Spicy Miso Chili-Crisp Ramen Published: January 21, 2026|Last Updated: January 21, 2026 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Spicy Miso Chili-Crisp Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 immi Black Garlic “Chicken” packet 1 tbsp white miso 1 tsp soy sauce 1 tsp sesame oil 1 tbsp chili crisp Handful spinach 1 soft-boiled egg Toppings: thinly sliced green onions and sesame seeds Cook Mode Prevent your screen from going dark Instructions In a small bowl, mix together white miso, soy sauce, sesame oil and chili crisp until well combined. Set aside. Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Reserve 2 cups of the water and set aside. Rinse noodles in cold water to stop the cooking, drain and set aside. Put the reserved water back into the same pot and heat over medium heat. Add the spice packet and mix thoroughly. Then, add the spinach and cook until just wilted, about 30 seconds. Take spinach out and set aside broth aside. Pour the hot broth into the bowl with the miso paste and mix well to dissolve and fully incorporate. Add ramen noodles to a bowl and top with the spinach and soft-boiled egg. Pour broth over and garnish with green onions and sesame seeds. Enjoy!