📺 Watch How to Make This Spicy Miso Ramen

Spicy Chicken Miso Ramen 🍜

I’ve shared a few ramen recipes before, and while I’ve tried to simplify them as much as possible, they still take a lot of time, energy, and effort. So this time, I wanted to give you something more approachable.

This spicy miso ramen comes together in just one hour—and let me tell you, it tastes freakin’ amazing!!

For this easy Spicy Miso Ramen broth, add garlic, onion, ginger, carrots, green onions, dried shiitake mushrooms, kombu (dried seaweed) to a large pot. Pour in cold water and chicken stock, cover, then bring to a boil. Once boiling, reduce the heat to medium and let it simmer for 30 minutes.

After 30 minutes, add the chicken breast and sake to the pot. Cover and simmer for another 20 to 25 minutes, or until the chicken is fully cooked.

If you prefer dark meat, you can substitute with 4 chicken thighs instead of 2 chicken breasts.

Meanwhile, let’s get started on the flavored oil and spicy miso tare!

In a small saucepan, combine garlic, ginger, and gochugaru (Korean red pepper flakes). You can also use regular red pepper flakes or Thai chili flakes as a substitute. Let the oil gently infuse over low heat for 8 to 10 minutes, allowing all the flavors to come together.

Remove from heat and let it cool completely.

In another saucepan, combine miso, sake, mirin, toban djan, garlic, and ginger. Whisk everything together until smooth. Bring the mixture to a boil over medium-high heat and let it cook for 2 to 3 minutes. Then, remove from heat and set aside.

My go-to miso is yellow miso, also known as Awase Miso. It’s a blend of white and red miso, and it’s seriously SO GOOD!

Toban Djan is a spicy, salty, and slightly tangy chili bean sauce. These days, it’s easy to find at most local Asian grocery stores or online.

Now, remove the chicken and shiitake mushrooms from the pot. Be sure to squeeze the mushrooms gently—they soak up a lot of that flavorful broth! Turn off the heat and strain out the remaining solid ingredients from the broth.

Use tongs to remove the big chunks first, then go in with a fine strainer to catch every little bit. This way, you’ll have a beautifully clean ramen broth—ready to rock and roll!

Let the chicken and shiitake mushrooms cool until they’re easy to handle. Then, thinly slice the shiitake and shred the chicken into bite-sized pieces.

Drain the flavored oil into a separate bowl and set the clean oil aside. That chunky stuff left from the flavored oil, mix with the chicken and shiitake. Make sure to get rid of the big chunk of ginger and garlic pieces, though.

Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1/4 teaspoon of black pepper to the shredded chicken. Toss everything together until well combined, then set it aside.

When you are ready to serve the ramen, bring a pot of water to boil to cook ramen noodles and bring the broth to boil.

Cook the ramen noodles by following the package you’re using. Drain completely. 

Add 1/4 cup of spicy miso tare, 1 tbsp flavored oil and 2 cups of boiling broth in a serving bowl.

Add the cooked noodles into the bowl and stir- so the noodles will be coated evenly with the broth.

Arrange kimchi, chicken mixture, chopped green onion, ramen egg, and nori. If you like to, sprinkle some shichimi.

Serve immodestly and enjoy!

EASY Spicy Miso Ramen

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Seonkyoung Longest
• Total Time: 1 hour
• Yield: 5 to 6

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Ingredients

Units USM Scale 1x2x3x

For the Broth

• 1 bulb garlic, cut into halves
• 1 medium size onion, peeled and cut into halves
• 2 oz ginger slices (approximately 3 to 4 thick large slices)
• 2 medium size carrot
• 4 green onions
• 5 dried shiitake mushrooms
• 2 sheets 5”x5” kombu, dried seaweed
• 8 cups cold water
• 5 cups chicken stock
• 1/2 cup sake
• 2 boneless skinless chicken breast or 4 boneless skinless chicken thighs

Flavored Oil

• 1/2 cup extra virgin olive oil
• 3 thin ginger slices
• 2 cloves garlic, crushed
• 1 1/2 tbsp gochugaru, Korena red pepper flakes (you can substitute to regular red pepper flakes or thai chili flakes)
• 2 Tbsp Katsuobushi, dried and smoked bonito flakes

 Spicy Miso Tare

• 1/2 cup miso
• 2 tbsp Toban djang, chili bean paste
• 1/2 cup sake
• 1/2 cup mirin

For the Seasoning, noodles and toppings

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/4 tsp black pepper
• Fresh, frozen, dry or instant ramen noodles
• Chopped green onions
• Ramen egg
• Kimchi
• Toasted nori sheets
• Shichimi

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Instructions

1. In a large pot, add all ingredients for the borsht accept sake and chicken breast. Cover, bring it to boil and reduce heat to medium and simmer for 30 minutes.
2. minutes later, add the chicken breast and the sake into the pot, cover and let it simmer additional 20 to 25 minutes or until the chicken is fully cooked.
3. Meanwhile, let’s make the flavored oil and the spicy miso tare!
4. In a sauce pan, combine all the ingredients for the flavored oil and let it infuse the flavors over low heat for 8 to 10 minutes. Remove from heat and let it cool.
5. In another sauce pan, combine all the ingredients for the spicy miso tare and whisk until smooth. Bring it to boil over medium high heat and let it keep boil for 2 to 3 minutes. Remove from heat and set aside.
6. Now, remove chicken from the pot along with the shiitake mushrooms. Make sure squeeze the shiitake because it soaks up lots of broth. Turn off the heat and remove all the solid ingredients from the broth as well. Remove big chunky stuff with tongs first then using a small strainer and take every small bits for nice and clean ramen broth!
7. Let the chicken and shiitake cool (enough to handle with your hands) then slice the shiitake thinly and shred the chicken into bite sizes.
8. Drain the flavored oil into a separate bowl and set the clean oil aside. Those chunky stuff left from the flavored oil, add into the chicken and shriitake. Make sure get rid of the big chunk of ginger and garlic pieces though. Also add 2 Tbsp soy sauce, 1 Tbsp sugar and 1/4 tsp black pepper into the chicken. Mix everything together and set aside.
9. When you are ready to serve the ramen, bring a pot of water to boil to cook ramen noodles and bring the broth to boil. Cook the ramen noodles by following the package you’re using. Drain completely.
10. In a serving bowl, add 1/4 cup of spicy miso tare, 1 Tbsp flavored oil and 2 cups of boiling hot broth. Add the cooked noodles into the bowl and stir- so the noodles will coated evenly with the broth.
11. Arrange kimchi, chicken mixture, chopped green onion, ramen egg and nori. If you like to, sprinkle some shichimi. Serve immodestly and enjoy!

• Cook Time: 1 hour

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