Spicy Miso Ramen
I was gifted this ramen bowl set from Hibino and the moment it got delivered I knew spicy miso ramen was top of my list to be served in these things. I love a good ramen recipe because it comes together so quick, is relatively so simple but also packed with flavor.
The best thing about this recipe is almost everything is interchangeable or adjustable. Want to add more protein? I love using spam, pork belly, bacon, ground turkey. Craving a certain veggie? Corn, kimchi, bamboo shoots or sprouts go great here also. As always, make the recipe your own and have fun with it!
I served this in my Hibino ramen bowl set (I’ll link it here on Amazon), and it made the dish look just as phenomenal as it tasted.
Why You’ll Love This Spicy Miso Ramen
- Cozy, flavorful, and just the right amount of spicy
- Comes together quickly (no long simmering broth)
- Cooking the noodles in the broth = extra flavor
- Easy to customize with whatever you have
Key Ingredients
- White miso paste – the base of the broth, salty and umami-packed
- Soy sauce – adds depth and richness
- Rice wine vinegar – brightens everything up
- Chili oil + chili flakes – for heat and flavor
- Sesame oil – adds that nutty finish
- MSG (optional) – enhances all the flavors
- Baby bok choy + shiitake mushrooms – simple, classic toppings
- Soft boiled eggs – jammy center is a must
- Buldak sauce – spicy drizzle moment
- Green onions + sesame seeds – freshness + texture
How to Make Spicy Miso Ramen
Start by bringing a small pot of water to a boil for your eggs.
Soft boil the eggs for about 6–7 minutes, then transfer to ice water. Peel and set aside.
In a large pan or pot, heat a drizzle of sesame oil over medium heat. Add your sliced shiitake mushrooms and sauté until golden and softened. Remove and set aside. In the same pan, sauté the baby bok choy until just tender with a little char, then set aside as well.
In that same pot, add your water or chicken broth and bring to a gentle simmer. Whisk in the white miso paste until fully dissolved, then stir in soy sauce, rice wine vinegar, chili oil, chili flakes, sesame oil, and a pinch of MSG.
Once the broth is combined, add your ramen noodles directly into the pot and cook according to package instructions, keeping the heat at a gentle simmer.
Divide into bowls and top with the sautéed bok choy, mushrooms, soft boiled eggs, green onions, sesame seeds, and a drizzle of buldak sauce.
Tips for the Best Ramen
- Keep the broth at a gentle simmer—not a hard boil (especially once the miso is in)
- Cooking the noodles in the broth makes them more flavorful, but they will absorb liquid—add a splash more broth if needed
- Don’t overcook your eggs—jammy is key
- Taste and adjust spice level depending on your heat preference
Make It Your Own
You can easily switch this up depending on what you have:
- Add shredded chicken or ground pork
- Throw in corn, bamboo shoots, or spinach
- Add extra chili oil if you like it spicy
- Even a slice of American cheese (I know… but trust)
Final Thoughts
This is one of those meals that feels way more impressive than the effort it takes. It’s cozy, flavorful, and just a little bit spicy in the best way.
Perfect for a weeknight, but honestly good enough to make for friends too.
Spicy Miso Ramen
Ingredients
Broth
- 4 cups chicken broth or water
- 3-4 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1-2 tbsp chili oil
- 1 tsp chili flakes
- 1 tsp sesame oil
- pinch of MSG optional for umami flavor
Ramen + Toppings:
- 2 packs ramen noodles i like the buldak spicy ones so i can use some of the sauce
- 2 eggs
- 2 heads baby bok choy
- 1 cup shitake mushrooms torn or sliced
- 1 tsp sesame oil for sauteing
- green onions sliced
- sesame seeds
- buldak sauce (if desired for added spice)
Instructions
- Bring a small pot of water to a boil. Soft boil eggs for 6–7 minutes, then transfer to ice water. Peel and slice in half.
- Heat sesame oil in a large pan or pot over medium heat. Sauté shiitake mushrooms until golden. Remove and set aside.
- In the same pan, sauté bok choy until tender with a slight char. Remove and set aside.
- Add broth or water to the pot and bring to a gentle simmer. Whisk in miso paste until fully dissolved.
- Stir in soy sauce, rice wine vinegar, chili oil, chili flakes, sesame oil, and MSG. Taste and adjust seasoning as desired for spice and saltiness.
- Add ramen noodles directly into the broth and cook according to package instructions, keeping at a gentle simmer.
- Add ramen noodles directly into the broth and cook according to package instructions, keeping at a gentle simmer.
- Divide into bowls and top with bok choy, mushrooms, soft boiled eggs, green onions, and sesame seeds.
- Drizzle with buldak sauce and serve immediately.
Notes
- I like cooking the noodles directly in the broth so they soak up all that flavor—it just makes the whole bowl better. Just keep in mind they’ll absorb some liquid, so add a splash more broth or water if needed.
- Keep your broth at a gentle simmer once the miso is added. Boiling it too hard can mess with the flavor a bit.