Spicy Miso Ramen with Chicken Meatballs: A Flavorful Bowl

INTRODUCTION

One of the most beloved dishes in the world, where delicious broths and noodles together create an abundance of varieties. The Deep Flavor of Miso, the Heat of the Spices, and the Plump Texture of the Chicken Meatballs from This Spicy Miso Ramen Chicken Meatballs recipe. This is one dinner that will not only warm you up but also leave you wanting more. It is perfect for any occasion.

This spicy miso ramen is made with aromatic spices, juicy chicken meatballs, and smooth noodles. All of these ingredients are steeped in a delicious, tangy, and creamy miso broth. Not only is it easy and quick to make, but it’s also full of flavor, super warming, and super comforting! All these qualities are available in just thirty-five minutes! This dish features juicy chicken meatballs, strong and smooth noodles, and an amazingly flavorful broth, which is extremely warming and delicious on a rainy day or cool breeze. Seriously, this Spicy Miso Ramen is the perfect dinner for any day, because it can be made quickly and with little effort.

What is Spicy Miso Ramen With Chicken MeatBalls?

Ramen, the famous Japanese noodle soup, has captured the hearts of foodies around the world with its rich taste. This chicken-based spicy miso ramen is a delicious take, combining juicy, flavorful chicken with a deep, umami-packed miso broth. This recipe is sure to be a favorite, whether you’re making it on a warm summer night or to treat guests to the homey ramen experience. Now let me go deeper.

Is this traditional ramen?

Not exactly the most conventional method of making ramen-it can take hours to simmer in water and actually requires even longer for bones to simmer in for the making of a broth. And almost a quick, yet really satisfying substitute for Spicy Miso Ramen. Exactly the kind of dish you make if you don’t want to spend much time in the kitchen, but still want something perfectly delish! With this recipe, you can prepare an amazing dish within a very short time that would make even your dining more special.

Why This Recipe Works

• This is a simple yet quick recipe. It can be prepared in about thirty-five minutes! There is depth in its taste. When the meatballs are cooked directly in the soup, it not only enhances the flavor of the broth, but the taste of the meatballs also becomes richer.
• It has an efficient technique. When the paste is mixed with water and then added to the broth, it gets mixed well without any hassle. During the process of making soup, you do not have to put in the effort to break up the paste using a spatula.
• This soup has a silky texture. When milk is added to soup, it imparts an extremely smooth and slightly creamy texture. It enhances the subtlety of flavor and helps balance the heat from the spicy elements.
• This dish is very savory, satisfying and filling! On a cool day, this recipe is the ideal choice for a sumptuous dinner, as it will definitely warm you from inside.

Cooking Tips

• Adjust spice level to taste: For a less spicy flavor of soup, you can reduce the number of fresh red chilies and can omit them altogether if you do not like chilies. You can prevent chili oil from being added to the soup or in the final garnishing. You can also use only one teaspoon of gochujang in the broth.
• Don’t let the broth boil rapidly: This will separate the milk. To cook the meatballs, it is enough for the liquid to be hot and just slightly boiling.
• Work the proteins in the meat: To make juicy meatballs, it’s important to lift the meatballs and slap the meat mixture against the bowl several times. It is more effective to work the proteins this way, rather than simply mixing them continuously. This will make the meatballs soft and tender.
• Add more milk for a creamier broth: If you want the broth to have a creamier texture, you can add ¾ to 1 cup of milk instead of my recommended ½ cup of milk.

Ingredients

For the Chicken Meatballs:

• 2 Garlic cloves – grated
• ½ TBLS grated Ginger
• 2 Asian Red Shallots – finely chopped
• 2 TBLS finely chopped Coriander (Cilantro)
• 2 TBLS Spring Onion – finely chopped
• 8.5 ounces / 240 grams Ground Chicken
• 1 TBLS Low Sodium Light Soy Sauce
• 1 TBLS Gochujang (Korean Hot Pepper Paste)
• ½ TBLS Korean Sake (or Japanese Sake)
• ¼ TSP Kosher Salt (use half the amount if using iodized table salt)
• ¼ – ½ TSP freshly cracked Black Pepper
• 1 TSP Sesame Oil

For the Spicy Miso Ramen Broth:

• 1 Asian Red Shallot – finely chopped
• 1 Spring Onion
• 2 Garlic Cloves – minced
• ½ TBLS grated Ginger
• 2–10 fresh Red Chilies (optional), to taste – finely chopped
• ½ TBLS White Miso Paste
• 1.5 TBLS Creamy (Smooth) Peanut Butter
• 1.5 TBLS Gochujang
• 1 TBLS Low Sodium Light Soy Sauce
• 1 cup / 237ml Warm Water
• 1 TBLS Canola Oil (or any other neutral cooking oil)
• ½ TBLS Pure Chili Oil (optional)
• 2 cups / 500ml Chicken Broth (or Pork Bone Broth)
• ½ cup / 118ml Whole Milk

To Assemble the Noodle Bowls:

• 320 grams/11.28 ounces Ramen Noodles
• 3–4 pieces blanched Bok Choy
• ¾ cup blanched Sweet Corn Kernels
• Reserved Spring Onion Green Parts
• Sesame Oil, for drizzling
• Pure Chili Oil (optional), for drizzling
• Toasted White and Black Sesame Seeds

Instructions

Mix the chicken meatballs ingredients:

• According to the instructions in the ‘Ingredients’ section, very finely chop or grate the garlic, ginger, Asian red onion, coriander, and green onion.
• Combine ground chicken, chopped aromatics and herbs, low-sodium light soy sauce, gochujang, Korean sake, black pepper, kosher salt, and sesame oil in a medium-sized mixing bowl. Mix well to get all the ingredients well combined. Pick up the meat mixture with a large spoon (or use your hands) and then pat it against the bowl.
• Keep doing this a few times until everything is completely smooth and well combined. Keep it aside for later use.

Prepare the fresh ingredients for the broth:

• Very finely chop the Asian red onion, green onion (remove the white and light green parts from the dark green part), garlic, red pepper, and ginger.

Make the sauce:

• Combine white miso paste, peanut butter, gochujang, low-sodium light soy sauce, and hot water in a large heatproof measuring glass.
• Mix these ingredients well. Mix everything well until all the paste is broken up and completely combined.

Make the spicy miso soup:

• In a medium-sized stockpot, heat 1 tablespoon canola oil and 1/2 tablespoon pure chili oil (if using) over medium-high heat. While the onions and green onions are still hot, add the white and light green parts.
• Fry it for twenty to thirty seconds to soften it a bit. Then add the garlic, ginger, and fresh red chili and sauté for twenty seconds, until fragrant. Next, add the chicken broth and sauce mixture and stir well to combine.
• Then, slowly add the whole milk, while stirring continuously, until it is completely combined. Let the broth heat through (be careful not to boil) for about three to five minutes. Then reduce the temperature to a medium level. Pick up the chicken mixture with one spoon and use the second spoon to slide it into the soup, sliding it off the first spoon.
• Make sure all the meatballs are submerged in the broth. Repeat the process with the remaining chicken mixture. Add the meatballs to the broth and let them cook for two to three minutes, or until they are almost cooked through.
• Taste the soup, and add some kosher salt if necessary. After turning off the heat, cover the pot so that it remains hot.

Cook the noodles and veggie toppings:

• Bring a small saucepot of water to boil. Add ramen noodles and cook according to package directions. In the last thirty seconds of the cooking process, add the bok choy and blanch it briefly.
• After draining the noodles and bok choy, divide evenly among three bowls. Then pour the water back into the pot and boil it. This step is necessary whether you are using fresh or frozen sweet corn kernels. After adding the sweet corn kernels, blanch them for just one to two minutes.
• Then, “shock” the corn kernels by placing them in cold water and drain through a fine sieve. Due to this, the corn kernels will not cook further.

To Serve:

• Now pour the spicy miso soup evenly over the noodles in each bowl, and then garnish with the bok choy, sweet corn, and dark green parts of the green onions that were placed in advance.
• If you like, drizzle pure chili oil and sesame oil over the dish, and then sprinkle with toasted black and white sesame seeds. Serve it as soon as possible.

CONCLUSION

Spicy Miso Ramen with Chicken Meatballs is a dish that is not only delicious, but also very comforting, and it is very easy to make yourself at home. Due to its high protein content and aromatic spices, it is the perfect choice for a casual evening or to impress your friends at your next get-together. Get your chopsticks ready, because you’re about to enjoy a bowl of handmade ramen that will definitely satisfy your hunger!

FAQ’s