Japanese Spicy Miso Ramen Recipe
Hearty miso ramen featuring a savory miso-based broth, fresh ramen noodles, ground pork, corn, and bean sprouts. A comforting Sapporo-style bowl ready in under an hour.
Servings: 4 people
Cost: 35
Equipment
- Egg cooker optional
Ingredients
- 12 oz Ramen noodles
- 4 tablespoon White miso paste (omit for vegan)
- 3.5 tablespoon Red miso paste
- 6 cups Chicken broth
- 2-3 tablespoon Sesame oil (use more sesame oil if you omitted white miso)
- 2 teaspoon Garlic
Proteins (choose 1):
- 6-8 oz Pork belly sliced
- 8-10 oz Pork tenderloin
- 6-8 oz Tofu
- 8-10 oz Chicken breast
- ½ lb Ground pork
Toppings (choose as many as you like):
- 2-4 Eggs soft-boiled
- 1 jar Menma (seasoned bamboo)
- 2-4 tablespoon Chili garlic sauce
- ¼ cup Green onions
- 4 sheets Nori (seaweed)
- 1-2 cups Spinach sauteed
- 1 cup Mushrooms sliced, sauteed
Instructions
Make Miso Paste
- In a medium bowl, mix together miso, garlic, and 3 Tbsp. of water.
(Optional) Protein & Veggies
- Use 1 Tbsp. of the miso paste as a seasoning for your protein. Fully cook your protein, thinly slice, and keep warm.
- If adding spinach or mushrooms, sautee during this step and keep warm.
Make Miso Broth
- Fill a medium pot ¾ full of water, cover, and bring to a boil.
- In a separate large stock pot, warm half of the sesame oil on medium heat. Add the miso paste from step 1 and saute for 2-3 minutes.
- Add 8 cups of water and broth packets. Bring stock to a boil on high heat and then lower heat and simmer for 8-10 minutes.
(Optional) Cook Eggs
- Gently lower eggs into the medium pot of boiling water from step 3 and boil for 8-10 minutes (8 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding ½ ice and ½ cold water to a medium bowl. Important: keep the boiling water for step 5!
- When the eggs are done, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.
Cook Noodles
- Add the ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.
- Drain using a colander and rinse the noodles under warm water. Tip: toss noodles in a little oil to prevent them from sticking.
Plate & Serve!
- Divide cooked noodles between large soup bowls, ladle the miso broth over the noodles, and add your favorite toppings: menma (seasoned bamboo), green onions, nori (seaweed), sesame oil, and chili garlic sauce (spicy)!
- (Optional) serve with halved boiled eggs, prepared protein, and/or sauteed spinach and mushrooms.
- Enhance your meal with a music playlist takeoutkit.com/playlists
- どうぞめしあがれ douzo meshiagare “Enjoy your meal!”
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