Spicy Miso Soup with Ramen

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5 from 1 review

A fabulous compilation of ground pork, tender ramen noodles, bok choy, shitake mushrooms and a dynamite broth made from miso paste, creamy peanut butter, soy sauce, chili garlic paste, ginger and green onion.


  • 8 large eggs
  • 1 tablespoon oil
  • 2 heads baby bok choy or 1 medium head bok chop, thinly sliced
  • 4 ounces shitake mushrooms, sliced
  • 1 medium bunch scallions, trimmed and thinly sliced, whites and greens separated, divided
  • ½-pound ground pork
  • 3-inch piece ginger, peeled and minced
  • 1 ½ teaspoons coarse salt (optional)
  • ½ teaspoon ground black pepper
  • ¼ cup miso paste
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon chili garlic paste
  • 2 teaspoons toasted sesame oil
  • 6 cups unsalted vegetable or chicken stock
  • 6 ounces ramen noodles (without seasoning packets)
  • Toasted sesame seeds and chili oil, for garnish


To make soft-boiled eggs:

  1. Fill a large saucepan with water and heat to a gentle simmer. Using a slotted spoon, lower the eggs, one at a time, into the water. Let simmer 7 minutes. Immediately remove the pot from the heat.
  2. Gently drain the hot water from the saucepan. Add cold water to the saucepan and fill with ice cubes. Let the eggs cool in the ice water until they are cool enough to handle.
  3. Gently crack each egg and remove the shells. Just before using, slice the eggs in half.

To make the miso soup:

  1. Heat the oil to medium in a Dutch oven or soup pot. Add the bok choy, mushrooms and the whites of the scallions and sauté 2-3 minutes or until slightly soft. Set the green parts of the scallions aside. Use a slotted spoon to remove the vegetables from the pot and place them in a bowl. Set aside.
  2. Add the ground pork to the pot, adding a bit more oil if needed, and sauté 7-8 minutes or until browned, breaking the pork up with a wooden spoon as it cooks. Stir in the ginger, salt (if using) and black pepper and sauté an additional 30-60 seconds, until the garlic and ginger are fragrant.
  3. In a small bowl or liquid measuring cup, stir together the miso paste, peanut butter, soy sauce, brown sugar, chili garlic paste and sesame oil and stir to combine. Stir the mixture into the pork until combined, sauteing for about 30-60 seconds.
  4. Add the stock and bring to a simmer. Stir in the ramen noodles and cook 7-8 minutes. Use tongs to break apart the noodles as they cook.
  5. Let the soup simmer on very low heat at least 10-15 minutes to allow the broth to develop rich flavor. The longer it simmers on very low, the more flavor it will have.
  6. Ladle the broth into bowls. Use tongs to distribute the ramen and vegetables into each bowl. Top each bowl with the soft-boiled eggs, sesame seeds and a drizzle of chili oil. Garnish with the remaining sliced green onion tops.


Serving Tip: Serve with seared cubes of tofu, if desired. To make them, remove a block of tofu from the package. Place it on a plate between two kitchen towels with a heavy pot sitting on top (this will dry out the tofu). Let it sit at least 1 hour. Cut the tofu into cubes. Heat a large skillet to medium-high heat. Add the tofu and sear on each side 1-2 minutes or until a brown crust forms. Season with salt and black pepper as it cooks. (You may have to cook the tofu in batches as to not overcrowd the pan.) Add the seared tofu cubes to the bowls of miso soup as a garnish.

Cooking Tip: Creating a paste of miso, peanut butter, soy sauce, chili garlic sauce and sesame oil and adding it to the pork to sauté (prior to adding any liquid) allows the development of richer flavors than if you were to add the paste directly to the broth. The more you can layer flavors during the cooking process, the more flavorful the soup will be.

Cooking Tip: As soup sits, it will become more flavorful. It makes for great leftovers!

Storage Tip: Store the soup in airtight containers in the refrigerator up to 5 days. The soft-boiled eggs are best to use shortly after cooking and are not best when stored. Make fresh soft-boiled eggs just before serving the soup leftovers. Store the sesame seeds separately and garnish just before serving.