Spicy Miso Ramen Soup

Name: Spicy Miso Ramen Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons oil; 1 tablespoon garlic (minced); 1 lb baby bok choy; 8 oz shiitake mushrooms (de-stemmed and thinly sliced); 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; ½ cup scallions; red chili flakes; chili garlic sauce

Spicy miso ramen is one of my favorite recipes when I’m craving something warm and filling. The shiitake mushrooms and white miso bring deep, rich umami flavors to the broth, which is both vegan and vegetarian. Chili garlic sauce and fresh ginger add the perfect kick of heat, making it irresistibly craveable. This bold, full-bodied broth is the perfect base for delicate vegetables and proteins.

spicy miso ramen with tofu, bok choy and mushrooms

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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
More Instant Pot Soups To Try
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 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:

Use fresh ginger and garlic that add a burst of flavor to this soup
Save the stems of shiitake mushrooms and use them to make homemade broth
Do not overcook the Bok Choy, the crunch in the stems adds a nice satisfying texture to this soup
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
To prevent any lumps, make sure to dissolve the miso paste in some warm water before adding it to the soup.
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:

I like to use gluten-free millet and brown rice noodles from lotus foods. They are 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.
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.
Don't have bok choy? Add any greens you like - spinach, chard, kale just to name a few!
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.
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.