Spicy Miso Ramen
Gochujang-spiked miso broth over springy noodles — crispy pork, sweet corn, a soft egg, and chili oil to finish.
Ingredients
- 300 g Fresh ramen noodles
- 900 ml Chicken stock
- 200 g Ground pork
- 3 tbsp Miso
- 1½ tbsp Gochujang
- 3 cloves Garlic
- 15 g Ginger
- 1 tbsp Neutral oil
- 1 tbsp Chinese sesame paste (optional)
- 2 Egg (optional)
- 100 g Corn kernels (optional)
- 20 g Butter (optional)
- 2 Scallions (optional)
- 1 tbsp Chili oil (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Bring a large pot of unsalted water to a boil for the noodles and keep it at a low rolling boil.
- While the water heats, mince the garlic and ginger. Slice the scallions, keeping the whites and greens separate.
- Soft-boil the eggs in a small saucepan: lower them into boiling water, cook 7 minutes, then move them straight into cold water.
- Heat the oil in a Dutch oven over medium-high and brown the pork, breaking it up, until crisp at the edges.
- Add the garlic, ginger, and scallion whites to the pork. Stir in the miso, gochujang, and sesame paste and fry until dark and fragrant.
- Pour in the stock, whisking to dissolve the paste, and let the broth simmer gently while you finish everything else.
- Cook the noodles in the boiling water until just springy, then drain them well.
- Peel and halve the eggs. Divide the noodles between deep bowls, ladle the broth and pork over, and top with the eggs, corn, a knob of butter, scallion greens, chili oil, and a drop of sesame oil.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Spicy Miso Ramen
Spicy miso ramen is a bowl in the tradition of Sapporo-style ramen, where miso rather than soy or pork bone defines the broth. This version spikes the miso base with gochujang for Korean-inflected heat and enriches it with Chinese sesame paste, so the broth turns deep, savory, and gently fiery. The technique that carries it is frying the miso, gochujang, and sesame paste directly into the browned pork and aromatics until they darken — a step that caramelizes the paste and gives the broth a roasted, concentrated character before any stock goes in.
The finished bowl is a study in textures and temperatures: springy fresh noodles, a rich spicy broth, crisp-edged ground pork, sweet pops of corn, a runny soft-boiled egg, and a slick of chili oil on top. Butter and corn are a classic Hokkaido finish that adds body and a touch of sweetness against the miso's salt. It's the sort of hearty, restorative bowl best made when you want something warming and substantial, and it comes together in about half an hour if you have your toppings lined up. Assemble it fast once the broth is ready so the noodles stay springy and the egg stays soft.
Spicy Miso Ramen: frequently asked questions
How many calories are in Spicy Miso Ramen?
A serving has about 909 calories — 50.7g protein, 79g carbs, 43.2g fat, 6.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 50.7g of protein, roughly 22% of its calories.
Is Spicy Miso Ramen gluten-free?
As written, no — it contains Fresh ramen noodles, Gochujang. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Is Spicy Miso Ramen dairy-free?
Not as written — it uses Butter. Swapping it for a plant-based alternative makes it dairy-free.
How long does Spicy Miso Ramen take to make?
About 30 minutes start to finish, but only around 17 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Spicy Miso Ramen?
The core ingredients are essential, but you can leave out chinese sesame paste, egg, corn kernels — they're optional and mainly there for extra flavor or finish.
How many servings does Spicy Miso Ramen make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.