Description
This Spicy Miso Ramen recipe combines a rich umami broth with tender ground meat, shiitake mushrooms, sweet corn, and perfectly cooked ramen noodles. Garnished with soft-boiled eggs, green onions, and toasted sesame seeds, this easy and flavorful ramen is ready in under 45 minutes and perfect for a comforting meal.
Ingredients
Scale
Protein
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu)
- 3 soft-boiled eggs, halved
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
Liquids & Condiments
- 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
Pasta
- 2 packs dry ramen noodles (seasoning packs discarded)
Garnishes
- 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 meat into small pieces. Transfer meat to a bowl and set aside.
- Sauté Vegetables and Aromatics: Add oil to the same pan, then add the sliced mushrooms. Cook for 5 minutes until golden and tender. Stir in minced shallots, garlic, and grated ginger; cook for 2 to 3 more minutes until aromatic.
- Add Seasonings and Broth: Stir in white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil. Pour in 6 cups of 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 the Broth: Lower the heat to medium-low and gently simmer the broth for 20 minutes to develop flavors.
- Cook the Noodles: Bring the broth back to a boil, then add the ramen noodles. Cook until noodles are al dente, about 3 minutes or according to package instructions.
- Combine Ingredients: Stir the cooked ground meat and sweet corn into the noodles and broth mixture until heated through.
- Assemble Bowls and Garnish: Ladle the ramen into bowls and top each serving with half a soft-boiled egg, a handful of thinly sliced green onions, and toasted sesame seeds. For extra heat, drizzle additional chili oil over the top.
Notes
- This recipe balances spicy miso flavor with sweet corn and earthy shiitake mushrooms for a complex broth.
- Use tempeh or tofu as a vegetarian substitute for ground meat for a plant-based option.
- Soft-boiled eggs should be prepared in advance for ease of assembly — cook for 6 to 7 minutes for a runny yolk.
- If more broth is preferred, add up to 2 extra cups when adding initial broth for a more soupy ramen.
- Adjust chili oil to taste depending on your preferred spice level.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
