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Spicy Miso Ramen with Soft-Boiled Eggs

A close-up of Spicy Miso Ramen featuring rich broth, ground meat, scallions, and two halves of a soft-boiled egg.
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A recipe for rich, umami-forward spicy miso ramen broth, complete with instructions for perfectly jammy soft-boiled eggs.

Ingredients

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  • 2 quarts chicken or vegetable stock
  • 4 tablespoons red miso paste
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang or chili garlic sauce
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground white pepper
  • 4 servings fresh or dried ramen noodles
  • 4 large eggs
  • 1/4 cup soy sauce (for marinade)
  • 1/4 cup mirin (for marinade)
  • 4 ounces ground pork or thinly sliced cooked pork belly (chashu)
  • 1 cup bean sprouts
  • 4 sheets nori seaweed
  • 2 green onions, thinly sliced
  • Optional: corn, bamboo shoots, chili oil for serving

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 cooking. Peel carefully once cool.
  2. Marinate the eggs: In a small container, mix the 1/4 cup soy sauce and 1/4 cup mirin. Place the peeled eggs in the marinade, cover, and refrigerate for at least 2 hours, or up to 24 hours.
  3. Make the broth base: In a small bowl, whisk together the red miso, white miso, gochujang/chili sauce, sesame oil, ginger, garlic, and white pepper until a smooth paste forms.
  4. Heat the stock: In a large pot, bring the chicken or vegetable stock to a simmer over medium heat.
  5. Combine broth: Whisk the miso paste mixture into the simmering stock until fully dissolved. Add the soy sauce. Keep the broth hot but do not boil vigorously after adding miso.
  6. Cook noodles: Cook the ramen noodles according to package directions. Drain well.
  7. Assemble the ramen: Divide the cooked noodles among four large bowls. Ladle the hot spicy miso broth over the noodles.
  8. Add toppings: Arrange the ground pork or chashu, bean sprouts, sliced green onions, and one halved marinated egg on top of each bowl. Add nori sheets.
  9. Serve immediately, adding chili oil if desired.

Notes

  • For the best egg marinade, slice the eggs in half just before serving.
  • If you cannot find gochujang, substitute with 1 tablespoon of sriracha mixed with 1 teaspoon of brown sugar.
  • Use high-quality, fresh ramen noodles for the best texture.

Nutrition

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