Description
This Spicy Miso Ramen recipe offers a flavorful, comforting bowl of ramen featuring an umami-rich miso broth, tender ground chicken or pork, shiitake mushrooms, and sweet corn. Enhanced with aromatic shallots, garlic, ginger, and a spicy chili oil kick, this homemade ramen is ready in under 45 minutes and garnished with soft-boiled eggs, green onions, and toasted sesame seeds for a satisfying meal.
Ingredients
Scale
Protein
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu for vegetarian)
Aromatics and Flavor Base
- 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
Broth and Noodles
- 6 to 8 cups low sodium chicken or vegetable broth
- 2 packs dry ramen noodles (seasoning packs discarded)
Add-ins and Garnishes
- 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
- Cook the Protein: Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease with neutral cooking oil and add the ground chicken or pork (or vegetarian substitute). Cook for 4 to 5 minutes, breaking the meat into small pieces with a wooden spoon until cooked through. Transfer the cooked meat to a bowl and set aside.
- Sauté Mushrooms and Aromatics: Add oil to the same pot, then add the sliced shiitake mushrooms. Cook for 5 minutes until golden and tender. Stir in the minced shallots, garlic, and freshly grated ginger, cooking for another 2 to 3 minutes until fragrant.
- Add Flavorings and Broth: Stir in the white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil. Pour in 6 cups of the low sodium broth and bring to a boil. For a brothier ramen, add an additional 1 to 2 cups of broth now. Reduce heat to medium-low and let it gently simmer for 20 minutes to develop flavors.
- Cook the Noodles: Bring the broth back to a boil and add the dry ramen noodles. Cook until the noodles are al dente, about 3 minutes or according to package instructions.
- Finish the Soup: Stir the cooked meat and sweet corn into the broth and noodles, mixing well to combine and heat through.
- Serve: Ladle the ramen into bowls. Top each serving with 1 soft-boiled egg (halved), a generous handful of thinly sliced green onions, and toasted sesame seeds. For extra heat, drizzle additional chili oil over each bowl as desired.
Notes
- This Spicy Miso Ramen features an umami-rich broth balanced by shiitake mushrooms and sweet corn, providing layers of flavor and texture.
- Soft-boiled eggs add richness and a creamy texture, but you can omit or replace with tofu for a vegan option.
- If you prefer a vegetarian or vegan version, substitute ground chicken or pork with crumbled tempeh or tofu and use vegetable broth.
- Adjust the amount of chili oil to control the spice level to your preference.
- Use lower-sodium soy sauce and broth to better control the saltiness of the dish.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
