Umami-rich miso paste is cooked in oil with aromatics to create this Miso Chili Oil Ramen Noodles. Miso becomes extra sweet and flavorful when cooked. This ramen noodle bowl is easily made with refrigerator and pantry staples and ready in under 10 minutes.
If you love Asian easy meals like 5 minutes Spicy Udon Noodles and One-Pan Ginger Tofu and Broccoli Bake, this recipe will be your next favorite dish for a busy weekday night.
Ingredients of ThisRamen Noodle Bowl
- Miso: Use regular yellow miso paste.
- Gochugaru: Korean chili flakes that give the recipe a vibrant red color and smoky-sweet chili pepper flavor. It’s not as spicy as regular red pepper flakes.
- Red pepper flakes: Add a boost of heat.
- Sesame Seeds: Adds crunch and extra boost of nutrients.
- Ramen Noodles: Use a
- Toasted Sesame Oil:
- Ginger, Garlic, and Basil: Fresh aromatics.
- Scallions: Works as one of aromatics and also for topping
- Soy sauce: adds umami-rich saltiness.
Looking for another recipe using Gochugaru, try Spicy Asian Spiral Cucumber Salad! This is a crowd-favorite recipe that went viral on my social media.
How to make Chili Oil Ramen Noodles
First, we’re going to start with gathering the aromatics. In a large mixing bowl, combine ginger, Gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.
Then, cook the ramen noodles according to the package instructions. Drain well.
While the ramen noodles are cooking, let’s prepare the homemade chili oil infused with miso.
In a skillet over medium heat, heat toasted sesame oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.
Pour the hot oil into the bowl of Gochugaru mixture and stir to combine. Oil is hot so be careful not to burn yourself.
Add the cooked noodles and soy sauce into the oil and toss. Taste and add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.
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Miso Chili Oil Ramen Noodles
Ingredients
- 1 inch ginger grated
- 1 Tablespoon gochugaru
- Dash red pepper flakes
- ½ teaspoon sesame seeds plus more for topping
- 3 Tablespoons chopped fresh basil
- 2 ramen noodles squares
- ¼ cup toasted sesame oil
- 2 garlic cloves grated
- ½ cup scallions sliced plus more for topping
- 1 Tablespoon miso
- 1 teaspoon soy sauce
Instructions
- In a bowl, combine ginger, gochugaru, red pepper flakes, sesame seeds, and basil. Set aside.
- Cook the noodles according to the package instructions. Drain well.
- In a skillet over medium heat, heat oil and garlic until aromatic. Stir in scallions and miso and cook for 3-5 minutes.
- Pour the hot oil into the bowl of gochugaru mixture and stir to combine. Toss cooked noodles and soy sauce with the oil mixture. Add salt to taste. Divide into serving bowls and top with sesame seeds and sliced scallions.
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