Description

A quick, 30-minute homemade spicy miso ramen featuring a rich broth, tender noodles, and perfectly jammy soft-boiled eggs. This pantry-friendly recipe is customizable and perfect for weeknight dinners.

Ingredients

Scale

6 cups chicken broth or vegetable broth (low-sodium recommended)
3–4 tablespoons miso paste (mix of red and white for best flavor)
2 tablespoons soy sauce (or tamari for gluten-free)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons chili oil or chili crisp
1 pack (200g) fresh ramen noodles (or dried ramen blocks)
4 large eggs
3–4 stalks green onions, thinly sliced
1 small handful cilantro, chopped
1 teaspoon toasted sesame seeds
Splash of oil for sautéing
Optional: Blanched bok choy, bean sprouts, or leftover protein

Instructions

Bring a small pot of water to a boil. Fill a large bowl with ice water.
Gently lower eggs into boiling water and set a timer for exactly 6.5 minutes.
Immediately transfer eggs to the ice bath and let sit for at least 5 minutes, then peel.
In a medium pot, heat a splash of oil over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
Add miso paste to the pot and stir for another minute to toast it.
Pour in chicken broth and bring to a gentle simmer. Add soy sauce and chili oil.
Cook ramen noodles in a separate pot of boiling water for 2-3 minutes (fresh) or 3-4 minutes (dried). Drain, reserving some pasta water.
Divide cooked noodles among serving bowls.
Ladle the hot miso broth over the noodles. Do not boil the broth after adding miso.
Top with sliced green onions, cilantro, bean sprouts, and halved jammy eggs.
Serve immediately with extra chili oil on the side.

Notes

Do not boil the miso paste as it destroys probiotics and alters flavor. Use an ice bath for eggs to ensure a jammy yolk and easy peeling. Save starchy pasta water to adjust broth consistency. For vegan version, use vegetable broth, vegan miso, and tofu instead of eggs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 900
Fat: 16
Saturated Fat: 3
Carbohydrates: 55
Fiber: 4
Protein: 22

Keywords: miso ramen, spicy ramen, homemade ramen, jammy eggs, weeknight dinner, easy ramen, Asian noodles, comfort food