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)
Noodles and Garnishes
- 3 pouches (3 oz/85 g each) ramen noodles
- 2 tbsp unsalted butter
- 3 green onions (finely sliced)
- 1 cup bamboo shoots (drained)
- 1 cup baby spinach (wilted)
- 2 soft-boiled eggs (halved)
- Cooked corn (quantity to preference)
- 1 sheet nori (torn into quarters)
- Mushrooms (quantity to preference)
- Fried garlic or shallots (for garnish)
Instructions
- Prepare the broth: Heat vegetable oil over medium heat in a large pot. Stir in finely grated fresh ginger and minced garlic, cooking for about 1 minute until fragrant.
- Simmer the broth: Pour in the chicken or vegetable broth, increase heat and bring to a simmer.
- Incorporate miso paste: Remove a cup of broth and whisk the white miso paste into it to make a smooth mixture. Whisk this miso-broth mixture back into the pot along with 2 tablespoons of soy sauce, 1 teaspoon of chili flakes, and 1 teaspoon of chili oil until well combined. Adjust soy sauce, chili flakes, and chili oil to taste as needed.
- Cook the noodles: Reduce heat to maintain a gentle simmer. Add the ramen noodles and cook according to package instructions, about 3 minutes, until noodles are tender.
- Add butter: Stir in unsalted butter until melted to enhance flavor and thicken the soup slightly.
- Assemble and garnish: Divide the ramen noodles and broth between serving bowls. Garnish with finely sliced green onions, bamboo shoots, wilted baby spinach, soft-boiled egg halves, cooked corn, torn nori sheets, mushrooms, and fried garlic or shallots. Serve hot with extra chili oil if desired.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- To make the miso mix easier to incorporate, always whisk it into a ladle of hot broth before adding to the pot.
- Adjust the amount of soy sauce and chili elements according to your spice and salt preferences.
- Soft-boiled eggs can be prepared ahead and kept in the refrigerator until needed.
- Add vegetables like mushrooms, corn, and bamboo shoots for extra texture and nutrition.
- Fried garlic or shallots add a lovely crunch and flavor contrast as a garnish.
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
