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Spicy Miso Ramen with Soft-Boiled Eggs

Close-up of Spicy Miso Ramen with soft-boiled eggs, corn, and green onions in a deep red broth.
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A detailed guide to making rich, spicy miso ramen broth and achieving perfectly jammy soft-boiled eggs for a restaurant-quality noodle soup at home.

Ingredients

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  • 1 tablespoon sesame oil
  • 1 pound ground pork or chicken
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup red miso paste
  • 1/4 cup white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon chili bean paste (Tobanjan)
  • 1 teaspoon chili oil (or more to taste)
  • 6 cups chicken or vegetable stock
  • 1 teaspoon sugar
  • 1/2 teaspoon dried bonito flakes (optional)
  • 4 servings fresh or dried ramen noodles
  • 4 large eggs
  • 1/2 cup soy sauce marinade (for eggs)
  • 2 tablespoons neutral oil (for frying eggs, optional)
  • Toppings: Sliced green onions, corn kernels, sheets of nori, bean sprouts

Instructions

  1. Prepare the soft-boiled eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the water. Boil for exactly 6 minutes and 30 seconds for jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking. Once cool, peel them carefully. Place the peeled eggs in a small container with the soy sauce marinade for at least 2 hours, or overnight.
  2. Prepare the spicy miso tare base: In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground meat and cook, breaking it up, until browned. Drain excess fat.
  3. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  4. Reduce the heat to medium-low. Stir in the red miso paste, white miso paste, soy sauce, chili bean paste, chili oil, and sugar. Cook this mixture, stirring constantly, for 2 minutes to toast the miso and deepen the flavor. This is your tare.
  5. Pour in the chicken or vegetable stock and add the bonito flakes (if using). Bring the broth to a gentle simmer. Taste the broth and adjust seasoning, adding more chili oil for heat or soy sauce for saltiness. Keep warm.
  6. Cook the ramen noodles according to package directions. Drain well.
  7. Assemble the ramen: Divide the cooked noodles among four deep bowls. Ladle the hot spicy miso broth over the noodles.
  8. Slice the marinated soft-boiled eggs in half lengthwise and place two halves on top of each bowl.
  9. Arrange your chosen toppings, such as sliced green onions, corn, and nori, around the eggs. Serve immediately.

Notes

  • For a richer broth, substitute half the stock with pork bone broth (tonkotsu).
  • If you do not have chili bean paste, use Gochujang or increase the amount of chili oil.
  • Marinating the eggs in the soy sauce mixture is key for flavor and color; do not skip this step if time allows.

Nutrition

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