Spicy Miso Ramen Recipe

Spicy Miso Ramen Recipe


How To Make Spicy Miso Ramen

This spicy miso ramen has the authentic flavors of the traditional Japanese noodle dish, complete with seaweed, shiitakes, and wheat noodles.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins


  • 8 oz ground pork
  • 3 garlic cloves, chopped
  • 1 tbsp fresh ginger, finely grated
  • 2 green onions, thinly sliced, plus more for serving
  • 4 dried shiitakes
  • 2 konbu seaweed, about 6 by 8 inches each
  • 7 tbsp red miso paste, (akamiso), or more to taste
  • 1 tbsp mirin
  • 1 tbsp granulated sugar
  • 2 tsp sea salt
  • 1 tsp toasted sesame oil
  • 1 tsp chile-garlic sauce
  • ¼ tsp ground white pepper
  • 4 cups low-sodium chicken stock, or broth
  • 2 cups water
  • 1 lb fresh wheat noodles, cooked according to the package directions

For Toppings (Optional):

  • ramen eggs
  • chasu pork belly
  • bean sprouts
  • nori sheets


  1. In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant.
  2. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer.
  3. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
  4. Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.


  • Sugar: 7g
  • :
  • Calcium: 47mg
  • Calories: 289kcal
  • Carbohydrates: 18g
  • Cholesterol: 43mg
  • Fat: 17g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 7g
  • Polyunsaturated Fat: 3g
  • Potassium: 484mg
  • Protein: 18g
  • Saturated Fat: 6g
  • Sodium: 2120mg
  • Vitamin A: 87IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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