Creamy Spicy Miso Ramen

Description

Creamy Spicy Miso Ramen

Craving a quick, hearty meal that packs a punch of flavor? This Creamy Spicy Miso Ramen is the perfect comfort food! Made with Mike’s Mighty Good savory miso ramen, it’s topped with a soft-boiled egg, sautéed mushrooms, and a sprinkle of furikake for that perfect umami touch. The secret ingredient? A mix of soy milk and gochujang that makes the broth irresistibly creamy and spicy. This easy and healthy ramen is ready in minutes and tastes like it’s straight from a restaurant.

1 Mike’s Mighty Good Savory Miso Ramen Pillow Pack
1/2 cup unsweetened soy milk
1 tbsp gochujang
1 soft boiled egg
Green onion, chopped
Sliced cremini mushrooms
Furikake
Red pepper flakes

Directions:
1. Cook ramen noodles in boiling water, drain, and set aside.
2. In a pot, combine 3/4 cup water and soy milk, bring to a simmer, then stir in gochujang and the flavor packet.
3. Sauté mushrooms until tender.
4. Pour broth over noodles, then garnish with mushrooms, egg, green onion, furikake, and red pepper flakes.

Prep Time: 10 mins
Kcal: ~350

Step-by-Step Guide

Follow these detailed instructions for perfect Creamy Spicy Miso Ramen every time.

1. Begin by preparing your soft-boiled egg. Bring a small pot of water to a boil, gently lower in an egg, and cook for 6-7 minutes. Immediately transfer to an ice bath to stop the cooking. Peel and set aside.
2. While the egg cooks, bring a separate pot of water to a boil for the ramen noodles. Cook the Mike’s Mighty Good noodles according to package directions (typically 3-4 minutes), then drain and set aside in your serving bowl.
3. In a small saucepan, combine 3/4 cup of water and 1/2 cup of unsweetened soy milk. Heat over medium until it just begins to simmer.
4. Whisk in one tablespoon of gochujang and the savory miso flavor packet from the ramen until fully dissolved and the broth is smooth and unified.
5. In a small skillet, sauté a handful of sliced cremini mushrooms in a bit of oil or water until they are tender and have released their moisture, about 5 minutes.
6. Pour the hot, creamy broth directly over the waiting noodles. Top with the sautéed mushrooms, halved soft-boiled egg, chopped green onions, a generous pinch of furikake, and a sprinkle of red pepper flakes for extra heat.

Serving Suggestions

Elevate your ramen bowl with these complementary additions. For extra protein, add shredded rotisserie chicken, pan-seared tofu, or a few slices of chashu pork. Add texture with a handful of fresh bean sprouts, crispy fried shallots, or a sheet of toasted nori. For a vegetable boost, include sautéed spinach or bok choy. Serve immediately with a side of kimchi for a tangy, fermented contrast to the rich, creamy broth.

How-to Summary

This restaurant-style ramen comes together in minutes. Soft-boil an egg, cook the noodles, and prepare a creamy broth by simmering soy milk and water, then whisking in gochujang and the miso packet. Sauté mushrooms, assemble all components in a bowl, and garnish with green onion, furikake, and red pepper flakes.

Frequently Asked Questions

1. Can I use a different type of milk? Yes. For a similar creamy result, use oat milk, cashew milk, or full-fat coconut milk. Dairy milk can curdle due to the acidity of gochujang, so it’s not recommended.

2. What if I don’t have gochujang? You can substitute with sriracha or chili garlic sauce, though the flavor profile will be less complex and fermented. Start with one teaspoon and adjust to taste.

3. How do I store and reheat leftovers? Store components separately if possible. Reheat the broth gently on the stovetop to prevent the creamy base from separating. Add fresh noodles when serving.

4. Is this recipe gluten-free? Mike’s Mighty Good ramen noodles contain wheat. To make it gluten-free, use certified GF ramen and ensure your gochujang and soy sauce (if added) are gluten-free.

5. Can I make this vegan? Absolutely. Omit the soft-boiled egg or replace it with marinated tofu. Ensure your ramen noodles and furikake are vegan-friendly (some contain fish).

Common Mistakes to Avoid

• Boiling the Soy Milk Broth: Bring it only to a gentle simmer. A rolling boil can cause the soy milk to separate or develop a film.
• Overcooking the Noodles: Cook the noodles separately and drain. Adding them directly to the broth will make them mushy and over-absorb the liquid.
• Not Tasting for Seasoning: Gochujang brands vary in spice level and saltiness. Always taste the broth before assembling and adjust with a dash of soy sauce or more gochujang if needed.
• Skipping the Ice Bath for the Egg: The ice bath is crucial for stopping the cooking process, making the egg easier to peel, and achieving a perfect jammy yolk.

Conclusion

This Creamy Spicy Miso Ramen proves that deep, complex flavor doesn’t require hours of simmering. By leveraging the umami base of a quality instant ramen and enhancing it with creamy soy milk and spicy gochujang, you create a comforting, restaurant-worthy bowl in under 15 minutes. It’s a versatile template—feel free to experiment with different toppings and proteins based on what you have on hand. This recipe is your gateway to effortless, satisfying meals that are anything but ordinary.