Description
A bold and comforting bowl of spicy miso ramen featuring chewy noodles, creamy soft-boiled eggs, tender chashu pork, and a rich, umami-packed broth spiked with chili and garlic.
Ingredients
Scale
- 4 servings ramen noodles
- 4 tablespoons white miso paste
- 6 cups chicken broth
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons chili paste (like gochujang)
- 1 tablespoon mirin
- 1/2 cup green onions, sliced
- 4 halves soft-boiled eggs
- 8 slices chashu pork
- 4 nori sheets
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Set your stove to medium heat. Prepare a large pot for boiling noodles and a medium saucepan for the broth.
- In the saucepan, heat sesame oil. Add garlic and ginger and sauté for about 1 minute. Stir in miso paste, soy sauce, mirin, and chili paste. Slowly whisk in chicken broth and let it simmer for 15 minutes.
- In a separate pot, bring water to a boil and cook ramen noodles according to the package instructions. Drain and set aside.
- Divide the noodles among 4 serving bowls. Top with sliced pork, soft-boiled egg halves, green onions, and nori sheets.
- Pour the hot broth over the assembled bowls, being careful not to disturb the toppings.
- Drizzle with chili oil and sprinkle with toasted sesame seeds if desired.
- Serve immediately with chopsticks and a deep spoon.
Notes
- Use white or yellow miso for a balanced, creamy flavor.
- Marinate your soft-boiled eggs in soy sauce and mirin overnight for extra flavor.
- Add extra toppings like corn, spinach, or mushrooms for variety.
- Store broth separately from noodles for best leftovers.