Japanese Spicy Ramen Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Soy sauce: Adds a salty and umami taste to the broth.

Miso paste: A fermented soybean paste that deepens the flavor of the broth.

Chili paste: Brings the heat and spice to the ramen.

Ramen noodles: The main component of the dish, providing texture and substance.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Soft-boiled eggs: Creamy and rich, they add protein and a luxurious texture.

Mushrooms: Adds an earthy flavor and additional texture to the ramen.

To enhance the flavor of your ramen broth, consider toasting the miso paste in a dry pan over medium heat for a few minutes before adding it to the broth. This will bring out a deeper, more complex flavor. Additionally, when preparing soft-boiled eggs, cook them for exactly 6 minutes in boiling water and then immediately transfer them to an ice bath to stop the cooking process. This will ensure a perfectly set white and a creamy, slightly runny yolk.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a great option for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• miso paste - Substitute with soybean paste: Soybean paste has a similar fermented flavor profile, though it may be slightly saltier.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and tangy flavor, making it a good alternative.

• ramen noodles - Substitute with udon noodles: Udon noodles are thicker but provide a similar chewy texture.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish.

• soft-boiled eggs - Substitute with poached eggs: Poached eggs have a similar runny yolk and soft texture.

• mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms have a rich, umami flavor that complements ramen well.

• Allow the broth to cool completely before storing. This helps prevent condensation, which can dilute the flavor.
• Transfer the cooled broth into airtight containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion when freezing.
• Store the broth in the refrigerator for up to 3 days or in the freezer for up to 3 months. Label the containers with the date for easy tracking.
• For the ramen noodles, cook them until just al dente if you plan to store them. Overcooked noodles can become mushy when reheated.
• Toss the noodles with a small amount of olive oil to prevent sticking. Store them in an airtight container in the refrigerator for up to 2 days.
• Soft-boiled eggs should be stored separately in the refrigerator. Keep them in their shells to maintain freshness, and consume within 2 days.
• Green onions and mushrooms can be stored in separate airtight containers in the refrigerator. Use within 2-3 days for the best flavor and texture.
• When ready to serve, reheat the broth on the stove until it reaches a simmer. Add the noodles and toppings just before serving to maintain their texture.
• If freezing, thaw the broth in the refrigerator overnight before reheating. Avoid microwaving as it can unevenly heat and alter the flavor.
• For a quick meal, portion out the broth and noodles into individual servings before freezing. This makes it easy to reheat just what you need.

• Gently reheat the chicken broth in a pot over medium heat until it begins to simmer. Avoid boiling to preserve the flavors.
• In a separate pot, bring water to a boil and briefly dip the ramen noodles for about 30 seconds to loosen them up. Drain immediately.
• Combine the reheated broth and noodles in a bowl.
• If the soft-boiled eggs have been refrigerated, warm them by placing them in hot water for a few minutes before adding them to the bowl.
• Reheat the sliced mushrooms and green onions by briefly sautéing them in a pan with a splash of soy sauce for added flavor.
• Assemble the ramen by topping the noodles and broth with the warmed eggs, mushrooms, and green onions. Serve immediately.

• Large pot: Used to bring the chicken broth to a boil and simmer the soup base.

• Wooden spoon: Ideal for stirring the soy sauce, miso paste, and chili paste into the broth.

• Medium pot: Used to cook the ramen noodles according to package instructions.

• Colander: Handy for draining the cooked ramen noodles.

• Knife: Essential for slicing the green onions and mushrooms.

• Cutting board: Provides a stable surface for slicing the green onions and mushrooms.

• Ladle: Perfect for pouring the broth over the noodles in the bowls.

• Bowls: Used to serve the ramen, holding the noodles, broth, and toppings.

• Timer: Helps keep track of the simmering time for the broth and the cooking time for the noodles.

• Tongs: Useful for handling the cooked noodles and placing them into the bowls.

• Small pot: Ideal for boiling the eggs to achieve the perfect soft-boiled consistency.

• Slotted spoon: Helps to gently remove the soft-boiled eggs from the boiling water without breaking them.

Use pre-cooked noodles: Save time by using pre-cooked ramen noodles instead of cooking them from scratch.

Prep ingredients in advance: Slice green onions and mushrooms ahead of time and store them in the fridge.

Batch cook broth: Make a large batch of chicken broth and freeze portions for future use.

Quick boil eggs: Use an egg cooker to quickly prepare soft-boiled eggs.

Instant miso paste: Opt for instant miso paste packets to skip measuring and mixing.