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15-Minute Spicy Red Miso Ramen

Total Time: 15 Minutes

Serves: 4 people 

Prep Time: 5 Minutes


  • 2 eggs

  • 6 ounces uncooked ramen noodles

  • 4 cups Pacific Foods™ Organic Free Range Chicken Broth, Low Sodium

  • 2 tablespoons white miso paste

  • 2 tablespoons gochujang*

  • 2 large portobello mushrooms, sliced

  • 4 cups spinach

  • 1 spring onion (scallion), sliced

  • ½ teaspoon sesame seeds


  1. Fill a medium pot with water and bring it to a boil; then add eggs. After 8 minutes, remove eggs, run under cold water, peel and cut quickly. If you like your egg yolks runny, reduce cook time to 7.5 minutes. Fill pot with water and return to a boil. Cook ramen according to package directions.

  2. Meanwhile, in a large pot over medium heat, bring Low Sodium Chicken Broth to a simmer, add miso and gochujang, stir until combined. Add mushrooms and simmer for 4 minutes. Add spinach to soup and let soften; remove from heat.

  3. Divide ramen noodles into two bowls, spoon soup mixture on top, and garnish with egg, scallion, and sesame seeds.



  • *Gochujang is fermented red chili paste that can be found in the refrigerated section of natural grocery stores or Asian markets. If you cannot find gochujang, substitute with sriracha or hot sauce.

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