Easy Creamy Spicy Miso Craft Ramen Recipe

I recently recreated a spicy, creamy ramen that wows with layers of flavor and texture. With fragrant sesame oil, vibrant chili garlic sauce, fresh garlic and ginger, and tender shiitake mushrooms, every bite is a delight. My take on Homemade Ramen brings simplicity and soul in each slurp. Never ordinary.

I’ve been experimenting in my kitchen for a while now and this Easy Creamy Spicy Miso Craft Ramen turned out to be one of the best surprises. I started with 4 cups of chicken broth mixed with 2 cups water, and a dash of 2 tablespoons sesame oil.

Then I tossed in 3 cloves garlic and 1 tablespoon grated ginger knowing these little ingredients pack tons of flavor. I stirred in 3 tablespoons miso paste and 2 tablespoons chili garlic sauce to build that spicy, savory depth of flavor that you just can’t resist.

The creamy touch came from adding 1 cup heavy cream and letting it mix with the rich broth. I cooked two packages of ramen noodles perfectly and added sliced shiitakes and a handful of baby bok choy.

I topped it off with soft-boiled eggs, chopped green onions and a sprinkle of sesame seeds. This dish is an essential pick for anyone who loves Asian inspired soup and authentic ramen flavors with a kick.

Enjoy!

Why I Like this Recipe

I like this recipe because it has a great balance of flavors. The broth is both spicy and creamy, and it just hits the spot when I’m craving something bold.

I also love how the steps are simple and easy to follow. Even with a few mistakes along the way, the recipe still turns out delicious and comforting every time I make it.

Another reason I enjoy it is the mix of textures. The noodles, mushrooms, and greens all come together in such cool ways that every bite feels interesting and satisfying.

Finally, adding the soft-boiled eggs gives it that extra richness that makes the whole dish even more comforting.

Ingredients

• Chicken or Vegetable Broth – Gives a rich umami and protein boost, keeping the soup hearty.
• Miso Paste – Fermented and tangy, it adds depth along with vitamins and a slight salty taste.
• Chili Garlic Sauce – Provides a spicy kick and warms up the dish with a robust flavor.
• Heavy Cream – Offers a smooth, creamy texture that balances the heat nicely.
• Ramen Noodles – Chewy carbohydrates that soak up all the flavors for a satisfying meal.

Ingredient Quantities

• 4 cups chicken or vegetable broth
• 2 cups water
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp miso paste (red or white, your choice)
• 2 tbsp chili garlic sauce
• 1 cup heavy cream
• 2 packages ramen noodles
• 1 cup shiitake mushrooms, sliced
• 1 cup baby bok choy or spinach
• 2 green onions, chopped
• 2 soft-boiled eggs, halved
• 1 tsp sesame seeds

How to Make this

1. Heat the sesame oil in a large pot over medium heat and cook the minced garlic and grated ginger until they start to smell really good

2. Pour in the 4 cups of chicken or vegetable broth along with 2 cups of water and bring it to a low simmer

3. Whisk in the 3 tablespoons of miso paste and 2 tablespoons of chili garlic sauce until they completely blend into the broth

4. Stir in the 1 cup of heavy cream and let the mixture simmer for about 5 minutes so all those flavors can get to know each other

5. In the meantime, cook the ramen noodles in a separate pot according to the package instructions then drain them

6. Toss the sliced shiitake mushrooms into the simmering broth and let them cook for around 3 to 4 minutes

7. Add the baby bok choy or spinach and let it wilt into the broth for 1 to 2 minutes

8. Divide the cooked noodles into bowls and pour the creamy, spicy broth over them making sure to get plenty of mushrooms and greens in each bowl

9. Top each bowl with 2 green onions sprinkled, add the halved soft-boiled eggs and give a light sprinkle of sesame seeds

10. Serve the ramen hot and enjoy this flavorful, textured meal that is sure to please anyone craving a little spice and a lot of comfort

Equipment Needed

1. Large pot for heating oil and simmering the broth
2. Separate pot for cooking the ramen noodles
3. Measuring cups for the broth, water, and heavy cream
4. Measuring spoons for sesame oil, miso paste, chili garlic sauce, and sesame seeds
5. Whisk for thoroughly blending in the miso paste and chili garlic sauce
6. Knife and cutting board for mincing garlic, grating ginger, slicing mushrooms, and chopping green onions
7. Strainer for draining the cooked noodles
8. Bowls for serving the finished ramen

FAQ

Easy Creamy Spicy Miso Craft Ramen Recipe Substitutions and Variations

• Chicken or Vegetable Broth: Use a couple of bouillon cubes dissolved in water to get a similar flavor instead of pre-made broth.
• Miso Paste: If you cant find miso paste, try mixing a little soy sauce with a dab of tahini to mimic that umami kick.
• Heavy Cream: You can use coconut cream or half-and-half in a pinch it does change the taste a bit but still works great.
• Baby Bok Choy or Spinach: Kale or Swiss chard can be good substitutes if you dont have these greens handy.
• Chili Garlic Sauce: Sriracha or even a mix of garlic with some crushed red pepper flakes can replace it if you need a spicy substitute.

Pro Tips

1. Prepping all your ingredients before cooking is super important. The garlic and ginger should be minced and grated really finely if you can, cuz they really make a difference in the flavor.

2. Keep an eye on the broth while it’s simmering. If it gets too hot, the cream might start to separate or burn, so it’s best to keep it at a gentle simmer.

3. When you cook the ramen noodles in a separate pot, don’t overcook them. They might end up too soft and mushy when they get dunked in the hot broth.

4. If you can, prepare the soft-boiled eggs earlier. This way, they have time to cool a bit and you don’t have to scramble around trying to time it all at once. Enjoy experimentin and adjust the heat or spice level to fit your taste!