Creamy Spicy Miso Ramen That's Better Than Takeout!

Creamy Spicy Miso Ramen is a delightful fusion of rich miso and creamy coconut, ready in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups Chicken Broth Substitute with vegetable broth for vegetarian version.
1 cup Dashi Stock Ensure it’s kombu-based for vegetarian.
3 tablespoons White Miso Paste No direct substitute, but can use more red miso.
3 tablespoons Red Miso Paste Use in moderation if sensitive to saltiness.
1 tablespoon Chili Bean Paste Start with less for a milder soup.
1 teaspoon Chili Oil Optional for those preferring milder flavors.
2 tablespoons Soy Sauce Use tamari for gluten-free option.
1 tablespoon Sesame Oil Olive oil is a good alternative.

For the Noodles and Toppings

4 servings Ramen Noodles Substitute with gluten-free noodles if necessary.
2 cloves Garlic Minced.
1 tablespoon Ginger Grated.
1 can (13.5 oz) Coconut Milk Provides creaminess.
1 cup Sliced Shiitake Mushrooms Can substitute with other mushrooms if desired.
2 eggs Soft-Boiled Eggs Halved; omit or use tofu for vegetarian version.
1 cup Corn Kernels Frozen corn works perfectly.
3 scallions Sliced Scallions For a fresh garnish.

Equipment

Pot
whisk
stove

Method

Step-by-Step Instructions for Creamy Spicy Miso Ramen

In a medium pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté for about 1 minute until fragrant.
Pour in 4 cups of chicken broth and 1 cup of dashi stock. Bring to a gentle simmer for 3-4 minutes.
Whisk in 3 tablespoons of white miso paste, 3 tablespoons of red miso paste, 1 tablespoon of chili bean paste, and 2 tablespoons of soy sauce. Optionally, add 1 teaspoon of chili oil.
Slowly stir in 1 can of coconut milk and let it simmer for an additional 3-4 minutes.
In a separate pot, boil water and cook 4 servings of ramen noodles for 3-4 minutes until al dente. Drain and rinse under warm water.
Divide the cooked ramen noodles between serving bowls.
Ladle the creamy broth over the noodles in each bowl.
Top each bowl with sliced shiitake mushrooms, corn kernels, and halved soft-boiled eggs. Garnish with scallions.
Drizzle additional chili oil before serving if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Adjust spice levels based on personal preference and serve immediately for the best experience.

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