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Spicy Ramen with Gochujang and Miso

Prep 15 min Cook 20 min Difficulty 3/5

Quick, spicy ramen with gochujang-miso broth, shiitake, bok choy, and soft-boiled eggs in under 40 minutes.

Why this recipe works

Spicy ramen is a fast, cozy noodle soup with a bold gochujang-miso broth, shiitake mushrooms, bok choy, and soft-boiled eggs. It suits weeknights, casual dinners, or feeding a small crowd who loves heat.

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Key takeaways

Balanced spice and miso depth in a quick bowl
Customizable toppings for texture and color
Cooks noodles separately to prevent soggy results

Recipe guide

Spicy ramen is a fast, cozy noodle soup with a bold gochujang-miso broth, shiitake mushrooms, bok choy, and soft-boiled eggs. It suits weeknights, casual dinners, or feeding a small crowd who loves heat.

A flavorful, comforting bowl ready in under 40 minutes.

  • Balanced spice and miso depth in a quick bowl
  • Customizable toppings for texture and color
  • Cooks noodles separately to prevent soggy results

Make the broth and mushrooms

Simmer stock with gochujang, miso paste, soy, chili oil, sesame oil, ginger, and garlic until smooth. Add shiitake and simmer 4–5 minutes to soften and infuse.

Noodles and greens prep

Cook ramen noodles per package directions until just tender, then drain. Blanch bok choy in the simmering broth for 1–2 minutes until bright green and tender-crisp.

Assemble and finish

Assemble bowls with noodles, ladle hot broth with mushrooms and bok choy, top with soft-boiled eggs, scallions, sesame seeds, and a drizzle of chili oil. Serve with lime wedges.

Ingredients

  • 200 g ramen noodles (fresh or dried)
  • 800 ml chicken or vegetable stock
  • 2 tbsp gochujang
  • 1 tbsp chili oil
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 100 g shiitake mushrooms sliced
  • 1 bunch bok choy halved
  • 2 stalks scallions sliced
  • 2 pcs soft-boiled eggs
  • 1 pc lime
  • 1 tbsp toasted sesame seeds

Instructions

  1. Bring stock to a simmer in a medium pot over medium heat.
  2. Whisk in gochujang, miso paste, soy sauce, chili oil, sesame oil, grated ginger, and minced garlic until smooth.
  3. Add sliced shiitake and simmer gently for 4–5 minutes to soften and infuse flavor.
  4. Meanwhile cook ramen noodles in a separate pot per package instructions until just tender, then drain.
  5. Trim and halve bok choy and blanch in the simmering broth for 1–2 minutes until bright green and tender-crisp.
  6. Taste broth and adjust seasoning with more soy or miso if needed and a squeeze of lime for brightness.
  7. Divide cooked noodles between bowls and ladle hot broth with mushrooms and bok choy over them.
  8. Top each bowl with a soft-boiled egg cut in half and scatter sliced scallions and toasted sesame seeds.
  9. Drizzle a little extra chili oil over each bowl for added heat if desired.
  10. Serve immediately with extra lime wedges on the side.

FAQs

Can I customize the broth base? Yes. You can swap chicken stock for vegetable stock or use low-sodium versions to control salt.
Can I use different noodles? Yes. If you don’t have fresh noodles, use dried and adjust cooking times per package instructions.
What are good toppings? Yes. Add or skip toppings like corn, nori, or chili crisp as you prefer.