Playing with colors and textures also makes ramen a really fun dish to customize with your favorite toppings—or just to use up the odds and ends of produce in your fridge. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry The texture is really important to me when I dive into a bowl of ramen. Extra-firm baked or air-fried tofu is my protein of choice to add that perfect ‘meaty’ bite scooped up with the rich umami broth. I like crisp-tender spring-green bok choy and fresh bright scallions. And the best part—slippery chewy noodles for slurping up the spicy broth. Ramen soup is an experience and it is so easy to make at home. A few key ingredients and very simple techniques are all you need to make this dish your own. You can play with the proteins and add chicken breast instead. Change up the veggies, add fresh herbs, and make the spicy miso ramen—as spicy as you like.
How to Make Spicy Miso Ramen
Heat a tablespoon of oil in a Dutch oven or a large pot over medium-high heat. Add half of the garlic and saute it for 30 seconds on medium heat (photo 1). Add some bok choy and saute for 2 to 3 minutes. Take out the bok choy and save it for later (photo 2). In the same pan add another tablespoon of oil and the mushrooms. Cook on medium heat until the mushrooms are soft - about 3 to 4 minutes - stirring frequently. Take out the mushrooms and reserve (photos 3 and 4).
Add the remaining oil, ginger, and garlic paste. Saute it for a minute or until it is fragrant (photo 5). Add the chili garlic sauce and broth. Bring to a rolling boil (photo 6). Add your favorite noodles to the broth. Follow the directions on the package for cook time (photo 7). After the noodles are completely cooked, turn off the heat and add the miso paste and water to the noodles and broth (photo 8).
To serve it, ladle the broth into a large soup bowl (photo 9). Add the noodles to the bowl of broth with a pair of tongs (photo 10). Top with the sautéed bok choy, mushrooms, and tofu (photo 11). Garnish with scallions, red chili flakes, or chili garlic paste (photo 12).
Garnish with fresh cilantro, sprouts, lime wedges, and sriracha, and get ready to dig in! Most miso is made in Japan, but there are actually more than 1,000 types of miso. All of them differ based on their texture, flavor, and color. Most of the miso that is imported into the United States is divided up into two different categories: light (white) miso and dark (red) miso, although you might also find yellow miso as well.
Yellow Miso (Shinshu Miso)
With a slightly bolder flavor than white miso, yellow miso is fermented long. Its color can range from light yellow all the way to light brown. People usually use it on soups and glazes.
Red Miso (Aka Miso)
Red miso is fermented for the longest amount of time so it is the saltiest variety out of all three of them. Since it has such a pungent flavor, it’s best for hearty soup, braises, or marinades. It has such a strong flavor that it overpowers milder ingredients, so remember that a little bit goes a long way.
Tips
Here are my tips to make the best homemade ramen soup:
Substitutions
This spicy miso soup is really versatile and you can change it up to your liking:
More Instant Pot Soups To Try
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