Recipe

Gourmet Ramen With Chili Butter Miso Broth

A big flavor ramen bowl you can actually pull off on a weeknight: jammy eggs, crisp-edged mushrooms, chili butter broth, and noodles that slurp like they mean it.

By Matt Campbell

•

4.8

Jump to Recipe

If instant ramen is the hoodie of the dinner world, this bowl is the same hoodie but freshly washed, paired with nice shoes, and somehow you look like you have your life together. We are building a gourmet ramen that hits every note: savory, spicy, a little sweet, and deeply cozy.

The trick is not chasing a 12-hour tonkotsu situation. Instead, we take a fast broth and make it taste expensive. Miso brings depth, chili butter brings drama, and a quick sauté of mushrooms adds that restaurant-y edge. Top it with a jammy egg, a squeeze of lime, and suddenly your Tuesday night is acting brand new.

Why It Works

Big, layered broth in minutes: Miso plus soy plus a touch of brown sugar makes a shortcut broth taste slow-cooked.
Chili butter = instant luxury: Butter carries heat and garlic flavor straight to your face in the best way.
Crisp edges, not soggy toppings: We sear mushrooms until they brown, then they stay meaty in the broth.
Flexible and pantry-friendly: Swap proteins, add greens, use whatever noodles you have.

Pairs Well With

Storage Tips

Ramen is best fresh, but leftovers can still be great if you store it like you mean it.

Store components separately

Broth: Cool, then refrigerate in a sealed container for up to 4 days. Freeze up to 2 months.
Noodles: Toss with a tiny splash of neutral oil so they do not glue together. Refrigerate up to 2 days.
Toppings (mushrooms, greens, chicken/pork): Refrigerate up to 4 days.
Eggs: Keep in shell if you made extra. Refrigerate up to 1 week. If peeled, aim for 2 days.

Reheat without wrecking it

Bring broth to a gentle simmer.
Warm toppings in the broth for 30 to 60 seconds.
Drop noodles in at the end just to heat through, or pour hot broth over noodles in the bowl.

Common Questions

What makes ramen “gourmet” at home?

Usually it is layered seasoning and intentional toppings. Here, miso and soy build depth, chili butter adds richness, and the mushrooms get a proper sear so the bowl has texture, not just soup and noodles.

Can I make this less spicy?

Yep. Use 1 teaspoon chili crisp instead of a tablespoon, or swap it for 1 teaspoon smoked paprika and a pinch of red pepper flakes. You still get warmth without the forehead sweat.

What noodles should I use?

Fresh ramen noodles are awesome, but dried ramen, udon, or even spaghetti in a pinch will work. If you use spaghetti, cook it just shy of al dente and rinse quickly so it does not over-thicken the broth.

Can I make it vegetarian?

Absolutely. Use vegetable broth, add extra mushrooms, and consider a spoon of tahini or a drizzle of toasted sesame oil at the end for richness. Skip the egg if needed and add tofu.

Why add miso off the heat?

Boiling miso can dull its flavor. Whisk it in after the broth is hot and you will keep that funky, savory punch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (3 to 4 quart) for the broth
Large pot (5 quart or bigger) for boiling noodles in water
Large skillet for searing mushrooms and making the chili butter
Small saucepan for soft-boiled eggs (optional but recommended)
Fine-mesh strainer or slotted spoon
Whisk
Microplane or garlic press (optional)

This is the bowl I make when I want comfort food but my brain also wants a little chaos. The first time I tried to “gourmet” up ramen, I threw everything in one pot, walked away, and came back to noodles that tasted like they had been through something. Now I do it like a friend who learned the hard way: broth separate, toppings with crisp edges, miso whisked in at the end, and a jammy egg because I like my dinner to feel slightly dramatic.

Gourmet Ramen With Chili Butter Miso Broth

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 bowls

Ingredients

For the jammy eggs (optional but elite)

4 large eggs
Ice water (for chilling)

For the chili butter miso broth

6 cups low-sodium chicken broth (or vegetable broth)
3 tablespoons white or yellow miso
2 tablespoons soy sauce
1 tablespoon mirin (or 2 teaspoons rice vinegar plus 1 teaspoon honey)
1 to 2 teaspoons brown sugar
3 cloves garlic, grated or minced
1 tablespoon fresh ginger, grated
1 to 2 teaspoons toasted sesame oil (to finish)

For the chili butter

3 tablespoons unsalted butter
1 tablespoon chili crisp (plus more to serve)
1 teaspoon gochujang (optional, for deeper heat)

For the toppings and noodles

12 ounces ramen noodles (fresh or dried)
12 to 16 ounces mushrooms (shiitake, cremini, or a mix), sliced
2 tablespoons neutral oil (avocado, canola, or grapeseed)
2 cups baby spinach or bok choy
2 cups shredded rotisserie chicken or sliced cooked pork (optional)
3 scallions, thinly sliced
1 sheet nori, cut into strips (optional)
1 tablespoon toasted sesame seeds (optional)
1 lime, cut into wedges (highly recommended)
Kosher salt and black pepper

Instructions

Make the jammy eggs (optional): Bring a small pot of water to a boil. Gently lower in the eggs, then lower the heat to maintain a gentle boil. Cook for 7 minutes. Move them straight into ice water for 5 minutes, then peel. Set aside.
Sear the mushrooms: Heat a large skillet over medium-high heat. Add neutral oil, then mushrooms in an even layer. Let them sit undisturbed for 2 to 3 minutes so they brown. Toss and cook 3 to 5 minutes more until deeply golden. Season with salt and pepper. Remove to a plate.
Build the broth: In a medium pot, add broth, garlic, ginger, soy sauce, mirin, and brown sugar. Bring to a simmer for 5 to 7 minutes.
Make chili butter: In the same skillet (no need to wash), melt butter over medium heat. Stir in chili crisp and gochujang (if using). Cook 30 seconds to bloom the flavor, then turn off heat. Leave it on the back burner. If it firms up later, just warm it for a few seconds before serving.
Whisk in miso the right way: Turn the broth to low. In a small bowl, whisk miso with a few spoonfuls of hot broth until smooth, then pour it back into the pot. Do not boil hard after this. Stir in toasted sesame oil.
Cook noodles in water: While the broth stays warm on low, bring a separate large pot of water to a boil. Cook ramen noodles according to package directions. Drain well. If your noodles are starch-heavy, rinse quickly under warm water to keep the broth from turning gluey.
Warm greens and protein: Add spinach or bok choy to the broth for 30 to 60 seconds until just wilted. If using chicken or pork, warm it in the broth for a minute.
Assemble bowls: Divide noodles between bowls. Ladle broth over noodles. Top with mushrooms, halved jammy egg, scallions, nori, and sesame seeds.
Finish like a pro: Spoon a little chili butter over each bowl. If your chili butter has solidified, warm it briefly until spoonable. Add a squeeze of lime. Taste, then decide if you want more soy, more chili crisp, or more salt. You are in charge here.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes