Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Stir in shallots, garlic, and ginger cook 3 more minutes, until aromatic. neutral cooking oil to pan, along with mushrooms. Step 2: Sauté Mushrooms and AromaticsĪdd 2 Tbsp. Cook for 4 to 5 minutes, using a wooden spoon to break meat into small pieces. Once hot, lightly grease and add your protein of choice. Heat a stock pot or Dutch oven over medium heat. You can also add bean sprouts, basil, and/or crushed peanuts.

Toppings: The topping options for ramen are boundless! My favorites are a soft-boiled egg, scallions, and an extra drizzle of chili oil.

Use either fresh, frozen, or canned sweet corn.

Corn: Maybe somewhat of a wildcard ingredient, but I love how the sweetness of corn balances the chili spice.

Noodles: Any variety of fresh or dried ramen noodles work! If making the recipe gluten free, use Lotus Foods Millet & Brown Rice Ramen.

Broth: Use either lower-sodium chicken or vegetable broth.

and increasing as needed for your desired level of heat.

Hot Chili Oil: Chili oil's can range in ingredients by brand, however most include a mix of Sichuan peppers, sesame oil, and garlic.

If making gluten free, use tamari instead.

Soy Sauce: I suggest using a lower-sodium soy sauce since the broth is already quite salty.

Look for either white or yellow miso paste, which aren't quite as intense as the darker varieties.

Miso Paste: A fermented soybean paste and secret weapon for adding worlds of savory depth to the broth.

You can either mince or finely grate the fresh ginger.

Aromatics: Fresh ginger, garlic, and shallots are musts for bolstering the broth.

Alternatively, you can use cremini or any other mushroom variety you have on hand. Just make sure to remove the stems, which are much tougher than the caps.

Mushrooms: I prefer shiitakes over other varieties for their meaty, buttery flavor.

For vegetarians, either crumbled tofu or tempeh work great.

Protein: For the meat eaters, I suggest either ground chicken or pork.

The beauty of ramen is that it's basically a blank canvas for crafting your own custom bowl.įrom the vegetables and protein to the toppings, think of the broth as your base for you to build upon.Īs long as you add plenty of toppings suitable to your liking, you're in for a highly satisfying soup experience. This homemade ramen recipe is incredibly versatile and suitable for all levels of home cooks. To further bolster the broth, I love adding shiitake mushrooms, sweet pops of corn, ground meat or tofu, and of course, plenty of noodles.

A mix of soy sauce, miso paste, hot chili oil, garlic, and ginger create the most dynamic flavor profile. This homemade Spicy Miso Ramen recipe features an aromatic broth with layers of complexity. To satisfy my frequent cravings for it, I decided to create my own homemade version. We have a favorite ramen spot in town that offers a Spicy Miso Ramen, which I can only describe as a hug-in-a-bowl. Ready in right under 40 minutes, this easy homemade ramen recipe is pure comfort.ĭuring the colder weather months, there's truly nothing more warming than a steaming bowl of ramen. This Spicy Miso Ramen recipe features an umami-rich broth, shiitake mushrooms, and sweet pops of corn to balance the spice.

Korean soybean paste