Spicy Ramen
Dive into a bowl of Spicy Ramen, where each slurp is packed with bold flavors and a satisfying heat. This recipe brings together the richness of miso, the warmth of chili, and the comfort of tender noodles, making it a perfect dish for spice lovers and noodle enthusiasts alike.
Servings: 4
Ingredients
For Spicy Ramen Broth
- 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)
To Assemble
- 3 pouches 3 oz/85 g each ramen noodles
- 3 green onions finely sliced
Optional Toppings
- Chili oil
- 1 cup bamboo shoots drained
- 1 cup baby spinach wilted
- 2 soft-boiled eggs halved
- Cooked corn
- 1 sheet nori torn into quarters
- Mushrooms
- Fried garlic or shallots
Instructions
- For the broth
- Heat vegetable oil over medium heat in a large pot. Stir in grated ginger and minced garlic, cooking for about 1 minute until fragrant.
- Pour in chicken broth, increase heat and bring to a simmer.
- Remove a cupful of broth and whisk the miso paste into (this makes it way easier to incorporate evenly). Whisk the miso-broth mixture back into the pot along with 2 tbsp of the soy sauce, 1 tsp of the chili flakes, and 1 tsp of the chili oil until well combined (SEE NOTES on adjusting to taste).
- To assemble
- Reduce heat to maintain a gentle simmer and add ramen noodles to the pot. Cook according to package instructions, usually about 3 minutes, until noodles are tender. Stir in butter until melted. This adds flavor and thickens the soup.
- Divide ramen and broth between bowls. Garnish with sliced green onions and serve hot.
- I used 6 tsp of Better Than Bouillon Chicken Base (50% less sodium version) in 6 cups of water to make 6 cups of chicken broth. It needed 4 tbsp soy sauce total to season it through.
- If you use a different broth, taste it after you’ve added 2 tbsp of the soy sauce. If the broth tastes a bit bland, keep adding splashes of soy sauce until it tastes rich and properly seasoned like a potato chip.
- Likewise, taste after adding 1 tsp of chili flakes and chili oil (if using).
Video
Notes
Recipe Notes:
Adjust the amount of chili flakes and oil based on your spice preference. Start with less and add more as needed.
For a vegetarian version, use vegetable broth and add tofu or vegetables.
If using a different type of noodle, adjust cooking time according to the package instructions.
Taste the broth before adding the noodles and adjust seasoning if necessary.
Store leftover broth and noodles separately to avoid soggy noodles when reheating.
Nutrition
Calories: 322kcal | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 1628mg | Potassium: 541mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg