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Spicy Miso Ramen with Soft-Boiled Eggs

A bowl of Spicy Miso Ramen featuring noodles, spicy broth, ground meat, corn, and two halves of a soft-boiled egg.
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A recipe for rich, umami-forward spicy miso ramen broth, complete with instructions for perfectly jammy, soft-boiled ramen eggs.

Ingredients

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  • 2 large eggs
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 cup water
  • 1 tablespoon sesame oil
  • 1 pound ramen noodles (fresh or dried)
  • 4 cups chicken or vegetable stock
  • 2 tablespoons white miso paste
  • 1 tablespoon red miso paste
  • 1 tablespoon chili bean paste (doubanjiang) or gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 4 ounces ground pork or sliced cooked pork belly (chashu)
  • 1/2 cup corn kernels
  • 2 sheets nori seaweed
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop cooking. Once cool, peel carefully.
  2. Marinate the eggs: In a small bowl, combine the soy sauce, mirin, and 1 cup of water. Place the peeled eggs in a zip-top bag or small container, pour the marinade over them, and refrigerate for at least 4 hours, or preferably overnight.
  3. Make the broth base (tare): In a small bowl, whisk together the white miso paste, red miso paste, chili bean paste, 1 tablespoon soy sauce, ginger, garlic, and sugar until smooth. Set aside.
  4. Cook the meat: Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the ground pork (if using) and cook until browned, breaking it up with a spoon. Drain excess fat.
  5. Build the broth: Add the chicken stock to the pot with the cooked pork. Bring to a simmer. Reduce heat to low and stir in the prepared miso base until fully dissolved. Keep warm but do not boil vigorously after adding miso.
  6. Cook the noodles: Cook the ramen noodles according to package directions. Drain well.
  7. Assemble the ramen: Divide the cooked noodles among four large bowls. Ladle the hot spicy miso broth over the noodles.
  8. Top the bowls: Arrange the cooked pork, corn, sliced green onions, and one halved marinated egg in each bowl. Place a sheet of nori on the side of the bowl.

Notes

  • For a vegetarian broth, substitute vegetable stock and use mushrooms or tofu instead of pork.
  • If you cannot find chili bean paste, use 1 tablespoon of Sriracha mixed with 1 teaspoon of soybean paste as a substitute.
  • To reheat the broth, warm it gently on the stove; do not boil the broth once the miso is added, as this can dull the flavor.

Nutrition

Find it online: https://flavorvista.com/spicy-miso-ramen-with-soft-boiled-eggs/