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Spicy Miso Ramen with Soft-Boiled Eggs

Two bowls of Spicy Miso Ramen featuring soft-boiled eggs, savory meat, and green onions on a wooden surface.
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A detailed recipe for preparing rich, spicy miso ramen broth, complete with instructions for perfectly seasoned, soft-boiled ramen eggs.

Ingredients

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  • 2 large eggs
  • 1 cup water (for boiling eggs)
  • 1/4 cup soy sauce (for egg marinade)
  • 1/4 cup mirin (for egg marinade)
  • 4 cups chicken or vegetable stock
  • 2 tablespoons white miso paste
  • 1 tablespoon red miso paste
  • 1 tablespoon gochujang or chili bean paste
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon sugar
  • 8 ounces fresh or dried ramen noodles
  • 4 ounces cooked pork belly or ground pork (optional)
  • 2 tablespoons neutral oil
  • 1/2 cup chopped green onions, for garnish
  • 1 sheet nori, cut into strips, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Prepare the eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel carefully.
  2. Make the egg marinade: Whisk together soy sauce, mirin, and 1/4 cup water in a small container. Place the peeled eggs in the marinade, cover, and refrigerate for at least 4 hours, or preferably overnight.
  3. Make the spicy miso tare base: In a small bowl, combine the white miso paste, red miso paste, gochujang, sesame oil, minced garlic, grated ginger, and sugar. Mix until a thick paste forms.
  4. Cook the meat (if using): Heat the neutral oil in a small skillet over medium heat. Add the pork belly or ground pork and cook until browned and crispy. Set aside.
  5. Prepare the broth: Pour the stock into a medium saucepan and bring to a simmer over medium heat. Remove about 1/2 cup of the hot stock and whisk it into the miso tare paste until smooth. Pour the thinned tare back into the saucepan with the remaining stock. Stir well to combine. Keep the broth warm but do not boil vigorously after adding the miso.
  6. Cook the noodles: Cook the ramen noodles according to package directions until just tender (al dente). Drain well.
  7. Assemble the ramen: Divide the cooked noodles between two large bowls. Ladle the hot spicy miso broth over the noodles. Top each bowl with the cooked pork, half of a marinated soft-boiled egg (sliced in half lengthwise), green onions, nori strips, and sesame seeds.

Notes

  • For a deeper umami flavor, use a combination of chicken and pork stock.
  • If you cannot find gochujang, use chili garlic sauce or doubanjiang for heat.
  • The quality of your miso paste significantly affects the final broth flavor; look for fresh, unpasteurized varieties if possible.

Nutrition

Find it online: https://spoonfulsnap.com/spicy-miso-ramen-with-soft-boiled-eggs/