Ingredients

• 200 g ramen noodles

• 2 tbsp sesame oil

• 3 cloves garlic, finely chopped

• 1 tbsp fresh ginger, grated

• 2 tbsp spicy miso paste

• 1 L chicken stock

• 2 tbsp soy sauce

• 1 tbsp mirin

• 200 g sliced pork or chicken breast

• 2 eggs, soft‑boiled

• 100 g bean sprouts

• 4 fresh spring onions, sliced

• Nori (dried seaweed), cut into small pieces

• Sesame seeds for garnish

Instructions

1. Cook the ramen noodles according to the package instructions. Drain and set aside.

2. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, and sauté until fragrant.

3. Stir in the spicy miso paste, mixing so it combines with the garlic and ginger.

4. Pour the chicken stock into the pot and bring the soup to a boil. Reduce the heat and let it simmer for about 10 minutes.

5. Add the soy sauce and mirin, and season to taste. Adjust with more miso if you want it stronger.

6. In a separate pan add a little oil and quickly fry the pork or chicken breast until cooked through.

7. Divide the noodles between bowls and pour the hot soup over them. Place slices of meat on top.

8. Garnish with soft‑boiled eggs, bean sprouts, spring onions, nori and a sprinkle of sesame seeds.

Tips for Spicy Miso Ramen

If you prefer a vegetarian version, you can replace the chicken stock with vegetable stock and use tofu instead of meat. The flavor can be adjusted with added sriracha or chili flakes for extra heat. Spicy miso ramen is ideal as comfort food on cold days, and can be adapted to your own tastes and preferences.