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Spicy Miso Ramen with Soft-Boiled Eggs

Two bowls of Spicy Miso Ramen featuring rich broth, noodles, corn, green onions, and halved soft-boiled eggs.
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A detailed recipe for making rich, spicy miso ramen broth and perfectly soft-boiled eggs at home.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1/4 cup white miso paste
  • 2 tablespoons red miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon chili garlic sauce (or Gochujang)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 pound ground pork or ground chicken (optional)
  • 2 servings fresh or dried ramen noodles
  • 4 large eggs
  • 1/4 cup soy sauce (for egg marinade)
  • 1/4 cup water (for egg marinade)
  • 1 tablespoon sugar (for egg marinade)
  • 2 scallions, thinly sliced (for topping)
  • 1/4 cup corn kernels (for topping)
  • Menma or bamboo shoots (for topping)

Instructions

  1. Prepare the soft-boiled eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water. Boil for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel carefully once cooled.
  2. Make the egg marinade: Whisk together 1/4 cup soy sauce, 1/4 cup water, and 1 tablespoon sugar in a small container. Place the peeled eggs in the marinade, cover, and refrigerate for at least 2 hours, or preferably overnight.
  3. Prepare the spicy miso tare (flavor base): In a small bowl, whisk together the white miso paste, red miso paste, soy sauce, mirin, chili garlic sauce, sesame oil, grated ginger, and minced garlic. Set aside.
  4. Cook the meat (if using): Heat a skillet over medium-high heat. Add the ground pork or chicken and cook, breaking it up, until browned. Drain excess fat.
  5. Build the broth: In a medium saucepan, heat the 6 cups of broth until simmering. Reduce heat to low. Whisk the prepared miso tare mixture into the simmering broth until fully dissolved. Taste and adjust seasoning if needed; add a splash more soy sauce for saltiness or chili sauce for heat. Keep warm but do not boil vigorously after adding miso.
  6. Cook the noodles: Cook the ramen noodles according to package directions until they are just tender (al dente). Drain well.
  7. Assemble the ramen: Divide the cooked noodles between two large bowls. Pour the hot spicy miso broth over the noodles. Top each bowl with half of the cooked ground meat (if using), corn, and sliced scallions.
  8. Serve: Slice the marinated eggs in half lengthwise and place two halves on top of each bowl. Add menma if desired.

Notes

  • For a richer broth, simmer the chicken or vegetable broth with a few dried shiitake mushrooms for 20 minutes before adding the miso tare.
  • If you prefer a vegetarian broth, use a high-quality vegetable stock and add a teaspoon of mushroom powder for depth.
  • The quality of your miso paste significantly impacts the final flavor; use fresh paste for the best umami.

Nutrition

Find it online: https://spoonswirl.com/spicy-miso-ramen-with-soft-boiled-eggs/