Spicy Miso Ramen

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 bowl of ramen just as much as our favorites spicy chicken ramen or classic shoyu ramen made with tonkotsu ramen broth!

Ramen is our jam - there are so many types of ramen! I don't know about you (actually I kinda do - I keep writing these 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 marinated ramen eggs.

This noodle soup 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:

Why this spicy miso ramen recipe works

• We use amazing umami flavors like red miso paste and broad bean paste to add amazing flavor and spice to this delicious ramen.
• 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 to make a bowl of miso ramen is included in the recipe card at the bottom of the post.

Any dried ramen noodles will work for this recipe (including instant ramen), but we really like to use these ramen noodles as they have a really nice springy consistency. You can also use fresh ramen noodles if you can find them in the refrigerated section. A wheat based noodle is essential for this recipe.

Red miso paste has an intense deep flavor and is the main umami adding ingredient in this dish. Miso is basically fermented soybean paste and is used in so many different dishes (we love it in these miso chicken thighs). You can also substitute white miso paste.

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 fermented 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 instant pot chicken bone broth for the best results! Pork, dashi or vegetable stock also work great.

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 due to sensitivities, just leave it out.

Ramen noodle topping ideas

Below are some great ideas for ramen toppings, but for an all-inclusive list, check out these 50+ best ramen topping ideas!

• top with our favorite ramen eggs, or these sous vide soft boiled eggs for a traditional ramen topping.
• Slices of dried seaweed, sesame seeds and green onions all work great as toppings.
• 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 (scallions), bamboo shoots (or even the menma we make in this shio ramen recipe), snap peas, bean sprouts 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.
• Add a drop or town of sesame oil (just a drop or tow, don't go overboard!).
• Substitute sake, sherry, or Chinese cooking wine for the mirin. You can also omit it if you need to.

Step by step instructions

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

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

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

4. Strain the stock through a sieve or cheesecloth.

5. Add ¼ cup of the reserved mushroom cooking liquid to get the soup base.

6. Place noodles in a bowl and ladle the hot broth over top. Top with sliced shiitake mushrooms and other desired toppings (check out the 50+ best ramen toppings!).

Expert tips to make ramen at home

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. If using soft or hardboiled eggs, let them come to room temperature before adding them to the soup. This will help them warm faster in the soup.
5. Cook the noodles al dente so they don't get too soggy when added to the soup.

Frequently Asked Questions

More ramen recipes

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