spicy ramen

purchase on Amazon. All flavors - Soy Sauce, Tonkatsu and Miso work in this recipe, though I prefer Tonkatsu the best with kimchi!

Kimchi Ramen Recipe - 15 Minute Recipe

noodle soup (I prefer Nissin RAOH Ramen)

kimchi (or more, depending on taste)

mushrooms (enoki, shiitake)

fresh tofu

Asian chili powder (or cayenne powder)

green onion

seaweed

In a small saucepan, add the egg and enough water to cover by 1-inch. Bring water to a boil, then lower heat for a gentle simmer and cook for 3 minutes.

While egg is cooking, trim the mushroom stems, cube the tofu, chop the green onion. In a serving bowl, empty the soup seasoning packet and the flavoring packet. When egg is done, immediately drain water and remove egg. Peel egg and slice in half.

Refill saucepan with 3 cups of water. Bring to a boil, then turn heat to medium. Set timer for 4 minutes and add in the dried noodles, kimchi, mushrooms, tofu and chili powder.

When done, empty the ramen soup mix package(s) into a serving bowl. Ladle in the hot cooking water and stir with chopsticks until spices are dissolved. To the soup, add in the remaining ingredients from the pot. Top with green onion, shredded seaweed, and the egg. Add additional chili powder and additional kimchi, if desired.

One pot spicy ramen...because there’s nothing better than a steaming bowl of ramen on a cold winter’s night!

Spicy Short Rib Peanut Ramen

beef

beef broth

full-fat coconut milk

tamari or soy sauce

chili paste,

peanut butter

shallots, sliced

garlic, chopped

ginger

bay leaves

cinnamon

baby spinach

dry ramen noodles

kimichi, cilantro, and green onion,

chili oil, nori sheets, and sesame seeds,

1. In the bowl of the crockpot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook on low for 6-8 hours or on high for 4-6 hours.2. Preheat the broiler to high. Remove the short ribs from the crockpot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.3. Meanwhile, crank the heat on the slow cooker to high. Stir in the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.

crockpot

1. In the bowl of the instant pot, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Seal the lid and cook on high pressure for 60-70 minutes. Quick release the steam.2. Preheat the broiler to high. Remove the short ribs from the instant pot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.3. Switch the instant pot to sautè. Add the spinach and noodles and let cook, uncovered, for about 3-5 minutes. Stir in the short ribs.4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.

Instant Pot

1. In a large soup pot set over medium heat, season the short ribs with pepper. Pour over the broth, coconut milk, and tamari. Add the chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick. Cover and cook over low heat for 3-5 hours or up to all day, adding water if needed to keep the short ribs covered.2. Preheat the broiler to high. Remove the short ribs from the pot and place onto a baking sheet. Break into a few chunks and discard any bones. Broil until caramelized on top, about 3-5 minutes, but watch closely.3. To the soup, add the spinach and noodles and let cook, uncovered, for about 5 minutes. Stir in the short ribs.4. Ladle the broth, short ribs, spinach, and noodles into bowls. Top as desired with kimchi, cilantro, green onions, chili oil, and sesame seeds. Serve immediately.

Stove

This simple, warming Spicy Miso Braised Beef Ramen is just the right bowl to warm up with...it’s a little spicy and the flavor is spot-on!

Spicy Miso Braised Beef Ramen

(2 pound) beef chuck roast

black pepper

salted butter

yellow onions, thinly sliced

shallots, halved

dry white wine

broth

white miso paste

chili flakes,

Chinese 5 spice

ramen noodles

eggs (for serving)

sesame seeds, green onions, and chili flakes (for serving)

1. Preheat the oven to 325° F.2. Season the roast with pepper. Heat a large oven-safe Dutch Oven over high heat. Add the butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 cup wine, then season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Snuggle the roast into the onions. Add the remaining 1 1/2 cups of wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. 3. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven to 425° F. Remove the lid. Return the roast, uncovered, to the oven. Cook 20-30 minutes, until caramelized on top. Shred the meat. Add 1-2 cups additional broth, as desired.5. Meanwhile, cook the noodles according to package directions. 6. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!

1. Season the roast with pepper. Evenly arrange the butter, onions, and shallots in the bowl of your crockpot. Snuggle the roast into the onions. Add the wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Shred the meat. Add 1-2 cups additional broth, as desired.3. Meanwhile, cook the noodles according to package directions. 4. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!

Crockpot

Make the best Miso Ramen with this easy recipe, made in one pot, in only 20 minutes! The secret to a delicious ramen soup is the broth, and the broth in this recipe is incredibly flavorful. It has been tested and perfected, so you can make perfect ramen at home every time!

Miso Ramen

pork

mushrooms

soy sauce

garlic

ginger (or ginger paste)

sesame oil

chili garlic sauce

chicken broth

noodles

spinach leaves

onions

eggs

sesame seeds

Place a large skillet, or wok, on the stove over medium-high heat.

Add the ground pork, crumble and cook for 6-8 minutes.

Use a slotted spoon to remove the pork from the skillet and set aside.

Add the sliced shiitake mushrooms and low-sodium soy sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.

Add the minced garlic and grated ginger to the skillet, stir everything together and cook for 1-2 minutes.

Add the sesame oil, white miso paste, chili garlic sauce and chicken broth to the pot.

Turn the heat on the stove up to high and bring the broth to a simmer.

Once simmering, add the ramen noodles and cook for 3 minutes.

After 3 minutes, add the cooked pork back to the skillet, along with the spinach.

Stir to combine all ingredients, keep on the stove for 1-2 minutes.

Remove from the heat and serve in bowls.

Top with diced green onions and the additional toppings of your choice, like soft boiled eggs, sesame seeds, chili oil, bean sprouts or seaweed strips.

https://content.jwplatform.com/videos/OUTIrwLf.mp4

Miso Ramen Recipe

These spicy ramen noodles are so easy to make, ready in about 20 minutes and full of flavor. Serve as is or with your favorite veggies and choice of protein. I love tofu, ground beef, or chicken!

Spicy Ramen Noodles

green onion (just the white/light green part)

sriracha (more or less to taste)

honey, maple syrup or brown sugar

rice vinegar

taaspoons toasted sesame oil

red pepper flakes

cook noodles

Bring a pot of water to a boil and cook noodles according to package instructions.

saute onion

Add the chopped green onion, ginger, garlic and oil to a small sauce pan and saute for about 3-5 minutes.

whisk sauce

Add in all remaining sauce ingredients and whisk well. Simmer over low heat for about 5 minutes.

combine with noodles

Combine the cooked noodles with the sauce and let simmer for a few minutes to let the flavors blend.

taste

Taste and adjust flavors as desired. Serve with fresh green onion, cilantro and more red pepper flakes to taste!

Flavor was amazing! We added stir fry veggies and shrimp… definitely will be in our meal rotation! This is a must try

I made this tonight &amp; it was amazing!! I ate two large bowls and fell into hybernation mode shortly after. I did add some spicy Korean hot sauce, only because I love my noodles really spicy. Thank you for sharing this recipe!

This recipe is killer!!!   Made it a hundred times.   I make homemade ramen and use these noodles in the soup.   I’m no chef, I’m just a Mom that loves to cook.   It is very spicy, I half all the spicy ingredients.   You can always add more honey to get to the spice level you want.  Definitely try this recipe!!!

This was excellent and super easy.  The only thing is that it was super salty.  I must have done something wrong.

Loved the sauce flavors. I cooked my brown rice ramen noodles in homemade chicken stock and added thinly sliced red onion, green pepper, red and green cabbage and carrots along with some leftover chicken. Called it my Chinese chicken soup cure for Covid.  I used plenty of sambal oelek for some sinus clearing factor.

I really liked this. I had something similar in Chicago last week and wanted to replicate it. This was pretty darn close. Thank you for a great recipe.

This was so quick and yummy and hit the perfect spot in my belly!

Easy, quick and delicious recipe! I made this with rice vermicelli noodles and it was perfect.

I am so glad I didn't stop and buy some ramen, decided to stop and the grocery store &amp; I came across your recipe,  I have to say this is every taste I was craving. Delicious!!!!

This spicy ramen is a fantastic recipe.  It is fairly quick to pull together and the sauce is delicious.  I like to make mine on the spicy side, add in all my favorite veggies and top it off with a fried egg.  I keep a bag of brown rice ramen noodles in my staples just to make a recipe like this.  Thank you for sharing!

If you’ve ever wished for a spicy bowl of ramen that’s both comforting and simple to make, this recipe is for you. Let’s face it—most instant noodles don’t always give us the flavor and freshness we crave. That’s why I made this homemade spicy ramen noodles recipe; it’s quick to put together, full of fresh ingredients, and the spice level is just right.

Spicy Ramen Noodles Recipe

Bone Broth

Noodles

Eggs

Leek (Half Stem)

Chicken Breast

Enoki Mushrooms

Baby Bok Choy

Young Peas

Carrot (Medium)

Avocado

Chili

Prepare Ingredients

Gather all the ingredients and chop your vegetables. Set them aside for easy access while cooking. This makes cooking fast and convenient.

Boil Noodles

Cook the noodles separately, then drain and set them aside. This way, they won’t get soggy while you finish the broth.

Cook Chicken

Slice the chicken breast into thin strips. In a pan, brown the chicken and set them aside. You can use pre-cooked chicken, but browning the raw chicken directly in the pan adds depth to the flavor.

Add in Vegetables

Add in your veggies like bok choy and enoki mushrooms. Let them simmer until they’re tender, then add the noodles. Assemble everything in a bowl and pour boiling broth over it. Top it with avocado slices and cooked egg.

CAN'T WAIT TO TRY MANY OF THESE RECIPES, THEY ALL DELICIOUS.

This umami-rich Spicy Miso Ramen bowl has a silky-smooth broth that is simultaneously rich, creamy and brimming with deep flavours. So good, it&#39;s hard to believe how easy it is to make and how quickly it comes together. 

Spicy Miso Ramen

chicken (or tofu

shiitake mushrooms, (stems removed, thinly sliced)

shallot (minced)

chicken

Tablespoons white miso paste

Tablespoons Chinese sesame paste

Tablespoons low-sodium soy sauce

Tablespoon hot chili oil

Tablespoon chili bean paste (doubanjiang), optional

Tablespoons rice vinegar

white pepper, (optional)

sweet corn (frozen/thawed, canned, or fresh)

baby boy choy

soy sauce eggs,

green onions

In a medium-large pot, heat 1 tablespoon oil over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the meat, until no longer pink, about 4 minutes. Transfer to a plate or bowl.

Heat remaining tablespoon oil in the pot, then add the mushrooms and cook until soft and golden brown, about 3-4 minutes. Lower heat to medium-low and stir in the shallots, garlic, and ginger. Sauté until fragrant, stirring often, about 2 minutes.

Pour in the broth, stir, and simmer for 10 minutes to allow the flavours to meld.

Meanwhile, make your broth paste. In a small bowl, combine the miso, sesame or tahini paste (if using), sesame oil, soy sauce, chili oil (and/or bean paste), and rice vinegar (or mirin) and one ladle of the simmering broth. Whisk until smooth.

Slowly add the miso paste mixture to the broth, stirring constantly until dissolved. If using white pepper, add it in now. Stir in the cooked meat. Bring everything to a simmer and let it simmer for 10 minutes. If adding vegetables, (I added corn and baby bok choy) add them during the last 3 minutes of cooking time.

Meanwhile, in a separate pot, cook your noodles as per the instructions on the package. Drain them well.

Divide the ramen noodles and broth between the serving bowls you are using. If adding soft-boiled eggs, slice them in half lengthwise and arrange on top of each ramen bowl. Add any other toppings of your choice and enjoy immediately!

This was great! I impressed myself! I have never made a soup like this and I loved it! Easy to follow instructions, and great flavors.

When do you add the chicken back in? Love this recipe.

This soup is delicious!  It was easy to follow the instructions and so tasty.

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Spicy Miso Ramen

Top 7 spicy ramen recipes from across the web

The most viewed spicy ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Ramen Recipe - 15 Minute Rec...

Spicy Short Rib Peanut Ramen

Spicy Miso Braised Beef Ramen

Miso Ramen

Spicy Ramen Noodles

Spicy Ramen Noodles Recipe

Spicy Miso Ramen

The most viewed spicy ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine