Spicy Miso Ramen
A quick, cozy bowl of spicy miso ramen with a glossy, punchy broth and plenty of toppings — dinner-party energy with pantry effort.
Ingredients
Broth
- 4 cups chicken or vegetable broth
- 2 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp plus more to taste
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 2 garlic cloves minced
- 1 tablespoon rice vinegar
- 1 tablespoon tahini optional, for creaminess
Noodles & Toppings
- 2 packages instant ramen or fresh ramen noodles discard seasoning
- 1 cup sliced mushrooms
- 1 cup spinach or baby bok choy
- 2 soft-boiled eggs 6–7 minutes
- 1 green onion thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 sheet nori torn (optional)
Instructions
- Bring the broth to a simmer in a medium pot.
- Whisk in miso, soy sauce, chili crisp, sesame oil, ginger, garlic, rice vinegar, and tahini (if using).
- Add mushrooms and simmer for 5 to 7 minutes until softened.
- Add spinach or bok choy and let it wilt in the broth.
- Cook ramen noodles separately according to package instructions, then drain.
- Divide noodles between two bowls and ladle hot broth over top.
- Top with soft-boiled eggs, green onion, sesame seeds, nori, and extra chili crisp.
Notes
Add chicken, tofu, or leftover salmon for protein. Stir in butter or extra tahini for richness. For toddlers, serve plain noodles with a splash of the mild broth. Easy to scale and crowd-pleasing for a DIY ramen bar.