Spicy Miso Ramen Recipe
Warm up your taste buds with our rich and flavorful Spicy Miso Ramen—comfort in every slurp!
Ingredients
- 8 oz. ground beef
- 2 Tbsp. neutral cooking oil
- 6 to 8 oz. thinly sliced shiitake mushrooms stems removed
- 1/2 cup minced shallots
- 4 garlic cloves minced
- 1 Tbsp. freshly grated ginger
- 3 Tbsp. white miso paste
- 2 Tbsp. lower-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. hot chili oil
- 6 to 8 cups low-sodium beef or vegetable broth
- 2 packs dry ramen noodles seasoning packs discarded*
- 1 cup sweet corn frozen/thawed, canned, or fresh
- 3 soft-boiled eggs halved*
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Heat a stockpot or Dutch oven over medium heat. Add ground beef and cook for 4 to 5 minutes, breaking it into small pieces. Transfer the cooked beef to a bowl and set aside.
- In the same pot, add oil and mushrooms. Cook for about 5 minutes until golden and tender. Add shallots, garlic, and ginger, and cook for an additional 2 to 3 minutes until fragrant.
- Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Pour in 6 cups of broth and bring to a boil. If you prefer more broth, add 1 to 2 extra cups of broth. Simmer gently over medium-low heat for 20 minutes.
- Bring the broth back to a boil and add the noodles. Cook until the noodles are al dente, about 3 minutes or according to package instructions. Mix in the cooked beef and corn.
- Serve the ramen in bowls, topping each with a soft-boiled egg, green onions, and toasted sesame seeds. For extra heat, drizzle additional chili oil on top.
Notes
Notes:
For a vegetarian option, substitute ground beef with crumbled tempeh or tofu.
For a vegetarian option, substitute ground beef with crumbled tempeh or tofu.