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Spicy Red Miso Ramen with Shoyu Beef

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Spicy Red Miso Base
 2 tbsp sesame seeds
 1 cup red miso paste
 ¼ 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
 ¼ cup mirin
 2 tbsp sesame oil
6-Minute Eggs
 6 eggs
 Pinch salt
 2 tbsp neutral oil
 1.25 lbs ground beef
 ½ tsp black pepper
 2 tbsp soy sauce (I use shoyu-style)
 1 tbsp brown sugar
 8 cups unsalted chicken stock (or low-sodium)
  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.

6-Minute Eggs

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!

Nutrition Facts

Servings 6