Quick Creamy Miso Chicken Ramen

Why You’ll Love This Recipe

This ramen is a decadent twist on the classic—rich, creamy, and bursting with savory complexity. Minced chicken becomes golden and crunchy, while a miso-infused broth enriched with coconut milk and butter delivers luxurious depth. With ramen noodles and fresh toppings, this bowl is comforting, restaurant-worthy, and surprisingly fast to make.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Chicken Mince

• 3 Tbsp extra-virgin olive oil (or neutral oil)
• 500 g (1 lb 2 oz) minced (ground) chicken
• 2 Tbsp tamari or all-purpose soy sauce
• 2 tsp brown sugar
• ½ tsp dark soy sauce (optional)

For the Ramen Broth and Noodles

• 2 tsp sesame oil
• 40 g (1½ oz) unsalted butter
• 1 Tbsp freshly grated garlic
• 1 Tbsp freshly grated ginger
• 3 spring onions (scallions), finely sliced
• 3 cups (750 ml) chicken stock (or water plus bouillon)
• 2 cups (500 ml) water
• 1 cup (250 ml) coconut milk
• 1½ Tbsp white miso paste
• 2 Tbsp rice wine vinegar (or white vinegar)
• 300 g (10½ oz) ramen noodles
• Additional 2 Tbsp tamari or soy sauce, to taste

Toppings

• 2 soft-boiled eggs, halved
• 2 spring onions (scallions), finely sliced
• 400 g (14 oz) canned sweet corn kernels, drained and rinsed
• 1 carrot, grated or julienned
• 2 tsp toasted sesame seeds
• Crispy chili oil (optional)

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Directions

1. Crispy Chicken Mince

• Heat 1 Tbsp oil in a large heavy-based frying pan over high heat. Add the ground chicken and cook for 3–4 minutes, breaking it up until it’s browned and excess moisture has evaporated.
• Add the remaining oil, tamari (or soy sauce), brown sugar, and dark soy sauce if using. Continue cooking for another 2–3 minutes until the chicken is crispy and golden. Transfer to a bowl and set aside.

2. Broth and Noodles

• Using the same pot, lower heat to medium and add sesame oil and butter. Once melted, stir in garlic, ginger, and spring onions; sauté for 1–2 minutes until fragrant.
• Pour in the chicken stock, water, coconut milk, miso paste, vinegar, and additional tamari or soy sauce. Bring the broth to a gentle boil.
• Add ramen noodles, pushing them under the liquid. Cook for about 1 minute—slightly less than the packet suggests so they don’t overcook in the broth. Separate the noodles with tongs as they soften. Taste and adjust seasoning with more tamari if needed.

3. Assemble and Serve

• Divide the cooked ramen among bowls. Top each with crispy chicken mince and arrange your choice of toppings: halved soft-boiled eggs, green onions, sweet corn, carrot, sesame seeds, and a drizzle of crispy chili oil if desired.

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Servings & Timing

• Servings: 4 hearty bowls
• Prep Time: ~10 minutes
• Cook Time: ~15 minutes
• Total Time: Around 25 minutes

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Variations

• Protein swap: Use minced pork, turkey, or shredded chicken.
• Vegan twist: Substitute coconut cream for butter and use firm tofu instead of chicken.
• Extra veggies: Toss in bok choy, spinach, or mushrooms near the end of cooking.
• Spice level: Amp it up with sriracha swirl or more chili oil.
• Noodle alternatives: Rice noodles or udon can be used—adjust cooking time accordingly.

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Storage & Reheating

• Storage: Keep chicken and broth separately refrigerated for up to 2 days. Assemble fresh for the best texture.
• Reheating: Gently reheat broth and noodles together on the stovetop; add toppings after reheating to keep them fresh.

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FAQs

1. Can I prep key components ahead of time?
   • Yes—make the minced chicken in advance. Reheat gently when ready; it stays crispy when stirred into the hot broth.
2. Is dark soy sauce necessary?
   • No—it deepens flavor and color, but the broth and crispy chicken are delicious without it.
3. Can I use dried miso instead of white miso paste?
   • No—white miso gives the broth its creamy, umami-rich quality. Ensure you include it.
4. What if my noodles soak up all the broth?
   • Add more stock or hot water when serving to refresh the soup consistency.
5. Are these bowls gluten-free?
   • Not with regular soy sauce or ramen. Use gluten-free tamari and rice noodles to adapt.
6. How do I prevent overcooked eggs?
   • Cook soft-boiled eggs separately in boiling water for 6–7 minutes, then transfer to an ice bath before halving.
7. Can I freeze leftovers?
   • Best served fresh. Freezing noodles may affect texture, and the broth loses richness when defrosted.
8. Can I reduce oil or butter?
   • Yes—use less butter or omit salty condiments if needing to cut fat.
9. Is leftover broth still flavorful after refrigeration?
   • Yes—reheat gently and stir in fresh miso or a dash of rice vinegar to revive brightness before serving.
10. What if I don’t have ramen noodles?

• Use soba, rice noodles, or even spaghetti—just adjust cook times and textures to your preference.

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Conclusion

Indulge in this Quick Creamy Miso Chicken Ramen for a restaurant-quality bowl with home-cooked ease. The crispy, flavorful chicken, rich and aromatic broth, tender noodles, and vibrant toppings combine into a comforting, customizable meal you’ll crave—ready in just 25 minutes.

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