Description
There’s something magical about the simplicity of noodles. Whether it’s the way they twirl around a fork or the comforting aroma as they soak in a rich sauce, noodles are a universal symbol of warmth and satisfaction. This Spicy Miso Noodles recipe takes that comfort to a whole new level, combining the savory depth of miso paste with a spicy kick from chili oil. Perfect for a quick meal or an indulgent snack, this dish has a way of wrapping you in its flavors and making you come back for more.
Growing up, noodles were always a go-to in my home, especially on those days when time was short but the desire for something tasty was high. Over the years, I’ve experimented with countless noodle recipes, and this one stands out as a favorite. It’s not just about the ease of preparation—it’s about the way the ingredients come together to create a dish that feels both indulgent and nourishing.
Miso, a Japanese fermented soybean paste, is the heart of this recipe. Its umami-rich flavor forms the base of the sauce, while butter adds a creamy, luxurious texture, and chili oil brings the heat. With just a handful of ingredients, these noodles come together in under 15 minutes, making them the ultimate quick fix for a busy day or a cozy night in.
Ingredients
- 2 packs of dried ramen noodles (or substitute with udon, soba, or spaghetti)
- 3 tablespoons melted butter
- 1 tablespoon white miso paste
- 1 tablespoon garlic chili oil (adjust to taste)
- 2 stalks of green onions, finely chopped
- 1 egg (for the chili oil fried egg)
- 1 teaspoon chili oil (for frying the egg)
Instructions
1. Cook the Noodles
Bring a large pot of water to a boil over high heat. Add the dried ramen noodles and cook according to the package instructions until tender but firm to the bite (al dente). This usually takes about 3–4 minutes. Once cooked, drain the noodles and reserve about ½ cup of the cooking water. Set aside.
2. Prepare the Miso Sauce
In a small bowl, combine the melted butter, white miso paste, and garlic chili oil. Stir until the miso paste is fully dissolved, creating a smooth and creamy sauce. The butter helps the miso blend seamlessly, while the chili oil adds a bold kick of spice.
3. Toss the Noodles
Transfer the drained noodles to a large mixing bowl. Pour the prepared miso sauce over the noodles, tossing gently to coat every strand. If the sauce feels too thick or dry, add a splash of the reserved noodle water to loosen it up. The hot water not only thins the sauce but also helps it cling better to the noodles.
4. Make the Chili Oil Fried Egg
Heat 1 teaspoon of chili oil in a small nonstick frying pan over medium heat. Crack the egg into the pan and fry until the edges are golden and crispy, and the yolk is cooked to your desired level of doneness. For a runny yolk, cook for about 2 minutes; for a firmer yolk, cook a bit longer.
5. Assemble the Dish
Place the sauced noodles into a serving bowl, creating a cozy nest for the toppings. Gently place the chili oil fried egg on top of the noodles. Garnish with a generous sprinkle of minced green onions for a fresh pop of color and flavor.
Notes
- Substitute Miso Paste: If you only have red or yellow miso, feel free to use it, but remember these types are saltier and stronger in flavor than white miso. Adjust the amount accordingly.
- Vegan Option: Replace butter with vegan butter or neutral oil, and omit the egg or substitute it with a crispy tofu slice.