Homemade Spicy Miso Ramen is absolutely achievable at home. If you take your time and follow the steps, this recipe will likely take a few days from start to finish, but every minute is worth it when you sit down to a steaming bowl of rich, layered ramen.
Spicy Tonkotsu Miso Ramen
This Spicy Tonkotsu Miso Ramen is the result of many experiments, tasting sessions and refinements. It’s designed to be made at home with readily available ingredients, though some specialty items make the final bowl more authentic. The recipe was adapted to be fish-free so family members with white fish allergies can enjoy it — you won’t miss the bonito if you follow the rest of the flavor building steps.
Recipe Shopping List
Below is a consolidated shopping list of the core ingredients you will need across the broth, toppings and sauces. For exact amounts, refer to the ingredient lists in the recipe sections.
- pork neck bones
- chicken carcass
- onions, shallots, garlic, fresh ginger
- green onions / leeks
- dried shiitake mushrooms
- white miso paste
- red miso paste
- douban / Pixian chili bean paste
- sesame oil
- Sambal Oelek or another chili paste
- pork belly (for chashu)
- soy sauce, sake, mirin, sugar
- bread flour and kansui (or substitute method below)
- eggs
- nori, bamboo shoots, enoki or wood ear mushrooms, bean sprouts
- avocado oil or neutral oil, togarashi
How to Make This Recipe
Day 1 – Make the Broth
This recipe is best executed over several days. Day 1 is all about building a deeply flavored tonkotsu-style pork broth. Start by blanching the pork neck bones to remove impurities, then discard that water, rinse the bones, and add fresh water with the chicken carcass, onions, ginger, shallots, garlic, leeks, green onion whites and dried shiitake. Simmer gently for 8–10 hours, topping up the water as needed so the bones stay covered.
After long simmering, remove large solids with tongs and strain the broth through layers of cheesecloth or a clean kitchen towel to clarify it. Let the broth cool, then refrigerate or portion and freeze any surplus for future bowls.
Day 2 – Chashu, Miso Paste and Garlic Togarashi Oil
On day two, finish the chashu pork belly (if you choose to make it), prepare the spicy miso paste and make garlic togarashi oil. Chashu is optional, but it adds a wonderful, caramelized pork richness and provides braising liquid perfect for marinating the eggs (ajitsuke tamago).
Chashu Pork Belly (Overview)
- Roll and tie 1 lb pork belly so it holds shape.
- Braise with 1 cup soy sauce, 1 cup sake, 1 cup mirin, 1 cup water, ¾ cup sugar, garlic, ginger, shallots and green onions at 275°F for 3–4 hours until fork-tender.
- Cool in braising liquid and refrigerate overnight, slice thin before serving and reserve braising liquid for egg marinade.
Marinated Soft-Boiled Eggs (Ajitsuke Tamago)
- Soft-boil eggs by simmering gently for about 4½ minutes, then chill in ice water and peel carefully.
- Submerge peeled eggs in cooled chashu braising liquid and refrigerate 3–4 hours or overnight. A paper towel over the eggs helps them marinate evenly.
Day 3 – Noodles and (Maybe) the Main Event
Day three is when the noodles are made and, if you time it right, you’ll be ready to assemble and eat. Homemade ramen noodles benefit from resting: mix the dough, let it rest in the refrigerator for a few hours, then allow it to warm at room temperature before rolling and cutting. If you skip resting you can still produce good noodles, but resting improves elasticity and texture.
Homemade Ramen Noodles (Overview)
- Combine 4 cups bread flour, 2 teaspoons kansui (alkaline water) and about 1 cup warm water. Mix until a slightly dry dough forms.
- Refrigerate 3 hours, then rest at room temperature 1 hour. Roll through a pasta machine down to a medium-thin setting, then cut into noodles and dust with flour to prevent sticking.
- Boil the noodles in well-salted water for about 1 minute in small batches; they will finish cooking in the hot broth.
How to Put Together the Best Bowl of Ramen
When all components are ready, assemble quickly so the broth retains maximum heat. Arrange bowls with noodles and garnishes ready, then ladle the piping hot broth over them and finish with the spicy miso paste and garlic togarashi oil.
Spicy Tonkotsu Miso Ramen — Final Components
This section summarizes the final sauce, oil and assembly steps so you can finish the ramen in one go.
Spicy Miso Paste
- Combine ½ cup white miso, ½ cup red miso, ⅓ cup douban chili paste, 1 large diced onion, 6 cloves garlic, 2 inches ginger, 3 tablespoons mirin, 2 tablespoons sesame oil and 2 tablespoons Sambal Oelek in a blender or food processor. Blend until smooth and refrigerate until needed.
Garlic Togarashi Oil
- Gently sauté 2 small diced shallots, 3 chopped garlic cloves and the white parts of 3 green onions in ¼ cup neutral oil over medium-low heat until soft, about 3–4 minutes. Remove from heat and stir in ⅛ cup togarashi. Set aside to drizzle over finished bowls.
Ramen Assembly
- Brown ½ pound ground pork with 1 tablespoon sesame oil, 2 tablespoons diced dried shiitake, ¼ teaspoon white pepper and ¼ teaspoon salt. Stir in ½ cup of the spicy miso paste and cook 1–2 minutes.
- Add 6 cups hot ramen stock and bring to a simmer. Stir in 2 cups unsweetened plain soy milk for richness and creaminess.
- Place remaining spicy miso paste in a fine mesh strainer, immerse it in the pot and press it gently so the flavor infuses without adding solids that would thicken the broth.
- Portion cooked noodles into bowls, top with slices of chashu, marinated soft-boiled egg halves, sliced green onions, nori, mushrooms and bean sprouts as desired.
- Ladle the hot broth over the bowls, finish with a drizzle of garlic togarashi oil, and serve immediately.
Tips: keep your toppings warm, pre-slice garnishes, and reheat any chilled components just before serving. If you make extra broth, freeze it in portions for quick ramen nights in the future. Enjoy the process — and the bowl.