Description
This Spicy Miso Ramen is a rich and comforting noodle soup featuring a miso-infused broth, shiitake mushrooms, sweet corn, and savory ground chicken. Ready in under 45 minutes, it’s a warming dish perfect for chilly days or when you’re craving bold, umami-packed flavors.
Ingredients
- 8 oz ground chicken
- 2 Tbsp neutral cooking oil
- 6 to 8 oz thinly sliced shiitake mushrooms, stems removed
- 1/2 cup minced shallots
- 4 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 3 Tbsp white miso paste
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp hot chili oil
- 6 to 8 cups low-sodium chicken or vegetable broth
- 2 packs dry ramen noodles (seasoning packets discarded)
- 1 cup sweet corn (frozen/thawed, canned, or fresh)
- 3 soft-boiled eggs, halved
- Thinly sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Heat a large stock pot or Dutch oven over medium heat. Lightly grease and add ground chicken. Cook for 4–5 minutes, breaking the meat into small pieces. Transfer to a bowl and set aside.
- Add oil to the same pot, then add mushrooms. Sauté for 5 minutes until golden and tender.
- Stir in shallots, garlic, and ginger. Cook for 2–3 more minutes until fragrant.
- Add miso paste, soy sauce, rice vinegar, and chili oil. Stir to combine.
- Pour in 6 cups of broth and bring to a boil. For a thinner broth, add 1–2 additional cups. Reduce heat and simmer gently for 20 minutes.
- Return broth to a boil and add ramen noodles. Cook according to package instructions until al dente, about 3 minutes.
- Stir in the cooked chicken and corn, and cook for 1–2 minutes to heat through.
- Ladle ramen into bowls. Top each serving with a halved soft-boiled egg, green onions, and toasted sesame seeds. Drizzle with extra chili oil for added heat if desired.
Notes
- Add more broth if you prefer a soupier consistency.
- For vegetarian option, use veggie broth and omit ground chicken or replace with tofu.
- Make soft-boiled eggs ahead: boil eggs for 6–7 minutes, transfer to ice bath, then peel.
- Customize toppings with nori, bamboo shoots, or bean sprouts for added variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 389
- Sugar: 4g
- Sodium: 1150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg
