Spicy Miso Ramen

This Spicy Miso Ramen is a bold, comforting dish that combines deep umami flavors with a touch of heat. A rich miso-based broth, tender ground chicken, earthy shiitake mushrooms, and sweet corn come together to create a balanced, flavorful meal. Finished with soft-boiled eggs, green onions, and a drizzle of chili oil, this homemade ramen is hearty, satisfying, and ready in under an hour.

Why You’ll Love This Recipe

This ramen delivers restaurant-quality flavor with simple ingredients and easy steps. The broth is layered with savory miso, soy, and garlic, balanced by the richness of ground chicken and a subtle kick from chili oil. It’s versatile, nourishing, and customizable with your favorite toppings. Whether you’re craving a warming winter meal or a quick weeknight comfort food, this spicy miso ramen fits the bill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz. ground chicken

• 2 tablespoons neutral cooking oil

• 6 to 8 oz. thinly sliced shiitake mushrooms (stems removed)

• ½ cup minced shallots

• 4 garlic cloves, minced

• 1 tablespoon freshly grated ginger

• 3 tablespoons white miso paste

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon hot chili oil (plus more for serving)

• 6 to 8 cups low-sodium chicken or vegetable broth

• 2 packs dry ramen noodles (seasoning packets discarded)

• 1 cup sweet corn (frozen, canned, or fresh)

• 3 soft-boiled eggs, halved

• Thinly sliced green onions (for garnish)

• Toasted sesame seeds (for garnish)

Directions

1. Heat a large stock pot or Dutch oven over medium heat. Lightly grease the pot, then add the ground chicken. Cook for 4–5 minutes, breaking it into small pieces with a wooden spoon. Once fully cooked, transfer to a bowl and set aside.

2. In the same pot, add the cooking oil and sliced shiitake mushrooms. Sauté for 5 minutes, until golden and tender.

3. Stir in the minced shallots, garlic, and grated ginger. Cook for another 2–3 minutes until fragrant.

4. Add the miso paste, soy sauce, rice vinegar, and chili oil to the pot. Stir to combine.

5. Pour in 6 cups of broth (add up to 2 more cups for a brothier consistency). Bring to a boil, then reduce heat and let it simmer gently over medium-low heat for 20 minutes to develop flavor.

6. Increase heat and bring the broth back to a boil. Add the ramen noodles and cook until al dente, about 3 minutes or according to package directions.

7. Stir the cooked chicken and corn into the pot and let everything heat through.

8. Divide the ramen into serving bowls. Top each with half a soft-boiled egg, a sprinkle of green onions, toasted sesame seeds, and an extra drizzle of chili oil if desired.

Servings and timing

This recipe yields 3 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Vegetarian Version: Use vegetable broth and replace the chicken with tofu or more mushrooms.

• Add Greens: Stir in baby spinach, bok choy, or kale just before serving for extra nutrients.

• Extra Heat: Add a spoonful of gochujang or sriracha to the broth.

• Pork Ramen: Substitute ground chicken with ground pork for a richer flavor.

• Ramen Toppings: Customize with bamboo shoots, nori, bean sprouts, or pickled ginger.

• Eggless Option: Skip the soft-boiled eggs or add more vegetables for balance.

Storage/Reheating

Storage: Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days to prevent sogginess.

Reheating: Reheat broth over the stove until hot. Add noodles just before serving. For microwave reheating, warm the broth and noodles separately, then combine.

FAQs

Can I make the broth in advance?

Yes, the broth can be made up to 2 days in advance and stored in the fridge. Reheat and add noodles and toppings just before serving.

What type of miso should I use?

White miso (shiro miso) is best for a slightly sweet, mild flavor that doesn’t overpower the broth.

Are ramen noodles gluten-free?

Most traditional ramen noodles are not gluten-free. Use gluten-free noodles if needed and check your soy sauce and miso for gluten-free labels.

Can I use pre-cooked chicken?

Yes, shred pre-cooked chicken and stir it in at the end to warm through.

How spicy is this ramen?

It has a medium heat level from the chili oil. You can adjust by adding more or less chili oil to taste.

What’s the best way to make soft-boiled eggs?

Boil eggs for 6½ to 7 minutes, then transfer to an ice bath immediately. Peel once cooled.

Can I use other mushrooms?

Yes, cremini, oyster, or enoki mushrooms can be used if shiitake are unavailable.

Can I freeze this ramen?

Freeze the broth separately without noodles. Add fresh noodles when reheating.

What oil should I use?

Use a neutral oil like canola, avocado, or grapeseed for sautéing.

Is rice vinegar necessary?

It adds brightness and balance, but you can substitute with apple cider vinegar or a splash of lemon juice in a pinch.

Conclusion

Spicy Miso Ramen is a cozy, soul-warming bowl packed with flavor, texture, and just the right amount of heat. It’s simple to make at home, endlessly customizable, and far more satisfying than takeout. Whether you’re craving something spicy, comforting, or packed with umami, this easy ramen recipe delivers every time.