This Spicy Miso Ramen is a comforting bowl of warmth filled with umami-rich broth, tender mushrooms, sweet corn, and noodles, all tied together with a spicy kick. In just 45 minutes, I can bring restaurant-style ramen right into my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it gives me that same cozy, satisfying feeling I get from my favorite ramen spot without having to leave home. The broth is layered with flavor from miso paste, soy sauce, garlic, ginger, and chili oil. I can keep it meaty with chicken, or go vegetarian with tofu or tempeh. The addition of corn brings a gentle sweetness that balances the spice perfectly. Plus, ramen is always customizable—I can switch up toppings and veggies depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken (or vegetarian option with tofu/tempeh)

• Neutral cooking oil

• Shiitake mushrooms, stems removed

• Minced shallots

• Garlic cloves, minced

• Freshly grated ginger

• White miso paste

• Low-sodium soy sauce

• Rice vinegar

• Hot chili oil

• Chicken or vegetable broth

• Ramen noodles (fresh or dried)

• Sweet corn (fresh, frozen, or canned)

• Soft-boiled eggs

• Green onions, thinly sliced

• Toasted sesame seeds for garnish

Directions

1. I heat a large pot over medium heat, add oil, and cook my protein until browned. I remove it and set aside.

2. In the same pot, I sauté mushrooms until golden, then add shallots, garlic, and ginger, cooking until fragrant.

3. I stir in miso paste, soy sauce, rice vinegar, and chili oil. Then, I pour in the broth and let it simmer gently for about 20 minutes.

4. I bring the broth to a boil, add the noodles, and cook until al dente. I return the cooked protein and stir in corn.

5. To serve, I ladle the ramen into bowls and top with a soft-boiled egg, green onions, sesame seeds, and extra chili oil if I want more heat.

Servings and timing

This recipe makes about 3 servings. It takes around 15 minutes to prep and 30 minutes to cook, for a total of 45 minutes.

Variations

• I sometimes swap the protein for shrimp, seared tofu, or even leftover roast chicken.

• For extra veggies, I like adding bok choy, spinach, or bean sprouts.

• To change the spice level, I adjust the amount of chili oil or even add sliced fresh chili peppers.

• If I want a richer broth, I use red miso instead of white, but I know it gives a stronger flavor.

Storage/Reheating

If I have leftovers, I keep the broth and noodles separate so they don’t get soggy. The broth stores well in the fridge for up to 3 days and in the freezer for up to 2 months. When reheating, I warm the broth on the stovetop and cook fresh noodles to add in.

FAQs

What kind of noodles work best for ramen?

I usually use dried or fresh ramen noodles, but rice noodles or soba noodles also work well if I want a gluten-free option.

What miso should I use?

I prefer white or yellow miso paste for a milder flavor. Red miso can be used too, but it makes the broth stronger and saltier.

Can I make this vegan?

Yes, I simply use vegetable broth, swap the protein for tofu or tempeh, and skip the egg topping.

How do I make the soft-boiled eggs?

I let eggs come to room temperature, gently boil them for 6 minutes, then transfer them to an ice bath before peeling and slicing.

Can I make it less spicy?

If I don’t want too much heat, I just reduce or skip the chili oil and let the miso and soy sauce shine through.

Conclusion

This Spicy Miso Ramen is one of my go-to comfort meals because it’s quick, flexible, and packed with flavor. I can tailor it to my mood, add my favorite toppings, and enjoy a steaming bowl of ramen that feels like a restaurant-quality meal right at home.