Spicy Miso Mushroom Ramen

Ramen in spicy miso soup topped with mushrooms, sweet corn, and bean sprouts. This spicy miso mushroom ramen is simple to make, delicious, and so perfect for ramen cravings.

Happy Sunday!

I’ve been so excited to share this spicy miso mushroom ramen with you <3

I have always had a big thing for ramen. Whether it’s Japanese authentic ramen or instant ramen, I’m a big fan. I grew up on “fancied up” instant ramen with eggs, meat, and vegetables added to the soup as an after school snack. Then in college, I was introduced to authentic ramen and suddenly I was hooked.

I miss the days when my boyfriend Gordon and I could go out and try new ramen shops. Especially since I work near Japantown and there’s almost always a new place that pops up. There are so many different types and variations and I always like when I discover a new flavor.

But… it’s not possible to go out right now and it’s not always easy to order take out from restaurants where I live so I wanted to make my own ramen. For this dish, you can use any noodles that you have. Use the noodles from your instant ramen if that’s what you have, or fresh ramen, or egg noodles. Whatever you have on hand.

This spicy miso ramen includes lots of mushrooms as well as some of my favorite toppings like bean sprouts which absorbs all the flavor of the soup, sweet corn, and scallions. And of course, a soft boiled egg. I kept it simple since it’s not so easy to shop at the grocery store these days. So use ingredients that you can find at home. That way you don’t have run out to get ingredients unless you’re already going on a grocery run.

I love the spicy kick to this ramen. The powerful flavors of the miso. And I especially love that this takes just about 30-40 minutes to make. Simple with no fuss.

In a medium sized pot, heat the sesame oil over low to medium heat. Add minced garlic and stir fry for a couple minutes until it turns golden brown. Then add black sesame seeds, spicy chili bean sauce, miso paste, and granulated sugar. Cook for a few minutes until all the ingredients come together.

Add mushrooms and let it cook for a few minutes until softened. Then pour vegetable or chicken broth and sake into the pot. Let the broth come to a low simmer.

Season with sea salt and pepper.

While the spicy miso broth is simmering, in a small pot, heat enough water to cover eggs. Let the water come to a boil then carefully add the eggs to the water. Cook for 7 minutes. Remove the eggs and place them into a iced water bath. Once the eggs have cooled, carefully peel them. Set aside now with all the other prepared ingredients.

While the eggs are cooling in the iced water bath, cook the noodles in a separate pot in boiling water according to the directions on the package, about 3-4 minutes until soft to your liking.

Place the noodles in the bowls. Add the soil boiled eggs, corn, and bean sprouts. Ladle the broth and mushrooms into the bowl.

Top the spicy miso mushroom ramen with chopped green onions, fried scallions, and black sesame seeds as desired.

Enjoy! Stay safe and healthy <3

Spicy Miso Mushroom Ramen

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Ramen in spicy miso soup topped with mushrooms, sweet corn, and bean sprouts. This spicy miso mushroom ramen is simple to make, delicious, and so perfect for ramen cravings.

Author: Andrea Giang

Recipe type: Entree

Serves: 2 servings

Ingredients

Spicy Miso Broth

• 1 tablespoon sesame oil
• 3 cloves of garlic, minced
• 1 tablespoon sesame seeds
• 1 teaspoon spicy chili bean sauce
• 3 tablespoons miso paste
• 1 tablespoon granulated sugar
• 3 cups sliced mushrooms
• 4 cups vegetable or chicken broth
• 1 tablespoon sake
• 1 teaspoon sea salt

For the Ramen Bowl

• 2 large eggs
• Water for cooking
• 2 servings of noodles

Toppings

• ½ cup cooked corn, frozen or canned
• Bean sprouts
• Green onions, sliced
• Fried onions or scallions
• Sesame seeds

Directions:

1. In a medium sized pot, heat the sesame oil over low to medium heat. Add minced garlic and stir fry for a couple minutes until it turns golden brown. Then add black sesame seeds, spicy chili bean sauce, miso paste, and granulated sugar. Cook for a few minutes until all the ingredients come together.
2. Add mushrooms and let it cook for a few minutes until softened. Then pour vegetable or chicken broth and sake into the pot. Let the broth come to a low simmer.
3. Season with sea salt and pepper.
4. While the spicy miso broth is simmering, in a small pot, heat enough water to cover eggs. Let the water come to a boil then carefully add the eggs to the water. Cook for 7 minutes. Remove the eggs and place them into a iced water bath. Once the eggs have cooled, carefully peel them. Set aside now with all the other prepared ingredients.
5. While the eggs are cooling in the iced water bath, cook the noodles in a separate pot in boiling water according to the directions on the package, about 3-4 minutes until soft to your liking.
6. Place the noodles in the bowls. Add the soil boiled eggs, corn, and bean sprouts. Ladle the broth and mushrooms into the bowl.
7. Top the spicy miso mushroom ramen with chopped green onions, fried scallions, and black sesame seeds as desired.

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