Easy Creamy Spicy Miso Craft Ramen Recipe

I’m excited to share my Homemade Ramen, a quick and easy bowl featuring a spicy, creamy miso broth and a mix of textures that turns simple ingredients into a standout meal.

I didn’t expect to get hooked, but this Easy Creamy Spicy Miso Craft Ramen keeps pulling me back. Part Asian Inspired Soup and part Homemade Ramen, it somehow balances heat and silkiness in a way that makes you go huh, where did that come from.

The miso paste adds that umami hook, and the ramen noodles give the whole bowl a chewy, satisfying bite. I’ll warn you, it’s addictive and strangely clever, not just another quick bowl.

If you like surprises and textures that play off each other, you’ll wanna try it. Trust me, you’ll be curious.

Ingredients

• Ramen noodles: High carbs for quick energy, some protein if fresh, chewy comfort food.
• White miso paste: Fermented soy gives deep umami, probiotics sometimes, salty with mild sweetness.
• Gochujang or Sriracha: Sticky chili paste packs heat and sweet, wakes flavors, makes you sweat.
• Tahini: Sesame paste adds creamy body, heart healthy fats, nutty slightly bitter.
• Mushrooms: Low calorie, good fiber and umami, soak up broth and add chew.
• Spinach or bok choy: Leafy greens give vitamins and minerals, light freshness, balances fatty broth.
• Soft boiled eggs: Protein rich, silky yolk fattens broth, makes bowl more filling.
• Toasted sesame oil: Small amount gives big aroma, nutty flavor, a little goes a long way.
• Garlic and ginger: Pungent aromatics, boost immunity a bit, add sharp warmth and depth.

Ingredient Quantities

• 8 oz (225 g) fresh or dried ramen noodles (about 2 servings)
• 4 cups (960 ml) chicken or vegetable broth
• 1/2 cup (120 ml) heavy cream or 1 cup (240 ml) whole milk if you want it lighter
• 2 tbsp white miso paste
• 1 tbsp tahini or smooth sesame paste
• 1 to 2 tbsp gochujang or Sriracha depending how spicy you want it
• 1 tbsp soy sauce or tamari
• 1 tbsp mirin or sweet rice wine
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil like vegetable or canola
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup shiitake or cremini mushrooms, sliced
• 2 cups baby spinach or chopped bok choy
• 2 scallions thinly sliced plus more for garnish
• 2 soft boiled eggs, halved (optional)
• 1 sheet nori torn or sliced into strips (optional)
• 1 tbsp toasted sesame seeds (optional)
• Chili oil or chili flakes for extra heat (optional)
• Salt and pepper to taste
• Lime wedges for squeezing over, optional

How to Make this

1. If using soft boiled eggs, put eggs in a small pot, cover with cold water, bring to a simmer and cook 6 minutes for jammy yolks (7 for a bit more set); transfer to ice bath, peel and set aside.

2. Heat the neutral oil in a medium pot over medium heat; add minced garlic and grated ginger and stir 30 to 45 seconds until fragrant, then add sliced mushrooms and cook until browned and any liquid has mostly evaporated. Splash in the mirin to deglaze the pan and let it reduce a minute.

3. Pour in the chicken or vegetable broth, bring to a gentle simmer, then reduce heat to low so it stays warm but not boiling.

4. In a small bowl whisk 2 tablespoons white miso with a few tablespoons of hot broth until smooth (miso should not be boiled). Stir in the tahini, gochujang or Sriracha, soy sauce or tamari, and toasted sesame oil. Add this mixture back into the pot and stir to combine.

5. Pour in the heavy cream or whole milk slowly while stirring and warm the broth gently, do not boil after adding miso or dairy. Taste and season with salt and pepper; add extra gochujang or chili flakes if you want more heat.

6. Meanwhile cook the ramen noodles in a separate pot according to package directions, reserve about 1/3 to 1/2 cup of the noodle cooking water before draining. If the noodles clump, rinse briefly under hot water if using dried ramen or gently separate with tongs.

7. Add the baby spinach or chopped bok choy and sliced scallions to the broth and let them wilt for 30 to 60 seconds; if the broth is too thick stir in a splash of the reserved noodle water to loosen it.

8. Divide the cooked noodles between bowls, ladle the creamy spicy miso broth and vegetables over the noodles, top each bowl with halved soft eggs, torn or sliced nori, extra scallions, and a sprinkle of toasted sesame seeds.

9. Finish with a drizzle of chili oil or extra chili flakes for heat, a few drops of toasted sesame oil if you like it more fragrant, and a lime wedge to squeeze over just before eating. Adjust salt, pepper, or spice to taste and enjoy.

Equipment Needed

1. Small pot for soft-boiled eggs and a bowl for an ice bath
2. Medium pot for sautéing mushrooms and warming the broth
3. Separate pot for cooking the ramen noodles
4. Cutting board and a sharp chef’s knife for garlic, ginger, mushrooms and scallions
5. Small bowl and a whisk or fork to dissolve the miso and mix sauces
6. Wooden spoon or heatproof spatula for stirring and scraping the pot
7. Colander plus tongs or chopsticks to drain and separate noodles
8. Measuring cups and spoons, and a ladle for serving into bowls

FAQ

Easy Creamy Spicy Miso Craft Ramen Recipe Substitutions and Variations

• White miso paste: no miso? Mix 1 tbsp reduced sodium soy sauce + 1 tsp tahini or smooth peanut butter + a pinch of sugar and a splash of mirin, it gives similar salty, umami depth.
• Heavy cream: for dairy free use equal parts canned full fat coconut milk, or to fake cream whisk 3 parts whole milk with 1 part melted butter and scale to the amount you need.
• Gochujang or Sriracha: swap 1 tbsp sambal oelek or chili garlic sauce, or make a quick paste with 1 tsp chili flakes, 1 tsp sugar and 1/2 tsp soy sauce if thats all you got.
• Ramen noodles: use 8 oz udon, soba, or even regular spaghetti in a pinch; adjust cook time and rinse briefly if you want less starch.

Pro Tips

– Don’t boil after you add the miso or the cream, you’ll make it taste dull and the dairy can split. First whisk the miso into a few tablespoons of hot broth till smooth, and if you’re worried about curdling, ladle a bit of hot broth into the cream to warm it up before pouring it in.

– Cook the noodles a touch under package time so they stay springy when you put them in the soup, and ALWAYS save about 1/3 cup of the noodle water. If the bowl feels gloopy later, a splash of that starchy water thins and ties the broth to the noodles better than plain water. If using dried noodles rinse briefly under hot water to stop them from sticking.

– For easy-to-peel soft eggs use eggs that aren’t super fresh, drop them in as they warm in the water from cold then 6 minutes gives a jammy yolk, ice bath right away. If you want extra flavor, marinate peeled halves in a quick mix of soy, mirin and a little water for 30-60 minutes.

– Brown the mushrooms well in a hot pan and don’t crowd them, you want color not steam. Deglaze the pan with a splash of mirin or a bit of the broth to lift those browned bits into the soup. Finish the bowl with acid (a squeeze of lime) and a tiny drizzle of toasted sesame oil or chili oil at the end to make the flavors pop, but add those last so they stay bright.