Spicy Miso Ramen Recipe
By Jackson Hewitt
A fiery twist on classic miso ramen, with chili oil and doubanjiang stirred into a rich, nutty broth for serious heat and depth.
Why You'll Love This Recipe
- Bold, spicy, and packed with umami from the toasted miso and doubanjiang.
- The heat is easy to adjust up or down to your taste.
- A pat of butter and corn on top balances the spice beautifully.
Ingredients Needed
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup ground pork (optional, for extra body)
- 1/3 cup white or red miso paste
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 tablespoon chili oil, plus more for serving
- 2 tablespoons soy sauce
- 6 cups chicken or pork broth
- 4 servings ramen noodles
- 1 cup bean sprouts
- 2 soft-boiled eggs, halved
- 2 scallions, sliced
- 1 teaspoon toasted sesame seeds
How to Make Spicy Miso Ramen
- 1Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- 2If using, add the ground pork and cook until browned, breaking it up with a spoon.
- 3Stir in the miso paste, doubanjiang, and chili oil, cooking for 1-2 minutes until fragrant and slightly darkened.
- 4Add the soy sauce and broth, stir to dissolve the miso completely, and bring to a gentle simmer for 15 minutes.
- 5Taste and add more chili oil or doubanjiang for extra heat, if desired.
- 6Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 7Ladle the hot spicy miso broth over the noodles.
- 8Top each bowl with bean sprouts, a halved soft-boiled egg, scallions, and toasted sesame seeds. Finish with an extra drizzle of chili oil.
What to Add
Make it your own — here are a few ways to customize this bowl.
Extra heat
Add sliced fresh Thai chilies or a spoonful of la-yu chili oil for more fire.
Toppings
Chashu pork, corn, and a pat of butter balance out the spice nicely.
Cooling contrast
A few slices of cucumber or a dollop of Kewpie mayo on the side helps temper the heat.
Deeper flavor
Toast the doubanjiang and miso in the oil a little longer for a more caramelized, complex broth.
Reviews
Zoe C.
June 30, 2026This spicy miso broth is incredible — toasting the paste first makes such a difference.
Ray K.
May 12, 2026Great heat level, easy to adjust. Added Kewpie mayo on the side like suggested and it really helped balance things.
Vanessa I.
April 24, 2026My favorite spicy ramen recipe I've made at home. Will absolutely make again.
Printable Recipe Card
Spicy Miso Ramen
4.6 from 83 reviews
A fiery twist on classic miso ramen, with chili oil and doubanjiang stirred into a rich, nutty broth for serious heat and depth.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 cup ground pork (optional, for extra body)
- 1 cup white or red miso paste
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 tablespoon chili oil, plus more for serving
- 2 tablespoons soy sauce
- 6 cups chicken or pork broth
- 4 servings ramen noodles
- 1 cup bean sprouts
- 2 soft-boiled eggs, halved
- 2 scallions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- 2If using, add the ground pork and cook until browned, breaking it up with a spoon.
- 3Stir in the miso paste, doubanjiang, and chili oil, cooking for 1-2 minutes until fragrant and slightly darkened.
- 4Add the soy sauce and broth, stir to dissolve the miso completely, and bring to a gentle simmer for 15 minutes.
- 5Taste and add more chili oil or doubanjiang for extra heat, if desired.
- 6Cook the ramen noodles separately according to package instructions, then divide between bowls.
- 7Ladle the hot spicy miso broth over the noodles.
- 8Top each bowl with bean sprouts, a halved soft-boiled egg, scallions, and toasted sesame seeds. Finish with an extra drizzle of chili oil.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.