Description
This Spicy Miso Ramen recipe is a comforting bowl of umami-rich broth with ground chicken or pork, tender shiitake mushrooms, sweet corn, and perfectly cooked ramen noodles. Enhanced with fragrant garlic, ginger, and chili oil, and topped with soft-boiled eggs, green onions, and toasted sesame seeds, it’s a delicious and satisfying homemade ramen ready in under 45 minutes.
Ingredients
Scale
Protein
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu)
Vegetables & Aromatics
- 6 to 8 oz. thinly sliced shiitake mushrooms, stems removed
- 1/2 cup minced shallots
- 4 garlic cloves, minced
- 1 tbsp. freshly grated ginger
- 1 cup sweet corn (frozen/thawed, canned, or fresh)
- Thinly sliced green onions for garnish
Broth & Seasonings
- 2 tbsp. neutral cooking oil
- 3 tbsp. white miso paste
- 2 tbsp. lower-sodium soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. hot chili oil
- 6 to 8 cups low sodium chicken or vegetable broth
Noodles & Garnish
- 2 packs dry ramen noodles (seasoning packs discarded)
- 3 soft-boiled eggs, halved
- Toasted sesame seeds for garnish
Instructions
- Cook the Meat: Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add ground chicken or pork (or vegetarian alternative). Cook for 5 minutes, breaking the meat into small pieces with a wooden spoon until fully cooked. Remove from pot and set aside.
- Sauté Vegetables: Add cooking oil to the same pot, then add shiitake mushrooms. Cook for 5 minutes until golden and tender. Stir in minced shallots, garlic, and grated ginger; cook for 3 more minutes until aromatic.
- Add Seasonings and Broth: Stir in white miso paste, soy sauce, rice vinegar, and hot chili oil. Pour in 6 cups of broth and bring to a boil. For a brothier ramen, add an extra 1 to 2 cups of broth. Reduce heat and gently simmer over medium-low for 20 minutes.
- Cook Noodles: Bring the broth back to a boil, then add ramen noodles. Cook until noodles are al dente, about 3 minutes or as directed on the package.
- Combine and Serve: Stir in the cooked meat and sweet corn. Ladle the ramen into bowls and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For additional heat, drizzle extra chili oil on top.
Notes
- This ramen recipe balances spicy, savory, and sweet flavors with umami-rich miso and shiitake mushrooms.
- To make it vegetarian, substitute ground meat with crumbled tempeh or tofu and use vegetable broth.
- Soft-boiled eggs can be prepared ahead of time and reheated gently.
- Adjust the chili oil quantity to control the spice level to your preference.
- Discard seasoning packets from ramen noodles for a cleaner broth taste.
- Use low sodium broth and soy sauce to manage salt levels if desired.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
