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    Home » Stove Top Recipes

    Spicy Miso Ramen

    Published: Feb 23, 2021 · Modified: Nov 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 17 Comments

    16180 shares
    Jump to Recipe

    Spicy miso ramen is one of my go-to recipes when I want something really warm & filling but still healthful and nourishing. The shiitake mushrooms and white miso create deep rich umami flavors in my ramen broth that is both vegan and vegetarian. Chili garlic sauce and fresh ginger add that heat that makes spicy miso ramen so craveable. A bold full-bodied broth is a perfect canvas for more subtle vegetables and proteins.

    spicy miso ramen with tofu, bok choy and mushrooms

    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. 

    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. 

    Jump to:
    • What Is Miso?
    • Ingredients
    • How to Make Spicy Miso Ramen
    • Tips
    • Substitutions
    • FAQ
    • Related Recipes
    • Recipe

    What Is Miso?

    The star ingredient in this soup, Miso is a fermented soybean paste used in Japanese cooking. It gives a salty umami flavor to recipes. It's made out of a mixture of soybeans, rice or barley, salt, and koji (a mold). It's either smooth or chunky, depending on the variety.

    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.

    White Miso (Shiro Miso)

    This is the sweetest miso variety you will find. It gets its sweet taste because it is fermented for a shorter time and has less salt. It is great in light sauces, and soups, and even as a dairy replacement in mashed potatoes.

    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.

    Miso Health Benefits

    Did you know that miso is really good for you? It is made with soybeans and grain and is packed with nutrients. Miso is a source of vitamin K (blood calcium), protein (muscles), and zinc (immune system).

    The fermentation process also gives it nutritious qualities. This process increases the number of probiotics that are good for your gut. Increasing your intestinal flora helps your digestive system and enhances your immune system.

    miso ramen soup served with chili garlic sauce on the side

    Ingredients

    • Ramen Noodles - I love the gluten-free brown rice ramen noodles from lotus foods, but you can use any ramen noodles including Japanese Ramen noodles or even the Instant Top Ramen
    • Miso Paste - white miso paste is mild and adds that perfect umami flavor
    • Ginger and Garlic- fresh ginger and garlic make this soup flavorful and aromatic
    • Chili Garlic Paste - adds a nice spicy touch to the ramen and you can add more or less to taste
    • Vegetable Broth - low sodium vegetable broth from better than bouillon
    • Tofu - air fried tofu holds up really well in this soup and adds a satisfying texture and protein
    • Bok Choy - baby bok choy works great in this recipe as it cooks fast and has a mild taste sweet taste and you simply need to trim the thick stems near the roots.
    • Mushrooms - I love adding Shiitake mushrooms but you can add any mushrooms 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).
    photos one through four showing sauteeing bok choy and mushrooms
    • 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).
    photos five through eight showing how to cook miso soup
    • 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).
    photos nine through twelve showing serving of miso soup

    Garnish with fresh cilantro, sprouts, lime wedges, and sriracha, and get ready to dig in!

    Tips

    Here are my tips to make the best homemade ramen soup:

    1. Use fresh ginger and garlic that add a burst of flavor to this soup
    2. Save the stems of shiitake mushrooms and use them to make homemade broth
    3. Do not overcook the Bok Choy, the crunch in the stems adds a nice satisfying texture to this soup
    4. Try the Hikari Organic White Miso Paste - It's vegan and you need just a little bit to pack in the deep flavors. It is sold in Asian grocery stores, some US grocery stores, and also on amazon
    5. To prevent any lumps, make sure to dissolve the miso paste in some warm water before adding it to the soup.
    6. Lastly, remember to stir in the miso after you have turned off the heat. You do not want to cook it to preserve all of its nutrients

    Substitutions

    This spicy miso soup is really versatile and you can change it up to your liking:

    1. I like to use millet and brown rice noodles from lotus foods. They are gluten-free and also healthy and available at whole foods, Costco, and Amazon. You can easily substitute them with your favorite brand of ramen noodles. If you have the Instant Ramen packets in your pantry, try this recipe with those noodles.
    2. I love the meaty shiitake mushrooms in this soup. You can add your favorite type of mushrooms. If you are not a big fan of mushrooms add other veggies like broccoli, zucchini, carrots, etc.
    3. Don't have bok choy? Add any greens you like - spinach, chard, kale just to name a few!
    4. If you enjoy seafood or meats, add some chicken or shrimp to this ramen soup. Simply saute the chicken or shrimp along with the ginger, garlic, and chili garlic sauce. Cook for a few mins and then add broth and cook everything together. Top the ramen soup with a soft boiled egg and nori sheets.
    5. If you are not into spicy foods, add less chili garlic sauce or skip it altogether. The soup is still so flavorful and delish.

    FAQ

    What type of noodles can I use in miso ramen soup?

    I made this soup using Lotus foods brand organic millet and brown rice noodles but you can use any ramen noodles that you want.

    What are the best vegetables to add to miso ramen soup?

    I added bok choy and shiitake mushrooms but you can add other veggies or types of mushrooms. Try adding some snow peas or corn kernels for more color and texture.

    How do you store leftover ramen?

    Store the leftovers in an airtight container in the refrigerator for up to 3 days. It tastes the best hot off the stove. When you want to reheat the soup, I suggest heating it on the stove again.

    Related Recipes

    • Instant Pot Chicken Cilantro Soup
    • Coconut Curry Noodle Soup
    • Vegetarian French Onion Soup
    • Low Carb Chicken Mulligatawny Soup
    • Instant Pot Chicken Tortellini Soup
    spicy miso ramen with tofu, bok choy and mushrooms

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Miso soup with bok choy, mushrooms and tofu
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    4.76 from 49 votes

    Spicy Miso Ramen Soup Recipe

    Ramen noodles in a spicy ginger, garlic and miso based broth loaded with veggies and tofu
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Brunch, dinner, Entree, Lunch
    Cuisine: Japanese
    Servings: 4
    Calories: 474kcal
    Author: Archana Mundhe

    Ingredients

    Vegetables

    • 2 tablespoons oil
    • 1 tablespoon garlic minced
    • 1 lb baby bok choy
    • 8 oz shiitake mushrooms de-stemmed and thinly sliced

    Broth

    • 1 tablespoon oil
    • 1 tablespoon ginger grated
    • 1 tablespoon garlic minced
    • 1 tablespoon chili garlic sauce
    • 6 cups low sodium vegetable broth
    • 14 oz extra firm tofu
    • 8 oz ramen noodles 3 brown rice ramen cakes
    • 2 tablespoons white miso paste
    • 4 tablespoons water

    Optional garnish

    • ½ cup scallions
    • red chili flakes
    • chili garlic sauce

    Instructions

    • Bake or air fry tofu using these directions.
    • Heat 1 tablespoon of oil on a dutch oven or a large pot. Add half of the garlic and saute for 30 seconds on medium heat. Add bok choy and saute for 2 to 3 minutes. Take out the bok choy and reserve.
    • In the same pan add 1 tablespoon of oil and mushrooms. Cook on medium heat until the mushrooms are soft about 3 to 4 minutes stirring frequently. Take out the mushrooms and reserve.
    • Add remaining oil, ginger, and garlic paste. Saute for a minute or until fragrant. Add chili garlic sauce and broth. Bring to a rolling boil.
    • Add noodles and cook until the noodles are cooked through and soft. Follow the directions on the package for cook time.
    • Once the noodles are cooked, turn the heat off. Mix together miso paste and water and add to the noodles.

    To Serve:

    • Ladle broth in a large soup bowl. Add the noodles over using a pair of tongs and top with sauteed bok choy, mushrooms, and tofu. Garnish with scallions. Add red chili flakes or chili garlic paste to taste and serve hot.

    Video

    Nutrition

    Calories: 474kcal | Carbohydrates: 63g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 787mg | Potassium: 705mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5179IU | Vitamin C: 55mg | Calcium: 193mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Rene says

      March 01, 2021 at 6:22 pm

      Really delicious recipe!!!
      Thank you5 stars

      Reply
    2. Anjali Gupta says

      March 02, 2021 at 10:36 pm

      So easy to follow and so delicious!!!! I made it for the first time today.... My hubby, my teenage boys and I loved it!!! The pot was completely EMPTY - that’s all I have to say! Thank you Archana for the amazing recipes and always quickly answering questions!!! I highly recommend trying this recipe!!!5 stars

      Reply
    3. SRao says

      March 04, 2021 at 2:22 pm

      Agree, Agree and AGREE with the recent comments....
      Thank you for your wonderful recipes. This one rocks as well!!!! Never had such good tofu at home5 stars

      Reply
    4. Danita says

      March 06, 2021 at 1:03 am

      Great recipe. I added some organic power greens to the bok choy as I didn't have quite enough bok choy. Love the spice. We like spicy so did add the additiinal chili garlic sauce on top as a condiment definitely recommend the lotus brand millet brown rice noodles. They are the ones I keep in stock. Great for many dishes.5 stars

      Reply
    5. Nick S. says

      March 06, 2021 at 11:50 am

      This was very tasty. I used Ming Teh Doubanjian Broad Bean Paste with Chili and dried shitakes. Thanks for sharing.5 stars

      Reply
      • Archana says

        March 06, 2021 at 10:16 pm

        Thank you!

        Reply
    6. Karen says

      March 06, 2021 at 8:56 pm

      Love it! As a ramen lover, this vegetarian version won me over! Great recipe Archana!5 stars

      Reply
      • Archana says

        March 06, 2021 at 10:16 pm

        Thank you! Means a lot coming from you!

        Reply
    7. Kanchan says

      March 11, 2021 at 9:41 pm

      I made it today for dinner and it was YUM!!! Thanks Archana for a wonderful recipe.5 stars

      Reply
    8. Sherin says

      March 14, 2021 at 7:33 pm

      Really delicious recipe and easy to make!! Thank you!5 stars

      Reply
    9. BINNIE SAINI says

      March 20, 2021 at 12:05 am

      Tried the recipe and turned out damn good. Thank you for sharing.5 stars

      Reply
    10. Holly says

      March 30, 2021 at 10:33 am

      This was really good! I’m new to the air fryer and felt like I could have made a better batch of tofu, but that’s my bad. We had no leftovers! I’ll be making this one again.5 stars

      Reply
    11. Archana Saini says

      April 12, 2021 at 12:19 am

      Yummy ! Can you suggest any other recipe where white miso paste can be used.

      Reply
    12. Aparna Kumar says

      April 28, 2021 at 8:23 pm

      Such a simple and yum recipe... Have been wanting to try this recipe for quite sometime and finally did.. worth the wait ..4 stars

      Reply
    13. Aparna Kumar says

      April 28, 2021 at 10:27 pm

      Tried this easy recipe today and was a hit with the fam. One bowl meals. I have been wanting to try this one for quite sometime. So worth the wait..
      One of many simple and easy recipes from Archana that I have tried making . Thank you!!5 stars

      Reply
    14. Emily says

      September 05, 2022 at 4:23 pm

      Tried it, loved it!! Spicy and savory.
      I ended up cooking the mushrooms with the broth so they were melted,which was perfect since my boyfriend just got his wisdom teeth out and needed a soft meal.5 stars

      Reply
      • Archana says

        September 05, 2022 at 6:42 pm

        Thank you for the lovely review!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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