Welcome to Kelly’s Kitchen! With the arrival of November, we have had chilly mornings and grey cloudy days. Though it’s not raining (I sure wish it would!), it feels like warm brothy soup weather. I am a very big fan of ramen, and today’s recipe for Spicy Miso Ramen is a favorite of mine. This is mostly because I love a miso-based ramen broth. Without a robust broth, your ramen will feel flat and boring. I did make this spicy, but you can easily omit the chili oil for a non-spicy version with all the flavor intact. Let’s dive into steamy bowls of Miso Ramen today!
The Summary
Today we are making Spicy Miso Ramen
Be sure to find the shoppable key ingredients and equipment
Spicy Miso Ramen
Spicy Miso Ramen Ingredients
8 oz. ground chicken or pork
2 Tbsp. neutral cooking oil
6 to 8 oz. thinly sliced shiitake mushrooms, stems removed
1/2 cup minced shallots
4 garlic cloves, minced
1 Tbsp. freshly grated ginger
3 Tbsp. white or red miso paste
2 Tbsp. lower-sodium soy sauce
2 Tbsp. rice vinegar
1 Tbsp. hot chili oil
6 to 8 cups low-sodium chicken or vegetable broth
2 packs dry ramen noodles (seasoning packs discarded)
1 cup sweet corn (frozen/thawed, canned, or fresh)
3 soft-boiled eggs, halved*
Thinly sliced green onions for garnish
Toasted sesame seeds for garnish
How to Prepare Spicy Miso Ramen
Step 1
Heat a stock pot or Dutch oven over medium heat with one tablespoon of oil. Once hot, add chicken or pork. Season with a couple of pinches of kosher salt and black pepper. Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
Step 2
Add the 2 tablespoons of neutral oil to the pan, along with mushrooms. Cook for 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
Step 3
Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring the mixture to a boil. if you prefer a brothier ramen, add an additional 1 to 2 cups of broth. Lower heat and very gently simmer, partially covered, over medium-low for 20 minutes.
Step 4
Bring the broth back to a boil, and stir in cooked meat and corn. Reduce heat to a simmer.
Step 5
Meanwhile, bring 2-3 cups of water to a boil in a separate small saucepot and cook ramen noodles for 3 minutes. Drain the ramen noodles and portion evenly between bowls.
Step 6
Ladle the broth into bowls, and top each serving with 1 soft-boiled egg, a handful of green onions, and toasted sesame seeds. For more spice, drizzle extra chili oil overtop.
As someone who could eat Ramen every single day (Big fans of Ramen in Japan are known as Ramen Heads. There is even a 2017 movie about them – Check out the Trailer ), I am always looking for new recipes, new combinations, and new ways to improve my ramen. While I haven’t made my own noodles, I have made some pretty amazing broths before; like the one I made from leftover smoked turkey carcasses last year, check out the recipe: Leftover Turkey Ramen. I am already looking forward to making more again this year! I hope you give this recipe a try, maybe it can turn you into a Ramen Head too! Take care and be well, xo Kelly
Tips for Preparing Spicy Miso Ramen
1. Use red or white miso, both are delicious!
2. Omit the chili oil if you avoid spicy foods
3. More topping options include Crispy Fried Onions, Nori (seaweed snacks), Dried Ramen Toppings
Key Ingredients and Equipment
Caraway Dutch Oven | Ramen Bowl Set | Mini Angled Measuring Cup | Red Miso Paste | White Miso Paste | Plain Ramen Noodles | Nested Mixing/Prep Bowl Set
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