Japanese
Spicy Miso Ramen
A rich and hearty noodle soup featuring a savory spicy miso broth, ground pork, and springy ramen noodles.
Watch it madeSeonkyoung Longest · 15:42
Ingredients
- Ramen Noodles2 packs
- Chicken Stock4 cups
- Red Miso Paste3 tbsp
- Ground Pork150g
- Doubanjiang (Spicy Bean Paste)1 tbsp
- Eggs2
- Corn kernels1/2 cup
- Green Onions2 stalks
Method
- Boil the eggs for exactly 7 minutes for a soft-boiled yolk, then immediately plunge them into an ice bath. Peel and marinate in soy sauce mixture.
- In a large pot, sauté minced garlic, ginger, and spicy bean paste (doubanjiang) with ground pork until browned.
- Add chicken stock and bring to a simmer. Whisk in the miso paste ensuring no lumps remain.
- Cook fresh ramen noodles in boiling water for 2-3 minutes until chewy. Drain well.
- Assemble the bowl: noodles first, pour over the hot broth, and top with corn, green onions, the marinated egg, and a sheet of nori.
Common questions
Can I substitute doubanjiang if I can’t find it?
Yes. Use sambal oelek or gochujang in a smaller amount, then taste and adjust. Doubanjiang is saltier and funkier, so add a little at a time to avoid over-spicing or over-salting the broth.
When should I add the miso so it doesn’t turn gritty or bitter?
Add the miso after the stock is hot but before it reaches a hard boil. Whisk it in off a lower heat and stir until fully dissolved. Boiling miso too aggressively can dull its flavor and create lumps.
What are the most common mistakes when cooking the noodles and eggs?
Overcooking the noodles makes them mushy, so drain them as soon as they’re chewy. For eggs, use exactly 7 minutes, then ice-bath immediately. Skipping the ice bath makes peeling harder and the yolk less creamy.
How should I store leftovers from this ramen?
Store broth, noodles, pork topping, and eggs separately if possible. Broth and pork keep 3 to 4 days refrigerated. Noodles are best eaten fresh, but can be refrigerated briefly; they’ll soften when reheated.
What’s the best way to serve this ramen for the best texture?
Serve the broth piping hot in warmed bowls, then add noodles and toppings right away. Keep corn, green onions, and egg ready before cooking so the bowl assembles fast and the noodles don’t sit in broth too long.