Spicy Miso Ramen

This umami-rich Spicy Miso Ramen bowl has a silky-smooth broth that is simultaneously rich, creamy and brimming with deep flavours. So good, it’s hard to believe how easy it is to make and how quickly it comes together.

A bowl of ramen noodles swimming in a rich, creamy, and piping hot broth that is silky-smooth and brimming with flavours is really hard to beat. Especially when the day gets chilly or cold, a bowl of ramen will leave you feeling warm and cozy on a winter night.

The Makings Of A Great Bowl Of Ramen

A great bowl of ramen is the labour of simmering bones and fresh vegetables for hours and hours, if not days. Chefs from excellent ramen shops pour their hearts into creating a soup base that is both complex, well-balanced and full of rich umami flavour. The noodles, often made from scratch, are cooked only minutes before being added to the broth. Delightfully fresh toppings enhance the whole experience.

Until recently, I believed tackling such an exquisite bowl of ramen was best left to the experts. But with some encouragement from Aki Urata, the owner of more than 20 Kinton Ramen locations across Canada, I decided to give a homemade version a go.

It may not be the “real-deal” but to quote Mr. Urata “Focusing on quality — from the spices to the protein — will make your homemade ramen just as delicious as one from our restaurants”.

So I rolled up my sleeves and dove in. The result? A delicious bowl of ramen that is full of deep flavour and satisfies all the cravings. Best of all, it comes together in way less than an hour and without the fuss.

What Is Miso Ramen?

In Japan, you will find 4 popular types of ramen:

Shoyu – This ramen is flavoured with shoyu which means soy sauce but the base sauce also includes many other ingredients such as dried mushrooms, chicken broth, dried seafood, and herbs.

Shio – Made with a saltier, lighter broth using chicken or pork.

Tonkotsu – Perhaps the most complex and rich, tonkotsu ramen which is made from simmered pork or chicken bones.

Miso – My favourite Japanese ramen and the one we are making here. Miso is a fermented soybean paste that can be red, white or brown. The darker the colour, the stronger the miso flavour. A miso ramen broth is typically made up of miso paste and chicken stock.

The spicy miso ramen soup I share with you today, is adapted from Aki Urata’s Chicken Spicy Jalapeño Ramen via House and Home magazine. For this version, however, I went with a miso-based broth and lots of mushrooms.

The miso helps to create a creamy and rich ramen broth that’s both addictive and nourishing by adding loads of salty, umami-rich flavour. The earthy mushrooms give deep savoury notes. These two ingredients are essential to achieve great depth of flavour without the need to braise bones for hours.

The Ingredients

I really wanted to create a spicy miso ramen recipe that worked with ingredients you could find at most well-stocked grocery stores. But if you are feeling adventurous and you have an Asian market close by, I highly recommend you grab the “extra/optional” ingredients to make an even tastier broth.

***Do not let the long ingredient list intimidate or discourage you. Most of the ingredients come from jars and bottles you already stock in your pantry or can be easily purchased at any store.

• Ground chicken or other protein: A protein is not essential but if you eat meat, you can use ground chicken or pork. I used ground chicken. If you don’t eat meat, you can add tofu, tempeh, or chickpeas—all delicious options.
• Aromatics: Fresh ginger, in my opinion, is a non-negotiable here. It really adds fantastic depth of flavour and without it I’m not sure the broth would be as good. Ditto for fresh garlic and shallots. If you have a microplane, I recommend grating the ginger and garlic for a smoother broth.
• Miso paste: Here we are using white miso. This recipe calls for 4 tablespoons but you can use up to 5 if you wish. If using red miso, use only 3 tablespoons as the flavor is much stronger.
• Low-sodium soy Sauce: For a little more salty flavour. Use Tamari or coconut aminos for gluten-free.
• Rice Vinegar: If using mirin (listed in optional ingredients below), omit the rice vinegar.
• Hot chili Oil: A good chili oil adds an incredible depth to the ramen, enriching each and every bite. I am slightly addicted to this Japanese-style chili paste which is made in Toronto and has quickly reached cult status. You can buy the mild or spicy, I like the spicy. If you live in the Kitchener-Waterloo area you can find it here and here and thank me later. SO GOOD. However, any hot or mild chili oil will work but the ones that include sesame oil and Sichuan peppers are worth seeking out.
• Low-sodium broth: I use chicken broth but vegetable will also work. Try and use a good quality broth here, it really makes a difference. For vegetable broth, your best bet is a veggie bouillon powder.
• Noodles: Fresh ramen noodles are my first choice but harder to find. Use any variety of fresh or dried ramen noodles even the ones that come in packets – just ditch the favour packs! You can also use these organic ramen noodles (shown in photos) or soba buckwheat noodles. For gluten-free noodles, these Lotus Foods noodles are delish!
• Mushrooms: I love shiitake mushrooms in my spicy miso soup, but cremini or any other variety will work. Not only are the mushrooms delicious to eat here, but they also contribute flavor to the broth.
• Favorite toppings and add-ins: There are many toppings and add-in options for ramen. In my ramen bowl, you will always find a soft boiled egg. This recipe for soy sauce soft boiled eggs is easy and you can make it ahead. From there you can choose to top your ramen with any of these popular options: green onions, corn, bok choy, toasted sesame seeds, bean sprouts, and extra drizzles of chili oil. You can also add bean sprouts, bamboo shoots, seaweed, nori, bamboo shoots, Thai basil or cilantro.

Extra Optional Ingredients For the Broth:

These ingredients are only available at an Asian market. You can omit them if you wish—this spicy miso ramen broth recipe will be absolutely delicious without them. But if you are a ramen enthusiast, they are worth seeking out for an even more flavourful ramen broth.

• Chinese sesame paste: Essentially a seed butter that adds loads of creaminess and depth of flavour to the broth. Tahini will work in a pinch.
• Mirin: A subtly sweet Japanese rice wine, is similar to sake but it is a little sweeter and contains less alcohol.
• White pepper powder: This is a secret, almost magical ingredient that can transform the broth.
• Spicy Bean paste (La Doubanjiang): Even at the well-stocked Asian store in my town, I had a hard time finding a good one (without MSG). Made of fermented broad beans and hot chilis, I’m not convinced it made a huge difference but some ramen die-hards swear by it.

How To Make Spicy Miso Ramen

The recipe includes instructions for cooking some ground chicken but you can use cooked chicken breast, tofu, or any other protein of your choice. If you wish, you can omit the protein all together—the ramen will still be delicious.

• Cook the protein. In a medium-large soup pot, heat the oil over medium-high heat. Add the ground chicken and cook using a wooden spoon to break up the meat, until no longer pink, about 4 minutes. Transfer to a plate or bowl.

• Sauté the vegetables. Heat a little more oil in the pot, then add the mushrooms and cook until golden brown, about 3-4 minutes. Lower heat to medium and stir in the shallots, garlic, and ginger. Sauté until fragrant, stirring often, about 2 minutes.

• Simmer broth. Pour in the broth, stir, and simmer for 5 minutes over low heat to allow the flavours to meld.
• Make miso paste mixture. Meanwhile, make your broth paste. In a small bowl, whisk together the miso, sesame or tahini paste (if using), sesame oil, soy sauce, chili oil (and/or bean paste), and rice vinegar (or mirin) and one ladle of the simmering broth until smooth.

• Simmer broth a little longer. Slowly start adding the miso paste mixture to the broth, stirring constantly until dissolved. If using white pepper, add it in now. Bring everything to a simmer, then simmer over low heat for 10 minutes. During the last 3 minutes, add any of the veggies of your choice (I added corn and baby bok choy).

• Cook the noodles. In a separate medium pot, cook your noodles as per the instructions on the package and drain them well.
  
• Assemble the bowls. Divide the ramen noodles and spicy miso broth between the serving bowls you are using. If adding soft-boiled eggs, slice them in half lengthwise and arrange on top of each ramen bowl. Add any other toppings of your choice and enjoy immediately!

FAQS And Pro Tips

What Is The Best Miso For Ramen?

Any miso will work for ramen but I like to use white miso for my ramen soup base. Red and brown miso are a lot saltier and more pungent so unless you’re familiar with these stronger flavours, and enjoy them, go with the more delicately flavoured white miso.

White miso, also sold as Shiro miso, is made up of 40% soybean and 60% rice (or barley). Note that white miso is light brown in colour.

Where To Buy Miso?

Miso is sold at all Asian grocery stores and most well-stocked supermarkets. You can find it in the fridge section near the tofu or other soybean products.

Never buy miso that is not refrigerated. Shelf miso contains a lot of preservatives and will not taste very good.

What Are The Best Noodles For Ramen?

Most ramen experts will recommend using fresh ramen noodles which are found in the fridge section at Asian stores. I don’t seem to have much luck finding them so I typically go for dried. If using instant ramen noodles (can’t beat the convenience) try and find some that are made with few ingredients and ditch the flavoured packet.

I really love this brand of ramen noodles and for a gluten free option you can’t get better than this Lotus Foods brand of brown rice noodles. Costco sells them in a large package for a really good price.

Do I Have To Top Ramen With Soft-Boiled Soy Sauce Eggs?

Absolutely not. Though I highly recommend you do ;)). Not only is the egg delicious all on its own, but as egg yolk leaks into the soup, it adds richness to the broth making it pure delicious-ness.it If you don’t have time to season the eggs, plain soft-boiled eggs are also fabulous for topping the ramen.

*Tip: To make your spicy miso ramen even more weeknight friendly, prepare the soy sauce eggs a day or two ahead.

Storing Suggestions

• To store: Drain the noodles and refrigerate, stored in a separate container from the broth. Cooked noodles can be refrigerated for up to 2 days. Refrigerate miso ramen broth for up to 5 days.

• To reheat: Place broth in a saucepan and reheat over medium heat until gently boiling. Place cold noodles in a bowl and pour hot broth over top.

More Cozy Soups To Make

• French Onion Soup
• Chicken and Rice Soup
• Italian Wedding Soup