Chilli Miso Ramen

Chilli Miso Ramen

Published with permission from Ramen, 80 Easy Noodle Bowls and Broths by Makiko Sano

The trend for chilli ramen originated in South Korea, where spice is used both for preservation and taste. As the spicy noodles reached the shores of Japan, fusion recipes started to emerge. The addition of miso here adds a distinctly Japanese twist to this dish.

Chilli Miso Ramen Serves 2


  • 300 g (10 oz) frozen fresh ramen noodles
  • 1 tablespoon sesame oil
  • 240 g (8 ⁄ oz) minced (ground) chicken
  • 1 tablespoon ginger purée
  • 1 tablespoon garlic purée
  • 400 ml (14 fl oz/1 2/3 cups) water
  • 1 teaspoons white miso powder
  • 1 teaspoons gochujang (Korean red chilli paste)
  • 1 teaspoon Japanese soy sauce
  • 2 teaspoons granulated sugar
  • 1 tablespoon cooking saké
  • 1 teaspoon chicken stock powder
  • 2 spring onions (scallions), chopped
  • 2 tablespoons ground sesame seeds


  • Chinese chives, chopped
  • Fresh red chilli, sliced
  • Wakame seaweed, rehydrated for 5 minutes in cold water


  1. Boil the ramen noodles as instructed on the packet, then plunge into iced water to firm them up. Set aside.
  2. Heat the sesame oil in a frying pan over a medium heat. Once hot, stir-fry the minced chicken, ginger and garlic until the chicken is cooked through. Add the water to the pan and bring to the boil, then reduce the heat. Now add the miso powder, gochujang, soy sauce, sugar, saké, chicken stock powder and spring onions. Cook over a low heat for 2–3 minutes, stirring gently.
  3. To serve, place your noodles in a bowl and top with the chicken and soup mix. Add the ground sesame seeds and mix gently. Top with the chives, chilli and wakame.

Miso paste is often the go-to ingredient in Japanese households, as it is closest to the natural soybean form. However, miso powder has a near-identical flavour profile and lasts longer, making it a better storecupboard option.

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