Description
This Spicy Miso Homemade Ramen recipe delivers a flavorful, warming bowl of ramen broth infused with miso and Korean chili paste. It’s loaded with fresh vegetables, tender ramen noodles, and soft-boiled eggs, making it a perfect comfort meal with a spicy kick. The combination of sesame and vegetable oils, garlic, and ginger adds a robust depth to the broth, complemented by toppings like corn, bok choy, mushrooms, and nori for a satisfying and delicious experience.
Ingredients
Scale
Broth and Seasonings
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red miso paste
- 1 tablespoon gochujang (Korean chili paste)
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Noodles and Toppings
- 1 package ramen noodles (or 4 ounces)
- 2 large eggs
- 1/2 cup corn kernels, cooked
- 4 baby bok choy, halved
- 1/2 cup mushrooms, sliced
- 1/2 cup bean sprouts
- 1 green onion, thinly sliced
- Chili oil (optional)
- Nori (seaweed), cut into strips
- Sesame seeds
Instructions
- Sauté aromatics: In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 2 minutes until fragrant, creating the flavor base for the broth.
- Add spicy miso paste: Stir in the red miso paste and gochujang, cooking for another minute while frequently stirring to combine all ingredients evenly and deepen the broth’s flavor.
- Simmer broth: Add the chicken or vegetable broth, soy sauce, and rice vinegar to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to develop a rich, balanced flavor.
- Cook noodles: Meanwhile, bring a separate pot of water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain the noodles and set them aside to prevent overcooking.
- Boil eggs: In the same pot used for noodles, gently lower the eggs and boil them for 7 minutes for soft-yolk consistency. Remove eggs, place them in an ice bath to stop cooking, then peel and slice in half.
- Add vegetables to broth: Add the corn kernels, baby bok choy halves, and sliced mushrooms to the simmering broth. Cook until the bok choy is tender, about 3-4 minutes, enhancing the soup with fresh textures.
- Assemble ramen bowls: Divide the cooked ramen noodles evenly into serving bowls. Ladle the spicy miso broth with vegetables over the noodles, ensuring balanced distribution of ingredients.
- Garnish: Top each bowl with bean sprouts, halved soft-boiled eggs, a drizzle of chili oil if desired, green onion slices, nori strips, and a sprinkle of sesame seeds for added flavor and visual appeal.
- Serve and enjoy: Serve the spicy miso ramen immediately while hot to enjoy the warming, spicy, and umami-rich flavors at their best.
Notes
- You can substitute chicken broth with vegetable broth to make this dish vegetarian-friendly.
- Adjust the chili paste quantity to control the spice level to your preference.
- Soft-boiled eggs can be prepared ahead of time and refrigerated for convenience.
- Use fresh ramen noodles if available for improved texture and flavor.
- Leftover broth can be stored refrigerated for up to 3 days and reheated gently.
