Description
A comforting and spicy miso ramen with ground chicken or pork, shiitake mushrooms, sweet corn, and a flavorful umami-rich broth. This easy-to-make dish features soft-boiled eggs and a kick of chili oil for the perfect balance of heat and savory goodness, ready in under 45 minutes.
Ingredients
Scale
Protein and Aromatics
- 8 oz. ground chicken or pork (sub crumbled tempeh or tofu for vegetarian)
- 2 Tbsp. neutral cooking oil
- 6 to 8 oz. thinly sliced shiitake mushrooms, stems removed
- 1/2 cup minced shallots
- 4 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
Broth and Seasonings
- 3 Tbsp. white miso paste
- 2 Tbsp. lower-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. hot chili oil
- 6 to 8 cups low sodium chicken or vegetable broth
Main Components
- 2 packs dry ramen noodles (seasoning packs discarded)
- 1 cup sweet corn (frozen/thawed, canned, or fresh)
- 3 soft-boiled eggs, halved
Garnishes
- Thinly sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Cook the Protein: Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add the ground chicken or pork (or vegetarian alternative). Cook for 4 to 5 minutes, using a wooden spoon to break the meat into small pieces. Transfer the cooked meat to a bowl and set aside.
- Sauté Vegetables and Aromatics: Add the neutral cooking oil to the same pot, then add the thinly sliced shiitake mushrooms. Cook for 5 minutes until golden and tender. Stir in the minced shallots, garlic, and freshly grated ginger, cooking for an additional 2 to 3 minutes until aromatic.
- Add Seasonings and Broth: Stir in the white miso paste, lower-sodium soy sauce, rice vinegar, and hot chili oil. Pour in 6 cups of the low sodium chicken or vegetable broth and bring the mixture to a boil. For a brothier ramen, add an additional 1 to 2 cups of broth now.
- Simmer the Broth: Lower the heat and very gently simmer the broth over medium-low for 20 minutes to develop flavors.
- Cook the Noodles and Combine: Bring the broth back to a boil and add the dry ramen noodles. Cook until the noodles are al dente, about 3 minutes or according to package instructions. Stir in the cooked meat and sweet corn.
- Serve and Garnish: Ladle the ramen into bowls. Top each serving with 1 soft-boiled egg (halved), a handful of thinly sliced green onions, and toasted sesame seeds. For extra spice, drizzle additional chili oil over the top.
Notes
- This ramen blends umami-rich miso with the earthiness of shiitake mushrooms and the sweet crunch of corn for a balanced flavor profile.
- For a vegetarian or vegan version, substitute ground meat with crumbled tempeh or tofu and use vegetable broth.
- Soft-boiled eggs add richness, but can be omitted or replaced with tofu slices for vegan diets.
- Adjust the amount of chili oil to taste for preferred spice level.
- Adding extra broth creates a soupier ramen, while less broth results in a thicker noodle dish.
Nutrition
- Serving Size: 2.5 cups
- Calories: 492 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
