Name: Spicy Miso Ramen with Shiitake Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 oz. ground chicken or pork (or crumbled tempeh or tofu for vegetarian); 6 to 8 cups low sodium chicken or vegetable broth; 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; 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; Toasted sesame seeds for garnish; 2 packs dry ramen noodles (seasoning packs discarded); 3 soft-boiled eggs, halved

There’s something so deeply comforting and vibrant about a bowl filled with warm broth, tender noodles, and umami-packed mushrooms. That’s exactly why I’m excited to share this Spicy Miso Ramen with Shiitake Mushrooms Recipe—it’s my go-to when I want a dish that’s rich, hearty, yet bright with a little kick of heat.

A white bowl filled with ramen noodles in a light brown broth with red chili oil droplets, showing a rich texture. On top, there are two halves of a soft-boiled egg with bright orange yolks and white edges, sprinkled with white sesame seeds. Around the eggs, there are pieces of sautéed brown mushrooms, yellow corn kernels, and thin slices of green spring onions. Fresh green basil leaves are scattered on the noodles, adding contrast. A pair of wooden chopsticks rests on the bowl’s edge, lifting some noodles. A white soup spoon sits inside the bowl on the right side. The bowl is placed on a white marbled surface, with a small white bowl of chili paste and a wooden bowl of sesame seeds nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Miso Ramen with Shiitake Mushrooms Recipe
Top Tip
How to Serve Spicy Miso Ramen with Shiitake Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Miso Ramen with Shiitake Mushrooms Recipe

Why You'll Love This Recipe

Making this Spicy Miso Ramen with Shiitake Mushrooms Recipe is like inviting the cozy vibes of a ramen shop right into your kitchen. I love that it balances spice and umami with fresh ingredients and is surprisingly quick to pull together when you want something special but don’t have hours to spare.

Umami-packed broth: The combination of miso paste and shiitake mushrooms creates a deeply flavorful base that feels truly comforting.
Perfect heat level: The hot chili oil adds just the right amount of spice without overpowering the delicate flavors.
Easy and quick: Ready in about 40 minutes, it’s a great weeknight option that doesn’t skimp on taste.
Customizable: Whether you want to swap proteins or add veggie variations, this recipe adapts beautifully to your preferences.

Ingredients & Why They Work

This Spicy Miso Ramen with Shiitake Mushrooms Recipe brings together simple, fresh ingredients that each play a special role. From the savory ground meat (or alternatives) to the silky ramen noodles and the tang from rice vinegar — it’s all about balance.

Flat lay of fresh ground chicken in a mound, a small pool of neutral cooking oil in a white ceramic bowl, a neat pile of thinly sliced shiitake mushrooms with stems removed, minced shallots in a small white bowl, four peeled garlic cloves, a small pile of freshly grated ginger, white miso paste dolloped in a small white bowl, lower-sodium soy sauce in a small white bowl, rice vinegar in a small white bowl, bright red hot chili oil in a small white bowl, clear chicken broth in a small white bowl, two bundles of dry ramen noodles, a small mound of sweet corn kernels, three whole uncracked brown eggs, thinly sliced green onions arranged neatly, toasted sesame seeds sprinkled lightly in a small white bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken or pork: Adds richness and protein without overwhelming the broth’s subtle flavors.
Shiiltake mushrooms: Their meaty texture and earthy notes give the soup authentic umami depth.
Shallots, garlic, ginger: Aromatics that awaken the flavor profile and create warmth.
White miso paste: The heart of the broth, giving it salty-sweet complexity.
Soy sauce and rice vinegar: Provide salty balance and a mild tang to brighten the bowl.
Hot chili oil: The gentle kick that brings spice and aroma to the dish.
Low sodium broth: Keeps the soup flavorful but lets the other ingredients shine.
Dry ramen noodles: The chewy, satisfying base to soak up the broth.
Sweet corn: Offers a juicy, sweet contrast that pairs beautifully with heat.
Soft-boiled eggs, green onions, sesame seeds: Classic garnishes that add texture and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Spicy Miso Ramen with Shiitake Mushrooms Recipe quite a bit over time, and honestly, it’s fun to adapt it depending on your mood or pantry. Maybe you prefer a veggie-packed version or want to dial up the heat — it totally welcomes personalization.

Vegetarian Variation: I sometimes swap the meat for crumbled tempeh or firm tofu, which soaks up the flavorful broth beautifully and keeps things lighter.
Boosting Veggies: You can toss in bok choy, spinach, or sliced carrots for extra color and nutrition.
More Heat: I like drizzling extra chili oil or adding a pinch of red chili flakes if I'm craving a spicier kick.
Brothier Soup: Adding an extra cup or two of broth makes it feel more expansive, especially if you want more slurping satisfaction.

Step-by-Step: How I Make Spicy Miso Ramen with Shiitake Mushrooms Recipe

A large white pot with blue handles contains a single layer of sautéed ingredients at the center bottom. This layer includes small pieces of light yellow diced onions and golden brown slices of mushrooms that have a slightly soft and shiny texture. The pot's interior is smooth and light beige, and the background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Meat or Protein

Heat your stock pot over medium heat and add a splash of cooking oil. Once warm, add your ground chicken, pork, or vegetarian substitute like crumbled tempeh. Using a wooden spoon, break it into small pieces while it browns evenly, about 4–5 minutes. Cooking it properly here builds flavor, so don’t rush! Once done, transfer it to a bowl and set aside.

Step 2: Sauté the Mushrooms and Aromatics

In the same pot, add a little more oil if needed, then your shiitake mushrooms. Cook them 5 minutes until they’re tender and golden—it’s worth waiting for that toasted aroma. Next, stir in the minced shallots, garlic, and fresh ginger, cooking for another 2–3 minutes. The kitchen will start smelling amazing here, a good sign!

Step 3: Build the Broth

Now stir in the white miso paste, soy sauce, rice vinegar, and hot chili oil. These ingredients come together to create a balanced broth — salty, tangy, and spicy. Pour in about 6 cups of your low sodium broth and bring the mixture up to a boil. If you prefer a soup with extra brothiness, I often add 1 or 2 more cups here. Once boiling, reduce to a gentle simmer for 20 minutes to let those flavors meld beautifully.

Step 4: Cook the Noodles and Finish the Soup

Bring the broth back to a boil and add your ramen noodles, cooking for about 3 minutes or until just al dente. Then, stir the browned meat back in along with the sweet corn. This step blends the heartiness with a hint of sweetness that cuts through the spice.

Step 5: Garnish and Serve

Ladle the ramen into bowls and top each with a soft-boiled egg half, a sprinkle of thinly sliced green onions, and toasted sesame seeds. For those who like it hotter, I’m all for drizzling on extra chili oil right before slurping!

Top Tip

Over the years, I’ve learned a few little tricks that make this Spicy Miso Ramen with Shiitake Mushrooms Recipe stand out. I want to share these so you get it just right the first time—you’ll thank me when you taste that perfectly balanced, cozy bowl.

Perfect Soft-Boiled Eggs: I always time my eggs in boiling water for exactly 7 minutes and then immediately transfer them to an ice bath to stop the cooking. The yolk stays soft but not runny—just perfect on your ramen.
Don’t Overcrowd the Pot: When sautéing mushrooms, give them space in the pan so they can brown nicely rather than steam, which keeps their texture and flavor.
Adjust Your Spice Gradually: If you’re unsure about spice, start with 1 tablespoon of chili oil and add more to your bowl later. This way, everyone can customize their own heat level.
Use Good Quality Miso: The flavor of your broth depends heavily on your miso paste. I like to buy fresh white miso from an Asian market for the best results.

How to Serve Spicy Miso Ramen with Shiitake Mushrooms Recipe

Garnishes

I’m a creature of habit when it comes to garnishes—I love a few green onions sliced thin for freshness, soft-boiled eggs for creaminess, and toasted sesame seeds that add a subtle crunch and nutty flavor. Sometimes I throw in a little nori if I have it on hand, which adds a wonderful oceanic note.

Side Dishes

To complement this spicy miso ramen, I often serve simple Japanese pickles or a light cucumber salad for some cooling contrast. Also, a side of steamed edamame or gyoza dumplings works beautifully if you want something more substantial.

Creative Ways to Present

I’ve brought this ramen to cozy dinner parties by serving everything deconstructed — noodles, broth, toppings all separately — so friends can build their perfect bowl. It’s a fun interactive way to enjoy the warmth and flavors, especially in cooler months.

Make Ahead and Storage

Storing Leftovers

After enjoying your ramen, store leftover broth and cooked ingredients separately from the noodles in airtight containers. The noodles tend to get soggy if left soaking, so a quick reheat with freshly boiled noodles tastes best.

Freezing

I’ve frozen the broth and mushroom mixture myself without issue, but I don’t recommend freezing cooked noodles or soft-boiled eggs as their texture will suffer. When you want a quick meal later, just thaw the broth and reheat on the stove.

Reheating

To reheat, warm the broth gently on the stove until hot. Cook fresh ramen noodles separately to maintain chewiness. Combine in the bowl, add your reheated protein, and finish with fresh garnishes for the best experience.

Frequently Asked Questions:

Can I make this Spicy Miso Ramen with Shiitake Mushrooms Recipe vegetarian?

Absolutely! Use crumbled tempeh or firm tofu in place of ground meat and swap chicken broth for vegetable broth. You’ll still get a rich, flavorful bowl packed with umami.

What’s the best way to cook the eggs for this ramen?

Soft-boiled eggs are ideal here. Cook them in boiling water for 7 minutes, then transfer immediately to an ice bath. This gives you a creamy yolk that complements the spicy broth beautifully.

Can I prepare the broth in advance?

Definitely! The broth can be made a day ahead and stored in the fridge, which actually helps the flavors to develop even more. Just reheat gently before adding noodles and toppings.

How spicy is this ramen?

The level of spice is moderate thanks to the hot chili oil. You can easily adjust it by adding less or more chili oil based on your heat preference, or offer extra oil at the table for guests to customize.

Final Thoughts

This Spicy Miso Ramen with Shiitake Mushrooms Recipe is one of those dishes that comforts me on chilly evenings and impresses guests without a fuss. It’s a balance of deep, savory flavors and lively spice that feels like a warm hug in a bowl. I’m confident you’ll enjoy making it as much as I’ve enjoyed sharing it—so grab your ingredients and get ready for some delicious kitchen magic.