Rich, creamy and umami packed, this Spicy Miso Ramen is packed with flavour. Made with miso based Japanese dashi broth, and topped with ramen egg, vegetables, garlic and miso butter. This authentic spicy miso ramen recipe will make you to the ramen star of friends and family!
Spicy Miso Ramen
Ramen is Japan’s soul food. The rest of the world is discovering ramen too, and it’s taken off in a big way! You too can experience this authentic rich umami explosion if you master our spicy miso ramen!
Flavour packed and addictive, ramen is literally everywhere in Japan. Even Michelin’s star chefs have started ramen restaurants. Ramen has been turned into an art form in Tokyo. (source) In Kyoto, the Ichijyoji district has ramen restaurants lining the streets ready to meet the massive demand for this soul food.
For those of you who have walked past full ramen restaurants, you don’t need to miss out on ramen anymore, or visit Japan with this homemade miso ramen.
Made with Japanese dashi, this spicy miso ramen is authentic and delicious. The ramen eggs and miso butter toppings are a perfect match for the miso ramen broth.
Bring joy in your life and share it with loved ones. Read on!
Changing the servings: this recipe for spicy miso ramen is made for one person. So that you can increase the numbers by clicking the serving numbers in this recipe card below. And the amount of ingredients you need to prepare will be shown.
What is miso ramen
One of the most popular Japanese ramen noodle soups is miso ramen. Unlike shoyu ramen (soy sauce) and shio ramen (sea salt), miso ramen broth is seasoned by fermented Japanese soy bean paste – miso. Of course, miso is one of the most important ingredients in Japanese cooking.
Our spicy miso ramen tastes like rich, thick, slightly salty, full-flavoured noodle soup. It has a creamy and smooth texture. There are layers of flavour in spicy ramen, all packed into one bowl!
How spicy is this spicy miso ramen?
The miso and chili combination is the star of this spicy Japanese ramen bowl. The spiciness is easy to control and make to taste, but chili is essential for this recipe. This miso ramen is milder than our other spicy ramen recipes of tantanmen and dan dan noodles.
What is the best miso for ramen
You can use any type of miso for this spicy miso ramen broth. What I use for this spicy ramen is Kodawattutemasu from Hikari Miso, Japanese’s leading organic miso provider. It’s organic with no additives. I also use it for miso soup, dengaku, miso butter, and fried vegetables.
Miso ramen ingredients
Ramen noodles: Any type of ramen noodles from thin, medium to thick works. I prefer fresh ramen noodle, but you can use either fresh or dried ramen. Follow the instruction written on the package.
Ramen broth: You can add any type of ramen broth. I use homemade ramen broth which is Japanese dashi based. It’s plant-based and there’s no need to cook for hours. And the taste is delicious and authentic.
Use toasted sesame oil. Untoasted sesame oil is a yellow colour while the toasted one is darker. Toasted sesame seed oil is more flavourful and tastes better.
Salt: Don’t forget to add salt just next to chili. A tiny bit of salt keeps the chili flavourful and spicy.
Ground white pepper and rayu (chili oil) are regular accompaniments at ramen restaurants in Japan. They’re pretty much essential options for ramen toppings.
Ground white pepper: Ramen and ground pepper do work well together. After enjoying some soup, ramen and topping, now you sprinkle some ground white pepper to add more flavour.
Rayu: It’s Japanese chili oil. Spicy ichimi togarashi (Japanese chili) is infused into sesame oil. You can find Japanese rayu oil at Japanese and Asian stores, online, or often in the Asian section of your local supermarket these days. It can also be made easily at home.
Miso butter: It’s essential to top butter on miso ramen in Japan, and I made miso butter the other day, and it worked perfectly with this miso ramen! Just top it on the ramen, let it melt while you enjoy the ramen soup!
How to Make Spicy Miso Ramen
This miso ramen is composed with three layers:
- Spicy miso ramen toppings
- Spicy miso ramen soup
- Ramen noodles
We are going to prepare and cook each section separately. We’ll then combine them in a miso ramen bowl.
1. Preparing spicy miso ramen topping
Grated garlic, ramen eggs and miso butter are essential for this recipe, but you can choose your favourite ingredients as toppings.
Traditionally corn, wakame seaweed, or pickled bamboo shoots (menma), are added as toppings. Other toppings that work well include:
- shiitake mushroom
- bok choy
- bean sprout
- julienned carrot
2. Spicy miso ramen soup
HOW TO MAKE SPICY MISO RAMEN BROTH
This miso ramen soup recipe is straightforward. What you do is to add the ingredients in order.
First cook miso and spice in a pan with low heat. Avoid burning them.
Add ramen broth, and transfer the umami and flavour of the spicy miso mix into the broth. After adding the seasonings, cook them over medium heat. Spicy miso soup is ready!
I use my homemade ramen broth for this spicy miso ramen soup. It’s made with traditional Japanese dashi with kombu and dried shiitake. Dashi is a foundation in Japanese cuisine.
My miso ramen soup is plant-based with homemade broth. It’s umami rich and is easy to make. You can save a lot of time too.
3. Cook ramen noodles
Make sure you cook ramen noodles in a large pan. It’s not recommended to cook the noodle in the ramen soup, especially with fresh noodles.
Once ramen is cooked, drain the water completely, and transfer some of the hot water into a serving bowl. This is to heat up the bowl before serving.
I don’t cook the noodle completely but reduce the time suggested in the instructions on the packet by a little bit. This way you can keep a good, firm noodle texture. No one likes over-cooked noodles!
4. Layering the components
OK! You prepared toppings, a serving bowl is warm, and miso ramen soup is ready. The ramen noodles are cooked. It’s time to assemble your ramen. This should be quick, so it’s good to focus a bit.
Remove the hot water out of the serving bowl.
Place cooked ramen in it.
Pour the spicy miso ramen soup (enjoy the fragrance).
Top on your favourite toppings. Don’t forget the ramen eggs. Lastly add miso butter.
That’s it! Serve immediately. Enjoy!
How to eat spicy miso ramen
Have you ever watched the classic film, Himawari, directed by the Japanese film director, ITAMI Juzo? It’s a story about a ramen enthusiast trying to help his sweetheart’s ramen restaurant to be successful. If you are a great fan of ramen, you’ll enjoy it!
Himawari shows you how to eat ramen. Enjoy the soup first, and then noodle and then toppings. Once you’ve enjoyed a bit, sprinkle white pepper. This is how we enjoy ramen in Japan! And this way you can enjoy the spicy ramen bowl twice!
The film tells us that even in one ramen bowl, there is a little universe. It’s an artwork of the chef – I agree!
You too can be a ramen artist and make yourself comfy and keep warm this winter with this Japanese spicy miso ramen!
Is miso ramen gluten free?
Miso ramen is not usually gluten free but you can make it easily. Use gluten-free ramen noodle or rice noodle. I use brown rice and millet ramen noodles from Lotus Foods if I want gluten-free. It works well with this recipe.
Miso and soy sauce are not flour-based, but many use it in the production process. So check out the label, and use a certified gluten-free soy sauce and miso paste. They’re not too hard to find.
If you are looking for vegan friendly ramen, you can make it easily too! Find my plant-based ramen broth recipe, and start making various types of plant based ramen with it. They are easy to make and surprisingly so delicious! Also make miso butter with our plant based butter which I attach the link in the recipe card.
More ramen recipe collection:
Spicy Miso Ramen Recipe
- 1 ramen noodle (150g)
Spicy miso ramen broth
- 2 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 2 tablespoons green onion (use the white part)
- ⅛ teaspoon Japanese chili pepper powder (note 1)
- ⅛ teaspoon sea salt
- 2 tablespoons miso
- 2 cups ramen broth (480ml: or homemade dashi based ramen broth)
- ¼ cup soy milk (60ml: or whole milk or coconut milk)
- 1 tablespoon sake
- 1 teaspoon sugar
- ½ tablespoon Japanese soy sauce
- 1 tablespoon ground sesame seeds
- 1 ramen egg
- ½ tablespoon miso butter (note 2)
- 1 tablespoon corn
- rayu (a few drops)
- ¼ carrot julienned
- ground white pepper
- Make the ramen noodle first by following the instructions on the packet. Keep the used boiled water to warm up the ramen bowl.
Spicy miso ramen broth
- Add medium heat to a medium size pan, and add sesame oil, ginger, chopped green onion, chili, salt and miso in order. Cook them for two minutes over medium low heat. Avoid burning them.
- Add ramen broth, soy milk, sake, soy sauce, ground pepper, ground sesame seeds and sugar in order. Simmer the soup for three minutes. Add your favourite vegetables to cook if any.
- Remove the hot water out of the ramen bowl. Place the cooked ramen noodle in it and pour the ramen soup on top. Place ramen egg, corn, wakame seaweed, green onion, and julienned carrot for the topping.That's it! Serve immediately and with the grated garlic. Enjoy!
- Japanese chili pepper powder (ichimi) can replace to gochujang or tobanjan. Ichimi can be very spicy and could be substituted with one tablespoon of Korean chili paste (gochujang) or one tea spoon of Chinese (tobanjan). You can change the amount to use for your preference of spiciness.
- You can make plant based miso butter by using my dairy free butter.