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Spicy Garlic Miso Ramen Recipe

Spicy Garlic Miso Ramen

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 people


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


Noodles & toppings

  1. Cook the ramen noodles according to packaging's instructions. Drain off excess water and set aside.

  2. 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.

  3. 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

  1. 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.

  2. 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

  1. Gently cut boiled eggs into half and set aside.

  2. 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.