There’s something so soothing about a warm bowl of homemade ramen, and this Spicy Miso Ramen with Mushrooms and Egg Recipe really hits the spot. It’s packed with flavorful umami, a spicy kick, and those lovely textures from tender mushrooms and a perfectly soft-boiled egg that you’ll find yourself craving again and again.

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 Mushrooms and Egg Recipe
Top Tip
How to Serve Spicy Miso Ramen with Mushrooms and Egg Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Miso Ramen with Mushrooms and Egg Recipe

Why You'll Love This Recipe

I remember the first time I made this Spicy Miso Ramen with Mushrooms and Egg Recipe—it instantly became a kitchen favorite. It’s quick to pull together, but it doesn’t skimp on depth or comfort. Plus, it’s endlessly adaptable to what you have on hand or your mood.

Bold Flavors: The combination of miso, chili oil, and fermented soy sauce creates a broth that’s richly layered and satisfyingly spicy.
Simple Ingredients: Most are pantry staples or easily found at any grocery store, so it’s not intimidating to make.
Balanced Texture: Mushrooms add an earthy chewiness, corn brings sweet bursts, and the soft-boiled egg gives a creamy finish.
Quick Comfort: Ready in under an hour, it’s perfect for when you want something homemade but don’t want to spend hours in the kitchen.

Ingredients & Why They Work

Each ingredient in this Spicy Miso Ramen with Mushrooms and Egg Recipe plays a part that blends into a harmonious whole. From the savory miso paste to that punchy chili oil, everything works together to create a complex yet cozy bowl.

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 meaty richness but stays light; I often swap for tempeh or tofu if I want vegetarian vibes.
Neutral cooking oil: Essential for sautéing without overpowering the other flavors.
Shiitake mushrooms: Their woodsy flavor deepens the broth and offers a great meat substitute texture.
Shallots: Provide a delicate onion sweetness that’s less sharp than regular onions.
Garlic: Classic aromatics that bring warmth and depth.
Fresh ginger: Adds brightness and a subtle zing that cuts through richness.
White miso paste: The heart of your broth with umami and a touch of sweetness.
Low-sodium soy sauce: Balances saltiness; using low sodium helps control overall flavor intensity.
Rice vinegar: A little acidity to brighten and balance the savory broth.
Hot chili oil: Brings essential heat and a bit of smokiness; adjust this to your spice tolerance.
Low sodium chicken or vegetable broth: The flavorful base that marries all ingredients.
Dry ramen noodles: The chewy noodles soak up all that broth goodness perfectly.
Sweet corn: Adds unexpected bursts of sweetness and pops of texture.
Soft-boiled eggs: Creamy yolks add indulgence and protein, making every bite luxurious.
Green onions: Freshness and vibrant color to finish.
Toasted sesame seeds: Nutty crunch topping that you won’t want to skip.

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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 of the reasons I adore this Spicy Miso Ramen with Mushrooms and Egg Recipe is how flexible it is. I often tailor it depending on what I’m craving or what’s in my pantry—there’s room for you to get creative here, too.

Variation: I love swapping the ground chicken for shredded rotisserie chicken or even crispy tofu when I want to skip meat.
Heat Level: Want it milder? Cut back on the chili oil or swap for a milder hot sauce; craving fire? Add extra chili flakes or a dash of sriracha.
Broth Base: Swap chicken broth for fully vegetarian vegetable broth to keep it plant-based without missing out on richness.
Extra Toppings: Try adding bok choy, spinach, or even kimchi for some tangy crunch that plays beautifully with the spicy miso.

Step-by-Step: How I Make Spicy Miso Ramen with Mushrooms and Egg 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 Your Plant-Forward Protein)

First, heat your stock pot over medium heat, then add a little oil and toss in the ground chicken or pork. I like using a wooden spoon to break it into small crumbles so it cooks evenly and browns well—about 4 to 5 minutes should do it. Once cooked, scoop it out and set it aside. If you’re going meatless, crumbled tempeh or tofu works great here with the same method.

Step 2: Sauté the Mushrooms and Aromatics

Add another splash of oil to the pot, then your shiitake mushrooms. Cook until they turn golden brown—this usually takes around 5 minutes. This step really unlocks their flavor. Then, toss in the minced shallots, garlic, and fresh grated ginger. Stir these around for 2 to 3 minutes until you catch that wonderful aroma—it’s the sign that your broth will be bursting with flavor.

Step 3: Build the Broth with Miso and More

Now stir in the white miso paste, soy sauce, rice vinegar, and hot chili oil. These ingredients layer savory, tangy, and spicy flavors beautifully. Next, pour in 6 cups of your broth and bring everything to a boil. If you want it soupier, feel free to add another 1-2 cups of broth here. Once boiling, reduce to a gentle simmer and let it cook for 20 minutes—the slow melding of these flavors is magic.

Step 4: Cook the Noodles and Finish the Ramen

Bring the broth back to a boil, then drop in the ramen noodles. Cook them till al dente—usually around 3 minutes or according to the package instructions. Stir in your reserved cooked meat and sweet corn, warming everything through. At this point, prepare your soft-boiled eggs and slice them in half.

Step 5: Serve with Toppings and Love

Ladle the ramen into deep bowls and top each with a halved soft-boiled egg, a handful of green onions, and a sprinkle of toasted sesame seeds. If you want even more spice, add an extra drizzle of chili oil on top. Trust me, it’s worth it.

Top Tip

After making this Spicy Miso Ramen with Mushrooms and Egg Recipe several times, I've nailed down a few tips that make all the difference when you want it to be just right—and I want you to get that perfect bowl every time.

Soft-Boiled Eggs Made Easy: Bring water to a simmer, gently add eggs, and cook for exactly 7 minutes for that perfectly creamy yolk.
Don’t Overcrowd the Mushrooms: Give them space in the pan to brown nicely rather than steam—they’ll be more flavorful and hold their texture.
Dissolve Miso Off Heat: To keep the miso’s beneficial enzymes alive, stir it in after removing the pot from high heat but before serving.
Adjust Your Broth: If things taste too salty or intense, add more broth or a splash of water rather than extra vinegar—you want to keep balance!

How to Serve Spicy Miso Ramen with Mushrooms and Egg Recipe

Garnishes

I always finish this ramen with thinly sliced green onions and toasted sesame seeds—they give fresh pops of flavor and a lovely crunch. Sometimes I throw on a sheet of toasted nori or a few drops of extra chili oil if I’m feeling bold. These little touches really take the flavor and presentation up a notch.

Side Dishes

This ramen pairs wonderfully with a simple cucumber salad tossed in rice vinegar and sesame or some steamed edamame sprinkled with sea salt for a light, refreshing balance. When I want something a bit heartier, I serve it alongside crispy gyoza or tempura veggies.

Creative Ways to Present

For a special dinner, I like serving the ramen in deep bowls with multiple colorful toppings arranged artfully—corn in one corner, mushrooms on the other, halved eggs centered—almost like an edible mosaic. A drizzle of chili oil in a spiral pattern is a simple way to turn humble ramen into something festive.

Make Ahead and Storage

Storing Leftovers

Once the soup has cooled, I keep the broth separate from the cooked noodles in airtight containers in the fridge. This stops the noodles from turning mushy overnight—super important if you want a fresh-feeling bowl the next day.

Freezing

I don’t recommend freezing this ramen with noodles or eggs, but the broth freezes beautifully in a sealed container for up to a month. When you’re ready, just thaw and reheat before adding fresh noodles and toppings.

Reheating

To reheat leftovers, warm the broth gently on the stove—don’t boil aggressively or the miso will lose some depth. Separately, reheat the noodles briefly in hot water, then assemble with your favorite garnishes. This keeps textures just right.

Frequently Asked Questions:

Can I make this Spicy Miso Ramen vegetarian?

Absolutely! You can swap out the ground meat for crumbled tempeh or tofu, and use vegetable broth instead of chicken broth. The mushrooms add a meaty, umami element that keeps the broth hearty and satisfying.

How do I get perfect soft-boiled eggs every time?

Start by bringing a pot of water to a gentle boil. Carefully lower your eggs in and cook for exactly 7 minutes. Once done, immediately transfer them to an ice bath to stop cooking, then peel. This method ensures a creamy yolk without being runny.

What kind of noodles should I use for this ramen?

Traditional dry ramen noodles work great and cook quickly. I usually discard the seasoning packets they come with and rely on the broth for flavor. If you prefer, fresh ramen noodles or even soba noodles can be delicious substitutes.

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

This recipe has a medium level of spice from the hot chili oil. You can easily tone it down by using less chili oil or leave it out entirely. Or, if you love heat, add extra chili oil or sprinkle in some chili flakes to boost the spice level to your liking.

Final Thoughts

This Spicy Miso Ramen with Mushrooms and Egg Recipe is one of those dishes that feels like a warm hug after a long day. It’s hearty without weighing you down and flexible enough to make your own. I hope you enjoy making it as much as I do—it’s become a staple in my kitchen, and I’m excited for it to find a place in yours, too.