Spicy Miso Ramen Recipe

A fiery twist on classic miso ramen, with chili oil and doubanjiang stirred into a rich, nutty broth for serious heat and depth.

• 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

1. 1Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
2. 2If using, add the ground pork and cook until browned, breaking it up with a spoon.
3. 3Stir in the miso paste, doubanjiang, and chili oil, cooking for 1-2 minutes until fragrant and slightly darkened.
4. 4Add the soy sauce and broth, stir to dissolve the miso completely, and bring to a gentle simmer for 15 minutes.
5. 5Taste and add more chili oil or doubanjiang for extra heat, if desired.
6. 6Cook the ramen noodles separately according to package instructions, then divide between bowls.
7. 7Ladle the hot spicy miso broth over the noodles.
8. 8Top each bowl with bean sprouts, a halved soft-boiled egg, scallions, and toasted sesame seeds. Finish with an extra drizzle of chili oil.