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15-Minute Spicy Red Miso Ramen

  • 5 min
    Prep Time
  • 15 min
    Total Time
  • 4 people
  • 264 per 1 serving


  • 4 cups Pacific Foods™ Organic Free Range Chicken Broth, Low Sodium
  • 2 tablespoons gochujang*
  • 2 tablespoons white miso paste
  • 6 ounces uncooked ramen noodles
  • 2 large portobello mushroom
  • 4 cups spinach
  • 1 spring onions (scallions), diced
  • 2 egg
  • 1/2 teaspoon sesame seeds


  • Step 1

    In a medium pot, bring water to boil, then add eggs. After 8 minutes remove eggs, run under cold water, peel and cut quickly. (If you like your eggs yolks runny, reduce cook time to 7.5 minutes.) Return medium pot to stove and fill with water. Bring to boil and cook ramen noodles according to package directions. 

  • Step 2

    In a large pot over medium heat, bring Low Sodium Chicken Broth to a simmer, add miso and gochujang, stir until combined. Add mushrooms and simmer for 4 minutes. Add spinach to soup and let soften, remove from heat. 

  • Step 3

    Divide ramen noodles into two bowls, spoon soup mixture on top, and garnish with egg, scallion, and sesame seeds. 


  • *Gochujang is fermented red chili paste and can be found in the refrigerated section of natural grocery stores or Asian markets. If you cannot find gochujang, substitute with sriracha or hot sauce.
Calories 264
Total Fat 4 g
Sat. Fat 0.9 g
Trans Fat 0 g
Cholesterol 98 mg
Sodium 1090 mg
Total Carb 41 g
Dietary Fiber 3 g
Sugar 5 g
Added Sugars 1 g
Protein 14 g
Vitamin D 3 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.