Description
This Spicy Miso Ramen recipe features an umami-rich broth with ground chicken or pork, shiitake mushrooms, and sweet corn to balance the spice. Ready in under 45 minutes, this easy homemade ramen is a comforting and flavorful bowl perfect for any day.
Ingredients
Scale
Protein and Aromatics
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu for vegetarian)
- 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
Broth and Flavorings
- 3 Tbsp. white 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
Noodles and Toppings
- 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
- Cook the Meat: Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add ground chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, breaking the meat into small pieces with a wooden spoon until fully cooked. Transfer the cooked meat to a bowl and set aside.
- Sauté Mushrooms and Aromatics: Add the cooking oil to the same pot along with the sliced shiitake mushrooms. Cook for about 5 minutes until mushrooms turn golden and tender. Stir in minced shallots, garlic, and freshly grated ginger, cooking for another 2 to 3 minutes until fragrant.
- Add Flavorings and Broth: Stir in white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil to the pot. Pour in 6 cups of low sodium chicken or vegetable broth and bring the mixture to a boil. For a brothier ramen, add an additional 1 to 2 cups of broth. Reduce the heat and gently simmer over medium-low for 20 minutes.
- Cook the Noodles: Bring the broth back to a boil, then add the dry ramen noodles. Cook until noodles are al dente, about 3 minutes or according to package instructions.
- Combine Ingredients: Stir the cooked meat and sweet corn into the broth and noodles mixture until heated through.
- Serve and Garnish: Ladle the ramen into bowls, topping each serving with halved soft-boiled eggs, a handful of thinly sliced green onions, and toasted sesame seeds. Drizzle extra hot chili oil on top for added spice if desired.
Notes
- Use crumbled tempeh or tofu as a vegetarian substitute for ground chicken or pork.
- Adjust the amount of broth to your preference for a thicker or brothier ramen.
- Soft-boil eggs for exactly 6 to 7 minutes for the perfect runny yolk.
- You can use fresh or dried ramen noodles depending on availability.
- Top with additional chili oil or chili flakes for more heat.
- Shrimp or sliced chicken breast can be alternative protein options.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
