Spicy Miso Ramen

There are quite a few variations for the spicy ramen recipes out there.  But my inspiration for this spicy miso ramen is the spicy Taiwan Ramen which is the local cuisine of Nagoya, Japan.  The broth for this recipe is just right – it’s not too thick with miso nor too thin with just soy sauce.  And it’s so simple to make and versatile that you can add any ingredients you like to make the perfect ramen at home!

Nagoya Taiwan Ramen

First, a quick explanation of what Taiwan Ramen is and isn’t.  While it is called Taiwan Ramen, it’s probably not necessarily how the ramen is served in Taiwan.  Hopefully, I can visit Taiwan in the future to validate this!!  But the story goes that the recipe was developed by a Taiwanese chef in Nagoya in the 70’s when spicy foods were not a common part of the Japanese diet.  As Japanese people’s love for spicy foods grew, this dish became wildly popular in the region.  

What’s unique about Nagoya Taiwan Ramen, besides being spicy, is the meat is always minced meat.  And vegetables in it are just Chinese chives and maybe bean sprouts.  But the authentic ones are not typically miso based — it’s soy sauce based.  So that’s where my version is slightly different.  I love the depth of flavor that a little bit of miso can give the ramen broth.

Adjusting the Spiciness

The authentic Taiwan Ramen in Nagoya can be super spicy.  As much as I love spicy food, I dialed the heat down in this recipe so that I didn’t have to pay for it for hours on end! 

It’s still spicy but it’s not spicy enough where you have to constantly wipe your nose as you eat it!

To make it less spicy:  Reduce or eliminate the chili powder.

To make it spicier: Increase the chili power to 2 tablespoon and/or add a few dried red peppers.

Related article:  Did you know that it’s acceptable to slurp ramen noodles but it’s not polite to blow your nose in public in Japan?  Read more about the etiquette rules in Japan that may surprise the first-time travelers.

Spicy Miso Ramen Broth

This is probably one of the easiest ramen broths I’ve made that’s not instant!  Cooking the ground pork right into the broth makes the flavor richer and complements the flavor of miso nicely. 

If you taste the broth before you add noodles and vegetables and think it’s salty, it IS salty.  Be sure to use the low sodium soy sauce since that can cut down on the sodium and it’s plenty salty enough.  Adding vegetables to this ramen can not only make the dish tastier but it also helps cut down the saltiness.  And there’s nothing better than the fresh bean sprouts that can cut down the saltiness and add some extra crunchiness to the soup. Most likely, you will have to go to an Asian grocery store to get a fresh bean sprouts but it definitely will be worth your trip!

Vegetable Ingredient Options

In addition to or instead of the green onions and fresh bean sprouts, here are some other veggie options that you can add:

• Mushrooms – thinly sliced, add them while the broth is cooking depending on how much you want your mushrooms cooked.
• Spinach – add at the end, before serving.
• Cabbage – shredded and add about a minute before you finish cooking the broth.

Related article:  See all the other ingredient and garnish option ideas to jazz up your ramen in this article.

Meat Substitutions

If you are not a ground pork fan (don’t knock it until you try it though!), you can substitute it with one of the following:

• Ground beef
• Shredded chicken – cook and shred the chicken first, then start making the broth with it

Plain Ramen Noodles

To make ramen at home without using the instant ramen packets, here are some plain ramen noodle options including gluten-free or fresh options:

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