Spicy Miso Ramen

Serves 2
Time 30 minutes


Spicy miso paste (enough for at least 8 servings)
1 tbsp dark miso paste
1 tbsp light miso paste
1 tbsp chilli paste
1 clove of garlic, grated
1 tbsp grated ginger
2 tbsp Mirin
1 tbsp vegetable oil
1 tsp sesame oil

Soft boiled eggs
4 large free-range eggs
¼ cup soy sauce
¼ cup mirin
¼ cup sugar
1 tbsp of water

Spicy miso ramen
500g fresh ramen noodles
150g minced pork
½ onion, chopped into long strips
1 long red chilli, chopped
2 tbsp olive oil
¼ tsp of freshly ground black pepper
1 cup fresh shiitake mushrooms, quartered
1L chicken stock
1 cup soy milk
1/2 – 1/4 cup of spicy miso paste

Soft boiled egg
1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets
1 tbsp sesame seeds
1 tbsp salted soy bean
¼ cup pickled cabbage
2 spring onions
½ bunch garlic chives


Mix all of the spicy miso paste ingredients in a bowl until it becomes a paste and store in fridge.

Sweat the onions, chilli and pork in the pan with the oil already hot. Stir in two tablespoons of the spicy miso paste into the pork mixture together with the shiitake mushrooms. Add the chicken stock and soy milk and let it come to the boil, then simmer.

To cook the eggs, boil them for 3 minutes, then cool. Place the eggs in a bowl of the mirin, sugar and soy, and allow to sit for 20 minutes or longer.

Salt some boiling water and cook the ramen noodles. Once the noodles are cooked, place them in a couple of bowls, pour the broth on top and garnish with a soft boiled egg, nori, sesame seeds, spring onions salted soy beans and pickled cabbage.