A quick and easy homemade ramen made with a spicy red miso soup base, shoyu (soy sauce) seasoned ground beef, 6-minute eggs, and scallions.
Marc and I just got back from Minnesota! I know I must be getting older, because I feel incredibly jet-lagged and they only have a three-hour time difference. But we had the most fun trip! We got to watch my best friend get married and I wore a pretty dress and cried a lot. There was plenty of dancing and more alcohol than I would care to admit.
After the wedding, we went to Minneapolis for a few days to hang out and explore. It turns out Minneapolis is a v cool city! Lots of great bars and coffeeshops. We had some of the best Italian food of our lives at Bar La Grassa. The roasted red pepper + gorgonzola bruschetta was to die for. I’m thinking of how I can re-create it. For coffee, went to both Spyhouse and Five Watt where I had a curry mocha! Omg, it was sooo good, I can’t stop thinking about it. And, we went to a real-life speakeasy complete with a creepy back-alley door and a piano lounge. It was a dream come true!
The only slight bummer from the Minneapolis trip was that we didn’t find any good ramen anywhere. It was all just very “meh”. Which I guess helps me not miss Minneapolis too much, because Reno has some of my favorite ramen ever! Our local joint Ramen 4 Real (formerly Uchi Ramen) has the most delicious spicy red miso ramen. And I really wanted to learn how to re-create it at home, because as much as I love going out 90% of the time, I also love not putting on pants the remaining 10% of the time. Ya feel?
Easy spicy red miso ramen that takes one hour, not three days
While I still have respect for my college ramen days, I really wanted to create something with more authentic ingredients. But traditional ramen takes like, three entire days to make, and I’m just not that pure. As much as I love the idea of spending a full 24 hours making a beautifully-rich, authentic Japanese broth, I know realistically that it’s not in the cards. Three days of cooking makes me think of three days of washing dishes and I am instantly turned off by the idea.
So, I wanted to create an easy homemade ramen that only takes one hour and that you can make in your kitchen right now. With no time-intensive prep except maybe a quick trip to the Asian market. It turns out that the secret is in a good homemade miso paste which is so easy to mix up in a food processor or blender! Turns out that this recipe still uses quite a few dishes, but trust me, washing an extra pot or wooden spoon is worth it. This spicy red miso ramen is damn good.
Spicy red miso ramen ingredients
Don’t stress, but this recipe does require a few special ingredients you might not have on hand! But they’re no big deal to find, especially if you live near an Asian grocery store or have Amazon Prime. (Luv u AP). You will need:
- Red miso paste! I found it easily at my local Asian market, but Amazon has it too!
- Spicy chili paste of some kind. I used Sambal Oelek, but you could probably use Sriracha or find a Japanese version if you’re v passionate.
- Mirin, a Japanese rice wine. I actually can find this in the Asian section of my local grocery store!
- Soy sauce. I had a Japanese-style shoyu at home, but really, any soy sauce will work for our intents and purposes.
- Ramen noodles, the most important part! I would really recommend going fresh over dried here. The fresh tastes so much better, and usually you can find it in the refrigerated section of the grocery store. Just throw away the flavor packet or reserve it for another use!
A few tips for making easy spicy red miso ramen
Honestly, this recipe is pretty straight forward, but I recommend you have a blender/food processor on hand. And also a sieve/sifter of some kind. Fine-mesh would be best, but I honestly just used the regular one I use for flour and powdered sugar 🤷.
P.S. Read through the recipe a couple times before you start cooking! The spicy red miso ramen is truly quick and easy but there are quite a few steps, so like, check it out a few times first.
Also, do some good mise en place before you start, and you will 100% thank yourself. Then slurp up noodles and enjoy!!!
Spicy Red Miso Ramen with Shoyu Beef
Notes: This recipe has quite a bit of heat to it already. If you are sensitive to spice, start with about 1 Tbs. of chili paste. You can always add more to your individual bowls if you like things hotter!
Spicy Red Miso Ramen with Shoyu Beef
Spicy Red Miso Base
- 2 tbsp sesame seeds
- 1 cup red miso paste
- 1/4 cup chili sauce like Sambal Oelek or Sriracha (less if you don’t like spice)
- 8 small cloves garlic, peeled
- 2 inch knob of ginger, peeled and roughly chopped
- 1/4 cup mirin
- 2 tbsp sesame oil
- 6 eggs
- Pinch salt
- 2 tbsp neutral oil
- 1.25 lb ground beef
- 1/2 tsp black pepper
- 2 tbsp soy sauce (I use shoyu-style)
- 1 tbsp brown sugar
- 8 cup unsalted chicken stock (or low-sodium)
- 2/3 cup spicy red miso paste (recipe above)
- 2 shallots, peeled and halved
- 2 packages fresh ramen noodles
- 1 cup frozen corn
- 1 bunch scallions, finely chopped
- Additional chili sauce, for serving
- Salt and pepper, to taste
Spicy Red Miso Base
- Heat a small, dry skillet over medium-high heat. Add the sesame seeds, and stir constantly until they are very toasted. They should be oily and toasty but not burnt! Place the sesame seeds in a bowl and let cool slightly. Wipe the pan, and set aside.
- Place the red miso paste, chili sauce, garlic, ginger, mirin, sesame oil, and toasted sesame seeds in a food processor or high-powered blender. Pulse or blend until smooth, scraping sides of the bowl occasionally.
- Add the spicy red miso paste to the small skillet, and cook over medium heat for about 6 minutes, stirring frequently to prevent burning. Place the spicy red miso paste in a bowl and refrigerate until ready to use. Wipe the pan clean, and set aside for future use.
- Gently place the eggs in a small pot and fill with water until the eggs are completely covered. Add a few pinches of salt. Bring to a boil, and then lower it to a simmer. Let the eggs cook for 6 minutes. Drain and immediately add to ice-cold water for about 10 minutes. Peel, cut in half, and set aside.
- Heat the oil in a large soup pot. Add the beef, and cook until the beef is no longer pink. Drain the fat and add the soy sauce, brown sugar, and pepper. Cook for a couple of minutes, and place the beef in a bowl. Set aside.
- Add the stock and shallots to the pot, and bring the stock to a simmer. Place a sieve halfway into the liquid, and put 2/3 c. spicy red miso paste into the sieve. Stir until the mixture is mostly dissolved, about 5 minutes. Discard the solids left in the bottom of the sieve.
- Let the stock simmer for about 5-10 more minutes. Remove the shallots and discard. Taste the broth, and add more salt and pepper as necessary.
- While the broth is simmering, heat the small skillet over medium-high heat. Add the corn, and cook, stirring occasionally until the corn is lightly charred, about 5 minutes. Set aside until ready to use.
- Cook the noodles according to package directions. Divide the noodles and ground beef between 6 bowls. Ladle the broth over the noodles. Top with corn, scallions, soft boiled eggs, and additional chili sauce. Enjoy!
xo Sara Lynn
*Song of the day: Lucid Dreams by Juice WRLD