‘Satisfying’ is the only word to describe this recipe! Hearty ramen noodles, savory chicken broth and toppings like soft-boiled eggs and green onions - all with minimum effort! Use chili bean paste to make this as authentic and spicy as you like.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2bowls
Ingredients
2packages ramen noodles
Spicy Miso Ramen Broth
3tablespoonsmiso paste
2teaspoonschili bean pasteor doubanjang, or Korean gochujang. Add more for a more spicy soup, and omit this ingredient for a non-spicy version
1teaspoonsesame oil
2clovesgarlicminced
2teaspoonsfreshly grated ginger
1shallotminced
1/4lbground pork
2cupschicken stockI used reduced sodium
3tablespoonslow-sodium soy sauce
2green onions
salt and pepperto taste
Toppings
2soft-boiled eggs*See how to make them in the notes
chopped green onions
Instructions
Make Spicy Miso Broth
Heat sesame oil in a large pot over medium heat. Add minced garlic, ginger, and shallot, and cook until fragrant, about 1-2 minutes, stirring frequently.
Add ground pork, and stir-fry until no longer pink.
Add chili bean paste and miso paste. Stir fry with the meat.
Add chicken stock, soy sauce, and green onions.
Cover and bring to a boil. Remove the lid, lower the heat and simmer for 10 minutes. (While you are waiting, you can make ramen noodles.)
Taste and season with salt and pepper to taste. You can add more chili bean paste if you’d like your soup to be extra spicy. Stir lightly. Remove from heat and set aside.
Cook Ramen Noodles
Cook ramen noodles al dente according to the instructions on the package.
When the noodles are cooked, drain completely and divide the noodles into 2 bowls.
Add Toppings
Pour the ramen soup on top of the noodles, and add toppings such as soft-boiled eggs and green onions. Serve and enjoy!
Notes
You can add more red chili paste to the broth if you’d like to add more heat to your dish.
Season with salt and pepper AFTER simmering so that your broth won’t be too salty.
*To make soft-boiled eggs: Fill a saucepan with water and bring to a boil. Gently lower cold-from-the-fridge eggs into the water. Simmer for 7 ½ minutes, adjusting the heat as necessary to maintain a gentle boil. Transfer the cooked eggs to iced water and chill for 3 minutes. Crack the eggs all over, peel the shell and slice in half lengthwise.