Spicy Miso Ramen is a rich, flavorful ramen broth that you can whip up in about 30 minutes! The key to getting the most flavor out of the dish is timing: you want to slowly, gently fry the Garlic, Ginger, and Chili Paste. With the Miso and Tahini, you want to gently combine them in so they mix with the soup while being careful not to boil them!
You can easily adjust the ingredients that you use as toppings for the soup. I like using ground pork as the main meat but easily substitute it with ground chicken or turkey, or even diced mushrooms or impossible meat. Canned corn and marinated ramen eggs are classic with this soup, but why not try it with steamed kale and poached eggs for a slightly healthier alternative? But definitely don’t skimp out on the Red Sichuan Pepper Oil. Finishing off the ramen with that tingly punch really rounds out the spicy, savory flavors and takes this dish the next level!
Time: 30 Minutes
Serves: 2-3 People
For the Stock
- 1 Quart — Chicken Stock
- 10 g — Katsuobushi (or ½ tsp Dashi Powder)
For the Soup Base
- 3 — Garlic cloves
- 2 — Scallions
- 1 inch — Ginger
- ¼ lb. — Ground pork
- 2 Tbsp — Pixian Doubanjiang (Chili broad bean paste)
- 1 tsp — Sichuan Chili Flakes (Optional)
- 3 Tbsp — Miso (Each miso brand/type makes slightly different broth)
- 1 Tbsp — Tahini
- 1 Tbsp — Sugar
- 1 Tbsp — Sake
- 4 Cups — Chicken stock (Use homemade!)
- 1 Tbsp — Soy Sauce (To taste)
- 1 tsp — Salt (to taste)
- 8 oz — Ramen Noodles
- 2 — Softboiled Ramen Eggs (Ajitsuke Tamago)
- ½ Cup — Canned corn (Liquid drained)
- 4 pieces — Nori (dried seaweed), cut into 2”x 2” squares
- 2 T — Scallion greens, thinly sliced
- 1 t — Toasted Sesame Seeds
- 1 t — Shichimi Togarashi (Japanese chili blend)
- 2 t — Red Sichuan Peppercorn Oil
- Bring out any Ramen Eggs (video on how to make ramen eggs), Portion out Corn Kernels (Do this at the very beginning or about 30 minutes before plating.)
- Bring the chicken stock and katsuobushi up to a boil. Once boiling, turn off the heat and let the flakes steep for 10 minutes.
- Strain stock into a separate container and keep warm.
- Prepare the garlic, shallots, ginger, and Pixian Doubanjiang.
- Get a large pot of water boiling for the noodles.
- In a saucepan, sear the pork. Then remove from the pan and set aside.
- Lower the heat and add in a generous amount of oil. Add in the minced garlic, scallions, and ginger. Lightly fry until fragrant.
- Add in the spicy bean paste and fry until a red oil forms. If you want your soup extra spicy you can add in some chili flakes now as well.
- Add in the sake and chicken stock, deglaze the pot of any fond, and bring the heat up to high until the liquid reaches a boil, then lower the heat so it comes to a gentle simmer.
- Mix some of the warm stock with the miso paste, tahini, and sugar, to make the mixture easier to mix into the soup and pour in. (Be careful not to let the soup boil after combing the miso, as this’ll split the oil from the tahini, making a much thinner broth)
- Add in the pork, mix around, and let everything hang out for about 5 minutes.
- Add the ramen noodles to the boiling pot of water and cook for 2-4 minutes.
- Serve with noodles, soup, and toppings. Garnish with red Sichuan Pepper oil to taste
For more recipes, cooking tips, and tricks, check out Double Cooked on YouTube.