Simple Spicy Miso Ramen

This is my “I’m lazy but I want to feed my body with the good stuff in less than 10minutes”. So yes, it’s simple, delicious and ready in a jiffy. I would say the most important part of this recipe would be the miso paste, using one you like and have tried before is always a winner – even though there’s a first time for everything. Now If you’ve decided to serve this without a protein then this should take you no more than 10-15mins to throw together.

Recipe Notes:
Miso Paste: Use whatever miso paste you’d like. I like using the Shinshu Dashi Miso Paste which I buy from my local Asian store. I also add 2 tbsp miso paste because I prefer a stronger broth.
Noodles: You could add whatever noodles you like, you are the chef but I do enjoy these noodles: Yu-Meng Noodles. I just grab them from my local Asian store.
Protein: Depending on my mood I’d add whatever protein I’d like. Seared or baked salmon/fish is delicious. I prefer marinating a chicken breast in2 tbsp soy sauce and pan searing it.
Quantity: The below recipe serves 1 person but you can easily double or quadruple it. Remember to always do a taste-test before serving.
Add-ons: I like topping the ramen with sauteed mushrooms, zucchini, carrots, broccoli, tomatoes, or a soft boiled egg etc. If you like soy-marinated eggs then give this recipe a try (absolutely addictive): Soy Marinated Eggs

Check the recipe video below to see what the final product will be looking like!

Simple Spicy Miso Ramen

  • Servings: 1 serving
  • Difficulty: Easy
  • Print


  • 1 tbsp olive oil (or any neutral oil)
  • 1 heaped tsp chopped chilies
  • 3 garlic cloves, roughly sliced
  • 500-600ml lukewarm water
  • 1-2 tbsp miso paste
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp rice vinegar *optional
  • 1 tsp sesame oil
  • Salt and white pepper to taste
  • 80-120g egg noodles, cooked and cold-rinsed
  • Handful of spring onion, chopped
  • 80-120g egg noodles, cooked and cold-rinsed


  1. First add the olive oil, chopped chilies and garlic to a small saucepan. Bring to a medium-high heat and sauté until the garlic starts to turn golden brown.
  2. Meanwhile, bring a medium saucepan of water to a rolling boil. Add the noodles and cook for 2-3 mins or as per the packet instructions. Rinse under cold water and set aside.
  3. Once the garlic is light brown in color, add 500-600ml lukewarm water and the miso paste. Gently stir until the miso paste has dissolved. Bring to a light simmer and add the soy sauce, sesame oil, rice vinegar and remove from the heat.
  4. Add the cold noodles to a medium soup bowl and pour over the broth. Finish off with chopped spring onion and dig right in.

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