Description
A cozy, flavorful chicken miso ramen featuring a savory miso broth, tender shredded chicken, fresh vegetables, and springy ramen noodles. Comforting, nourishing, and easy enough for weeknight dinners.
Ingredients
1 large chicken breast
2 Tbsp sesame oil
200 g raw ramen noodles
Miso Broth:
1.5 litres boiling water
1 stock cube
1 Tbsp grated ginger
2 bok choy, roughly chopped
1/2 capsicum, sliced
1/2 carrot, shredded
1 spring onion, sliced
Pinch chilli flakes (optional)
1/2 cup miso paste (130 g)
To serve:
Sliced fresh chilli
Sliced spring onion
Instructions
- Slice the chicken breast into 1 cm strips and season with salt and pepper.
- Heat sesame oil in a frying pan and sauté chicken for about 5 minutes until golden. Set aside to cool slightly.
- Cook ramen noodles according to package directions. Drain and set aside.
- In a large pot, add all miso broth ingredients except the miso paste. Bring to a simmer and cook for 5 minutes.
- Shred the cooked chicken and add it to the broth along with the miso paste. Stir until dissolved, then remove from heat.
- Divide noodles among bowls and ladle the hot broth and chicken over them.
- Top with fresh chilli and sliced spring onion before serving.
Notes
Add mushrooms or corn for additional sweetness and texture.
A spoonful of butter or dash of soy sauce enriches the broth.
Add a soft-boiled egg for a classic ramen topping.
Increase chilli flakes or add chilli oil for more heat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 390
- Sugar: 4g
- Sodium: 1280mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg
