Description
Dive into a bowl of Spicy Ramen, where each slurp is packed with bold flavors and satisfying heat. This recipe combines the rich umami of miso with the warmth of chili flakes and oil, tender ramen noodles, and savory broth, making it a perfect comforting 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)
- 2 tbsp unsalted butter
Noodles and Garnishes
- 3 pouches (3 oz/85 g each) ramen noodles
- 3 green onions, finely sliced
- 1 cup bamboo shoots, drained
- 1 cup baby spinach, wilted
- 2 soft-boiled eggs, halved
- Cooked corn (quantity to preference)
- 1 sheet nori, torn into quarters
- Mushrooms (quantity to preference)
- Fried garlic or shallots (quantity to preference)
Instructions
- Prepare the broth: Heat the 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 but not browned.
- Simmer the broth: Pour in the low-sodium chicken or vegetable broth, increase the heat and bring it to a simmer.
- Mix miso paste: Remove one cup of the simmering broth and whisk in the white miso paste until smooth. Then whisk this miso-broth mixture back into the pot. Add 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, and 1 teaspoon of chili oil, stirring well to combine. Adjust soy sauce, chili flakes, and chili oil to taste as needed.
- Cook ramen noodles: Reduce the heat to maintain a gentle simmer. Add the ramen noodles to the pot and cook according to the package instructions, usually about 3 minutes until tender.
- Finish the broth: Stir in the unsalted butter until melted to add richness and slightly thicken the soup.
- Assemble the bowls: Divide the ramen noodles and broth evenly between bowls. Garnish each bowl with finely sliced green onions, bamboo shoots, baby spinach, soft-boiled egg halves, cooked corn, torn nori, mushrooms, and fried garlic or shallots as desired. Serve hot with extra chili oil if preferred.
Notes
- Taste and adjust seasoning after adding soy sauce and chili to ensure the broth is rich and balanced according to your preference.
- For a vegetarian or vegan version, use vegetable broth and omit the egg and butter or substitute with plant-based alternatives.
- Soft-boiled eggs can be prepared by boiling eggs for 6-7 minutes, then immediately cooling in ice water for easy peeling.
- Additional toppings like mushrooms, cooked corn, and fried shallots add texture and flavor but can be customized per preference.
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
