Spicy Miso Ramen

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Flavored with red miso paste, spicy fermented broad bean paste and other seasonings, this spicy miso ramen is absolutely packed with amazing flavors!

Served with springy ramen noodles and an assortment of toppings, we love this ramen just as much as our favorite spicy chicken ramen!

Ramen is our jam. I don't know about you (actually I kinda do - I keep writing ramen recipes because you guys seem to LOVE them!), but I am head over heels in love with ramen. All kinds.

Especially when they have these super delicious ramen eggs.

This one is so deliciously spicy and just full of umami flavor it quickly became one of our favorites. But really, it's hard to judge because we love ALL these ramen recipes:

• Tan Tan Ramen
• Korean Ramen
• Instant Pot Ramen
• Duck Ramen
• Vegetarian Ramen
• Shio Ramen
• Curry Ramen
• Birria Ramen

Some more traditional, some just for fun, but all absolutely delicious.

Why This Recipe Works

• We use amazing umami flavors like miso paste and broad bean paste to add amazing flavor and spice.
• You can add whatever toppings you like, and leave off the ones you don't to make it your own.
• It only takes 30 minutes to make, making it an awesome weeknight meal for busy people.
• You can adjust the spice level if you need to for more or less spicy.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Any dried ramen noodles will work for this recipe, but we really like to use these ramen noodles as they have a really nice springy consistency.

Red miso paste has an intense deep flavor and is the main umami adding ingredient in this dish. Miso is basically fermented soy beans and is used in so many different dishes (we love these roasted miso chicken thighs).

The best broad bean paste is Pi Xian broad bean paste. It comes straight from an area called Pixian within the Sichuan province and is widely known as the best. This is a fermented bean paste usually made from soybeans, broad beans and red chili peppers. It can also be called Doubanjiang.

I prefer to use dried shiitake mushrooms in this recipe so we can make use of the mushrooms soaking liquid which adds more flavor to the soup.

As you're used to me saying, store bought chicken stock is fine (always buy low sodium), but I much prefer to use my homemade chicken bone broth for the best results!

Yes, you'll be using MSG in this recipe. No, it's not the devil. MSG adds an additional layer of umami flavor and really brings the ramen to the next level. However, if you prefer not to use it, just leave it out.

Step By Step Instructions

Cover the dried shiitakes with boiling water and let them sit for 30-45 minutes, until softened.

Squeeze the water from them, and slice them for serving, discarding the stems, reserving the mushroom liquid.

Combine all remaining ingredients, except noodles, mushrooms and toppings, in a large pot and bring to a simmer for 10 minutes.

Strain the stock through a sieve or cheesecloth.

Add ¼ cup of the reserved mushroom cooking liquid.

Place noodles in a bowl and serve the hot broth over top. Top with sliced shiitake mushrooms and other desired toppings (see below for some ideas).

Expert Tips

1. For less spice, reduce the amount of broad bean paste added.
2. For additional spice, add 1-2 tablespoons of chili paste/sambal (adding more broad bean paste may make the dish too salty).
3. Make sure to reserve the mushroom soaking liquid to add at the end.
4. You can substitute white miso paste for red if that's what you have.
5. You can use pork or vegetable stock in place of the chicken stock.

Serving Options

The funnest part about ramen is the toppings. I ALWAYS recommend serving your ramen with marinated ramen eggs as they are so delicious.

However, you can also use these sous vide soft boiled eggs for great results.

Fried garlic, shallots and fried blocks of tofu also work great to add some texture to the ramen.

Vegetables such as corn (adds sweetness), sliced green onions, bamboo shoots (or even the menma we make in this shio ramen recipe), seaweed sheets (nori), snap peas or baby bok choy are all great topping ideas.

To add some spice, we love adding a touch of chili crisp, chili oil, sliced jalapenos, or sriracha.

Frequently Asked Questions

Storage and Reheating Instructions

The ramen broth and noodles should be stored separately in covered container in the fridge for up to 5 days. You can reheat the broth in the microwave or on the stovetop. Pour the hot broth over the noodles, garnish with topping and serve.

You can also freeze the broth. Reheat using the same instructions above. I do not recommend freezing leftover ramen noodles as they will get mushy.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!