Description

Spicy Ramen is a flavorful and comforting noodle soup perfect for spice lovers, combining the richness of miso, the warmth of chili flakes and chili oil, tender ramen noodles, and a savory broth enhanced with garlic, ginger, and soy sauce. This recipe includes delicious toppings like soft-boiled eggs, bamboo shoots, baby spinach, green onions, and optional nori and fried garlic for added texture and taste.

Ingredients

Scale

Broth and Seasoning

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
2 tbsp unsalted butter
1-2 tsp chili flakes
1-2 tsp chili oil (plus more to serve, optional)

Noodles and 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 (to taste)
1 sheet nori, torn into quarters
Mushrooms (optional, to taste)
Fried garlic or shallots (optional, to taste)

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Instructions

Prepare the broth: Heat the vegetable oil over medium heat in a large pot. Stir in the grated 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 to a gentle simmer.
Incorporate miso paste: Remove one cup of broth from the pot and whisk in the white miso paste until smooth. Return the 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. Whisk everything until well combined. Taste and adjust the soy sauce and chili ingredients as desired for preferred seasoning and heat.
Cook the noodles: Reduce heat to maintain a gentle simmer. Add the ramen noodles to the pot and cook according to package instructions, typically about 3 minutes, until noodles are tender.
Finish the broth: Stir in the unsalted butter until melted to add richness and slightly thicken the soup.
Assemble the ramen bowls: Divide the noodles and broth evenly between bowls. Top each bowl with sliced green onions, bamboo shoots, baby spinach, soft-boiled egg halves, cooked corn, mushrooms, torn nori, and fried garlic or shallots as desired. Serve hot with additional chili oil on the side if preferred.

Notes

Use low-sodium broth and adjust soy sauce to control the saltiness.
Soft-boil eggs by boiling for 6-7 minutes and then placing them in ice water to stop cooking.
Chili flakes and chili oil amounts can be adjusted according to your spice tolerance.
Adding butter at the end enriches the flavor and gives the broth a smooth texture.
Leftover cooked corn, mushrooms, or other vegetables can be added for extra nutrition and texture.
Store leftover broth separately from noodles to avoid sogginess if preparing in advance.

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