Spicy Miso-Pozole Ramen

East Meets Southwest in a Steaming Bowl

Imagine the deeply savory, umami-rich soul of a traditional Japanese miso ramen embracing the smoky, vibrant heart of Mexican pozole. This recipe is a celebration of culinary crossroads, creating a soup that’s both familiar and thrillingly new. The earthy heat from guajillo and ancho chiles melds beautifully with the fermented funk of miso, creating a complex broth that will warm you from the inside out. It’s the perfect remedy for a bleak winter day.

Cuisine: Japanese-Mexican Fusion | Diet: Gluten-Free option available (use GF noodles and tamari) | Skill Level: Intermediate | Cost: Moderate

Ingredients

• 2 large dried guajillo chiles, stemmed and seeded
• 1 large dried ancho chile, stemmed and seeded
• 1 tbsp avocado or neutral oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs
• 8 cups chicken broth
• 1 (29-ounce) can white hominy, rinsed and drained
• 1/4 cup white or yellow miso paste
• 2 tbsp soy sauce
• 1 tsp dried oregano (preferably Mexican)
• 2 (3-ounce) packages instant ramen noodles, seasoning packets discarded
• Toppings: 4 soft-boiled eggs, 1 avocado (sliced), 1/2 cup chopped cilantro, 1 lime (cut into wedges), sliced radishes

Preparation

1. Rehydrate the Chiles: Place the dried guajillo and ancho chiles in a bowl and cover with boiling water. Let them steep for 20-30 minutes until they are soft and pliable. This step is crucial for unlocking their deep, fruity flavors and making them easy to blend.
2. Prepare Aromatics: While the chiles soak, dice your yellow onion and mince the garlic. Having these ready is key to building the first layer of flavor in your soup base. You should smell the sharp, pungent aroma of the alliums as you chop.
3. Create the Chile Base: Once softened, transfer the chiles and about 1/2 cup of their soaking liquid to a blender. Blend until a completely smooth, deep-red paste forms. Its aroma will be smoky and slightly sweet. Set aside.
4. Prepare Toppings: Cook your soft-boiled eggs (about 6-7 minutes in boiling water), peel them, and set aside. Slice the avocado, radishes, and lime wedges, and chop the cilantro. Organizing your toppings (mise en place) makes assembly effortless later.

Cooking

1. Build the Broth: Heat the oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the blended chile paste and cook, stirring constantly, for 2-3 minutes. The paste will darken to a beautiful brick red, and its aroma will intensify. This toasting step deepens the flavor.
2. Simmer the Chicken: Add the chicken thighs and the 8 cups of chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, until the chicken is cooked through and tender enough to be easily shredded.
3. Shred Chicken and Season: Carefully remove the chicken thighs and place them on a cutting board. Shred the meat using two forks. While you’re shredding, add the rinsed hominy to the pot. In a small bowl, whisk the miso paste with about 1/2 cup of the hot broth until smooth (this prevents clumping), then stir it into the soup along with the soy sauce and oregano. Return the shredded chicken to the pot.
4. Cook Noodles and Assemble: Bring a separate pot of water to a boil and cook the ramen noodles according to package directions, typically 2-3 minutes until ‘al dente’. Drain well. To serve, divide the noodles among four bowls. Ladle the hot Miso-Pozole broth, chicken, and hominy over the noodles. Top with a halved soft-boiled egg, avocado slices, cilantro, and radishes. Serve immediately with a lime wedge on the side.

Serving

Serve this soup piping hot in deep, wide bowls to accommodate the generous toppings. Arrange the toppings artfully on one side to showcase the vibrant colors against the rich, red broth. Encourage diners to squeeze the lime wedge over the soup just before eating to add a bright, acidic finish.

Storage

Store leftover broth and chicken/hominy mixture separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently and assemble with freshly cooked noodles.

A Global Hug in a Bowl

This Miso-Pozole Ramen is more than just a meal; it’s a culinary adventure. Each spoonful offers a different experience—the chewy noodles, the tender chicken, the pop of hominy, and the creamy avocado, all united by that spectacular broth. We hope this recipe brings warmth and excitement to your winter table.

Tags: Fusion Soup, Ramen Recipe, Pozole, Winter Soup, Spicy Chicken Soup

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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