Chicken Miso Ramen is a warm, comforting bowl of noodles that brings a cozy feeling to any chilly evening. This dish combines tender chicken, savory miso broth, and soft ramen noodles, creating the perfect balance of flavors. Chicken Miso Ramen is also simple to make and packed with nutritious ingredients like vegetables and herbs. The deep, rich flavor of the miso pairs wonderfully with the tender chicken, making each bite an explosion of comfort. For anyone who loves a hearty bowl of ramen, Chicken Miso Ramen is the ultimate go-to recipe.
Cooking the Chicken
To make Chicken Miso Ramen, start by cooking your chicken. You can use boneless, skinless chicken thighs or breasts. Heat some oil in a pot and cook the chicken until it’s golden and fully cooked. Once the chicken is ready, set it aside to rest. When it’s cool enough to handle, shred the chicken into small, bite-sized pieces. This will give the ramen a tender texture, allowing the miso broth to coat each piece perfectly. Afterward, you can begin preparing the broth for your Chicken Miso Ramen.
Preparing the Broth
Next, make the miso broth for your Chicken Miso Ramen. In the same pot, add some vegetable or chicken broth along with miso paste. Stir the mixture until the miso dissolves completely, then bring it to a simmer. You can add garlic, ginger, and soy sauce to enhance the flavor, as well as a touch of sesame oil for richness. Let the broth simmer for about 10 minutes, allowing the flavors to blend together. The result will be a savory, umami-filled broth that’s perfect for your Chicken Miso Ramen.
Assembling the Ramen
Once your broth is ready, it’s time to assemble your Chicken Miso Ramen. Cook the ramen noodles according to the package instructions and divide them into bowls. Pour the warm miso broth over the noodles, and top it with the shredded chicken. Add your favorite toppings, like sliced green onions, soft-boiled eggs, and a sprinkle of sesame seeds. For extra flavor, you can also add a few fresh herbs or chili flakes for some heat. Now, you have a delicious bowl of Chicken Miso Ramen that will make everyone feel like they’re enjoying a bowl of comfort straight from a ramen shop!
Table of Contents
Chef’s Notes- Chicken miso ramen
- Broth Base: For an even richer broth, consider adding a small piece of kombu (dried seaweed) or a splash of soy sauce while simmering the chicken stock. This will enhance the umami flavor.
- Balancing Spice & Heat: If you prefer a milder ramen, reduce the amount of doubanjiang (chili bean paste) or opt for sambal oelek, which gives a gentler heat. Alternatively, add a splash of la-yu (chili oil) at the end for more controlled heat.
- Cooking Chicken: If you’re using chicken breasts, make sure to shred them finely to integrate well with the broth. For a richer flavor, you can also use thighs instead of breasts.
- Topping Customization: Don’t hesitate to get creative with toppings. Try sautéing spinach, adding bamboo shoots, or tossing in mushrooms for extra texture and flavor. Customize the ramen to suit your tastes.
- Ramen Egg Tips: To make perfect ramen eggs (ajitsuke tamago), boil them for 7 minutes for a soft, runny yolk. After boiling, immediately place them in ice-cold water to stop the cooking process and peel carefully.
- Storage & Meal Prep: The broth can be made ahead and stored in the refrigerator for up to 3 days. The ramen noodles should be cooked just before serving for the best texture.
- Making It Gluten-Free: If you need a gluten-free version, swap the ramen noodles for rice noodles or use gluten-free ramen. Also, ensure the miso paste and soy sauce are gluten-free.
Chicken Miso Ramen
4
bowls10
minutes15
minutes600
kcal25
minutesDive into the comforting world of homemade chicken miso ramen with this easy and flavorful recipe! Perfect for satisfying your ramen cravings, this dish features a rich, authentic broth simmered to perfection, tender chicken, and customizable toppings like ramen eggs and fresh vegetables. Whether you’re a seasoned cook or a kitchen novice, you’ll love how simple yet delicious this recipe is. Channel your inner chef and enjoy a steaming bowl of soulful goodness that’s both healthy and affordable. Get ready to elevate your meal game with this irresistible chicken miso ramen that’s sure to become a family favorite!
Ingredients
- For the Broth
4 cloves garlic minced
1 tsp fresh ginger grated
2 shallots finely chopped
2 tbsp toasted white sesame seeds
2 tbsp toasted sesame oil
½ pound chicken breast or thighs minced or shredded
2 tsp doubanjiang (spicy chili bean paste)
6 tbsp miso paste
2 tbsp white sugar
2 tbsp sake
8 cups chicken stock
2 tsp kosher salt or to taste
½ tsp white pepper powder
- For the Ramen Noodles
4 servings fresh ramen noodles 20–24 oz fresh noodles or 12.6 oz dry gluten-free ramen noodles
- For the Toppings (Optional)
Homemade Chashu Japanese Braised Pork Belly or chicken alternative
Spicy Bean Sprout Salad or blanched bean sprouts
Ramen Egg Ajitsuke Tamago, halved
1 cup frozen or canned corn drained
2 sheets nori cut into quarters
2 green onions/scallions chopped
1 bunch Shiraga Negi julienned long green onions
- For the Condiments (Optional)
La-yu Japanese chili oil
Pickled red ginger beni shoga or kizami beni shoga
White pepper powder
- Alternative Ingredients:
Chicken: Ground turkey or tofu for a vegetarian option.
Doubanjiang: Sambal oelek for similar heat.
Miso Paste: Tamari for a gluten-free alternative.
Ramen Noodles: Rice noodles for a gluten-free option.
Sake: Mirin or dry white wine as substitutes.
Sesame Oil: Olive oil as a replacement.
Corn: Peas or bell peppers instead of corn.
Nori: Spinach as an alternative green topping.
Directions
- Prepare the Broth – In a large saucepan, heat the toasted sesame oil over medium heat. Add the minced garlic, grated ginger, and chopped shallots. Sauté for about 3 minutes until the aromatics are fragrant and the shallots are translucent.
- Cook the Chicken – Add the minced or shredded chicken to the saucepan. Cook for approximately 5 minutes, stirring occasionally, until the chicken is browned and cooked through. This step infuses the broth with rich, savory flavors.
- Add Miso and Spices – Stir in the doubanjiang and miso paste, ensuring they dissolve completely into the broth. Pour in the sake and add the white sugar, stirring to combine. Let the mixture simmer for another 2 minutes to allow the flavors to meld.
- Simmer the Broth – Pour in the chicken stock and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 5 minutes. Season with kosher salt and white pepper powder to taste. For an optional deeper flavor, allow the broth to simmer a bit longer.
- Cook the Noodles – While the broth is simmering, cook the ramen noodles according to the package instructions. For fresh noodles, this typically takes about 2-3 minutes; dry noodles may require 5-7 minutes.
- Assemble the Ramen Bowls – Divide the cooked noodles into four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a good amount of chicken and broth. Top with your choice of toppings such as ramen eggs, chashu, bean sprouts, corn, nori, and green onions. For added heat, drizzle with la-yu and garnish with pickled red ginger. Serve immediately and enjoy!
Equipment
- chef’s knife
- cutting board
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 1500mg
- Potassium: 400mg
- Carbohydrates: 70g
- Fiber: 5g
- Sugar: 10g
- Protein: 35g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Chicken Miso Ramen
Can I use a vegetarian substitute for the chicken?
Yes! You can replace the chicken with tofu, tempeh, or even mushrooms for a vegetarian or vegan option. Tofu works well because it absorbs the flavors of the broth, giving you a similar texture.
What type of miso should I use for this recipe?
For a more traditional flavor, use white miso paste. If you prefer a stronger, earthier taste, you can opt for red miso. Both work well in ramen, but white miso tends to give a milder and smoother flavor profile.
Can I make the broth ahead of time?
Yes! The broth can be made in advance and stored in the refrigerator for up to 3 days. This can actually deepen the flavor. Just reheat it when you’re ready to assemble your ramen.
What can I substitute for the doubanjiang (chili bean paste)?
If you don’t have doubanjiang, sambal oelek or gochujang (Korean chili paste) can work as substitutes. They will give you a similar heat with a slight variation in flavor.
How do I make sure my ramen noodles don’t get mushy?
To prevent your noodles from getting mushy, always cook them separately from the broth and add them to each bowl just before serving. This ensures they retain their texture. If you’re meal prepping, cook the noodles fresh each time you reheat the broth.
