We can never say no to a bowl of Spicy Garlic Miso Ramen. This soup is spicy, garlicky, and the rich and silky miso dashi broth is perfectly paired with chewy ramen noodles. It is as quick as instant ramen to make, but so much healthy and complex in flavor.
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Why is Ramen so popular?
Ramen soup provide a rich umami broth and is very versatile. Therefore, it can easily be customized to one's liking by changing the broth, flavor, noodles or toppings. Although traditional broth takes a long time to make, there's quicker version, like the one we're presenting in this post.
Ramen soups are hearty, comforting, tasty and so satisfying which is why we believe these became so popular worldwide.
Check out our other Ramen Recipes:
- Easy Spicy Ramen with Creamy Sesame Broth
- Easy Spicy & Creamy Garlic Sriracha Ramen
- Easy & Light Shoyu Ramen
- Easy Spicy & Creamy Miso Instant Ramen
Types of Ramen
There is many different varieties of Ramen, but basics broth are meat or fish. Traditionally, the flavors are:
- Miso (fermented soybean paste),
- Shoyu (soy sauce),
- Shio (salt).
People also sometimes wonder about Tonkotsu ramen, since it's such a popular dish, but it's not a flavor profile but rather the broth base, which translates to pork bone broth.
In this recipe, we're going to make a dashi based broth, spicy miso flavored ramen.
White Miso vs Red Miso
Miso is a fermented paste that is commonly used in Japanese cooking. It has a umami-rich flavor, but can also be quite salty. Miso is made out of soybeans, rice or barley, salt, and koji (a fungus). There exist so many different types of miso, which are characterized by their texture, flavor, and color. The two most popular categories in North America are white miso and red miso.
The main difference between red and white miso, is the period of fermentation. White miso, which is used in this recipe, is fermented only for a few months, compared to over a year for the red miso. This result in a lower concentration of salt, and a lighter paste color. The umami will also be much lighter than the red miso.
Is Miso Healthy?
Miso is packed with nutrient and a source of vitamin K (blood calcium), protein (muscles), and zinc (immune system). The fermentation process also gives it nutritious qualities. This process increases the number of probiotics that are good for your gut, which increases your intestinal flora and helps your digestive system enhance your immune system.
Also, another way to see it, it that this spicy garlic miso ramen is as quick as instant ramen that come in packs but much more healthier and nutritious. It's the perfect alternative to our guilty pleasure!
Why this Spicy Garlic Miso Ramen Recipe Works
Types of Noodles
Ramen noodles are made from four basic ingredients: wheat flour, salt, water, and kansui. There's is 2 categories of ramen noodles: fresh, or dry (like the one in the instant packets). For a healthier alternative, I would highly suggest the fresh one. They come is many different thickness, and forms. Some are thin, thick, straight, or curvy. We personally love the thick curvy type, as they have a good chew to them. Furthermore, although ramen noodles are yellow, they do not contain eggs, it is actually the Kansui (type of mineral water) that gives them their hint of color.
Toppings
Traditional toppings include sliced pork (叉焼, chāshū), nori (dried seaweed), menma (bamboo shoots), boiled egg and (negi) scallions. However, the options are limitless! Here is a list of suggestions:
- Takana-zuke (Pickled and seasoned mustard leaves)
- Bean sprouts
- Mushrooms
- Corn
- Bok Choy
- Wakame
Ingredients
For the ramen broth, you will need mild (low-sodium) white miso paste, gochujang, grated garlic, dashi stock powder, low-sodium soy sauce, water, and canola oil.
To keep the level of sodium low since Miso is already very salty in itself, we chose to use low-sodium miso as well as soy sauce. Additionally, you can replace the gochujang by doubanjiang, which is what is traditionally used. We just love the slight sweetness and richness of the gochujang.
For the toppings, you will need ramen noodles of your choice, eggs, oyster mushroom, low-sodium soy sauce, sesame oil, garlic powder, brown sugar, canola oil and green onions.
Oyster mushrooms can easily be swapped by what you have in hand, but we just love the texture it adds.
Instructions
Prep the toppings
- Cook the noodles. Cook the ramen noodles according to packaging's instructions. Drain off excess water and set aside.
- Cook the ramen eggs. To make the eggs, fill a small deep pot with water, making sure there is enough water for the eggs to submerge in. Bring the water to a boil over medium high heat. Prepare a bowl of iced water and set aside. Once the water is boiling, take eggs out of the fridge and gently put them in the water, and reduce heat to medium to maintain a gentle boil. Cook the eggs for 7 minutes. After 7 minutes, take the eggs out of the boiling water and immediately submerge them in the bowl of iced water. Let cool for at least 10 minutes. Peel of the egg shells thoroughly and set aside for topping.
- Cook the mushroom. To make the mushroom toppings, cut oyster musroom into small, thin strips and put in a mixing bowl. Add the low-sodium soy sauce, sesame oil, garlic powder, and brown sugar into the bowl of mushroom and combine well until the brown sugar is well dissolved. Heat canola oil on a pan over medium high heat, and stir fry the mushrooms for 3-5 minutes, or until cooked. Remove from heat and set aside.
Ramen Broth
- Prep the dashi broth. To make dashi broth, heat 4 cups of water in a pot over medium high heat. Once the water simmers, add in 2 tbsp of dashi stock powder and mix well. Let water simmer until the dashi stock powder is well dissolved. Remove from heat and transfer dashi broth into a bowl and set aside.
- Make the broth. To make the ramen broth, heat 2 tbsp of canola oil in a pot over medium heat. Add in the minced garlic, 5 tbsp of mild miso paste and 3 tsp of gochujang. Stir-fry for about 2-3 minutes or until the garlic is tender and fragrant, and the miso paste and gochujang are softer. Add in the 4 cups of dashi broth and increase heat to medium high. Combine well using a whisk, making sure that all the miso paste and gochujang are well dissolved. Once the broth comes to a boil, turn heat off and add in 1 tbsp of low-sodium soy sauce and mix well. Taste and adjust for saltiness and sweetness.
Assembly
- Gently cut boiled eggs into half and set aside.
- To make a serving, put ramen noodles in a serving bowl and pour half of the ramen broth over the noodles. Add 2 egg halves, some of the cooked oyster mushroom, and chopped green onions. Repeat steps to make another serving of ramen.
FAQ's
The brown sugar is not used to add sweetness, but instead it is to counter the saltiness from miso and the Spyciness from the gochujang. It is essentially to balance the dish, so it has a more complex and rich flavor.
All these ingredients can easily be found at your local Asian store, as these become staples in many household. However, you can also find them online here: Miso, Gochujang, Dashi stock powder.
We like our food spicy so we made this recipe to our preference, but if you don't usually eat very spicy, we suggest adding 1 or 2 tsp of gochujang instead or 3.
Spicy Garlic Miso Ramen
Ingredients
Ramen broth
- 5 tbsp mild (low-sodium) white miso paste
- 3 tsp gochujang
- 6 cloves garlic grated
- 2 tsp dashi stock powder
- 1 tbsp low-sodium soy sauce
- 4 cups water
- 2 tbsp canola oil
Noodles & toppings
- 200 g ramen noodles of your choice
- 2 whole eggs
- 1 oyster mushroom cut into thin strips
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp garlic powder
- 1 tbsp brown sugar
- 1 tbsp canola oil
- green onions
Instructions
Noodles & toppings
- Cook the ramen noodles according to packaging's instructions. Drain off excess water and set aside.
- To make the eggs, fill a small deep pot with water, making sure there is enough water for the eggs to submerge in. Bring the water to a boil over medium high heat. Prepare a bowl of iced water and set aside. Once the water is boiling, take eggs out of the fridge and gently put them in the water, and reduce heat to medium to maintain a gentle boil. Cook the eggs for 7 minutes. After 7 minutes, take the eggs out of the boiling water and immediately submerge them in the bowl of iced water. Let cool for at least 10 minutes. Peel of the egg shells thoroughly and set aside for topping.
- To make the mushroom toppings, cut oyster musroom into small, thin strips and put in a mixing bowl. Add the low-sodium soy sauce, sesame oil, garlic powder, and brown sugar into the bowl of mushroom and combine well until the brown sugar is well dissolved. Heat canola oil on a pan over medium high heat, and stir fry the mushrooms for 3-5 minutes, or until cooked. Remove from heat and set aside.
Ramen broth
- To make dashi broth, heat 4 cups of water in a pot over medium high heat. Once the water simmers, add in 2 tbsp of dashi stock powder and mix well. Let water simmer until the dashi stock powder is well dissolved. Remove from heat and transfer dashi broth into a bowl and set aside.
- To make the ramen broth, heat 2 tbsp of canola oil in a pot over medium heat. Add in the minced garlic, 5 tbsp of mild miso paste and 3 tsp of gochujang. Stir-fry for about 2-3 minutes or until the garlic is tender and fragrant, and the miso paste and gochujang are softer. Add in the 4 cups of dashi broth and increase heat to medium high. Combine well using a whisk, making sure that all the miso paste and gochujang are well dissolved. Once the broth comes to a boil, turn heat off and add in 1 tbsp of low-sodium soy sauce and mix well. Taste and adjust for saltiness and sweetness.
Ramen assembly
- Gently cut boiled eggs into half and set aside.
- To make a serving, put ramen noodles in a serving bowl and pour half of the ramen broth over the noodles. Add 2 egg halves, some of the cooked oyster mushroom, and chopped green onions. Repeat steps to make another serving of ramen.
I honestly love how your recipes are increasingly becoming so informative!
I noticed you guys have a lot of ramen recipes, how about giving udon soups some looove~
I have so many udon noodles in my freezer, i don't know what to do with them LOL please help haha
Thanks Bee 🙂 We actually have udon in the freezer too haha, thanks for the good suggestion. We have already have 3 udon recipes up on our blog if you’d like some inspiration!
I'd pay for this in a restaurant. So good we felt the need to leave a comment. Really easy to make too. Thank you for posting this recipe!
Hi Katerine, we’re so glad you liked it! We love easy but tasty recipes