Description
Dive into a bowl of Spicy Ramen, where each slurp is packed with bold flavors and a satisfying heat. This recipe brings together the richness of miso, the warmth of chili, and the comfort of tender noodles, making it a perfect dish for spice lovers and noodle enthusiasts alike.
Ingredients
Scale
Broth
- 3 tbsp vegetable oil
- 1 tbsp finely-grated fresh ginger
- 1 tbsp minced garlic
- 6 cups low-sodium chicken or vegetable broth
- 6 tbsp white miso paste
- 2-4 tbsp soy sauce
- 1-2 tsp chili flakes
- 1-2 tsp chili oil (plus more to serve, optional)
Noodles and Garnishes
- 3 pouches (3 oz/85 g each) ramen noodles
- 2 tbsp unsalted butter
- 3 green onions (finely sliced)
- 1 cup bamboo shoots (drained)
- 1 cup baby spinach (wilted)
- 2 soft-boiled eggs (halved)
- Cooked corn (quantity approx. ½ cup)
- 1 sheet nori (torn into quarters)
- Mushrooms (approx. ½ cup sliced)
- Fried garlic or shallots (for garnish)
Instructions
- Prepare the broth: Heat vegetable oil over medium heat in a large pot. Stir in the grated fresh ginger and minced garlic, cooking for about 1 minute until fragrant.
- Add broth and simmer: Pour in the chicken or vegetable broth, increase the heat, and bring to a simmer.
- Incorporate miso paste: Remove a cupful of broth and whisk in the white miso paste to dissolve it smoothly. Return this miso-broth mixture to the pot along with 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, and 1 teaspoon of chili oil. Stir until well combined, adjusting soy sauce and chili to taste as needed.
- Cook noodles: Reduce heat to maintain a gentle simmer and add the ramen noodles to the pot. Cook noodles according to package instructions, usually about 3 minutes, until tender.
- Enrich the broth: Stir in the unsalted butter until melted to add flavor and thicken the soup slightly.
- Assemble and garnish: Divide the ramen noodles and broth evenly between bowls. Top with sliced green onions, bamboo shoots, baby spinach, soft-boiled eggs, cooked corn, mushrooms, torn nori, and fried garlic or shallots. Serve hot, with additional chili oil if desired.
Notes
- Use Better Than Bouillon Chicken Base (50% less sodium version) diluted with water for homemade broth if preferred.
- Adjust soy sauce amount to ensure broth is rich and properly seasoned; add gradually and taste as you go.
- Adjust chili flakes and chili oil based on your preferred spice level.
- Soft-boil eggs by cooking them for about 6-7 minutes in boiling water for perfect creamy yolks.
- Wilt baby spinach by adding it to the hot broth just before serving to preserve texture and color.
- Fried garlic or shallots add a wonderful crunch and extra flavor but can be omitted for a lighter dish.
Nutrition
- Serving Size: 1 serving
- Calories: 322 kcal
- Sugar: 4 g
- Sodium: 1628 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 108 mg
