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Upgrade Your Ramen with One-Pot Spicy Miso

one-pot spicy miso ramen - featured image
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This one-pot spicy miso ramen delivers deep, layered umami and a slow-building heat in under 30 minutes. It’s a quick, customizable weeknight dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 4 cups low-sodium vegetable or chicken broth
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon chili oil (plus more for drizzling)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 2 packs (about 6 ounces each) fresh or dried ramen noodles
  • 1 cup shiitake mushrooms, sliced
  • 2 cups baby spinach or bok choy
  • 2 soft-boiled eggs, halved
  • 2 green onions, sliced
  • 1 sheet nori (seaweed), torn into pieces
  • Sesame seeds and extra chili oil for garnish
  • 1 tablespoon vegetable or avocado oil (for cooking)

Instructions

  1. Start your soft-boiled eggs first. Bring a small saucepan of water to a gentle boil. Carefully lower in 2 room-temperature eggs using a slotted spoon. Boil for exactly 6 minutes and 30 seconds for jammy yolks. Immediately transfer them to a bowl of ice water to stop the cooking. Let them sit while you prepare everything else.
  2. Heat your pot over medium heat. Add 1 tablespoon of vegetable or avocado oil. Once the oil shimmers, add the minced garlic and grated ginger. Stir constantly for about 30 seconds until fragrant. Do not let them brown.
  3. Add the sliced shiitake mushrooms to the pot. Cook for 2-3 minutes, stirring occasionally, until they start to soften and release their moisture. Season with a tiny pinch of salt.
  4. Pour in the broth (4 cups) and bring it to a gentle simmer. Add the soy sauce and gochujang. Whisk the gochujang into the broth until fully dissolved.
  5. Prepare the miso slurry. In a small bowl, scoop out about 1/2 cup of the hot broth from the pot. Add the 3 tablespoons of miso paste and whisk until smooth. Pour the miso slurry back into the pot and stir gently. Turn the heat down to low.
  6. Add your noodles to the pot. Fresh ramen noodles cook in about 2-3 minutes; dried noodles may take 4-5 minutes. Stir occasionally to prevent sticking. Taste a noodle after 3 minutes—it should be tender but still have a slight chew.
  7. Add the spinach or bok choy in the last minute of cooking. Stir until just wilted—about 30 seconds for spinach, 1 minute for bok choy.
  8. Remove the pot from the heat and stir in 1 teaspoon of toasted sesame oil. Taste the broth and adjust seasoning if needed.
  9. Assemble your bowls. Ladle the broth, noodles, and vegetables into serving bowls. Peel the soft-boiled eggs, slice them in half lengthwise, and place two halves in each bowl. Top with sliced green onions, torn nori pieces, a sprinkle of sesame seeds, and an extra drizzle of chili oil.
  10. Serve immediately.

Notes

Don’t boil the miso—high heat kills its flavor. Cook noodles separately if meal prepping to avoid mushiness. For perfect soft-boiled eggs, use room-temperature eggs and an ice bath. Toast sesame seeds in a dry pan for 30 seconds for extra flavor. Taste as you go and adjust seasoning.

Nutrition

Keywords: spicy miso ramen, one-pot ramen, easy ramen recipe, miso ramen, gochujang ramen, quick ramen, weeknight dinner

Find it online: https://junomeals.com/upgrade-your-ramen-with-one-pot-spicy-miso/