Photo Credit: Anguel Dimov

Spicy Miso Ramen


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How this works

Spicy Miso Ramen

Course: Dinner, Lunch
Cuisine: Asian
Keyword: miso, miso soup, soup, soup recipes, vegetable broth
Servings: 4


  • 2 Tbsp grapeseed oil
  • 1 yellow onion, thinly sliced (2 cups)
  • 5 garlic cloves, minced
  • 1 Tbsp minced fresh ginger
  • 6 cups vegetable stock
  • 4 large eggs
  • 5 Tbsp white miso
  • 2 Tbsp toasted sesame seeds
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp sambal oelek
  • 1 tsp rice vinegar
  • 10 oz dried ramen noodles
  • Optional toppings:

    Smoked tofu (thinly sliced)

    Watercress or baby spinach

    Scallions (thinly sliced)

    Toasted sesame seeds

    Red pepper flakes


  • In large Dutch oven or pot, heat grapeseed oil over medium heat. Add onion and cook, stirring occasionally, until golden brown around the edges, 8 to 10 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, 1 to 2 minutes. Pour in vegetable stock. Cover with lid slightly ajar and bring to boil over medium-high heat, then reduce heat to medium-low and simmer for 15to 20 minutes to let flavors infuse.
  • Bring medium saucepan of water to boil over medium-high heat. Gently lower eggs into water. Adjust heat, if needed, to maintain a gentle boil and cook eggs for 6 1/2 minutes (adjust timing based on desired doneness). Fill small bowl with ice water and gently lower eggs into bowl to cool. Peel eggs and set aside other toppings.
  • Working in batches if needed, transfer soup to high-speed blender. Add miso, sesame seeds, sesame oil, sambal oelek, and rice vinegar. Blend until smooth and creamy, 1 to 2 minutes. Pour soup back into pot, cover with lid, and keep warm over low heat until ready to serve.
  • Bring large pot of unsalted water to boil over high heat. Add noodles and cook according to package directions. (Be careful not to overcook.) Drain noodles.
  • Divide noodles among bowls, then ladle soup overtop. Cut eggs in half lengthwise. Garnish each bowl with 2 egg halves and toppings of choice.


Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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