Description
Spicy Miso Ramen
This Spicy Miso Ramen is a flavorful bowl of umami goodness, perfect for warming up on a cold day. With a spicy miso broth, creamy tahini, and sticky soy-marinated chicken, it’s a delicious fusion of flavors that’s ready in just 40 minutes. Inspired by traditional Japanese ramen, but simplified for everyday cooking, this recipe delivers the comforting taste of ramen without the long hours. Whether you’re a ramen lover or a first-timer, this dish promises a burst of flavor in every bite.
2 chicken thighs
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
2 tbsp oil
2 portions ramen noodles
2 cloves garlic, grated
2 scallions (white parts), grated
2 tsp ginger, grated
2 tbsp miso paste
1 tbsp tahini
1 tbsp sesame oil
1/2 tbsp chili oil (optional)
2.5 cups chicken stock
1 cup corn
2 soft-boiled eggs
Sesame seeds
Directions:
1. Marinate chicken in soy sauce, mirin, and sugar for 30 minutes.
2. Cook chicken in a pan with oil until browned and sticky.
3. Make broth: sauté garlic, scallions, and ginger, then add miso, tahini, sesame oil, and stock. Simmer for 10 mins.
4. Cook ramen noodles as per packet instructions.
5. Assemble with broth, noodles, chicken, and toppings.
Prep Time: 10 mins
Kcal: 873 per serving
Step-by-Step Guide
Follow these detailed instructions for the perfect bowl of Spicy Miso Ramen. First, marinate the chicken thighs in the soy sauce, mirin, and sugar for a full 30 minutes to ensure deep flavor penetration. While it marinates, prepare your aromatics: grate the garlic, ginger, and the white parts of the scallions. Heat oil in a pan over medium-high heat and cook the marinated chicken until it is deeply browned and the sauce has reduced to a sticky glaze, about 6-8 minutes per side. Set aside to rest before slicing. In your soup pot, sauté the grated garlic, scallion, and ginger for 1-2 minutes until fragrant. Add the miso paste, tahini, sesame oil, and chili oil (if using), stirring vigorously to create a cohesive paste. Slowly whisk in the chicken stock to avoid lumps, then bring to a gentle simmer for 10 minutes to let the flavors meld. Meanwhile, cook the ramen noodles according to package directions and prepare your soft-boiled eggs.
Serving Suggestions
Presentation is key for an authentic ramen experience. Serve the broth and noodles in deep, pre-warmed bowls. Slice the sticky chicken and place it neatly on one side of the bowl. Halve the soft-boiled eggs and place them yolk-side up. Add a small pile of sweet corn for color and texture. Finish with a sprinkle of sesame seeds and thinly sliced green scallion tops. For extra flair, add a small drizzle of additional chili oil or a sheet of toasted nori on the side.
How-to Summary
In short, this 40-minute ramen involves four key stages: marinate the chicken in a sweet soy mixture, pan-fry until sticky, build a rich broth by sautéing aromatics and whisking in miso and tahini before adding stock, and finally assembling with cooked noodles, corn, soft-boiled eggs, and sesame seeds.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Absolutely. Substitute the chicken thighs with pan-fried tofu or mushrooms, use vegetable stock, and replace the fish-based mirin with a vegan version or a splash of rice vinegar with a pinch of sugar.
2. What type of miso paste is best?
Red miso (aka miso) provides the deepest, most robust flavor ideal for this spicy ramen. White miso (shiro miso) is milder and sweeter if you prefer a less intense taste.
3. My broth seems too thick. What can I do?
The tahini and miso can create a rich consistency. Simply thin the broth with a little extra hot water or stock until it reaches your preferred texture.
4. How do I store and reheat leftovers?
Store broth, noodles, and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the broth gently on the stove, being careful not to boil it vigorously to preserve the miso’s flavor.
5. Can I prepare components ahead of time?
Yes. You can marinate the chicken overnight for more flavor, and the broth base (without noodles) can be made 1-2 days in advance. Soft-boiled eggs can also be made ahead and peeled just before serving.
Common Mistakes to Avoid
- Boiling the miso: Never add miso paste to a rolling boil, as high heat destroys its delicate probiotics and flavor. Always add it off direct heat or to a simmering broth.
- Overcooking the noodles: Cook noodles separately and add them to the hot broth just before serving to prevent them from becoming mushy.
- Not tasting the broth: Miso pastes vary in saltiness. Always taste and adjust seasoning with a little extra soy sauce or a pinch of salt at the end.
- Crowding the chicken: Ensure your pan is hot and not overcrowded to get a proper sear and sticky glaze on the chicken, rather than steaming it.
Conclusion
This Spicy Miso Ramen recipe masterfully bridges the gap between authentic flavor and weeknight practicality. By focusing on a few key umami-rich ingredients like miso, tahini, and soy-marinated chicken, it delivers a deeply satisfying and complex bowl in under an hour. It’s a customizable dish that invites you to play with heat levels and toppings, making it a perfect culinary project for any home cook seeking restaurant-quality comfort food.