Description
A rich, creamy miso ramen packed with noodles, mushrooms, chili oil, and soft eggs. Quick, flavorful, and perfect for cozy fall nights.
Ingredients
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1 Tbsp sesame oil
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1 Tbsp chili oil or chili paste (adjust to taste)
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4 cloves garlic, minced
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1 Tbsp fresh ginger, minced
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8 oz mushrooms, sliced
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3 Tbsp miso paste (white or red)
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1 Tbsp soy sauce
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4 cups chicken or vegetable broth
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1 cup heavy cream or coconut milk
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10 oz ramen noodles
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4 green onions, sliced
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6 soft-boiled eggs, halved
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Salt to taste
Optional: Tofu or chicken, spinach, corn, or extra chili oil for topping
Instructions
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Boil eggs: Cook eggs 6½ minutes; chill in ice water, peel, and set aside.
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Sauté aromatics: Heat sesame oil in a pot over medium heat. Add garlic, ginger, and mushrooms; cook 3–4 minutes.
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Build broth: Stir in miso, soy sauce, and chili paste. Gradually whisk in broth until smooth.
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Simmer: Reduce heat, stir in cream or coconut milk, and simmer 10–15 minutes.
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Cook noodles: Add ramen and cook until tender, about 3 minutes.
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Serve: Divide noodles and broth into bowls. Top with mushrooms, eggs, green onions, and extra chili oil.
Notes
Keep heat low after adding cream to prevent curdling.
For vegan ramen, use coconut milk and skip the eggs.
Store broth and noodles separately; refrigerate up to 3 days.
Reheat gently on stovetop; add fresh noodles if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
Nutrition
- Calories: 420 kcal per serving