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Spicy Miso Ramen Noodle Soup

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Spicy Miso Ramen Noodle Soup

Spicy Miso Ramen Noodle Soup
Joseph Erdos
total prep
Turn out a near authentic ramen soup with this recipe, which combines classic toppings and the convenience of instant ramen noodles.


  • 1 package instant ramen noodles, flavor packet discarded
  • 2 cups chicken broth
  • 1 tablespoon low-sodium miso paste
  • 1 to 2 teaspoons sriracha sauce
  • 1 cabbage leaf, cut into chunks
  • 3 shiitake mushrooms, thinly sliced
  • 5 canned bamboo shoots
  • 1 scallion, sliced
  • 1 boiled egg
  • 1 small square nori
  • shichimi togarashi (Japanese seven-spice powder), for serving


  • Cook ramen noodles according to package directions.
  • In a small saucepan, heat broth until steaming hot. Whisk in miso paste and sriracha sauce.
  • Meanwhile, bring a small saucepan of water, fitted with a steamer basket, to a boil. Add cabbage and shiitakes. Cover and steam until tender, about 3 minutes.
  • Add cooked and drained ramen to a large bowl. Pour over with hot miso broth. Top with cabbage, shiitakes, bamboo shoots, and scallion. Place a boiled egg half in the center. Garnish with nori and shichimi togarashi.