Spicy Miso Ramen

This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice.

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Prep Time 15

Cook Time 30

Total Time 45

Course dinner, Soup/Stew

Cuisine Japanese

Servings bowls

Calories 492 kcal

Equipment

Large Stock Pot or Dutch Oven

Ingredients

8 oz ground chicken or pork sub crumbled tempeh or tofu
2 tablespoon neutral cooking oil
6 to 8 oz thinly sliced shiitake mushrooms stems removed
½ cup minced shallots
4 cloves garlic minced
1 tablespoon freshly grated ginger
3 tablespoon white miso paste
2 tablespoon lower-sodium soy sauce
2 tablespoon rice vinegar
1 tablespoon 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

Instructions

Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Transfer meat to a bowl and set aside.
Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic.
Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil. Note: if you prefer a brothier ramen, add an additional 1 to 2 cups of broth at this time. Lower heat and very gently simmer over medium-low for 20 minutes.
Bring broth back to a boil, and add noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in cooked meat and corn.
Ladle ramen 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.

Notes

Nutrition information includes egg topping. You can use either fresh or dried ramen noodles. Alternatively, you can use soba (buckwheat) noodles or another gluten free variety, such as brown rice & millet ramen. To make soft-boiled eggs: Let eggs come close to room temperature either by letting them sit on the counter for an hour, or running under warm water. Bring a medium pot of water to a boil. Very delicately lower eggs into boiling water. Set the timer for 6 minutes. Remove eggs and plunge into an ice water bath. Gently peel off shells, slice the eggs in half, and place on top of ramen.

Nutrition

Serving: 2.5cupsCalories: 492kcalCarbohydrates: 37gProtein: 25gFat: 27gSaturated Fat: 6gSodium: 1650mgFiber: 1gSugar: 4g

Keyword comfort food, noodles, ramen, soup, Spicy Miso Ramen