A tasty and hearty broth flavoured with miso paste, filled with fresh, colourful veggies, ramen noodles and grilled chicken breast. A warming and flavoursome soup.
Let's be honest, there's no replacing an authentic bowl of ramen noodle soup. But if you've got a craving, and you want to give it a crack, this Chicken Miso Ramen is a pretty good substitute!
The key to the flavoursome broth is the miso paste. This salty condiment lasts a long time in the fridge and is also great in marinades and dressings. If you haven't yet tried it, give the Steak Salad with Miso Dressing a go. The miso dressing can be added to any of your favourite salads. Or if you're interest in more ramen recipes, have a look at our Spicy Ramen and Egg.
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Ingredient notes:
- Miso paste: Available from most major supermarkets and Asian supermarkets, miso is the key ingredient to this soup.
- Ramen noodles: As above, ramen noodles are available in both major supermarkets and Asian supermarkets. If you can't find the type pictured, you could always use instant ramen noodles instead.
- Chicken breast: I've used one large chicken breast cut into thin strips. You could also use two small breasts if that's what you have to hand.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice chicken breast into 1cm strips and season with salt and pepper. Heat sesame oil in a frying pan and sauté chicken for 5 minutes or until golden. Set aside to cool.
Cook noodles according to packet instructions, drain and set aside.
In a large pot add all of the miso broth ingredients except for the miso paste. Bring to a simmer and cook for 5 minutes. Shred the chicken into small pieces and add to the broth with the miso paste. Mix well to combine and remove from heat.
Portion noodles into individual bowls and ladle over the hot soup. Serve topped with fresh chilli and spring onions.
If you're entertaining you can serve the hot broth straight from the pot. Put all of the other ingredients into ramekins so everyone can serve themselves at the table.
Recipe FAQs:
Miso paste is a popular Japanese seasoning made from fermented soy beans. It is made by mixing soy beans with salt and a mold called koji. The fermentation process breaks the soy beans down and gives the paste its deep, earthy flavour.
Miso paste is often used in a broth for soup. It can also provide a lovely flavour to a dressing or marinade. To try these methods out, check out these popular recipes for Steak Salad with Miso Dressing or Grilled Miso Salmon Bowl.
Storage:
Store any leftover ramen soup in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Ramen noodles do not freeze well. However, the broth and the chicken could be frozen together. Then you can add freshly cooked noodles to the defrosted and reheated broth.
Top tips:
If you're enjoying this meal on a busy weeknight, by all means add the noodles and chicken to the broth for ease of serving up. If you're entertaining, its a fun idea to serve the broth and all the additions together at the table. This was each guest can add their own toppings.
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Chicken Miso ramen
Tasty ramen noodles served in a miso flavoured broth with shredded chicken and fresh vegetables.
Ingredients
- 1 large chicken breast
- 2 Tbsp sesame oil
- 200g raw ramen noodles
Miso Broth
- 1.5 litres boiling water
- 1 stock cube
- 1 Tbsp grated ginger
- 2 bok choy, roughly chopped
- ½ capsicum, sliced
- ½ carrot, shredded
- 1 spring onion, sliced
- Pinch chilli flakes, optional
- ½ cup miso paste (130g)
to serve
- Sliced fresh chilli
- Spring onion, sliced
Instructions
- Slice chicken breast into 1cm strips and season with salt and pepper.
- Heat sesame oil in a frying pan and sauté chicken for 5 minutes or until golden. Set aside to cool.
- Cook noodles according to packet instructions, drain and set aside.
- In a large pot add all of the miso broth ingredients except for the miso paste. Bring to a simmer and cook for 5 minutes.
- Shred the chicken into small pieces and add to the broth with the miso paste. Mix well to combine and remove from heat.
- Portion noodles into individual bowls and ladle over the hot soup. Serve topped with fresh chilli and spring onions.
Notes
- If you're entertaining you can serve the hot broth straight from the pot. Put all of the other ingredients into ramekins so everyone can serve themselves at the table.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 1384mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 18g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Helen Hall says
Can I use fresh salmon pieces with this recipe? Not a whole fillet but pieces cut into chunks and then poached in the broth?
VJ cooks says
I haven't tried that but it sounds delicious! Let me know how you get on!