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Spicy Pork Miso Ramen

Mandy Lee
Delicious ramen noodles in a spicy miso broth with shitake mushrooms
Prep Time 15 mins
Cook Time 35 mins
egg marinating time 3 hrs
Total Time 50 mins
Course Main Course
Cuisine Japanese
Servings 4


For the Spicy Miso Paste:

  • 1/3 cup white miso paste
  • 2/3 cup red miso paste
  • 1/3 cup sichuan douban chili paste
  • 1 small onion, chopped
  • 8 cloves garlic
  • 3" ginger, pealed and cut into chunks
  • 3 tbsp Mirin
  • 2 tbsp canola oil
  • 1 tbsp sesame oil
  • 1 tbsp dashi granules
  • 3 tsp sesame paste

Shoyu soft boiled eggs

  • 4 large eggs
  • 4 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp water

For the Garlic and Togarashi oil:

  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1/2 tsp sesame seeds
  • pinch of sea salt
  • 1/4 cup canola oil
  • 2 1/2 tbsp Japanese seven spice - shichimi togarashi

For the Spicy Pork Miso Ramen:

  • 1 lbs ground pork
  • 2 tbsp toasted sesame oil
  • 1/2 tsp freshly ground black pepper
  • 12 dry shitake mushrooms
  • 4 cups chicken stock
  • 2 cups unsweetened soy milk
  • 1 + 1/2 cup spicy miso paste
  • 4 servings of fresh ramen noodles
  • 1/2 cup finely sliced green onions
  • 2 sheet of nori, cut into rectangular sheets for serving


For the Spicy Miso Paste:

  • Process all of the ingredients in your food processor until smooth, then cook in a pot over medium heat for about five minutes. Let it fully cool if you will be storing in the fridge. Rest can be used before it's fully cooled.

For Shoyu soft boiled eggs:

  • In a medium size pot boil water, enough to cover 4 eggs by at least and inch. When the water is boiling, gently lower the eggs in and cook for exactly five minutes, six if you like a slightly more set and jammy yolk. After the time is up immediately transfer the eggs in an icy water and leave them in for a few minutes.
    Combine soy sauce, brown sugar and water and warm it up just enough so that the sugar melts.
    Peel the eggs carefully and if you need to run them under some cold water. Put them in a bowl with soy sauce. Let them marinate for about 3 hours rotating them slightly if needed.

For the Garlic and Togarashi oil:

  • Finely mince the garlic and the shallot. Combine with all the rest of the ingredients, except togarashi, in a pan and cook on low heat for about five minutes. Remove from the heat and add the togarashi. Let it sit for a couple of hours, I do this at the same time as I prepare the eggs.

For the Spicy Pork Miso Ramen:

  • Soak the shitake mushrooms in hot water to re-hydrate them.
    Warm toasted sesame oil in a big pot and cook the ground pork seasoned with black pepper in it until it's browned. Add 1/2 cup of spicy miso paste and cook for a minute until it's fragrant. Chop 4 shitake mushrooms and add it to the pot and stir. Now add in the chicken stock and the soy milk and then add a cup of spicy miso paste into a sieve and holding it dipped into the broth slowly start stirring it and dissolving it. As Mandy Lee says, this way you'll get the flavor but there will be a lot of solids left in the sieve that would otherwise thicken the soup too much.
    Discard the solids and continue cooking on low heat for another five minutes.
  • Cook the fresh noodles according to the instructions and then put them into four bowls. Top each bowl with some broth and pork and one egg, sliced in half. Also add a couple of shitake mushrooms, nori, green onions and couple of teaspoons of garlic and togarashi oil.


Spicy Miso Ramen Paste makes enough for several servings, just keep leftovers in the fridge in a jar for next time or another use.
Most of the components for this ramen can be made in advance and kept in fridge.
Keyword glass noodles, miso ramen, pork miso ramen, pork noodles, pork ramen, ramen, spicy miso ramen, spicy pork miso ramen, spicy ramen