Description
This Quick Creamy Miso Chicken Ramen is a rich and savory bowl filled with crispy chicken, creamy miso broth, ramen noodles, and vibrant toppings. It’s a comforting, restaurant-worthy dish that’s surprisingly fast to make.
Ingredients
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)
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
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)
Instructions
- For the 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 browned and excess moisture has evaporated. Add the remaining oil, tamari (or soy sauce), brown sugar, and dark soy sauce if using. Cook for another 2–3 minutes until the chicken is crispy and golden. Transfer to a bowl and set aside.
- For the broth and noodles: In 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 chicken stock, water, coconut milk, miso paste, vinegar, and additional tamari or soy sauce. Bring the broth to a gentle boil. Add ramen noodles and cook for about 1 minute—slightly less than the packet suggests. Separate the noodles with tongs as they soften. Taste and adjust seasoning with more tamari if needed.
- Assemble and serve: Divide the cooked ramen among bowls. Top each with crispy chicken mince and arrange your choice of toppings: soft-boiled eggs, green onions, sweet corn, carrot, sesame seeds, and crispy chili oil if desired.
Notes
- Protein swap: Try minced pork, turkey, or shredded chicken.
- Vegan twist: Substitute coconut cream for butter and use firm tofu instead of chicken.
- Extra veggies: Add bok choy, spinach, or mushrooms near the end of cooking.
- Spice level: Amp it up with sriracha or more chili oil.
- Noodle alternatives: Rice noodles or udon can be used—adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Simmering, Stir-frying
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 155 mg
