully.

Step 4: Cook the Noodles & Finish

Bring the broth back up to a boil and add your ramen noodles, cooking according to package instructions (usually around 3 minutes) until they’re just al dente. Stir in the reserved cooked meat and the sweet corn for that lovely, unexpected pop of sweetness.

Step 5: Serve & Garnish

Ladle your spicy miso ramen into bowls, topping each one with a halved soft-boiled egg, plenty of thinly sliced green onions, and a sprinkle of toasted sesame seeds. For an extra kick, drizzle a little more chili oil on top—trust me, it’s worth it.

Top Tip

Over the years of perfecting this Spicy Miso Ramen with Egg and Mushrooms Recipe, I’ve learned a few things that really make the difference between ‘meh’ and ‘wow’ bowls.

Soft-Boiled Eggs: Use eggs at room temperature, and gently time 6 minutes in boiling water for that perfect custard-like yolk.
Miso Paste: Always add miso paste off the direct heat or you risk killing the beneficial enzymes and dulling the flavor.
Chili Oil Drizzle: Start conservatively—the heat can sneak up on you, especially if you add more later.
Mushroom Prep: Removing shiitake stems is key—they’re tough and don’t soften well, but do save them to add to your broth base if you like!

How to Serve Spicy Miso Ramen with Egg and Mushrooms Recipe

Garnishes

I stick with thinly sliced green onions and toasted sesame seeds because they pack just the right crunch and fresh bite. Sometimes I add a few sheets of nori or a sprinkle of crushed red pepper flakes if I’m really craving extra heat. Those little touches really elevate the bowl!

Side Dishes

This ramen pairs gorgeously with simple sides like steamed edamame, pickled vegetables, or a light cucumber salad. If you want to keep things casual, just some crusty bread is nice for mopping up any leftover broth.

Creative Ways to Present

For dinner parties, I like to serve the ramen in wide bowls and lay everything out buffet-style—letting people customize their bowls with garnishes and sides is always a hit. Adding a soft-boiled egg that’s been marinated in soy sauce overnight creates an extra layer of flavor and a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover broth and toppings separately from the noodles to prevent sogginess. Keep the broth in a sealed container in the fridge for up to 3 days, and add freshly cooked noodles when reheating.

Freezing

This broth freezes beautifully, so I often make extra and freeze individual portions. Just avoid freezing the noodles or eggs; instead, prepare those fresh when you’re ready to enjoy the ramen again.

Reheating

Reheat the broth gently on the stove until steaming hot, then cook fresh noodles directly in the broth for a minute or two. Add corn, meat, and any vegetables while warming through, then top with freshly prepared soft-boiled eggs for the best texture.

Frequently Asked Questions:

Can I make this Spicy Miso Ramen with Egg and Mushrooms Recipe vegetarian?

Absolutely! Swap the ground chicken or pork for crumbled tofu or tempeh, and use vegetable broth instead of chicken broth to keep it completely vegetarian without losing depth of flavor.

How spicy is this ramen, and can I adjust the heat?

The heat comes mainly from the hot chili oil, which you can easily adjust to your liking. I recommend starting with less and adding more toward the end or at the table, so it suits your personal spice tolerance.

What’s the best way to cook soft-boiled eggs for ramen?

I take eggs straight from the fridge, gently place them into boiling water for 6 minutes, then transfer immediately to an ice bath. This gives you tender whites with a creamy, slightly runny yolk—the perfect topping for ramen bowls.

Can I prepare parts of this recipe ahead of time?

Definitely! You can make the broth a day or two in advance and refrigerate it. Also, soft-boiled eggs can be prepared ahead and stored peeled in an airtight container for up to 2 days. Just cook noodles fresh when serving.

Final Thoughts

This Spicy Miso Ramen with Egg and Mushrooms Recipe is one of those dishes I return to time and again when I want warmth, comfort, and a little culinary adventure all in one bowl. It’s approachable, packed with flavor, and easy enough to customize for any mood. I’m excited for you to try it out and make it your own—trust me, once you do, it’ll become a favorite in your kitchen like it is in mine.