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30 Minute Easy Miso Ramen Recipe
5 from 12 votes

30 Minute Easy Miso Ramen Recipe

This 30 Minute Easy Miso Ramen blends miso paste, chili bean paste, aromatic garlic, ginger, and shallot with ground pork simmered in chicken stock to create a layered, spicy broth. Serving soft-boiled eggs, fresh green onions, and optional seaweed on cooked ramen noodles rounds out a hearty, flavorful bowl of ramen with moderate spice and rich umami.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 bowls
Calories: 683 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

  • 2 packages ramen noodles I use fresh ramen, but you can use dried ramen noodles
Spicy Miso Raman Broth
  • 3 tablespoons miso paste
  • 2 teaspoons chili bean paste or doubanjang, or Korean gochujang. Add more for a more spicy soup, and omit this ingredient for a non-spicy version
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 2 teaspoons ginger freshly grated
  • 1 shallot minced, or 2 tablespoons of regular onions chopped
  • 1/4 lb ground pork
  • 2 cups chicken stock I used reduced sodium
  • 3 tablespoons soy sauce low-sodium
  • 2 green onions
  • salt to taste
  • black pepper to taste
Toppings
  • 2 egg See how to make them in the notes, soft-boiled
  • seaweed for garnish, optional, chopped green onions
  • green onions for garnish, optional, chopped green onions

Instructions

    Cup of Yum
  1. Make Spicy Miso Broth: Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
  2. Add ground pork, and stir-fry until no longer pink.
  3. Add chili bean paste and miso paste. Stir fry with the meat.
  4. Add chicken stock, soy sauce, and green onions.
  5. Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. (While you are waiting, you can make ramen noodles.)
  6. Taste and season with salt and pepper to taste. You can add more chili bean paste if you’d like your soup to be extra spicy. Stir lightly. Remove from heat and set aside.
  7. Cook ramen noodles to al dente according to the instructions on the package.
  8. After the noodles are cooked, shock it with cold water to stop cooking. Drain completely and divide the noodles into 2 bowls.
  9. Assemble the ramen: Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs, nori seaweed, and green onions. Serve and enjoy!

Notes

  • Adjust chili bean paste to control spiciness, adding more for extra heat or omitting for mild flavor.
  • Cook soft-boiled eggs by simmering cold eggs for 7½ minutes, then chilling in ice water for precise texture.
  • Freeze cooked ramen broth and components for up to 3 months; reheat without thawing in about 5 minutes.
  • Add salt and pepper after simmering to avoid over-seasoning the broth.
  • Try other proteins like ground beef or chicken to vary the dish.

Nutrition Information

Calories 683kcal (34%) Carbohydrates 69g (23%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 205mg (68%) Sodium 3598mg (150%) Potassium 599mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 405IU (8%) Vitamin C 6mg (7%) Calcium 96mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 683

% Daily Value*

Calories 683kcal 34%
Carbohydrates 69g 23%
Protein 29g 58%
Fat 32g 49%
Saturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 205mg 68%
Sodium 3598mg 150%
Potassium 599mg 13%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 405IU 8%
Vitamin C 6mg 7%
Calcium 96mg 10%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.