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Spicy Ramen

A comforting bowl of Spicy Ramen filled with complex flavors, fresh ingredients, and customizable spice levels—perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Broth
  • 3 tbsp vegetable oil Canola recommended for neutral flavor.
  • 1 tbsp finely-grated fresh ginger
  • 1 tbsp minced garlic
  • 6 cups low-sodium chicken or vegetable broth Homemade if available.
  • 6 tbsp white miso paste High-quality brand recommended.
  • 2-4 tbsp soy sauce Adjust based on taste; low-sodium preferred.
  • 2 tbsp unsalted butter Room temperature for easy mixing.
  • 1-2 tsp chili flakes Add more for extra heat.
  • 1-2 tsp chili oil Use more to serve; Szechuan recommended.
Noodles and Toppings
  • 3 pouches ramen noodles 3 oz/85 g each, non-fried preferred.
  • 3 pieces green onions Finely sliced.
  • 1 cup bamboo shoots Drained.
  • 1 cup baby spinach Wilting adds color.
  • 2 pieces soft-boiled eggs Halved.
  • 1 cup cooked corn Fresh sweet corn ideal; frozen works too.
  • 1 sheet nori Torn into quarters.
  • to taste pieces mushrooms Shiitake or enoki.
  • to taste pieces fried garlic or shallots Optional for crunch.

Method
 

For the Broth
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Stir in the grated ginger and minced garlic. Cook for about 1 minute until fragrant, being careful not to burn them.
  3. Pour in the chicken broth, crank up the heat, and bring it to a gentle simmer.
  4. Take a cupful of the simmering broth and whisk in the miso paste until dissolved. Return this mixture to the pot along with 2 tbsp of soy sauce, 1 tsp of chili flakes, and 1 tsp of chili oil. Stir until well combined and adjust seasonings if necessary.
  5. Reduce heat to maintain a gentle simmer and add the ramen noodles. Cook according to package instructions (typically about 3 minutes) until tender.
  6. Stir in the unsalted butter until melted to enhance the broth’s creaminess.
  7. Divide the ramen and broth between bowls. Garnish with sliced green onions, and add chili oil to taste.

Notes

For leftovers, the broth can be refrigerated for up to 3 days or frozen for up to 3 months. Meal prep the broth in advance and cook noodles fresh as needed. Add veggies for more nutrients.