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Spicy Miso Ramen with Soft-Boiled Eggs

Close-up of a bowl of Spicy Miso Ramen with soft-boiled eggs, ground meat, corn, and scallions.
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Follow this guide to prepare a rich, spicy miso broth and perfectly jammy soft-boiled eggs for a restaurant-quality ramen experience at home.

Ingredients

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  • 1 tablespoon sesame oil
  • 1 pound ground pork or chicken
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/4 cup red miso paste
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon chili garlic sauce (or to taste)
  • 1 teaspoon doubanjiang (fermented chili bean paste)
  • 6 cups chicken or vegetable stock
  • 1 teaspoon sugar
  • 4 servings fresh or dried ramen noodles
  • 4 large eggs
  • 1/4 cup soy sauce (for egg marinade)
  • 1/4 cup water (for egg marinade)
  • 2 tablespoons sliced green onions, for garnish
  • 1 sheet nori, cut into strips, for garnish
  • 1/4 cup corn kernels, for garnish (optional)

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 the cooking process. Once cool, peel them carefully.
  2. Make the egg marinade: Whisk together 1/4 cup soy sauce and 1/4 cup water in a small container. Place the peeled eggs in the marinade, cover, and refrigerate for at least 2 hours, or up to 24 hours.
  3. Start the broth base: Heat the sesame oil in a large pot over medium-high heat. Add the ground pork (or chicken) and cook, breaking it up, until browned. Drain off excess fat.
  4. Add aromatics: Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  5. Create the tare: Reduce the heat to medium-low. Add the red miso paste, white miso paste, soy sauce, mirin, chili garlic sauce, and doubanjiang to the meat mixture. Stir constantly for 2 minutes to toast the miso and combine the flavors. This forms your concentrated tare.
  6. Simmer the broth: Pour in the chicken or vegetable stock and the sugar. Bring the mixture to a gentle simmer. Taste the broth and adjust seasoning, adding more chili sauce for heat or soy sauce for saltiness. Keep warm.
  7. Cook the noodles: Cook the ramen noodles according to package directions until just tender (al dente). Drain well.
  8. Assemble the ramen: Divide the cooked noodles among four large bowls. Ladle the hot spicy miso broth over the noodles, ensuring the meat mixture is distributed evenly.
  9. Finish the dish: Halve the marinated soft-boiled eggs and place two halves on top of each bowl. Garnish with sliced green onions, nori strips, and corn kernels if using. Serve immediately.

Notes

  • For a deeper umami flavor in the broth, add 1 teaspoon of instant dashi powder when adding the stock.
  • If you prefer a richer broth, use pork bone broth (tonkotsu) instead of chicken stock.
  • Adjust the amount of chili garlic sauce and doubanjiang to control the final spice level of your ramen.

Nutrition

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