Spicy Miso Ramen
A cozy and flavorful spicy miso ramen made with white miso, chili oil, sautéed veggies, and jammy eggs. Easy to make and better than takeout.
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.