Miso Ramen
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
805 kcal
-
Course
Main Course, Soup
Miso Ramen
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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!
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Ingredients
For the Miso Ramen:
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced or grated fresh ginger
- 4 garlic cloves minced
- 1 medium shallot minced
- 1 hot chili pepper such as Thai red chili, finger chili, or yellow chili, seeded and minced (optional, or sub 2 tsp. chili garlic sauce)
- ¼ cup White miso paste
- 8 cups low-sodium beef bone broth
- 4 bone-in skin-on chicken thighs*
- 9 ounces ramen or soba noodles** or two packages of seasoned ramen noodles; discard the seasoning pack
- 4 large eggs
- Optional: thawed frozen spinach corn, or other frozen vegetables
For Topping (choose one or add them all!):
- Chopped baby bok choy or fresh spinach
- chopped green onions
- corn kernels
- bean sprouts
- shredded cabbage
- sesame seeds
- grated daikon radish
- japanese pickles
Instructions
- 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.
- Add the miso paste and cook, stirring, until it is slightly darkened, about 2 minutes.
- 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.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.
- 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.
- 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.
- If using, add the frozen vegetables to the pot, stir, and let heat through for a few minutes.
- 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
Show Details
Serving
1(of 4)
Calories
805kcal
(40%)
Carbohydrates
49g
(16%)
Protein
55g
(110%)
Fat
43g
(66%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
305mg
(102%)
Potassium
591mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
481IU
(10%)
Vitamin C
18mg
(20%)
Calcium
74mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 805 kcal
% 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.
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