Spicy Miso Ramen With Mushrooms and Wakame

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It’s time to ditch the instant ramen noodles. This Spicy Miso Ramen With Mushrooms and Wakame is the ultimate comfort food for any night of the week. The rich and savory miso broth, combined with the heat from the spices, will warm you from the inside out. And the best part? It’s surprisingly easy to make! With just a few simple ingredients and minimal prep work, you can have a delicious and satisfying meal on the table in under 30 minutes. Perfect for a busy weeknight or a lazy weekend, this ramen is sure to become a staple in your recipe collection!

What Kind of Noodles Should I Use For Miso Ramen?

Ramen noodles are a staple in Japanese cuisine and come in many different varieties. Chuka soba, also known as Chinese-style ramen, originated in Japan but was heavily influenced by Chinese cuisine. This type of ramen is characterized by its thin, straight noodles, and a flavorful broth made with soy sauce or a mix of soy sauce and miso.

On the other hand, curly ramen, commonly found in northern Japan, is known for its thick, curly noodles. The texture of curly ramen is also different from chuka soba, it has a chewier and more satisfying texture.

Both types of ramen are delicious in their own way and offer a unique culinary experience, but if you’re looking for a heartier, more filling meal, curly ramen from northern Japan might be the way to go. Whichever noodle you prefer, they’re both delicious in this recipe!

Must Haves To Make Spicy Miso Ramen Broth

• Miso paste
• Sesame oil
• Doubanjiang (spicy bean paste)
• White pepper
• Kombu

Miso Paste

Red miso paste is a type of miso paste that is made from soybeans, rice, and barley. It’s fermented for a longer period of time than other types of miso, which gives it a stronger, more complex flavor and a deeper red color.

In miso ramen, red miso paste is used to give the broth a rich, umami depth that is often described as “meaty” or “brothy”. It’s a key ingredient in miso ramen and it helps to make the broth hearty, comforting and delicious. As the name suggests, miso paste is absolutely essential for miso ramen!

Sesame Oil

Sesame oil has a strong, nutty and slightly sweet flavor, and it’s often used as a condiment or finishing oil. In miso ramen, sesame oil is used to enhance the flavor of the broth by adding a rich and nutty taste. If you like more of a sesame flavor, you can save the sesame oil for the end of the recipe and use it as a finishing oil instead of cooking it directly in the broth!

The oil helps to bring all the flavors together and gives the broth a nice balance of nuttiness and spiciness. Often you will see sesame oil on the table in the form of chili-sesame oil, and ground sesame seeds to sprinkle into the broth for extra flavor, texture and fragrance.

Doubanjiang

Doubangjiang is a popular Chinese ingredient used in many Asian cuisines, particularly in Sichuan cuisine. It’s a fermented bean paste made from soybeans, broad beans, salt, and various spices.

It has a pungent and spicy flavor, which is often described as savory, sweet, and slightly bitter. In miso ramen, Doubanjiang is used to give the broth complexity. The paste is usually mixed with miso paste, sesame oil, and white pepper to create a spicy and savory broth that pairs well with the ramen noodles. Lee Kum Kee has a solid brand that is highly accessible!

White Pepper

White pepper is a type of pepper that is commonly used in Asian cooking to add a spicy and slightly herbal flavor to dishes. It is often used in ramen seasoning to give the broth a nice, warm kick. It tastes nothing like black pepper and is difficult to substitute.

Additionally, White pepper is a great ingredient to use in ramen because it doesn’t overpower the other flavors, it just adds a subtle spiciness that helps to balance out the dish. My favorite brand of white pepper is Spice Islands White Pepper. If you are new to white pepper, I recommend starting with a small dash to the broth and then increasing after a taste test if desired.

Kombu

Finally, the broth in this recipe is made using kombu! Normally miso ramen broth is made with chicken or pork broth, which gives it a meaty, rich flavor. However, sometimes I don’t have time to simmer bone broth all day to make soup, and that’s when kombu broth is a great alternative! Kombu gives an umami depth that is non-animal derived, and dried kombu is extremely shelf stable which makes for a convenient stock base.

To make the kombu broth, just bring 5 cups of water to a boil and then add in a 2 1-inch pieces of dried kombu. You can also add a couple of dried shiitake mushrooms to the broth for extra depth. Lower the heat and simmer gently for 10 minutes, then remove from the heat and steep for another 20 minutes to release the flavors.

Spicy Miso Ramen With Mushrooms and Wakame

INGREDIENTS  (Serves 2 people)

• 5 cups kombu broth
• 3 tbsp red miso paste
• 1 tbsp doubanjiang (spicy or non-spicy)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp sesame oil
• dash of white pepper
• 2 portions dried ramen noodles (dried ramen comes pre-bundled. I like Hime brand!)

Toppings

• 1 tsp neutral oil
• 6 button or shiitake mushrooms, thinly sliced
• ¼ cup dried wakame seaweed
• ¼ cup sweet yellow corn
• ¼ cup chili oil bamboo shoots (menma)
• 4 tbsp Thinly sliced green onion, white parts only
• 2 pats butter (2 tbsp.)
• Shichimi Togarashi, optional

INSTRUCTIONS 

• Start by prepping the toppings. In a bowl, add the dried wakame seaweed and boil boiling water until just covered. Let the seaweed sit and rehydrate for about 10 minutes until fully bloomed. Drain.
• While the seaweed is blooming, heat the neutral oil over medium heat and add the mushrooms. Fry the mushrooms until browned. Remove and set aside.
• In a large pot, bring the first 7 ingredients to a simmer. Cover with a lid and turn the heat down to its lowest setting. Keep warm until ready to serve.
• Bring a pot of water to boil and add the ramen noodles. Boil for about 3-4 minutes or until the noodles are tender but still have a slight chew. Drain.
• To serve, portion out the noodles between two large serving bowls and arrange the wakame seaweed, corn, butter, mushrooms, bamboo shoots and green onions on top.
• Give the broth a good stir to remix the miso, and carefully ladle into the bowl. Finish off with chili oil and shichimi togarashi for extra spice if desired, and serve immediately.