Spicy Ramen Noodles

Spicy Ramen Noodles are a comforting yet bold dish that brings together rich broth, warming spices, and satisfying noodles in one generous bowl. Layers of savoury flavour from miso, garlic, ginger, and chilli oil are balanced with tender meat, soft mushrooms, and a perfectly soft-boiled egg. It’s the kind of easy, homely meal that feels both indulgent and nourishing, perfect for warming up and slowing down.

Prep Time 10

Cook Time 40

Total Time 50

Servings People

Ingredients

4 large eggs free range soft boiled.
12 oz pork or chicken cuts into small chunks
24 oz dry ramen noodles
5 cloves garlic peel/mince
2 1/2 tbsp light soy sauce low sodium
10 oz shitake mushrooms slice thinly
10 oz shallots sliced
2 ½ tbsp rice vinegar
1 ½ tbsp hot chilli oil
12 oz sweetcorn fresh/frozen/tinned
4 tbsp miso paste white
1 tbsp ginger peel/grated
100 oz chicken broth or vegetable
6 large scallions peel/slice
3 tbsp vegetable oil

Instructions

Place a large pan over a medium heat and add a little oil.
3 tbsp vegetable oil
While the oil is heating up, chop the meat into small chunks.
12 oz pork
Add the pork, chicken or ham to the pot and cook for 5 minutes until cook through.
12 oz pork
Remove the meat from the pan and put to one side for now.
Add a little more oil to the pan if needed and add the sliced mushrooms. Cook for a further 5 minutes until lovely and soft.
10 oz shitake mushrooms
Add the garlic, ginger and shallots and cook for a few minutes to soften,
5 cloves garlic, 1 tbsp ginger, 10 oz shallots
Add the miso paste, rice vinegar, chilli oil and soy sauce and stir well to combine.
2 ½ tbsp rice vinegar, 1 ½ tbsp hot chilli oil, 4 tbsp miso paste, 2 1/2 tbsp light soy sauce
Add the broth and increase the temperature until it boils. Immediately reduce the heat to a simmer for 20 minutes stirring occasionally.
100 oz chicken broth
After 20 minutes, increase the heat again to a boil and add the ramen noodles. Cook the noodles according to the instructions but usually 3 – 5 minutes. They should be al dente.
24 oz dry ramen noodles
Time to get the eggs going. Add pan of water over a high heat and bring to the boil. When boiling gently place the eggs into the water and leave for 6 minutes. After 6 minutes remove the eggs from the boiling water and plunge straight into a bowl full of ice water to stop the cooking. Carefully peel the shell off and slice the eggs in half when ready to serve.
4 large eggs
Back to the ramen. Add the meat back to the pan together with the sweetcorn and stir making sure everything is hot.
12 oz sweetcorn
Serve the ramen in warmed bowls with the soft-boiled egg sliced in two. Garnish with finely sliced scallions and serve with the chilli oil for those who like it a little hotter.
6 large scallions

Nutrition