Chicken miso ramen in less than 30 minutes! Give this a try soon!
I came up with this recipe one day when I had a little chicken in the fridge and a few other leftovers. Miso is a good thing to have on hand as you can add it to so many different marinades and sauces.
It just so happened that I had some along with a couple of marinated hard boiled eggs so I decided to make this chicken miso ramen. My family loved it and there wasn’t one drop or noodle left over.
About this chicken miso ramen recipe.
In order to make simple food like this chicken miso ramen as good as it can possibly be, you need to use only the freshest ingredients you can get your hands on.
There isn’t much to this soup so make those ingredients work together to make chicken miso ramen soup perfection.
Crispy vegetables together with nice spicy and savoury sauces… What’s not to like? You want to use fresh ramen noodles if you can get them. Sometimes I do cheat and use those instant ramen packets and they work fine too.
How important is the stock you use?
For best results, you want to make homemade chicken stock like my simple chicken stock recipe. A good stock is the backbone of a delicious soup so homemade will almost always be best.
You could use stock cubes to make your stock but try to use Asian stock cubes.
Western stock cubes contain more western flavours. Look for Chinese chicken powder if you want to cheat. But please make your own stock if you can find the time. You’ll be glad you did.
How long can you store the leftovers in the fridge?
Ideally, you should heat and serve this chicken miso ramen on the day you make it. If you do have leftovers, try to store them separately rather than adding all the vegetables, noodles etc to the stock.
Then just heat the stock up over a medium heat in a saucepan and assemble the chicken miso ramen as you did when you first made it. You can store everything in the fridge for at least 3 days.
Can you freeze chicken miso ramen?
Yes but as with the refrigerating, it is a good idea to just freeze the stock and chicken. You can then add fresh vegetables when you reheat it.
To reheat, let it defrost and then heat it up in a saucepan until simmering.
Step by step photographs.
Get all your ingredients together before you start cooking.
Bring the stock to a simmer and add the chopped garlic and ginger.
Add the chicken to the simmering stock and let it cook through for about 10 minutes. Transfer the chicken with a slotted spoon to a plate and shred it. Set aside.
While the chicken is cooking, you can whisk the miso paste with the water until smooth.
After you have removed the chicken to shred it, add the miso paste to the simmering stock.
The stock will take on the colour of the miso paste and it will taste amazing already!
Divide the noodles between two to four soup bowls. Add the shredded chicken to each bowl with some of the veggies and then pour the hot stock over the top.
Diners can add whatever they want for the veggies, eggs and spicy sauces to their bowls.
So good and ready in minutes.
Enjoy
If you like this chicken miso ramen, you might like to try some of these recipes too.
Japanese Chicken Curry
Marry Me Chicken with Peri Peri Sauce
Marry Me Chicken Pasta
Beef Doria Curry
Chashu Pork
Chashu Rice
Teriyaki Chicken
Homemade Spicy Teriyaki Sauce
Japanese Coleslaw
Chicken Yakitori
Tonkotsu Broth
Tonkotsu Ramen
Chicken Curry Ramen
Chicken Katsu Curry
Chili Oil Noodles
Birria Ramen
Korean Ramen
Bicol Express
Garlic Braised Pork Ribs
Chicken Kapitan
Nasi Goreng
Mee Goreng
Spicy Clams – Sambal Lala
Have you tried this chicken miso ramen?
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Chicken Miso Ramen
Ingredients
- 4 boneless and skinless chicken thighs or 2 chicken breasts
- ½ tsp salt
- 2 tbsp sesame oil
- 500g dry ramen noodles
- FOR THE SOUP
- 2 litres (8 cups) unsalted chicken stock
- 1 tbsp minced garlic
- 1 x 2.5cm (1 inch) ginger, minced
- 3 tbsp white or yellow miso paste
- 3 tbsp water
- 2 tsp soy sauce or to taste
- 1 red bell pepper, thinly sliced and cut in half into smaller pieces
- 1 carrot, grated
- 2 spring onions (scallions), thinly sliced
- Togashi chilli powder, to garnish and to taste
- Chinese crispy chilli oil, optional and to taste
- Soft boiled eggs, to garnish (optional)
Instructions
- Heat 1 1/2 tbsp sesame oil over a medium heat in a large wok or high sided pan. Your pan needs to be large enough to simmer all the stock.
- Season the chicken with the salt and then place it in the hot oil and sear it on one side for about 4 minutes. Turn the chicken over to sear the other side and continue cooking and turning until the chicken is cooked through which should take about 10 minutes.
- Transfer the cooked chicken to a plate to cool some. When cool enough, shred the chicken with your hands or by using two forks.
- In another pan, cook the ramen noodles as per the packet instructions. Transfer the cooked ramen noodles to a bowl and stir in ½ tbsp sesame oil. Set aside.
- Pour the chicken stock into your wok or high sided pan and add the minced garlic and ginger. Bring to a gentle simmer over a medium-high heat.
- While the stock is coming up to heat, whisk the miso paste with 3 tablespoons water until smooth. Allow your stock to simmer for about 3 minutes and then stir in the miso paste and soy sauce.
- To finish, divide the cooked ramen between four bowls. Top with some of the chicken and add your veggies of choice. Pour the hot broth over it all.
- You can spice it up some with a little togashi and/or Chinese crispy chilli oil to taste.
Notes
FOR THE SOFT BOILED EGGS
If you would like to add boiled eggs to the ramen, I recommend soft boiling them for 6 minutes or 8 minutes if you prefer a harder yolk.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 550Total Fat: 10gTrans Fat: 0gCarbohydrates: 92gFiber: 6gSugar: 7gProtein: 77g