Description
This Spicy Miso Ramen recipe features a rich, umami-packed broth with ground chicken or pork, shiitake mushrooms, and sweet corn, balanced by aromatic shallots, garlic, ginger, and a hint of chili oil. Ready in under 45 minutes, it is an easy, comforting bowl of homemade ramen topped with soft-boiled eggs, green onions, and toasted sesame seeds.
Ingredients
Scale
Protein and Broth
- 8 oz. ground chicken or pork (or crumbled tempeh or tofu for vegetarian)
- 6 to 8 cups low sodium chicken or vegetable broth
Vegetables and 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
Seasonings and 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
- Toasted sesame seeds for garnish
Noodles and Eggs
- 2 packs dry ramen noodles (seasoning packs discarded)
- 3 soft-boiled eggs, halved
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, breaking the meat into small pieces with a wooden spoon until fully cooked. Transfer cooked meat to a bowl and set aside.
- Sauté mushrooms and aromatics: Add cooking oil to the same pot, then add the thinly sliced shiitake mushrooms. Cook for 5 minutes until golden and tender. Stir in the minced shallots, garlic, and freshly grated ginger. Cook for 2 to 3 more minutes until fragrant.
- Add seasonings and broth: Stir in white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil until combined. Pour in 6 cups of low sodium broth and bring the mixture to a boil. For a brothier ramen, add 1 to 2 additional cups of broth. Reduce heat to medium-low and gently simmer for 20 minutes.
- Cook the noodles: Bring the broth back to a boil. Add the dry ramen noodles and cook until al dente, about 3 minutes or according to package instructions.
- Combine and finish: Stir the cooked meat and sweet corn into the broth and noodles. Ladle the ramen into bowls and top each serving with 1 soft-boiled egg half, a handful of thinly sliced green onions, and toasted sesame seeds. Drizzle additional chili oil on top if extra spice is desired.
Notes
- This recipe highlights an umami-rich broth complemented by shiitake mushrooms and sweet corn to balance the spiciness.
- Ready in under 45 minutes, this homemade ramen offers comforting and flavorful results with simple ingredients.
- For a vegetarian version, substitute meat with crumbled tempeh or tofu and use vegetable broth.
- Soft-boiled eggs can be prepared ahead of time for convenience.
- Adjust the level of heat by varying the amount of chili oil used.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
