If you love ramen, but are looking for a hardier, spicier version of the classic, this spicy miso ramen is a great choice for you. It’s easy to make and only takes a few minutes.
Ingredients for Spicy Miso Ramen
Before you make this recipe, make sure you have all the ingredients you need. Recommended swaps and alternatives are listed below.
- Bok choy: You can omit this if you don’t have any or you can use another leafy green like kale or spinach.
- Garlic: I use the jarred kind but fresh garlic works great as well.
- Ginger: I actually use the frozen ginger cubes (out of convenience), but fresh ginger is the best.
- Chicken broth: I buy it pre-made, but feel free to make your own chicken broth or use water and a chicken bouillon cube.
- Miso paste: Miko Brand (affiliate link) miso paste is my favorite.
- Soy sauce: I use the low sodium Kikkoman brand, but any variety will do.
- Sesame oil: This is optional, but adds such a nice, nutty flavor.
- Chili garlic sauce: Adds the spice to the dish. Increase or decrease depending on your preference. You can also use Sriracha if you prefer the taste.
- Ramen noodles: I use frozen ramen noodles, but fresh or dried can work for this recipe.
- Corn: Optional, but adds some color, texture and flavor to the dish.
- Ramen egg
- Green onion: Optional, but adds color and a nice onion-y flavor to the ramen.
- Nori sheet: Optional, who doesn’t love seaweed?
How to make Spicy Miso Ramen
In a medium sized pot over medium heat, saute the garlic and ginger in neutral oil until fragrant. Add bok choy continue to saute for several minutes or until bok choy starts to wither.
Add chicken broth and bring to a boil. Reduce down to a simmer and add miso paste, soy sauce, sesame oil and chili garlic sauce. Cover and simmer for 5 minutes. While broth is simmering, boil the ramen in a separate pot. Strain and place the ramen noodles in your several bowl.
Ladle broth on top of ramen noodles and add corn, ramen egg, green onion and nori. Enjoy immediately.
How spicy is this ramen?
This ramen is truly as spicy as you make it. The heat comes from the chili garlic sauce, so if you want a spicier ramen, add more chili garlic sauce and vice versa if you want it milder. If you don’t want any spice, omit this ingredient entirely.
Is ramen healthy for you?
Before answering this question, I want to remind you that no one food will make you healthy or unhealthy (unless you have an allergy or severe intolerance). Instead, it’s important to look at your diet as a whole to determine if you are consuming enough beneficial nutrients (vitamins and minerals) and not too many unbeneficial nutrients (saturated fat).
So is ramen more beneficial or unbeneficial? Well, it depends on the variety. This particular recipe is beneficial because it contains several vegetables (bok choy, shiitake mushrooms, green onion, seaweed) that are high in micronutrients like vitamin K and B vitamins.
That being said, it’s also high in refined carbohydrates and sodium. This is likely not an issue if you are active on a regular basis, but could cause issues in the long term depending on your genetics and lifestyle. But, if you love ramen you should still enjoy it. Just fill the rest of your diet with nutrient dense, low sodium foods like fruits, vegetables, legumes, nuts and seeds.
Why is miso good for you?
Miso is a fermented food, meaning it is rich in probiotics and prebiotics. There is evidence to suggest that fermented foods can help improve a variety of health markers including blood pressure, blood sugar, gut microbiome, general well being and even cravings.
Along with the benefits of fermentation, miso contains some fiber, protein and vitamin K. These nutrients can provide further benefits along with the probiotics. This being said, miso does contain sodium, so if you are watching your salt intake, be cognizant of this.
Can you use dried ramen noodles?
Yes. You can use dried, fresh or frozen ramen noodles for this recipe. Personally, I think frozen or fresh ramen noodles taste the best, but if all you have is dried noodles, that’s fine.
If you are using the noodles from a packaged ramen that has a seasoning packet, I wouldn’t recommend adding it to the broth. This will lead to a super salty, overwhelming broth.
What is the best brand of soy sauce?
Personally, I love Kikkoman (affiliate link) soy sauce. You will likely find this brand at any grocery store you will visit. And it’s popular for a reason! While store brand soy sauce is fine, there is definitely a distinct flavor difference between the two. If you haven’t tried it yet, try purchasing the smallest size and see how you like it.
Where to find fresh or frozen ramen noodles
If you want to use fresh or frozen ramen noodles, your best bet is going to an asian grocery store. They should have a section where they sell fresh noodles (this section will be refrigerated) and a section where they sell frozen noodles.
But, if you’re lucky, your local grocery store may carry fresh or frozen ramen noodles. I would recommend checking out Sprouts or Whole Foods if you have either near you. They do carry fresh and frozen ramen noodles but they may not be available at every store.
How to store the leftovers
If you are planning on having leftovers for this dish, I highly recommend storing the leftover ramen noodles and broth separately. If you don’t, the ramen noodles will soak up the broth and become super bloated and thick.
Both the broth and the ramen noodles should last about 2-3 days in the refrigerator. If you’d like, you can also freeze both of them separately. To reheat, boil the frozen ramen noodles in some water until they loosen and heat the broth up in the microwave. Then combine.
- Ramen Egg (Soy Sauce Marinated Egg)
- Creamy Sesame Tahini Pasta
- Shrimp Yaki Udon (Stir Fried Udon Noodles)
Spicy Miso Ramen
- 1 packet ramen noodles fresh, frozen or dried
- 1 tbsp neutral oil
- 1 bunch bok choy
- 1 tsp garlic minced
- 1 tsp ginger minced
- 2 cups chicken broth
- 1 tbsp miso paste
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili garlic sauce
- 1/2 cup corn optional
- 2 ramen eggs optional
- 2 green onion stalks sliced, optional
- mini nori sheets optional
- In a medium sized pot over medium heat, saute the garlic and ginger in neutral oil until fragrant. Add bok choy and continue to saute for several minutes or until bok choy starts to wither.
- Add chicken broth and bring to a boil. Reduce down to a simmer and add miso paste, soy sauce, sesame oil and chili garlic sauce. Cover and simmer for 5 minutes.
- While broth is simmering, boil the ramen in a separate pot. Strain and place the ramen noodles in your several bowl.
- Ladle broth on top of ramen noodles and add corn, ramen egg, green onion and nori. Enjoy immediately.