Description
A flavorful and spicy ramen recipe featuring a rich miso broth infused with ginger, garlic, and chili, served with tender noodles and garnished with soft-boiled eggs, bamboo shoots, spinach, and nori for a comforting and satisfying meal.
Ingredients
Scale
Broth Ingredients
- 3 tbsp vegetable oil
- 1 tbsp finely-grated fresh ginger
- 1 tbsp minced garlic
- 6 cups low-sodium chicken or vegetable broth
- 6 tbsp white miso paste
- 2-4 tbsp soy sauce
- 1-2 tsp chili flakes
- 1-2 tsp chili oil (plus more to serve, optional)
- 2 tbsp unsalted butter
Noodles and Garnishes
- 3 pouches (3 oz/85 g each) ramen noodles
- 3 green onions (finely sliced)
- 1 cup bamboo shoots (drained)
- 1 cup baby spinach (wilted)
- 2 soft-boiled eggs (halved)
- Cooked corn (quantity as desired)
- 1 sheet nori (torn into quarters)
- Mushrooms (quantity as desired)
- Fried garlic or shallots (quantity as desired)
Instructions
- Prepare the broth: Heat the vegetable oil over medium heat in a large pot. Stir in the grated ginger and minced garlic, cooking for about 1 minute until fragrant to release their aromas.
- Simmer the broth: Pour in the chicken or vegetable broth, increase the heat, and bring it to a simmer. Remove about one cup of broth and whisk the miso paste into it until smooth, then stir this mixture back into the pot.
- Season the broth: Add 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, and 1 teaspoon of chili oil to the pot. Whisk everything together until well combined. Taste and adjust seasoning with additional soy sauce, chili flakes, or chili oil according to preference.
- Cook the noodles: Reduce the heat to maintain a gentle simmer. Add the ramen noodles to the pot and cook according to package instructions, usually about 3 minutes, until the noodles are tender.
- Finish the broth: Stir in the unsalted butter until melted to add richness and slightly thicken the soup.
- Assemble the ramen bowls: Divide the cooked noodles and broth evenly between bowls. Top with finely sliced green onions, bamboo shoots, wilted spinach, soft-boiled egg halves, cooked corn, mushrooms, torn nori sheets, and fried garlic or shallots as desired. Drizzle extra chili oil on top if you like more heat.
- Serve immediately: Enjoy the spicy miso ramen hot, savoring each flavorful slurp.
Notes
- Adjust the soy sauce and chili oil amounts based on your preferred saltiness and spiciness. Start with smaller amounts and add more to taste.
- For a vegetarian version, use vegetable broth instead of chicken broth and omit the eggs or replace with tofu.
- Soft-boiled eggs can be prepared by boiling eggs for exactly 7 minutes for a slightly runny yolk, then cooling in ice water before peeling.
- Feel free to customize toppings such as adding cooked corn, mushrooms, or fried shallots to suit your taste and add texture.
- Using low-sodium broth helps control the salt level since soy sauce also adds saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 322 kcal
- Sugar: 4 g
- Sodium: 1628 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 108 mg
