Description
A recipe for homemade chicken miso ramen with savory broth and tender chicken.
Ingredients
Scale
- 6 cups chicken broth
- 1/2 cup miso paste (red or white)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs or breasts
- 2 servings ramen noodles
- 2 soft-boiled eggs, halved
- 1/4 cup sliced green onions
- 1 sheet nori, cut into strips
- 1 tablespoon sesame oil
Instructions
- Combine chicken broth, miso paste, soy sauce, mirin, ginger, and garlic in a large pot. Heat over medium heat, stirring until the miso dissolves. Do not boil.
- Add the chicken to the broth. Simmer gently until the chicken is cooked through, about 15-20 minutes, depending on thickness.
- Remove the chicken, shred it using two forks, and set aside.
- Cook the ramen noodles according to package directions. Drain well.
- Divide the cooked noodles between two large bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with shredded chicken, half a soft-boiled egg, sliced green onions, and nori strips.
- Drizzle with sesame oil before serving.
Notes
- For a richer broth, use homemade chicken stock.
- Adjust the amount of miso paste to control the saltiness.
- You can substitute chicken thighs with breast meat.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 1800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 45
- Cholesterol: 250
Keywords: chicken, miso, ramen, Japanese soup, noodles, broth