Easy Noodles Recipe: Spicy Miso Ramen
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 bowls
Easy Noodles Recipe: Spicy Miso Ramen
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Steeped in a savory chicken broth, spicy miso ramen noodles, topped with soft-boiled eggs and green onions, makes for a hearty, soul-warming dish. Not only is this recipe even better than your favorite Asian restaurant but it’s ready in just half an hour.
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Ingredients
- 2 ramen noodles packages
Spicy Miso Ramen 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
- 1/4 pound 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
- green onion chopped
Instructions
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.
- Add ground pork, and stir-fry until no longer pink.
- Add chili bean paste and miso paste. Stir fry with the meat.
- Add chicken stock, soy sauce, and green onions.
- 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.)
- 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.
Cook Ramen Noodles
- Cook ramen noodles al dente according to the instructions on the package.
- When the noodles are cooked, drain completely and divide the noodles into 2 bowls.
Add Toppings
- Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs and green onions. Serve and enjoy!
Notes
- You can add more red chili paste to the broth if you’d like to add more heat to your dish.
- Season with salt and pepper AFTER simmering so that your broth won’t be too salty.
- *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.
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