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Creamy Miso Ramen Noodles Recipe with Soft-Boiled Egg and Chili Oil

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A comforting bowl of creamy miso ramen noodles topped with a soft-boiled egg and drizzled with chili oil, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 4 ounces fresh or dried ramen noodles
  • 3 tablespoons miso paste (white or red)
  • 4 cups chicken or vegetable broth (low sodium)
  • ½ cup coconut milk or cream
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 2 large soft-boiled eggs
  • 2 stalks green onions, thinly sliced
  • 1 to 2 teaspoons chili oil
  • 1 teaspoon sugar or mirin
  • ½ cup sliced shiitake or cremini mushrooms (optional)
  • 1 cup baby spinach or bok choy (optional)

Instructions

  1. Soft-Boil the Eggs (7 minutes): Bring water to a gentle boil in a small pot. Carefully add eggs and cook for exactly 7 minutes for a creamy yolk. Transfer immediately to an ice bath to stop cooking. Peel when cool enough to handle.
  2. Prepare the Broth Base (10 minutes): In a medium saucepan, heat 1 teaspoon sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant (about 1 minute). Pour in the chicken or vegetable broth and bring to a simmer.
  3. Incorporate Miso and Coconut Milk (5 minutes): In a small bowl, whisk miso paste with a ladle of hot broth until smooth. Stir this mixture back into the pot. Add coconut milk and soy sauce, stirring gently. Let it simmer on low heat for about 5 minutes, but don’t boil.
  4. Cook the Noodles (3-4 minutes): Meanwhile, cook ramen noodles in a separate pot according to package instructions until just tender. Drain and rinse briefly under warm water to prevent sticking.
  5. Add Vegetables (Optional, 2-3 minutes): If using mushrooms or greens, add them to the simmering broth now. Mushrooms should soften but still hold shape; greens wilt quickly.
  6. Assemble the Bowl: Divide noodles between two bowls. Ladle the creamy miso broth over the noodles. Halve the soft-boiled eggs and place on top. Sprinkle sliced green onions and drizzle chili oil over everything.
  7. Final Touch: Taste the broth and adjust seasoning with a pinch of sugar or mirin if needed. Serve immediately.

Notes

Do not boil miso directly to preserve flavor and nutrients. Use an ice bath immediately after soft-boiling eggs to stop cooking and ease peeling. Adjust chili oil to taste to avoid overpowering the broth. For thicker broth, add more coconut milk or a teaspoon of tahini. Store broth and noodles separately for best leftovers.

Nutrition

Keywords: miso ramen, creamy ramen, soft-boiled egg, chili oil, easy ramen recipe, quick dinner, noodle soup, vegetarian option

Find it online: https://tempotaste.com/creamy-miso-ramen-noodles-recipe-with-soft-boiled-egg-and-chili-oil-easy-and-perfect/