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Miso Ramen
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Miso Ramen

A flavorful miso-infused broth takes this miso ramen to the next level. With plenty of noodles, chicken, and veggies, it's a satisfying meal!

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 805 kcal
Course: Main Course, Soup
Cuisine: Asian, Japanese

Ingredients

For the Miso Ramen:
  • 1 tablespoon sesame oil toasted
  • 2 tablespoons fresh ginger minced or grated
  • 4 garlic minced, cloves
  • 1 shallot minced, medium
  • 1 Chili pepper such as Thai red chili, finger chili, or yellow chili, seeded and minced (optional, or sub 2 tsp. chili garlic sauce, hot
  • ¼ cup White miso paste
  • 8 cups beef bone broth low-sodium
  • 4 bone-in skin-on chicken thighs*
  • 9 ounces ramen noodles or two packages of seasoned ramen noodles; discard the seasoning pack, or soba noodles
  • 4 egg large
  • spinach corn, or other frozen vegetables, optional; thawed frozen
For Topping (choose one or add them all!):
  • baby bok choy chopped; or fresh spinach
  • green onion chopped
  • corn kernels
  • bean sprout
  • cabbage shredded
  • sesame seeds
  • daikon radish grated
  • Japanese pickles

Instructions

    Cup of Yum
  1. Heat the oil in a large pot over medium heat. Add the ginger, garlic, shallot, and chili pepper, if using. Cook, stirring, until the shallot is softened, about 4 minutes.
  2. Add the miso paste and cook, stirring, until it is slightly darkened, about 2 minutes.
  3. Slowly add the broth and scrape up any browned bits on the bottom of the pot. Add the chicken and bring to a simmer over high heat. Reduce the heat to low, cover, and let simmer for 10-15 minutes, until the chicken is cooked through and registers at least 165°F on an instant-read thermometer.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.
  5. Soft-boil the eggs***: Fill a large bowl with water and ice to create an ice bath. Bring a medium pot of water to a boil. With a slotted spoon, gently lower in the eggs and return to a high simmer. Reduce the heat to maintain a simmer (not a hard boil) and cook for 6 minutes. Immediately transfer the eggs to the ice bath. Let chill for 2 minutes, then remove, peel, and slice in half.
  6. When the chicken is cooked, transfer it to a bowl. Shred the meat with two forks, discarding the skin and bones. Return the meat to the pot.
  7. If using, add the frozen vegetables to the pot, stir, and let heat through for a few minutes.
  8. To serve, divide the noodles between bowls. Ladle on the soup. Top with the soft-boiled eggs and any other desired toppings.

Notes

  • TO STORE: Refrigerate leftover miso ramen for up to 4 days; store the noodles and the soup in separate containers.
  • TO REHEAT: Warm
  • the soup mixture
  • on the stovetop or in the microwave until steaming.
  • There’s no need to heat the noodles, as the hot liquid will warm them up.
  • TO FREEZE: Freeze the miso soup mixture for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
  • *Instead of bone-in, skin-on chicken thighs, you can use bone-in skin-on chicken breast, or boneless, skinless thighs; note that the ramen will be less rich and flavorful and the chicken's cooking time will differ.
  • **You can use any kind of noodle you like—just cook it separately, then serve the soup over the top of it. Whole wheat spaghetti or linguine is a good swap if that is all you have available.
  • ***You can also soft boil eggs in your Instant Pot. See Instant Pot Boiled Eggs for a recipe.
  • TO STORE: Refrigerate leftover miso ramen for up to 4 days; store the noodles and the soup in separate containers.
  • TO REHEAT: Warm the soup mixture on the stovetop or in the microwave until steaming. There’s no need to heat the noodles, as the hot liquid will warm them up.
  • TO FREEZE: Freeze the miso soup mixture for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition Information

Serving 1(of 4) Calories 805kcal (40%) Carbohydrates 49g (16%) Protein 55g (110%) Fat 43g (66%) Saturated Fat 13g (65%) Polyunsaturated Fat 9g (53%) Monounsaturated Fat 17g (85%) Trans Fat 0.1g (5%) Cholesterol 305mg (102%) Potassium 591mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 481IU (10%) Vitamin C 18mg (20%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 805

% Daily Value*

Serving 1(of 4)
Calories 805kcal 40%
Carbohydrates 49g 16%
Protein 55g 110%
Fat 43g 66%
Saturated Fat 13g 65%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 17g 85%
Trans Fat 0.1g 5%
Cholesterol 305mg 102%
Potassium 591mg 13%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 481IU 10%
Vitamin C 18mg 20%
Calcium 74mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.