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Spicy Miso Ramen with Soft-Boiled Eggs

A close-up of Spicy Miso Ramen featuring wavy noodles in a rich red broth, topped with two halves of a soft-boiled egg and sliced green onions.
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A detailed recipe for rich, spicy miso ramen broth and perfectly seasoned soft-boiled eggs (Ajitama).

Ingredients

Scale
  • 1 quart chicken or vegetable stock
  • 4 tablespoons red miso paste
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1-2 tablespoons chili bean paste (Tobanjan) or Gochujang, to taste
  • 8 ounces fresh ramen noodles
  • 4 large eggs
  • 1/4 cup soy sauce for egg marinade
  • 1/4 cup mirin for egg marinade
  • 1 cup water for egg marinade
  • Toppings: sliced green onions, corn kernels, nori strips, cooked ground pork (optional)

Instructions

  1. Prepare the Ajitama Eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes and 30 seconds for a runny yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel carefully.
  2. Make the Egg Marinade: Combine 1/4 cup soy sauce, 1/4 cup mirin, and 1 cup water in a small container. Place the peeled eggs into the marinade, ensuring they are fully submerged. Refrigerate for at least 4 hours, or preferably overnight.
  3. Prepare the Broth Base: In a medium saucepan, heat the sesame oil over medium heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
  4. Build Flavor: Stir in the chili bean paste (Tobanjan) and cook for one minute, stirring constantly.
  5. Combine Liquids: Pour in the chicken or vegetable stock. Bring the mixture to a simmer.
  6. Incorporate Miso: In a small bowl, whisk the red miso paste, white miso paste, soy sauce, and mirin with about 1/2 cup of the hot broth until smooth. This prevents the miso from clumping.
  7. Finish Broth: Pour the smooth miso mixture back into the saucepan. Heat gently, but do not allow the broth to boil after adding the miso, as this can diminish its flavor. Taste and adjust spice or saltiness as needed. Keep warm.
  8. Cook Noodles: Cook the ramen noodles according to package directions until just tender (al dente). Drain well.
  9. Assemble Bowls: Divide the cooked noodles among four large bowls. Ladle the hot spicy miso broth over the noodles.
  10. Serve: Slice the marinated eggs in half lengthwise. Place two egg halves on top of each bowl. Garnish with sliced green onions, corn, and nori strips.

Notes

  • For a richer broth, you can sauté 4 ounces of ground pork with the garlic and ginger before adding the stock.
  • If you prefer a less spicy broth, start with one teaspoon of chili paste and add more to your individual bowl later.
  • The quality of your miso paste significantly impacts the final flavor of the broth.

Nutrition

Find it online: https://cookerykings.com/spicy-miso-ramen-with-soft-boiled-eggs/