Description

This Spicy Miso Ramen recipe delivers ultimate comfort in a bowl with a flavorful and warming broth infused with white miso, garlic, ginger, and a hint of chili oil. Featuring tender ground chicken or pork, sautéed shiitake mushrooms, sweet corn, and perfectly cooked ramen noodles, it’s topped with soft-boiled eggs, green onions, and toasted sesame seeds for a beautifully balanced meal that’s perfect for a cozy night in.

Ingredients

Scale

Broth and Seasoning

6 cups Lower-Sodium Chicken or Vegetable Broth (homemade or store-bought)
1 cup White Miso Paste (milder than darker varieties)
1 tablespoon Hot Chili Oil (adjust to taste)
2 tablespoons Rice Vinegar (can swap with apple cider vinegar)
1 tablespoon Lower-Sodium Soy Sauce (tamari for gluten-free)
3 cloves Garlic (fresh minced for best flavor)
1 tablespoon Freshly Grated Ginger (ground ginger can substitute)

Main Ingredients

8 ounces Dry Ramen Noodles (gluten-free options if needed)
1 pound Ground Chicken or Pork (can substitute with tempeh or tofu)
8 ounces Shiitake Mushrooms (or other preferred mushroom)
1 cup Sweet Corn (frozen, canned, or fresh)

Toppings

4 large Soft-Boiled Eggs (omit for vegan version)
4 stalks Green Onions (or chives, optional)
2 tablespoons Toasted Sesame Seeds (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Protein: In a medium pot, heat a splash of neutral cooking oil over medium heat. Add ground chicken or pork and sauté for 4 to 5 minutes until browned. Remove from the pot and set aside once cooked.
Sauté Mushrooms and Aromatics: In the same pot, add a bit more oil and toss in the shiitake mushrooms. Cook until golden brown, about 5 minutes. Add minced garlic and freshly grated ginger, sauté for an additional 2-3 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 broth, bring it to a boil, then reduce heat and simmer gently for 20 minutes to allow flavors to meld.
Cook Noodles and Combine: Bring the broth back to a boil and add dry ramen noodles. Cook for approximately 3 minutes until noodles are al dente. Stir in the cooked ground protein and sweet corn, mixing evenly.
Assemble and Garnish: Ladle the spicy miso ramen into individual bowls. Top each serving with halved soft-boiled eggs, sprinkle with green onions, and finish with a dash of toasted sesame seeds. For extra heat, drizzle additional chili oil on top as desired.

Notes

For a vegan version, substitute ground chicken or pork with tempeh or tofu and omit the soft-boiled eggs.
Use gluten-free tamari soy sauce and gluten-free ramen noodles to make this recipe gluten-free.
Adjust the amount of hot chili oil according to your preferred spice level.
Soft-boiled eggs can be prepared in advance and refrigerated for convenience.
Rice vinegar can be substituted with apple cider vinegar if needed.