Miso Chicken Ramen
Dive into a steaming bowl of Miso Chicken Ramen that’s sure to warm your soul! With tender chicken thighs simmered to perfection in a luscious miso broth, and topped off with a perfectly jammy soy egg, every slurp is a taste sensation. Get ready to impress your taste buds and elevate your noodle game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 baby bok choy
- 1 garlic clove, grated
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated (5 ml)
- 1 tbsp water (15 ml)
🥩Meat & Seafood(2)
- 400ml chicken stock (13.5 fl oz)
- 1 boneless, skinless chicken thigh
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- Chilli oiloptional
- 1 tsp honey (5 ml)
- 1 portion ramen noodles
- ½ tsp rice vinegar (2.5 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(5)
- 1 tbsp mirin (15 ml)
- 1 tsp mirin (5 ml)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp soy sauce (15 ml)
- 1½ tbsp white miso paste (22.5 ml)
📦Other(1)
- Spring onionsoptional
Nutrition (per serving)
Calories
124
Protein
9g
Carbs
7g
Fat
6g
👨🍳 Instructions
- 1
Boil the egg for 6½ minutes, cool in ice water, peel and marinate in the soy, mirin and water.
- 2
Sear the marinated chicken thigh until caramelised and cooked through, then rest and slice.
- 3
Fry the garlic and ginger in sesame oil, add the stock, soy, mirin and rice vinegar and simmer for 10 minutes. Lower the heat and whisk in the miso.
- 4
Cook the noodles and bok choy, then build your bowl. Finish with the sliced chicken, soy egg, chilli oil and plenty of spring onions.
💡 Pro Tips
- ✓Boil your egg for exactly 6.5 minutes in already-boiling water, then immediately shock in ice water for at least 2 minutes to halt carryover cooking. This creates a 63-65°C yolk center with creamy, barely-set whites because the ice water stops the protein denaturation process.timing6.5 minutes boiling + 2 minutes ice bath
- ✓Marinate your soft-boiled egg for minimum 4 hours (ideally overnight) in the soy-mirin mixture at a 2:1:1 ratio because the salt and umami compounds penetrate the porous egg white through osmosis, while mirin's residual sugars caramelize on the surface.ingredient4+ hours; 2:1:1 soy:mirin:water ratio
- ✓Add miso paste only after removing the broth from heat and whisk it in at 65-70°C maximum; temperatures above 75°C denature miso's beneficial bacteria and destroy 30-40% of its complex umami compounds from enzymatic breakdown.technique65-70°C; avoid boiling
- ✓Sear your chicken thigh skin-side-down for 6-7 minutes at medium-high heat (350°F surface temp) before flipping to render the subcutaneous fat and develop Maillard browning, which contributes 70% of the savory depth that complements miso's fermented profile.timing6-7 minutes skin-side-down at 350°F
- ✓Toast your sesame oil briefly in the pan with garlic for 30-45 seconds before deglazing to maximize its volatile aromatic compounds; sesame oil's 160°C smoke point means brief heating amplifies nuttiness without burning, whereas longer cooking causes rapid oxidation and bitter off-flavors.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Miso Chicken Ramen
Dive into a steaming bowl of Miso Chicken Ramen that’s sure to warm your soul! With tender chicken thighs simmered to perfection in a luscious miso broth, and topped off with a perfectly jammy soy egg, every slurp is a taste sensation. Get ready to impress your taste buds and elevate your noodle game!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 baby bok choy
- 1 garlic clove, grated
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated (5 ml)
- 1 tbsp water (15 ml)
🥩Meat & Seafood(2)
- 400ml chicken stock (13.5 fl oz)
- 1 boneless, skinless chicken thigh
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- Chilli oiloptional
- 1 tsp honey (5 ml)
- 1 portion ramen noodles
- ½ tsp rice vinegar (2.5 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(5)
- 1 tbsp mirin (15 ml)
- 1 tsp mirin (5 ml)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp soy sauce (15 ml)
- 1½ tbsp white miso paste (22.5 ml)
📦Other(1)
- Spring onionsoptional
Nutrition (per serving)
Calories
124
Protein
9g
Carbs
7g
Fat
6g
👨🍳 Instructions
- 1
Boil the egg for 6½ minutes, cool in ice water, peel and marinate in the soy, mirin and water.
- 2
Sear the marinated chicken thigh until caramelised and cooked through, then rest and slice.
- 3
Fry the garlic and ginger in sesame oil, add the stock, soy, mirin and rice vinegar and simmer for 10 minutes. Lower the heat and whisk in the miso.
- 4
Cook the noodles and bok choy, then build your bowl. Finish with the sliced chicken, soy egg, chilli oil and plenty of spring onions.
💡 Pro Tips
- ✓Boil your egg for exactly 6.5 minutes in already-boiling water, then immediately shock in ice water for at least 2 minutes to halt carryover cooking. This creates a 63-65°C yolk center with creamy, barely-set whites because the ice water stops the protein denaturation process.timing6.5 minutes boiling + 2 minutes ice bath
- ✓Marinate your soft-boiled egg for minimum 4 hours (ideally overnight) in the soy-mirin mixture at a 2:1:1 ratio because the salt and umami compounds penetrate the porous egg white through osmosis, while mirin's residual sugars caramelize on the surface.ingredient4+ hours; 2:1:1 soy:mirin:water ratio
- ✓Add miso paste only after removing the broth from heat and whisk it in at 65-70°C maximum; temperatures above 75°C denature miso's beneficial bacteria and destroy 30-40% of its complex umami compounds from enzymatic breakdown.technique65-70°C; avoid boiling
- ✓Sear your chicken thigh skin-side-down for 6-7 minutes at medium-high heat (350°F surface temp) before flipping to render the subcutaneous fat and develop Maillard browning, which contributes 70% of the savory depth that complements miso's fermented profile.timing6-7 minutes skin-side-down at 350°F
- ✓Toast your sesame oil briefly in the pan with garlic for 30-45 seconds before deglazing to maximize its volatile aromatic compounds; sesame oil's 160°C smoke point means brief heating amplifies nuttiness without burning, whereas longer cooking causes rapid oxidation and bitter off-flavors.timing30-45 seconds