Spicy Miso Ramen

What's in it

15 parts read from its 16 ingredient lines, its title and its method.

Broth base

• Vegetable or mushroom “6 to 8 cups low sodium chicken or vegetable broth”

Tare and seasoning

• Soy sauce (shoyu) “2 Tbsp. lower-sodium soy sauce”
• Miso “3 Tbsp. white miso paste”
• Vinegar “2 Tbsp. rice vinegar”

Aroma oil

• Chili oil (rayu) “1 Tbsp. hot chili oil”

Noodles

• Dried ramen noodles “2 packs dry ramen noodles (seasoning packs discarded)*”
• Instant noodles “2 packs dry ramen noodles (seasoning packs discarded)*”

Toppings

• Ground pork or other minced meat “8 oz. ground chicken or pork ((sub crumbled tempeh or tofu))”
• Boiled or soft egg “3 soft-boiled eggs, halved*”
• Scallion or negi “Thinly sliced green onions for garnish”
• Sweet corn “1 cup sweet corn (frozen/thawed, canned, or fresh)”
• Mushrooms (shiitake, enoki, shimeji) “6 to 8 oz. thinly sliced shiitake mushrooms, stems removed”
• Sesame seeds “Toasted sesame seeds for garnish”
• Tofu “8 oz. ground chicken or pork ((sub crumbled tempeh or tofu))”

How it is served

• Served in soup from the method

Against the usual Spicy miso

It has 3 of the 3 parts of the usual Spicy miso ramen: miso, chili heat and ground pork or other minced meat.

Less usual for the style: vinegar (in 22% of Spicy miso recipes), boiled or soft egg (in 22% of Spicy miso recipes), mushrooms (shiitake, enoki, shimeji) (in 22% of Spicy miso recipes) and sesame seeds (in 22% of Spicy miso recipes).

Miso ramen made hot with chili: chili bean paste, chili oil or a spicy miso paste stirred into the broth, often with ground pork.