We love upgrading our instant ramen, and this super easy spicy and creamy miso instant ramen is one of our absolute favorite. Forget the sauce packet, and make your own healthier homemade broth.
We also love adding our favorite pantry staple ingredient, which makes it the easiest no-brainer recipe. By adding fresh vegetables for toppings and cooking up your own hearty broth, you don't need to feel guilty anymore for eating so much instant ramen!
We went to Japan back in 2015 and the first meal we bought was a cup of instant noodles. We just couldn't resist! There was so many choices that we don't see here in North America. This is truly one of the best trip we have ever made and we hope to return one day.
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Want more ramen recipes? Check out some of our favorites:
- Spicy Garlic Miso Recipe
- Easy Spicy Ramen with Creamy Sesame Broth
- Easy & Spicy Creamy Garlic Sriracha Ramen
- Easy & Light Shoyu Ramen Soup
How to make the ramen broth creamy?
To make our broth creamy, we added soy milk, but we can add any plant-based milk. It adds the perfect amount of depth and richness to the broth.
Secrets to a flavorful broth
To add spiciness to a dish, we love using Gochujang korean red pepper paste. It has a spicy, salty and slightly sweet taste. Gochujang also pair perfectly with the umami notes of the Dashi stock.
Dashi is a traditional Japanese broth mainly made out of Kombu, also known as kelp, and Bonito flakes. It is the base a a lot of dish in Japan, including miso soup. We usually buy dashi powder at our local asian grocery store to make our dashi stock.
Toppings are a crucial part of assembling your bowl. Our favorite topping is definitely the egg. We can never resist a perfectly cooked decadent, rich and almost runny egg yolk! Follow our easy instruction to make sure to cook it to perfection.
We also love to add mushroom to add a nice hearty meaty flavour.
Others very popular toppings are green onions, bean sprouts, roasted seaweed, corn and Chashu.
For this recipe, you can any of your preferred instant noodles, however we personally like to use thicker kind of noodles because we think it pairs perfectly with the easy spicy and creamy broth. We love to use these Neoguri noodles.
Absolutely! You can drop the egg and replace by another protein. Also switch the dashi stock for a vegetable stock.
You can find it at your local asian grocery store. You will probably find a lot of different variety, we usually get the Mild Miso paste from the Miko brand.
Definitely! It is made out of fermented soy beans, and historically, has played a great nutritional role in Japan.
We get dashi powder and follow the instructions on the packet to make our dashi stock.
For this easy recipe, you will need staple ingredient from an asian household, such as Gochujang, Dashi powder to make your stock, sesame oil and soy sauce. If you don't have these ingredients, you can easily find them in your local asian grocery store. We hope you'll love these staples as much as we do!
Other ingredients include unsweetened soy milk, garlic, an egg, green onions and 1 packet of instant ramen noodle.
How to make it
Prep the noodles
Cook the noodle according to the packet's instructions and discard the sauce. Drain off water and place in a bowl, set aside.
Cook the egg
Bring water to a boil. Put a cold whole egg in and reduce water to a simmer. Cook egg for 8 minutes and remove from water and transfer to bowl of ice water. Gently take off the shell and cut egg into two halves.
Make the broth
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, followed by the soy sauce. Pour the dashi stock and the unsweetened soy milk, and gently stir until everything is well combined. Let soup simmer for 5 minutes.
Assemble, serve and enjoy!
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 your own preferences.
- 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.
I just made this and This. Is. Amazing. The broth came out perfectly, just what I was looking for.
Thank you. So much.
This is our go-to ramen recipe. Love it every time!
Loved this recipe!