Ever tried to make instant ramen noodles fancy? Like adding some eggs, or veggies, or some sliced meat as toppings? Well, ladies and gents, it’s time to top it up a notch. Keep the noodles of the instant ramen packet, and make your own homemade broth! It’s practically just as quick to make, it’s more delicious, AND it’s healthier. Now who wouldn’t want that?
So here it is: Homemade Creamy Spicy Miso Ramen! We made this recipe for all you fellow instant ramen lovers out there who are feeling guilty about craving them a little too much, a little too often. Yup, we feel ya. But if you’re simply just obsessed with ramen in general, this recipe is for you too!
We chose to make the broth thick, creamy, and spicy. We just love a creamy and spicy broth, sooo comfort food material. The spiciness also adds so much flavours to the soup! And this broth would go well with so many types of noodles, not just the ones from the instant ramen packets. Although, we do suggest choosing a thicker kind of noodle to go with the this creamy broth!
Oh, and don’t get us started about the ramen eggs. Yum! Perfectly cooked whites and soft, almost-runny yolk.
Now this broth recipe is vegetarian because we used dashi stock to make it. But if you don’t have it at home, worry not guys! You can use chicken, beef, or pork stock instead of dashi stock. And if you wonder as to how to make dashi stock, the easy way would be to make it with some dashi powder and water. You can also make it with bonito flakes, although we never tried with them yet! As for the miso paste, they have them miso paste or at basically every Korean or Japanese grocery stores.
Well there you go, your very own Homemade Creamy Spicy Miso Ramen! Just as easy as instant ramen, but 10 times even more delicious! The toppings we put are definitely optional, you can add anything you like on your ramen. Hope you enjoy this recipe, and as usual, happy eating!
Want more Japanese food recipes? Check out some of our favourites:
Easy & Quick Creamy Spicy Miso Ramen
- 3 tsp miso paste
- 1 tsp gochujang Korean red pepper paste
- 1 cup Dashi stock
- 3/4 cup unsweetened soy milk
- 3 cloves garlic finely chopped
- 1 1/2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 whole egg
- 1 1/2 tbsp green onions chopped
- 1 packet instant ramen noodle discard the sauce
Cook the instant ramen noodle according to the packet's instructions and discard the sauce. Drain off water and place in a bowl, set aside.
To make ramen eggs, bring water to a boil. Put a cold whole egg in and reduce water to a simmer. Cook eggs for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the egg shells and cut egg into two halves.
To make the soup, heat sesame oil in a saucepan over medium heat. Add the chopped garlic and cook until fragrant and tender. Add the miso paste and red pepper paste and stir for about 30 seconds, then add the soy sauce. Pour the dashi stock and then the unsweetened soy milk, and gently stir until everything is well combined. Let soup simmer for 5 minutes.
To serve, place cooked noodles in a large bowl. Pour the soup over the noodles, and top with the eggs and green onions. Add other toppings such as mushroom and vegetables according to own preferences.