Spicy Miso Ramen Sriracha: 1 Amazing Bowl

Spicy Miso Ramen Sriracha has become my go-to comfort food, especially on chilly evenings. I still remember the first time I tried making it myself; I was aiming for an easy spicy miso ramen sriracha that packed a punch, and oh boy, did it deliver! The rich, savory broth, the tender noodles, and that perfectly crispy, slightly sweet sriracha tofu – it’s a symphony of textures and flavors. The aroma alone, a blend of garlic, ginger, and that signature spicy miso, fills my kitchen with warmth. Let’s dive in and create this incredible bowl together!

Why You’ll Love This Spicy Miso Ramen Sriracha

This dish is pure comfort in a bowl, and I know you’ll adore it for so many reasons:

• It’s incredibly comforting, perfect for a cozy night in.
• You get a bold, umami-rich flavor profile that’s seriously satisfying.
• It’s entirely plant-based, making it a fantastic vegan option.
• The spicy miso noodle soup sriracha combination is a flavor explosion you won’t forget.
• The crispy sriracha tofu adds a delightful texture and extra kick.
• It’s a quick and easy spicy miso ramen sriracha that doesn’t skimp on taste.
• This spicy miso noodle soup sriracha is a true restaurant-quality meal you can make at home.

Ingredients for Spicy Miso Ramen Sriracha

Gathering these ingredients is the first step to creating a truly delicious bowl of spicy miso ramen. You’ll find that the combination of miso and gochujang creates a wonderfully complex flavor base for our miso ramen with sriracha chili paste. Here’s what you’ll need:

• 1 tablespoon sesame oil – for sautéing aromatics
• 4 cloves garlic minced – the aromatic foundation
• 1 tablespoon fresh ginger grated – adds a spicy zing
• 2 tablespoons white miso paste – the heart of our miso ramen with sriracha chili paste
• 1 tablespoon gochujang Korean chili paste – for that deep, savory heat
• 1 tablespoon soy sauce – for umami and saltiness
• 1 tablespoon rice vinegar – balances the richness
• 1 teaspoon sriracha – a little extra kick
• 4 cups low-sodium vegetable broth – the liquid base
• 1 cup water – to adjust consistency
• 1 tablespoon nutritional yeast (optional) – adds a cheesy, umami depth
• 1 block 14 oz extra-firm tofu, pressed and cubed – for crispy texture
• 1 tablespoon cornstarch – to coat tofu for crispiness
• 1 tablespoon neutral oil – for frying the tofu
• 2 tablespoons soy sauce – for the tofu glaze
• 1 tablespoon sriracha – for the tofu glaze
• 1 teaspoon maple syrup – for a touch of sweetness in the glaze
• 1 teaspoon garlic powder – for the tofu glaze
• 2 packs ramen noodles – the perfect vehicle for the broth
• 1/2 cup corn kernels – for sweetness and color
• 1 cup baby spinach – wilts beautifully into the hot broth
• 1/2 cup sliced shiitake or oyster mushrooms – adds earthy flavor
• 1 scallion thinly sliced – for a fresh, oniony bite
• 1 soft-boiled egg (optional) – for extra richness
• Toasted sesame seeds and chili oil for garnish – the finishing touches

How to Make Spicy Miso Ramen Sriracha

Let’s get cooking! This recipe breaks down how to make spicy miso ramen with sriracha into simple, manageable steps. Don’t worry if you’re new to ramen; these instructions will guide you through creating a truly satisfying bowl.

1. Step 1: Start by preparing the tofu. Press your extra-firm tofu for at least 15 minutes to remove excess water. Once pressed, cut it into bite-sized cubes. In a bowl, toss the tofu cubes with 1 tablespoon cornstarch until evenly coated.
2. Step 2: Heat 1 tablespoon neutral oil in a non-stick skillet over medium heat. Carefully add the cornstarch-coated tofu and cook, turning occasionally, until it’s golden brown and crispy on all sides, about 8-10 minutes.
3. Step 3: While the tofu is crisping, whisk together the glaze ingredients: 2 tablespoons soy sauce, 1 tablespoon sriracha, 1 teaspoon maple syrup, and 1 teaspoon garlic powder. Once the tofu is golden, pour this glaze over it in the skillet. Stir-fry for another 2-3 minutes until the tofu is beautifully coated and slightly caramelized. Set this delicious sriracha tofu aside.
4. Step 4: Now, let’s build the flavor base for our spicy miso ramen. In a large pot, heat 1 tablespoon sesame oil over medium heat. Add the minced garlic and grated ginger. Sauté until fragrant, about 1 minute – you’ll smell that amazing aroma!
5. Step 5: Stir in the 2 tablespoons white miso paste and 1 tablespoon gochujang. Cook for about 30 seconds, stirring constantly, to ‘bloom’ them and deepen their flavor. Then, add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sriracha.
6. Step 6: Pour in the 4 cups low-sodium vegetable broth and 1 cup water. If you’re using it, stir in the 1 tablespoon nutritional yeast for an extra layer of umami. Bring the broth to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes. This is where all those flavors meld together beautifully. Taste and adjust seasoning if needed.
7. Step 7: Cook your ramen noodles according to the package directions. Drain them well and give them a quick rinse to prevent sticking.
8. Step 8: Add the sliced mushrooms to the simmering broth and cook for 3-4 minutes until they’re tender. In the last minute of simmering, stir in the corn kernels and baby spinach. The spinach will wilt almost instantly.

Preparing the Crispy Sriracha Tofu

The key to amazing tofu is pressing out as much moisture as possible. This allows the cornstarch to create a truly crispy coating. Frying until golden brown and then glazing it with that sweet and spicy sriracha mixture transforms simple tofu into a flavor powerhouse.

Crafting the Spicy Miso Broth

Sautéing the garlic and ginger first really unlocks their aromatic potential. Blooming the miso paste and gochujang by gently cooking them in the pot before adding liquids is crucial for developing a deep, complex flavor. Simmering the broth allows all these elements to marry perfectly. For more on flavor development, check out these recipe development tips.

Assembling Your Spicy Miso Ramen Bowl

Divide the cooked ramen noodles evenly between your serving bowls. Ladle the hot, flavorful broth with the mushrooms, corn, and spinach over the noodles. Arrange the crispy sriracha tofu on top, and finish with sliced scallions for a fresh bite.

Pro Tips for the Best Spicy Miso Ramen Sriracha

Want to elevate your homemade ramen game? I’ve picked up a few tricks over the years that make all the difference in achieving the best spicy miso ramen sriracha. Here are my top tips:

• Don’t skip pressing the tofu! It’s the secret to getting that irresistibly crispy texture.
• Taste and adjust the broth seasoning before serving. Miso pastes vary in saltiness, so a little adjustment goes a long way.
• For an extra layer of flavor, try adding a splash of chili oil or a dollop of extra sriracha right before serving.
• Ensure your miso paste is fresh; older paste can lose some of its vibrant flavor.

What’s the secret to perfect spicy miso ramen broth?

The secret to a perfect spicy miso ramen broth lies in blooming the miso and gochujang. Gently cooking them in the pot for about 30 seconds before adding the liquid base really deepens their flavor. This step is crucial for that rich, savory profile in your sriracha miso ramen broth recipe.

Can I make spicy miso ramen ahead of time?

Yes! You can prepare the broth and the sriracha tofu a day in advance. Store them separately in airtight containers in the refrigerator. Cook the noodles just before serving to prevent them from getting mushy.

How do I avoid common mistakes with spicy miso ramen?

A common pitfall is overcooking the ramen noodles, which can make them gummy. Cook them just until al dente. Also, avoid boiling the miso paste vigorously, as this can diminish its delicate flavor and beneficial probiotics. For more on noodle preparation, you might find these dinner recipes helpful.

Best Ways to Serve Spicy Miso Ramen Sriracha

This bowl of spicy miso ramen with sriracha tofu is a complete meal on its own, but I love to jazz it up with a few simple additions. It’s perfect for a quick weeknight dinner or a cozy weekend lunch. For a truly satisfying experience, consider serving it with some crispy pan-fried gyoza or a refreshing cucumber salad on the side. These little extras complement the rich, spicy broth and tender noodles beautifully, making your spicy miso ramen bowl even more special.

Nutrition Facts for Spicy Miso Ramen Sriracha

Here’s a look at the estimated nutritional breakdown per serving of this delicious spicy miso ramen bowl:

• Calories: 550-650 (estimates can vary)
• Fat: 25-35g
• Saturated Fat: 4-6g
• Protein: 20-25g
• Carbohydrates: 60-70g
• Fiber: 8-10g
• Sugar: 8-12g
• Sodium: 1200-1500mg

Nutritional values are estimates and may vary based on specific ingredients used, especially for store-bought broths and miso pastes in your spicy miso ramen sriracha recipe.

How to Store and Reheat Spicy Miso Ramen Sriracha

Leftovers of this amazing spicy miso ramen sriracha are a treat! Once your ramen has cooled down, it’s best to store the components separately to maintain their texture. For the broth and the crispy sriracha tofu, use airtight containers and keep them in the refrigerator for up to 3-4 days. You can also freeze the broth and tofu for up to 3 months – just thaw them overnight in the fridge before reheating.

To reheat, gently warm the broth on the stovetop or in the microwave. Cook fresh noodles as per package directions, as they’ll be much better than reheated ones. Reheat the tofu quickly in a skillet or air fryer until crisp again. This makes for a fantastic quick spicy miso ramen sriracha meal later in the week! For more quick meal ideas, check out these lunch recipes.

Frequently Asked Questions About Spicy Miso Ramen Sriracha

Can I make this spicy miso ramen ahead of time?

You sure can! The broth and the crispy sriracha tofu can be made a day in advance and stored separately in airtight containers in the fridge. It’s best to cook the noodles fresh right before serving to avoid them getting mushy, ensuring you have a quick spicy miso ramen sriracha ready to go.

What makes this a vegan spicy miso ramen sriracha?

This recipe is naturally vegan because it uses vegetable broth and tofu as the protein. There are no animal products involved, making it a delicious and satisfying vegan spicy miso ramen sriracha. If you opt for the optional soft-boiled egg, simply omit it to keep the dish strictly plant-based!

How can I achieve an authentic spicy miso ramen sriracha experience?

To get an authentic spicy miso ramen sriracha, focus on the quality of your miso paste and use fresh aromatics like garlic and ginger. Blooming the miso and gochujang is a key step for depth of flavor. While this recipe offers a fantastic take, true authenticity often involves specific regional miso varieties and dashi stock, but this homemade version is incredibly close and delicious! For more on authentic flavors, explore these Korean BBQ meatballs.

What if I don’t have gochujang?

No gochujang? No problem! You can substitute it with an extra tablespoon of sriracha or another chili paste like sambal oelek for a similar spicy kick. While the flavor profile will shift slightly, you’ll still achieve a wonderfully flavorful spicy miso ramen with sriracha chili paste.

Variations of Spicy Miso Ramen Sriracha You Can Try

Once you’ve mastered this base recipe, don’t be afraid to get creative! There are so many delicious ways to customize your spicy miso ramen. For a heartier meal, try my spicy miso ramen recipe sriracha chicken by adding shredded cooked chicken to the broth along with the vegetables. Alternatively, you could prepare a spicy miso ramen with sriracha pork by thinly slicing some tender pork belly and simmering it in the broth until tender. If you’re looking for a different texture, consider air-frying the tofu instead of pan-frying for an even crispier result. You can also adjust the heat level by adding more or less sriracha or gochujang. For other chicken variations, see these spicy ginger chicken recipes.

Spicy Miso Ramen Sriracha: 1 Amazing Bowl

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• Author: basmer1517
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A comforting and spicy bowl of Miso Ramen featuring crispy Sriracha tofu. This plant-based recipe delivers a bold, umami-rich flavor that’s perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• For the Broth:
• 1 tablespoon sesame oil
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons white miso paste
• 1 tablespoon gochujang Korean chili paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 tablespoon nutritional yeast (optional)
• For the Sriracha Tofu:
• 1 block 14 oz extra-firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 teaspoon maple syrup
• 1 teaspoon garlic powder
• For the Noodles & Toppings:
• 2 packs ramen noodles
• 1/2 cup corn kernels
• 1 cup baby spinach
• 1/2 cup sliced shiitake or oyster mushrooms
• 1 scallion thinly sliced
• 1 soft-boiled egg (optional)
• Toasted sesame seeds and chili oil for garnish

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Instructions

1. Prepare the Tofu: Press tofu for at least 15 minutes. Cut into cubes and toss with cornstarch.
2. Heat oil in a skillet over medium heat. Add tofu and cook until golden brown on all sides.
3. In a small bowl, mix soy sauce, sriracha, maple syrup, and garlic powder. Pour over tofu and stir-fry for 2-3 minutes until glazed. Set aside.
4. Build the Broth: In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant.
5. Stir in miso paste and gochujang. Add soy sauce, rice vinegar, sriracha, vegetable broth, water, and nutritional yeast (if using).
6. Bring broth to a boil, then simmer for 15-20 minutes. Adjust seasoning as needed.
7. Cook Noodles and Veggies: Cook ramen noodles according to package directions. Drain and rinse.
8. Add mushrooms to the simmering broth and cook for 3-4 minutes.
9. Add corn and spinach in the last minute of simmering.
10. Assemble the Bowls: Divide noodles between two bowls. Pour broth and vegetables over noodles.
11. Top with sriracha tofu, scallions, and optional egg. Garnish with sesame seeds and chili oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering, Stir-frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl

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