📺 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
- Total Time: 1 hour
- Yield: 5 to 6
Ingredients
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
Instructions
- 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.
- 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.
- Meanwhile, let’s make the flavored oil and the spicy miso tare!
- 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.
- 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.
- 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!
- Let the chicken and shiitake cool (enough to handle with your hands) then slice the shiitake thinly and shred the chicken into bite sizes.
- 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.
- 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.
- 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.
- 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
17 comments
Looks amazing! Can’t wait to try it when the weather cools down. Do you have any tsukemen recipes?
PS love the choker and the T-shirt. You always look so nicely put together!
This spice looks amazing! I’m sure the miso flavor is great too. Thank you for sharing! Can’t wait to try this at home.
I like your recipies and will definitely try this one too. I often like to prep food on the weekend for two or three days in advance. Do you have any tips for storing the broth, oil and tare?
I made this and it was incredible. I often use your recipes when I cook for my Korean girlfriend and they always turn out amazing. We both appreciate you, thanks for all your hard work!
Hi. If I want to make this not spicey can I just leave out the bean paste? My son loves miso ramen but has IBS and can not do spicey. Thank you.
Made this tonight and it was so delicious! Thank you for sharing!
Is there an alternative to Toban Djan? I cannot find it but dont want to make this recipe without it unless there is an alternative
Mixture of miso and sambal will do!
This was AMAZINGGGG!!! I just made finished and I want more. It was so easy to make! Thank you!!!
YAY Camille~!!!!!
Just made it today and it turned out amazing. Thank you so much.
Made this today. It was good but it tasted a little sweet to me. What would have made it taste that way? I added very little sugar. Not even what the recipe called for.
Absolutely amazing! I made this recipe today and my whole family loved it and so did I! Do not hesitate and please make this!!
Can I use gochujang in place of miso? I really love the flavor.
I tried this last year or maybe 2 years ago and the recipe worked really great for me! I want to make it again but I don’t have sake nor do I want to go out just to buy 1 thing. Is there any replacement? Thanks.
You can use rice wine vinegar or just plain rice vinegar:)))
This ramen can also add mirn and dashi that’s even more traditional but I tried it really good like your in a ramen restaurnt but half of the time