Description
A flavorful and comforting Spicy Miso Ramen featuring a rich umami broth with ground chicken or pork, shiitake mushrooms, and sweet corn. This easy homemade ramen is ready in under 45 minutes and garnished with soft-boiled eggs, green onions, and toasted sesame seeds for the perfect bowl of spicy noodle soup.
Ingredients
Scale
Protein
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu)
Vegetables
- 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 and 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 and Garnishes
- 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 the ground chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break the meat into small pieces. Transfer the cooked meat to a bowl and set aside.
- Sauté the Vegetables: Add the neutral cooking oil to the same pan along with the thinly sliced shiitake mushrooms. Cook for 5 minutes until golden and tender. Stir in the minced shallots, garlic, and grated ginger; cook for 2 to 3 more minutes until aromatic.
- Build the Broth: Stir in the white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil. Add 6 cups of low sodium chicken or vegetable broth and bring the mixture to a boil. For a brothier ramen, add an additional 1 to 2 cups of broth at this stage.
- Simmer: Lower the heat to medium-low and gently simmer the broth mixture for 20 minutes, allowing flavors to meld.
- Cook the Noodles: Bring the broth back to a boil, then add dry ramen noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions.
- Combine Ingredients: Stir the cooked meat and sweet corn into the pot with noodles and broth to heat through.
- Serve: Ladle the ramen into bowls, topping each serving with 1 soft-boiled egg half, a handful of sliced green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil over the top.
Notes
- This recipe features a rich umami broth with shiitake mushrooms and sweet corn that balances the heat of the chili oil.
- Use crumbled tempeh or tofu as a vegetarian substitute for the meat.
- You can adjust broth volume—add more if you prefer a soupier ramen.
- Soft-boiled eggs add richness; cook eggs to your preferred doneness.
- Garnish with extra chili oil for increased spiciness.
- Discard the ramen seasoning packets as they are not used in this recipe.
- Ready in under 45 minutes, making it a quick and comforting meal.
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: 80 mg
