Spicy Miso Ramen
85% authentic · Japanese
A flavorful and spicy ramen variation featuring a rich miso-infused broth with a kick of chili. It's hearty, complex, and deeply satisfying.
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Ingredients
- Pork or chicken broth1.5 liters
- Miso paste (red or mixed)150 g
- Chili bean paste (Doubanjiang)2 tbsp
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Sesame oil1 tbsp
- Ground pork or chashu pork200 g
- Ramen noodles4 servings
- Eggs4
- Corn kernels100 g
- Bean sprouts100 g
- Green onions1/2 bunch, sliced
- Saltto taste
- Black pepperto taste
- Watersufficient
Steps
- 1
Prepare the spicy miso base: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant (about 1 minute). Add ground pork (if using) and cook until browned, breaking it up. Stir in chili bean paste and cook for another minute.
- 2
Build the broth: Whisk miso paste with a ladleful of warm broth until smooth, then add it to the pot. Pour in the remaining broth. Bring to a gentle simmer (do not boil vigorously after adding miso). If using chashu pork, add it to warm through.
- 3
Prepare toppings: Soft-boil eggs for 6-7 minutes, then peel. Blanch bean sprouts for 30 seconds in boiling water, then drain.
- 4
Cook the noodles: Bring a separate pot of unsalted water to a boil. Cook ramen noodles according to package directions until al dente. Drain well.
- 5
Assemble the ramen: Ladle the hot spicy miso broth into 4 bowls. Add a portion of cooked noodles. Top with chashu pork (if using), halved soft-boiled egg, corn kernels, bean sprouts, and sliced green onions. Add a drizzle of chili oil if desired.
