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Spicy Miso Ramen with Soft-Boiled Eggs

A close-up bowl of Spicy Miso Ramen featuring rich broth, noodles, ground meat, green onions, nori, and perfectly halved soft-boiled eggs.
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A recipe for rich, umami-forward spicy miso ramen broth, complete with instructions for perfectly jammy soft-boiled ramen eggs.

Ingredients

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  • 4 cups chicken or vegetable stock
  • 1/4 cup red miso paste
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce (or gochujang)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 8 ounces fresh or dried ramen noodles
  • 4 large eggs
  • 1/4 cup soy sauce (for marinade)
  • 1/4 cup water (for marinade)
  • 1 tablespoon sugar (for marinade)
  • 4 ounces ground pork or sliced chashu (optional)
  • 2 tablespoons neutral oil
  • 2 green onions, thinly sliced
  • 2 sheets nori, cut into strips
  • A pinch of toasted sesame seeds

Instructions

  1. Prepare the eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cool, peel them carefully.
  2. Make the egg marinade: Whisk together 1/4 cup soy sauce, 1/4 cup water, and 1 tablespoon sugar. Place the peeled eggs in a small container, pour the marinade over them, and refrigerate for at least 4 hours, or preferably overnight.
  3. Prepare the tare/flavor base: In a small bowl, mix the red miso paste, white miso paste, soy sauce, mirin, chili garlic sauce, ginger, and garlic. Set aside.
  4. Cook the noodles: Cook the ramen noodles according to package directions. Drain well and set aside.
  5. Cook the meat (if using ground pork): Heat the neutral oil in a skillet over medium-high heat. Add the ground pork and cook, breaking it up until browned. Stir in 1 teaspoon of the prepared miso tare mixture and cook for 1 minute more.
  6. Assemble the broth: In a saucepan, heat the stock until simmering. Remove from heat. Whisk in the entire miso tare mixture until fully dissolved. Taste and adjust saltiness or spice level if needed.
  7. Assemble the bowls: Divide the cooked noodles among four large bowls. Spoon the cooked pork (if using) over the noodles. Pour the hot spicy miso broth over the noodles and toppings.
  8. Garnish: Slice the marinated eggs in half lengthwise. Place two halves in each bowl. Top with sliced green onions, nori strips, and toasted sesame seeds. Serve immediately.

Notes

  • For a richer broth, use chicken bones or dried shiitake mushrooms when simmering the stock base.
  • If you prefer a milder heat, start with 1 teaspoon of chili garlic sauce and increase it next time.
  • For a vegetarian version, substitute the pork with sautéed mushrooms or crumbled tofu seasoned with soy sauce.

Nutrition

Find it online: https://epicureempire.com/spicy-miso-ramen-with-soft-boiled-eggs/