Creamy, Spicy Miso Ramen in 15 Minutes
Creamy, Spicy Miso Ramen in 15 Minutes is a medium Japanese recipe that serves 2. 460 calories per serving. Recipe by Cameron Marti on YouTube.
Prep: 12 min | Cook: 30 min | Total: 42 min
Cost: $6.48 total, $3.24 per serving
Ingredients
- 2 L Water (for boiling eggs and noodles)
- 4 Eggs (large, room temperature)
- 150 g Ground Pork (prefer 80/20 lean-to-fat ratio)
- 2 cloves Garlic (peeled and grated)
- 1 tsp Ginger (fresh, grated (about the same amount as garlic))
- 4 Green Onions (white parts sliced thin, green tops saved for garnish)
- 3 tbsp Miso Paste (red or dark miso)
- 1 tsp Doenjang (Korean spicy fermented bean paste)
- 1 tsp Sugar
- 700 ml Water (for broth)
- 1 tsp Chicken Bouillon (powder or dissolved cube)
- 0.5 tsp Dashi Powder (instant dashi granules)
- 1 tbsp Sake (dry Japanese cooking sake)
- 1 tsp Chili Oil (plus extra for topping)
- 1 pinch Salt (adjust to taste)
- 200 g Ramen Noodles (dried, Japanese style wheat noodles)
- 1/4 cup Corn Kernels (optional, frozen or fresh)
- 1 tsp Sesame Oil (for finishing drizzle)
- 1 tsp Sesame Seeds (toasted)
Instructions
Boil Water
Fill a large pot with 2 L of water and bring to a rolling boil over high heat.
Time: PT5M
Temperature: 100°C
Prep Aromatics
While the water heats, thinly slice the white parts of 4 green onions, set the green tops aside for garnish. Peel and grate 2 garlic cloves. Grate about 1 tsp fresh ginger.
Time: PT5M
Soft‑Boil Eggs
Gently lower 4 eggs into the boiling water and simmer for 6 ½ minutes. Then transfer immediately to an ice‑water bath to stop cooking.
Time: PT7M
Temperature: 100°C
Brown Ground Pork
Heat a large pan over medium‑high heat, add 150 g ground pork, breaking it up with a spatula. Cook until nicely browned, about 4 minutes.
Time: PT4M
Temperature: medium‑high
Sauté Aromatics with Pork
Add the grated garlic, ginger, and sliced white green‑onion to the pork. Cook, stirring, until the aromatics are soft and fragrant, about 3 minutes. Avoid letting them brown.
Time: PT3M
Temperature: medium
Build the Broth
Reduce heat to low. Stir in 3 tbsp miso, 1 tsp doenjang, and 1 tsp sugar until dissolved. Add a little water to deglaze, then pour in 700 ml water, 1 tsp chicken bouillon, ½ tsp dashi powder, 1 tbsp sake, a drizzle of chili oil, and a pinch of salt. Simmer gently for 7 minutes, stirring occasionally.
Time: PT7M
Temperature: low
Cook Ramen Noodles
While the broth simmers, add the dried ramen noodles to the pot of boiling water and cook according to package instructions (about 4 minutes) until al dente.
Time: PT4M
Temperature: 100°C
Assemble Bowls
Drain the noodles and divide them between two serving bowls. Ladle half of the hot broth over each. Top with sliced green‑onion greens, a halved soft‑boiled egg, optional corn kernels, a drizzle of sesame oil, a splash of extra chili oil, and toasted sesame seeds.
Time: PT3M
Nutrition Facts
- Calories
- 460
- Protein
- 26 g
- Carbohydrates
- 65 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains Pork, Contains Egg, Contains Soy, Contains Sesame, Gluten
Allergens: Egg, Wheat, Soy, Fish, Sesame
Ingredient Substitutions
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger, Ginger paste
- Instead of Green Onions: Leeks, Shallots
- Instead of Miso Paste: Soybean paste
- Instead of Doenjang: Chili garlic paste, Sriracha
- Instead of Sugar: Honey, Maple syrup
- Instead of Chicken Bouillon: Chicken stock concentrate
- Instead of Dashi Powder: Bonito flakes + kombu, Mushroom broth powder
- Instead of Sake: Dry sherry, Mirin (use less sugar)
- Instead of Chili Oil: Chili crisp oil, Sriracha mixed with oil
- Instead of Ramen Noodles: Udon noodles, Spaghetti (for emergency)
- Instead of Corn Kernels: Edamame, Diced carrots
- Instead of Sesame Oil: Peanut oil (use less), Olive oil (different flavor)
- Instead of Sesame Seeds: Toasted pumpkin seeds
Equipment Needed
- Large Pot
- Ice Bath Bowl
- Large Pan or Skillet
- Cutting Board
- Chef's Knife
- Microplane Grater
- Measuring Spoons
- Measuring Cup
- Colander or Strainer
- Serving Bowls
Critical Steps — Do Not Skip
- Cooking the eggs to the precise 6½‑minute jammy texture
- Browning the ground pork without over‑cooking
- Dissolving miso and doenjang into the broth without clumping
- Cooking the noodles al dente and not over‑softening them
Chef Tips from the Video
- For extra umami, add a small piece of kombu to the broth while it simmers, then remove before serving.
- Toast the sesame seeds dry in a pan for 1‑2 minutes to bring out a nutty aroma.
- If you like extra heat, finish each bowl with a drizzle of chili crisp oil.
Troubleshooting
Eggs are overcooked and the yolk is fully solid.
Reduce the simmer time to 5‑6 minutes and immediately plunge into ice water. Use a timer for precision.
Broth tastes bland or salty.
Taste after adding miso and doenjang; add a pinch more salt or a splash of soy sauce for depth, or a bit more miso for richness.
Noodles become mushy.
Cook noodles for the minimum time indicated on the package (usually 4 minutes) and drain immediately. Rinse briefly with cold water to stop cooking.
Miso clumps in the broth.
Dissolve miso in a small amount of warm broth or water before adding to the pan, stirring continuously.
Storage
Refrigerator: Broth can be stored in an airtight container for up to 3 days; cooked noodles separate for 2 days; peeled soft‑boiled eggs for 1 day.
Freezer: Broth freezes well for up to 2 months; raw ground pork can be frozen if not used immediately.
Room temperature: Do not leave assembled ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat gently before serving.
- Soft‑boiled eggs can be peeled and stored in the ice bath, then kept in the fridge for up to 24 hours.
- Ground pork can be browned ahead of time; store in a sealed container and reheat with the broth.
Frequently Asked Questions
What is the cultural significance and history of Spicy Miso Ramen in Japanese cuisine?
Miso ramen originated in post‑war Japan as a hearty, affordable street‑food style. The addition of spicy elements like Korean doenjang reflects modern fusion trends, especially in Hokkaido where miso broth is traditional.
What are the traditional regional variations of miso ramen in Japan?
In Hokkaido, miso ramen is rich and buttery with corn and butter; in Kyushu, it is lighter and often paired with pork broth. The spicy version adds Korean fermented bean paste, a newer regional twist popular in urban areas.
How is authentic miso ramen traditionally served in Japan?
Authentic miso ramen is served in a deep bowl with the broth poured over wheat noodles, topped with sliced pork (chashu), corn, butter, bean sprouts, and a soft‑boiled egg. The garnish of green onions and sesame seeds adds freshness.
What occasions or celebrations is miso ramen traditionally associated with in Japanese culture?
Miso ramen is a comfort food enjoyed year‑round, but it is especially popular during cold winter months and at casual gatherings like after‑work meals or university club events.
How does Spicy Miso Ramen fit into the broader Japanese noodle cuisine tradition?
Ramen is Japan’s answer to Chinese wheat‑noodle soups, and miso ramen represents the regional adaptation using fermented soybean paste for depth. The spicy version shows how Japanese cuisine embraces global influences while staying noodle‑centric.
What are the authentic traditional ingredients for Spicy Miso Ramen versus acceptable substitutes?
Traditional ingredients include Japanese red miso, pork broth, chashu pork, corn, butter, and a soft‑boiled egg. Acceptable substitutes are ground pork for chashu, doenjang or chili garlic paste for the spicy kick, and dried ramen noodles instead of fresh.
What other Japanese dishes pair well with Spicy Miso Ramen?
Side dishes like gyoza, takoyaki, or a simple cucumber sunomono salad complement the rich broth. A light miso soup or pickled daikon can balance the heat.
What makes Spicy Miso Ramen special or unique in Japanese cuisine?
The combination of deep umami miso with the bright heat of Korean doenjang creates a layered flavor profile that is both comforting and invigorating, setting it apart from classic shoyu or tonkotsu ramen.
How has Spicy Miso Ramen evolved over time in modern Japanese cooking?
Originally a simple miso‑based broth, modern chefs have introduced Korean fermented pastes, chili oils, and creative toppings like corn and butter, reflecting a cross‑cultural exchange that keeps ramen innovative.
What are the most common mistakes to avoid when making Spicy Miso Ramen at home?
Common errors include overcooking the soft‑boiled egg, letting the garlic burn, using too much water which dilutes the broth, and over‑cooking the noodles. Follow the timed steps and taste as you go.
Why does this Spicy Miso Ramen recipe use Doenjang instead of just extra chili paste?
Doenjang adds a fermented, earthy depth that plain chili paste lacks, complementing the miso’s umami while delivering heat. It creates a more complex flavor than simple chili oil alone.
Can I make Spicy Miso Ramen ahead of time and how should I store it?
Yes, you can prepare the broth a day ahead and keep it refrigerated. Store the noodles and soft‑boiled eggs separately; reheat the broth and quickly toss the noodles before serving.
What does the YouTube channel Cameron Marti specialize in?
The YouTube channel Cameron Marti focuses on fast, flavorful home‑cooked meals, especially Asian‑inspired dishes that can be made in under 30 minutes with minimal equipment.
How does the YouTube channel Cameron Marti's approach to Japanese cooking differ from other Japanese cooking channels?
Cameron Marti emphasizes speed and practicality, using pantry‑friendly shortcuts like instant dashi powder and ground pork, whereas many traditional Japanese channels prioritize elaborate techniques and fresh‑made stocks.
Last updated: September 6, 2026
