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Spicy Miso Ramen

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An umami-rich homemade ramen with shiitake mushrooms and sweet corn to balance the spice. Ready in 45 minutes and serves 4. Customizable for all spice levels.

Ingredients

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  • 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 (adjust to taste)
  • 6 to 8 cups low-sodium chicken or vegetable broth
  • 2 packs dry ramen noodles (seasoning packets discarded)
  • 1 cup sweet corn (frozen/thawed, canned/drained, or fresh)
  • 3 soft-boiled eggs, halved
  • Thinly sliced green onions for garnish
  • Toasted sesame seeds for garnish

Instructions

  1. Heat a large stock pot or Dutch oven over medium heat. Lightly grease and add ground chicken or pork. Cook for 4 to 5 minutes, breaking into small pieces with a wooden spoon, until fully cooked. Transfer to a bowl and set aside.
  2. Add oil to the same pot along with sliced shiitake mushrooms. Cook for 5 minutes until golden brown and tender, stirring occasionally.
  3. Stir in minced shallots, garlic, and grated ginger. Cook for 2 to 3 minutes until fragrant and aromatic.
  4. Add miso paste, soy sauce, rice vinegar, and chili oil. Stir to coat vegetables. Add 6 cups broth and bring to a boil. Reduce heat to medium-low and simmer gently for 20 minutes to develop flavors. Add 1-2 more cups broth if you prefer it brothier.
  5. While broth simmers, bring a medium pot of water to boil. Gently lower room-temperature eggs into boiling water. Set timer for exactly 6 minutes. Transfer eggs to ice water bath immediately. Cool for 5 minutes, then gently peel and halve.
  6. Bring broth back to a boil over high heat. Add dry ramen noodles and cook for about 3 minutes, or according to package directions, until tender but slightly chewy. Stir in cooked meat and corn. Heat through for 1 minute.
  7. Ladle ramen into four bowls, distributing noodles, meat, mushrooms, and corn evenly. Top each bowl with half a soft-boiled egg, sliced green onions, and toasted sesame seeds. Drizzle with extra chili oil if desired.

Notes

  • White miso paste works best for its balanced, slightly sweet flavor.
  • Use lower-sodium soy sauce since the broth is already flavorful and salty.
  • Start with 1 tablespoon chili oil and add more to taste for desired spice level.
  • Remove tough shiitake stems before slicing for best texture.
  • For perfect soft-boiled eggs, use room-temperature eggs and time exactly 6 minutes.
  • Best enjoyed fresh, but components can be stored separately for up to 3 days.

Nutrition

Find it online: https://www.benefitiany.com/spicy-miso-ramen/