\u003cstrong\u003eCan I make the Spicy Miso Ramen Broth Recipe vegetarian or vegan?\u003c/strong\u003e

Absolutely! Just swap the chicken broth for a rich vegetable broth, and use vegan ramen noodles. Make sure the miso paste doesn\u2019t contain any fish-based additives, and skip the butter or replace it with a vegan alternative for creaminess.

\u003cstrong\u003eWhat\u2019s the secret to preventing the miso from clumping in the broth?\u003c/strong\u003e

The best way is to whisk the miso paste into a small amount of warm broth separately before adding it back into the main pot. This helps dissolve it smoothly and prevents clumps from forming in your ramen broth.

\u003cstrong\u003eHow spicy is the Spicy Miso Ramen Broth Recipe?\u003c/strong\u003e

It really depends on your chili flakes and chili oil quantities. This recipe suggests 1 to 2 teaspoons of each, so start on the lower side if you\u2019re sensitive to heat. You can always add more at serving time with extra chili oil or flakes.

\u003cstrong\u003eCan I prepare parts of this recipe ahead of time?\u003c/strong\u003e

Definitely! You can make the broth in advance and refrigerate or freeze it. Just add the noodles and butter fresh when you\u2019re ready to serve, so the texture stays perfect. You can also prep toppings like soft-boiled eggs or chopped green onions beforehand.

Spicy Miso Ramen Broth Recipe | Cozy, Flavorful & Easy

Description

Dive into a bowl of Spicy Ramen, where each slurp is packed with bold flavors and a satisfying heat. This recipe brings together the richness of miso, the warmth of chili, and the comfort of tender noodles, making it a perfect 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 & Toppings

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 (about 1/2 cup)
1 sheet nori (torn into quarters)
Mushrooms (about 1/2 cup, sliced)
Fried garlic or shallots (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Broth: Heat the vegetable oil over medium heat in a large pot. Stir in the finely grated fresh ginger and minced garlic, cooking for about 1 minute until fragrant but not browned.
Simmer the Broth: Pour in the chicken or vegetable broth, increase the heat, and bring it to a gentle simmer.
Mix Miso Paste: Remove a cupful of hot broth and whisk the white miso paste into it until smooth. Then whisk this miso-broth mixture back into the pot.
Season the Broth: Add 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, and 1 teaspoon of chili oil to the pot. Stir well and adjust seasoning by adding more soy sauce or chili flakes/oil to taste.
Cook the Noodles: Reduce heat to maintain a gentle simmer. Add the ramen noodles to the pot and cook according to package instructions, usually about 3 minutes until tender.
Finish the Broth: Stir in the unsalted butter until melted to enrich and slightly thicken the soup.
Assemble and Serve: Divide the ramen noodles and broth evenly between bowls. Garnish with finely sliced green onions, bamboo shoots, baby spinach, soft-boiled eggs, cooked corn, nori quarters, mushrooms, and fried garlic or shallots. Add extra chili oil if desired and serve hot.

Notes

Adjust the soy sauce amount to your taste; some broths need more seasoning for a richer flavor.
You can customize toppings based on preference, adding pork belly, tofu, or other vegetables.
For a spicier kick, increase chili flakes and chili oil gradually while tasting.
Use fresh ramen noodles if available for best texture, but instant ramen works well too.
Soft-boiled eggs add richness; cook them for 6-7 minutes for a runny yolk.

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