Spicy Miso Ramen

Spicy Miso Ramen is my ultimate comfort food when I need something warming and satisfying. This homemade version features an umami-rich broth, tender shiitake mushrooms, and sweet corn that balances the heat perfectly.

I’ll never forget the first time I made this at home instead of ordering takeout. I was skeptical that I could recreate that deep, complex flavor restaurants achieve, but the combination of white miso, chili oil, and a long simmer proved me wrong. The broth develops incredible depth in just 20 minutes, and the toppings make each bowl feel special. Now I make this spicy miso ramen whenever the weather turns cold or I’m craving something truly comforting. It’s ready in 45 minutes and serves four people generously.

Everything You’ll Need

• 8 ounces ground chicken or pork (or crumbled tempeh or tofu for vegetarian)
• 2 tablespoons neutral cooking oil
• 6 to 8 ounces thinly sliced shiitake mushrooms, stems removed
• 1/2 cup minced shallots
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons white miso paste
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hot chili oil
• 6 to 8 cups low-sodium chicken or vegetable broth
• 2 packs dry ramen noodles (seasoning packets discarded)
• 1 cup sweet corn (frozen and thawed, canned and drained, or fresh)
• 3 soft-boiled eggs, halved
• Thinly sliced green onions for garnish
• Toasted sesame seeds for garnish

Building Your Spicy Miso Ramen

I recommend starting with just 1 tablespoon of chili oil and tasting the broth before adding more. You can always add heat at the end, but you can’t take it away.

Step 1: Heat a large stock pot or Dutch oven over medium heat. Once hot, lightly coat the bottom with oil or cooking spray. Add the ground chicken or pork and cook for 4 to 5 minutes, breaking it into small pieces with a wooden spoon as it cooks. The meat should be fully cooked through with no pink remaining. Transfer the cooked meat to a bowl and set aside.

Step 2: Add 2 tablespoons of oil to the same pot. Toss in the sliced shiitake mushrooms and spread them in an even layer. Cook for 5 minutes without stirring too much, allowing them to turn golden brown and develop flavor. They should shrink down and look tender.

Step 3: Stir in the minced shallots, garlic, and grated ginger. Cook for 2 to 3 minutes, stirring frequently, until everything smells fragrant and aromatic. Your kitchen should smell amazing at this point.

Step 4: Add the white miso paste, soy sauce, rice vinegar, and chili oil to the pot. Stir everything together to coat the vegetables. Pour in 6 cups of broth and give it a good stir to incorporate the miso paste. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let it simmer very gently for 20 minutes to let all the flavors develop and meld together. Taste the broth. If you want it brothier, add 1 to 2 more cups of broth.

Step 5: While the broth simmers, prepare your soft-boiled eggs. Bring a medium pot of water to a rolling boil. Gently lower room-temperature eggs into the boiling water using a slotted spoon. Set a timer for exactly 6 minutes for perfectly jammy yolks. When time is up, immediately transfer the eggs to an ice water bath. Let them cool for 5 minutes, then gently peel the shells and slice each egg in half.

Step 6: Bring the broth back to a boil over high heat. Add the dry ramen noodles and cook for about 3 minutes, or according to package directions, until the noodles are tender but still have a slight chew. Stir in the cooked meat and sweet corn. Let everything heat through for 1 minute.

Step 7: Ladle the spicy miso ramen into four bowls, making sure each gets plenty of noodles, meat, mushrooms, and corn. Top each bowl with half a soft-boiled egg, a generous handful of sliced green onions, and a sprinkle of toasted sesame seeds. For extra heat, drizzle more chili oil on top.

Perfect Pairings for Your Ramen

This rich, flavorful spicy miso ramen pairs beautifully with sides that add freshness and crunch.

Cucumber Salad: A simple cucumber salad dressed with rice vinegar and sesame oil cuts through the richness of the broth. The cool, crisp texture contrasts perfectly with the hot, creamy soup.

Cucumber-Avocado Salad: Adding creamy avocado to cucumber salad brings healthy fats and makes it more substantial. This is one of the best sides for spicy miso ramen when you want something refreshing.

Edamame: A bowl of steamed edamame sprinkled with sea salt adds protein and gives you something to snack on between bites of ramen.

Kimchi: The tangy, spicy fermented cabbage adds another layer of flavor complexity and beneficial probiotics. Plus, the acidity balances the rich broth beautifully.

Expand Your Miso Noodle Collection

This Spicy Miso Ramen delivers authentic Japanese flavors with fiery heat and springy noodles. For a milder noodle experience, try our Miso Udon Noodle Soup with thick, chewy udon, or enjoy the lighter Ginger Miso Brothy Soup when you crave aromatic warmth without the noodles.

Balance this rich ramen with refreshing sides like our Lemon Ginger Miso Soup for a citrus contrast, or serve alongside the vibrant Spicy Miso Carrot Soup for a complete spicy miso feast.

Storing Your Leftover Ramen

This spicy miso ramen is best enjoyed fresh, but you can store components separately if needed. Keep the broth in one airtight container and any leftover noodles in another container in the refrigerator for up to 3 days.

When reheating, warm the broth in a pot over medium heat until steaming. The noodles will have absorbed liquid and softened, so you may want to cook fresh noodles for the best texture. Add the fresh noodles to the hot broth and they’ll be ready in 3 minutes.

Pro tip: If you know you’ll have leftovers, intentionally undercook the noodles slightly on the first day. This way, when you reheat everything, the noodles won’t turn mushy. I also recommend not adding the soft-boiled eggs until serving, as they don’t reheat well.

Your Ramen Questions Answered

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