Spicy Miso Ramen with Chili Oil and Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A steaming bowl of rich miso ramen infused with spicy chili oil and topped with a creamy soft-boiled egg for a warming, hot-flavored experience. This Japanese-inspired noodle recipe, ready in about 25 minutes, pairs fresh ramen noodles, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 480 cal/serving

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Ingredients

8 oz fresh ramen noodles
4 cups vegetable broth
3 tbsp white miso paste
1 tsp sesame oil
2 tsp chili oil
1 tbsp soy sauce
2, halved soft-boiled eggs
2 stalks, sliced green onions
2 small strips nori sheets
1/2 cup bean sprouts

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Instructions

Step 1: Bring 4 cups vegetable broth to a gentle boil in a pot. Whisk in 3 tbsp white miso paste, 1 tbsp soy sauce, and 1 tsp sesame oil until miso is fully dissolved.
Step 2: In a separate pot, cook 8 oz fresh ramen noodles for 3-4 minutes until tender but still firm, then drain.
Step 3: Divide the noodles into two bowls. Pour the hot miso broth over the noodles.
Step 4: Drizzle 2 tsp chili oil evenly over the broth surface. Top each bowl with 1 soft-boiled egg halved, 1/4 cup bean sprouts, 1 sliced green onion stalk, and 1 strip of nori.
Step 5: Serve immediately while piping hot, stirring chili oil into the broth for a gradual build of heat.