Can I make this ramen vegetarian or vegan?

Yes! Simply swap the ground meat for crumbled tofu or tempeh and use vegetable broth instead of chicken broth. For a fully vegan option, ensure your miso paste is plant-based, as some contain fish-derived ingredients.

What kind of miso paste is best for this recipe?

White miso (shiro miso) is the best choice for this ramen, as it has a mild, slightly sweet flavor that complements the spicy chili oil. If you prefer a stronger taste, you can use yellow miso, but avoid red miso, which is much more intense and salty.

Can I adjust the spice level?

Absolutely! Start with a small amount of chili oil and taste as you go. If you prefer a milder broth, you can use less chili oil or substitute it with a pinch of red pepper flakes. If you love extra heat, add more chili oil or a drizzle of sriracha.

What are the best noodles to use for ramen?

Fresh or dried ramen noodles both work well. If you need a gluten-free alternative, use soba (buckwheat) noodles or brown rice and millet ramen. Be sure to cook the noodles separately and add them to the broth just before serving to prevent them from becoming soggy.

Easy Spicy Miso Ramen Recipe

Name: Easy Spicy Miso Ramen Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 8 oz ground chicken or pork (or crumbled tofu for a vegetarian option); 2 tbsp neutral cooking oil; 6–8 oz thinly sliced shiitake mushrooms, stems removed; ½ cup minced shallots; 4 garlic cloves, minced; 1 tbsp freshly grated ginger; 3 tbsp white miso paste; 2 tbsp lower-sodium soy sauce (or tamari for gluten-free); 2 tbsp rice vinegar; 1 tbsp hot chili oil (adjust to taste); 6–8 cups low-sodium chicken or vegetable broth; 2 packs dry ramen noodles (discard seasoning packs); 1 cup sweet corn (fresh, frozen, or canned); 3 soft-boiled eggs, halved; Thinly sliced green onions for garnish; Toasted sesame seeds for garnish

Description

Spicy Miso Ramen is a rich and flavorful noodle soup featuring an umami-packed miso broth, tender shiitake mushrooms, sweet corn, and a hint of chili heat. Ready in under 45 minutes, this homemade ramen is perfect for a quick and satisfying meal.

Ingredients

Scale

8 oz ground chicken or pork (or crumbled tofu for a vegetarian option)
2 tbsp neutral cooking oil
6–8 oz thinly sliced shiitake mushrooms, stems removed
½ cup minced shallots
4 garlic cloves, minced
1 tbsp freshly grated ginger
3 tbsp white miso paste
2 tbsp lower-sodium soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
1 tbsp hot chili oil (adjust to taste)
6–8 cups low-sodium chicken or vegetable broth
2 packs dry ramen noodles (discard seasoning packs)
1 cup sweet corn (fresh, frozen, or canned)
3 soft-boiled eggs, halved
Thinly sliced green onions for garnish
Toasted sesame seeds for garnish

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Instructions

Cook the protein: Heat a large stockpot or Dutch oven over medium heat. Add a drizzle of oil, then add the ground chicken, pork, or crumbled tofu. Use a wooden spoon to break it into small pieces as it browns. Cook for 4 to 5 minutes until fully cooked through, then transfer to a bowl and set aside.
Sauté the mushrooms and aromatics: In the same pot, add the remaining oil along with the sliced shiitake mushrooms. Cook for about 5 minutes until they turn golden brown and tender. Stir in the minced shallots, garlic, and grated ginger, and continue cooking for another 2–3 minutes until fragrant.
Build the broth: Stir in the miso paste, soy sauce, rice vinegar, and hot chili oil until fully combined. Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer on medium-low for 20 minutes to allow the flavors to meld.
Cook the noodles: Increase the heat to bring the broth back to a low boil. Add the ramen noodles and cook according to the package instructions, usually around 3 minutes, until they reach an al dente texture. Stir in the cooked protein and sweet corn to warm through.
Assemble and serve: Ladle the ramen into bowls, then top each serving with a halved soft-boiled egg, a handful of sliced green onions, and a sprinkle of toasted sesame seeds. For extra heat, drizzle additional chili oil on top. Serve immediately and enjoy!

Notes

For a richer broth, let it simmer for an extra 10–15 minutes.
If you prefer a thinner broth, add an additional cup of broth before simmering.
Soft-boiled eggs can be made ahead of time by boiling eggs for 6 minutes, then transferring them to an ice bath before peeling.
Store broth and noodles separately in the fridge to keep the noodles from becoming mushy when reheated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Japanese-inspired

Nutrition

Serving Size: 2.5 cups
Calories: 492 kcal
Sugar: 4 g
Sodium: 1650 mg
Fat: 27 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 185 mg