Spicy Miso Ramen

Spicy Miso Ramen

Instant or Tonkotsu, no matter how the Ramen crunches, this snack delivers the umami bomb of your dreams.

Makes: 4 Servings


  • 1 tablespoon neutral oil
  • 1 clove garlic, minced, grated, or sliced
  • 1 tablespoon freshly grated ginger
  • 8 ounces fatty ground pork
  • 8 ounces sliced shiitake mushrooms, cleaned with stem removed
  • 1/3 cup white miso
  • 1/4 cup sichuan douban chili paste or hot chili oil
  • 1 medium shallot, minced
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon sesame oil
  • 2 teaspoons togarashi
  • 6 cups vegetable or chicken stock
  • 4 servings instant or fresh ramen noodles
  • 4 soft-boiled soy eggs (Shoyu Tamago), for serving
  • 2 thinly sliced scallions, for serving


  • Heat oil, garlic, and ginger in a large pot over medium. When the garlic starts dancing, add pork and black pepper. Cook, breaking up the meat, until browned and cooked through, 5 minutes.
  • Add mushrooms and cook, stirring, over medium heat until golden brown and tender, 3 minutes.
  • Add miso and chili paste; cook, stirring, to caramelize miso until fragrant, 1 minute. Stir in shallot, soy sauce, mirin, sesame oil, and togarashi until combined.
  • Add stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, over medium-low heat for 20 minutes.
  • Season broth to taste, then bring to a boil and add noodles. Cook until noodles are done according to instructions.
  • Ladle ramen and broth into bowls. Garnish with soy eggs and scallions.
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