Spicy Ramen Noodles
These spicy ramen noodles are served in a generous miso-soy broth, not a thick sauce. Browned mushrooms and corn fill the bowls, with jammy egg halves, scallions, sesame seeds and chili oil on top.
Instant ramen keeps the cooking quick, but the seasoning packets stay out. Cook the noodles separately and drain them well so they stay springy without diluting the broth. The recipe makes 2 generous bowls in about 35 minutes.
Ingredients for Spicy Ramen Noodles
- 2 large eggs
- 1 teaspoon neutral oil
- 5 oz shiitake or cremini mushrooms, sliced (140g)
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 4 cups reduced-sodium chicken or vegetable broth
- 1 tablespoon soy sauce, plus more to taste
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 3/4 cup corn kernels, thawed if frozen (115g)
- 1 tablespoon white miso paste
- 1 to 2 tablespoons chili oil, divided
- 2 packages instant ramen noodles, about 3 oz each (170g total); discard the seasoning packets
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
How to Make Spicy Ramen Noodles
- Prepare the toppings: Slice the mushrooms and scallions, measure the corn and set out two deep serving bowls. Bring a saucepan of water to a boil and prepare a bowl of ice water.
- Cook the eggs: Gently lower the eggs into the water and maintain a gentle boil for about 7 minutes. Transfer them immediately to the ice water. Once cool enough to handle, peel and halve them. The whites should be set and the yolks soft and glossy; egg size and starting temperature can affect the timing.
- Brown the mushrooms: Heat the oil in a 3- to 4-quart soup pot over medium heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until tender with browned edges.
- Make the broth: Stir the garlic and ginger into the mushrooms for about 30 seconds, stirring constantly. Promptly add the broth, soy sauce, vinegar and sugar. Bring to a gentle simmer, add the corn and cook uncovered until the corn is hot. Whisk the miso with a little hot broth in a small bowl until smooth, then stir it into the pot with about 2 teaspoons chili oil. Keep the broth at a gentle simmer, not a hard boil, and taste before adding more soy sauce or chili oil.
- Cook the noodles: Bring fresh water to a boil in the egg saucepan, using enough to submerge both ramen blocks. Add the noodles without their seasoning packets and gently separate the strands. Check about 1 minute before the package’s stated cook time; the noodles should be springy and just shy of fully soft. Drain thoroughly.
- Assemble the bowls: Divide the noodles between the bowls and ladle over the hot broth, mushrooms and corn, leaving broth visible around the noodles. Place two egg halves on each bowl, then add the scallions and sesame seeds. Dot with the remaining chili oil to taste and serve immediately.
How to Keep the Noodles Springy
Ramen continues to soften in hot broth. Have the eggs and garnishes ready before cooking the noodles, then drain and assemble them at the last minute. Cooking the noodles separately also keeps their starchy cooking water from weakening the seasoned broth.
Adjusting the Spice and Salt
Chili oils vary in heat. Start with about 2 teaspoons in the pot, then add more to individual bowls after tasting. Miso and soy sauce both contribute salt, so use reduced-sodium broth and taste before adding extra soy sauce.
For a meat-free bowl, use vegetable broth. If desired, warm 4 to 6 oz cooked tofu briefly in the finished broth without replacing the eggs, mushrooms or corn.
Make-Ahead and Leftovers
Prepare the broth and eggs ahead, then cook the noodles when ready to serve. Refrigerate leftover broth, noodles and eggs in separate airtight containers for up to 2 to 3 days.
Gently reheat the broth until hot on the stovetop or in the microwave, then assemble the bowls. Freshly cooked noodles have the best texture; noodles stored in broth absorb it and soften.
Nutrition
Approximate nutrition per generous bowl, based on 2 servings and 1 tablespoon chili oil total: 675 calories, 22g protein, 30g fat and 74g carbohydrates. Approximate values per 100g of prepared ramen: 80 calories, 3g protein, 4g fat and 9g carbohydrates. Values vary with the noodles, broth, chili oil and amount of broth served in each bowl.
Equipment
- Saucepan
- 3- to 4-quart soup pot
- Small bowl
- Whisk
- Deep serving bowls
Ingredients
- 2 large eggs
- 1 teaspoon neutral oil
- 5 oz shiitake or cremini mushrooms, sliced (140g)
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 4 cups reduced-sodium chicken or vegetable broth
- 1 tablespoon soy sauce, plus more to taste
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 3/4 cup corn kernels, thawed if frozen (115g)
- 1 tablespoon white miso paste
- 1 to 2 tablespoons chili oil, divided
- 2 packages instant ramen noodles, about 3 oz each (170g total), seasoning packets discarded
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Slice the mushrooms and scallions, measure the corn, and set out two deep serving bowls.
- Bring a saucepan of water to a boil and prepare a bowl of ice water.
- Gently lower the eggs into the boiling water and cook at a gentle boil for about 7 minutes.
- Transfer the eggs to the ice water. When cool enough to handle, peel and halve them.
- Heat the neutral oil in a 3- to 4-quart soup pot over medium heat.
- Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until tender with browned edges.
- Add the garlic and ginger and stir constantly for about 30 seconds.
- Add the broth, soy sauce, rice vinegar and brown sugar. Bring to a gentle simmer.
- Add the corn and cook uncovered until hot.
- Whisk the miso with a little hot broth in a small bowl until smooth, then stir it into the pot with about 2 teaspoons chili oil.
- Keep the broth at a gentle simmer. Taste and add more soy sauce or chili oil if desired.
- Bring fresh water to a boil in the saucepan. Add the ramen noodles without their seasoning packets and gently separate the strands.
- Check the noodles about 1 minute before the package’s stated cook time; drain them when springy and just shy of fully soft.
- Divide the noodles between the bowls and ladle over the broth, mushrooms and corn.
- Top each bowl with two egg halves, scallions and sesame seeds. Add remaining chili oil to taste and serve immediately.
Tips
- Cook the noodles separately and drain them thoroughly so their cooking water does not dilute the broth.
- Have the eggs and garnishes ready before cooking the noodles, which continue softening in hot broth.
- Keep the broth at a gentle simmer rather than a hard boil after adding the miso.
- Start with about 2 teaspoons of chili oil in the pot and add more to individual bowls after tasting.
- Taste before adding extra soy sauce because the miso and soy sauce both contribute salt.
Variations
- Meat-Free Ramen: Use vegetable broth instead of chicken broth.
- Ramen with Tofu: Warm 4 to 6 oz cooked tofu briefly in the finished broth; keep the eggs, mushrooms and corn.