Description
This Spicy Miso Ramen recipe features an umami-rich broth with ground chicken or pork, shiitake mushrooms, and sweet corn to balance the spice. It combines a flavorful miso base with tender noodles and a spicy kick from chili oil. Ready in under 45 minutes, this comforting homemade ramen bowl is perfect for a satisfying meal.
Ingredients
Scale
Protein
- 8 oz. ground chicken or pork (substitute with crumbled tempeh or tofu for vegetarian)
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
- 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 & Garnishes
- 2 packs dry ramen noodles (seasoning packs discarded)
- 3 soft-boiled eggs, halved
- Toasted sesame seeds for garnish
- 2 Tbsp. neutral cooking oil
Instructions
- Cook the Meat: Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease with a small amount of oil and add the ground chicken or pork (or vegetarian alternative such as tempeh or tofu). Cook for 4 to 5 minutes, breaking the meat into small pieces with a wooden spoon until fully cooked. Transfer the cooked meat to a bowl and set aside.
- Sauté Vegetables and Aromatics: Add 2 tablespoons of neutral cooking oil to the same pan. Add sliced shiitake mushrooms and cook for about 5 minutes until golden and tender. Stir in the minced shallots, garlic, and freshly grated ginger. Cook for an additional 2 to 3 minutes until fragrant.
- Create the Broth Base: Stir in the white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil to the pot with the vegetables. Pour in 6 cups of low sodium chicken or vegetable broth and bring to a boil. For a brothier ramen, add an extra 1 to 2 cups of broth at this stage.
- Simmer the Broth: Reduce the heat to medium-low and gently simmer the broth for 20 minutes to deepen the flavors.
- Cook Noodles: Bring the broth back to a boil. Add the dry ramen noodles and cook until al dente, about 3 minutes or according to package instructions.
- Combine Ingredients: Stir in the cooked ground meat and sweet corn into the hot broth and noodles mixture.
- Serve: Ladle the ramen into bowls. Top each serving with one halved soft-boiled egg, a handful of thinly sliced green onions, and toasted sesame seeds. For extra heat, drizzle additional chili oil on top.
Notes
- Use crumbled tempeh or tofu to make this recipe vegetarian while maintaining protein content.
- Adjust chili oil quantity to control spiciness level according to your preference.
- Soft-boiled eggs add creaminess and richness; prepare eggs about 6-7 minutes in boiling water and cool immediately in ice water.
- For a richer broth, you can simmer the broth longer, up to 30 minutes, to deepen flavors.
- Discard ramen seasoning packets to control sodium levels and customize the flavor.
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: 95 mg
