Servings
Font
Back
5.0 from 12 votes

30 Minute Easy Miso Ramen Recipe

This warm, flavorful Spicy Miso Ramen will satisfy your cravings with a savory chicken broth, hearty ramen noodles and toppings like soft-boiled egg and green onions. You can easily make this delicious, authentic miso ramen at home in less than 30 minutes – it’s even better than the one from the restaurant!

Prep Time
10 mins
Cook Time
10 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 freshly grated ginger
  • 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 low-sodium soy sauce
  • 2 green onions
  • salt and pepper to taste
Toppings
  • 2 Soft-Boiled Eggs** (See how to make them in the notes)
  • Optional seaweed and chopped green onions for garnish

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

  • To customize: Use less miso paste for a lighter soup. Try other proteins such as ground beef or chicken. 
  • To freeze: This dish freeze very well. You can cook a big batch and it keeps very well for up to 3 months in the freezer. Reheating takes about 5 minutes WITHOUT thawing required.
  • *You can add more red chili paste to the broth if you want more heat.
  • **To make soft-boiled eggs: Fill a saucepan with water and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil. Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.
  • Season with salt and pepper AFTER simmering so that your broth won’t be too salty.
  • To customize: Use less miso paste for a lighter soup. Try other proteins such as ground beef or chicken. 
  • To freeze: This dish freeze very well. You can cook a big batch and it keeps very well for up to 3 months in the freezer. Reheating takes about 5 minutes WITHOUT thawing required.

Nutrition Information

Calories 683kcal (34%) Carbohydrates 69g (23%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 205mg (68%) Sodium 3598mg (150%) Potassium 599mg (17%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 405IU (8%) Vitamin C 6mg (7%) Calcium 96mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 2bowls

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.