Miso Chicken Ramen

Name: Miso Chicken Ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 grams Chicken breast (Thinly sliced); 2 portions Ramen noodles (Fresh or dried); 4 cups Chicken broth (Low sodium); 2 tablespoons White miso paste (Adjust to taste); 1 tablespoon Soy sauce (Low sodium); 1 tablespoon Mirin (Japanese sweet rice wine); 2 cloves Garlic (Minced); 1 inch piece Ginger (Grated); 2 units Soft-boiled eggs (Halved); 2 heads Bok choy (Roughly chopped); 2 stalks Scallions (Sliced); 1 teaspoon Toasted sesame oil (For serving); 1 teaspoon Sesame seeds (For garnish)

A warm and comforting Miso Chicken Ramen recipe, perfect for a chilly evening. This quick and easy dish brings together tender chicken, savory miso broth, bouncy ramen noodles, and fresh toppings for a delightful culinary experience.

#Ramen

#Chicken

#Miso

#Comfort Food

#Noodles

Perfectly cooked chicken slices

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Medium

Japanese

English

Nutrition (per serving)

480

Calories

45g

Protein

40g

Carbs

15g

Fat

Rich miso broth simmering

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling the ramen bowl

Instructions

0/7 completed

1
Slice the chicken breast thinly and season with a pinch of salt and pepper. Cook in a hot pan until lightly browned and cooked through, then set aside.
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5m
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Slice the chicken breast thinly and season with a pinch of salt and pepper. Cook in a hot pan until lightly browned and cooked through, then set aside.
5m
Do not overcrowd the pan to ensure even browning.
2
In a pot, combine chicken broth, minced garlic, and grated ginger. Bring to a simmer over medium heat.
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7m
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In a pot, combine chicken broth, minced garlic, and grated ginger. Bring to a simmer over medium heat.
7m
Allow flavors to meld for a richer broth.
3
In a small bowl, whisk together miso paste, soy sauce, and mirin until smooth. Stir this mixture into the simmering broth until fully dissolved.
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3m
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In a small bowl, whisk together miso paste, soy sauce, and mirin until smooth. Stir this mixture into the simmering broth until fully dissolved.
3m
Do not boil the broth heavily after adding miso to preserve its delicate flavor.
4
Cook ramen noodles according to package instructions. Drain and set aside.
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4m
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Cook ramen noodles according to package instructions. Drain and set aside.
4m
Cook noodles al dente as they will continue to soften in the hot broth.
5
Briefly blanch the chopped bok choy in the simmering broth for 1-2 minutes until tender-crisp. Remove with tongs.
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2m
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Briefly blanch the chopped bok choy in the simmering broth for 1-2 minutes until tender-crisp. Remove with tongs.
2m
Blanching bok choy directly in the broth infuses it with flavor.
6
To assemble, divide cooked ramen noodles into serving bowls. Ladle the hot miso broth over the noodles.
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2m
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To assemble, divide cooked ramen noodles into serving bowls. Ladle the hot miso broth over the noodles.
2m
Warm your bowls before assembling to keep the ramen hot longer.
7
Arrange the sliced chicken, blanched bok choy, halved soft-boiled eggs, and sliced scallions on top of the noodles and broth. Drizzle with a little toasted sesame oil and sprinkle with sesame seeds before serving.
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2m
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Arrange the sliced chicken, blanched bok choy, halved soft-boiled eggs, and sliced scallions on top of the noodles and broth. Drizzle with a little toasted sesame oil and sprinkle with sesame seeds before serving.
2m
Serve immediately for the best taste and texture.