Ramen is such a great meal – it’s so comforting and a perfect addition to a cosy night in. A lot of ramen recipes out there are quite complex – with a lot of ingredients and a lot of steps, including making the stock from scratch. While I don’t profess that this Easy Chicken Miso Ramen is as good as the traditional ramen you might get in Japan, it’s a close runner up, and comes together in less than 30 minutes!
I’m lucky enough to have been to Japan twice. There are so many fantastic restaurants with so many different types of ramen. They have these really quirky joints where you actually order your food and pay at a ticket machine outside the front door. Then when you enter they just make your meal. Like this one I went to. To be honest, I’m not even sure what was in that bowl – but it was soooo good!
This Easy Miso Chicken Ramen is fairly simple to pull together. Make the ramen miso base, cook the chicken, cook the egg and then cook the noodles. There isn’t too much chopping work either – mainly just the spring onion and slicing the stalks from the pak choy.
Is Miso Ramen Healthy?
Miso is a staple in Japan, and you rarely see overweight Japanese people! Maybe that’s enough of an answer… But since there are other factors to being healthy, I’ll elaborate.
Miso is packed with vitamins and minerals – containing vitamin B, E & K and folic acid. It also contains zinc and manganese. Made from fermented soybean paste, miso is actually good for the digestive system too and for ‘gut health’
As you only need to add a little miso to a recipe, owing to it’s strong taste, it won’t add a lot of calories. This recipe is around 550 kcal. Not bad at all considering it contains a good mix of protein and carbs and is super filling and tasty.
The one thing you should watch when eating miso is that it is very salty – so you shouldn’t eat too much of it. This recipe also calls for red miso which is the strongest and saltiest variety.
Can you make this Chicken Miso Ramen ahead?
If you want to prep this to eat over a couple of mealtimes then I suggest making the broth mix in advance and then cooking the chicken, noodles and pak choy when you are ready to eat. You could cook the chicken in advance as well and then reheat at the time of serving (but you risk having slightly drier chicken)
If you are a fan of Eastern Asian food then you could also try this healthy Asian Style Noodle & Courgette Salad.
Products that work well for this recipe
2 Japanese Ramen and Noodle Bowls
Chopstick Helper – for Adults (2 pieces)
Beeswax Food Wraps
Super warming, rich and salty. This beautiful Easy Chicken Miso Ramen is an amazing comforting meal with hints of ginger and spring onion. Plus it only comes in at 550 calories!
- 1 cloves garlic, crushed
- 1 tsp lazy ginger paste
- 30ml mirin
- 15ml soy sauce
- 40g red miso paste
- 500ml chicken stock
- 1 large eggs
- 120g chicken breast
- 80g ramen noodles
- 3 or 4 leaves baby pak choy
- 1 spring onions, sliced diagonally.
- Heat a splash of oil or a few sprays of light cooking spray in a medium saucepan over a medium high heat. Add the garlic and ginger and cook for 3 minutes stirring regularly to make sure it doesn’t catch.
- Add the mirin, soy sauce and stock to the saucepan. Stir well and bring to a light simmer. Leave for around 15-20 minutes.
- Meanwhile place the egg in a small saucepan of cool water. Place over a high heat, bring to the boil and then cook for 4 minutes. Immediately plunge into a bowl of ice cold water after.
- Lay the chicken breast on a chopping board and cover with clingfilm. Very lightly beat with a rolling pin to flatten a little. Season with sea salt and black pepper. Heat a frying pan / skillet over a medium high heat with a drizzle of olive oil or a few sprays of cooking spray. Once hot, add the chicken breast and cook for 4 minutes, then turn and cook for a further 4 minutes. Remove from the heat and cover with foil and leave to rest for at least 5 minutes.
- Cook the noodles according to packet instructions. For the last 30 seconds of cooking drop the pak choy into the boiling water. Drain both the noodles and pak choy and separate. Meanwhile peel and halve the eggs and slice the chicken breast.
- Remove the stock mixture from the heat. (See note 1). Take around half a cup of it in a bowl and whisk in the miso so it’s dissolved and mixed together well. (See note 2). Add the whisked mixture back into the rest of the stock and stir well to combine.
- Place the noodles in a bowl and pour over the miso stock mixture. Place the egg halves, sliced chicken breast, pak choy and spring onion. Finish with some finely ground black pepper.
- As miso contains live bacteria, you should ideally not add it directly to boiling water as it will kill the probiotics.
- This step will make it easier to mix the miso paste with the stock to give a smooth consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Hob
- Cuisine: Japanese
- Serving Size: 1
- Calories: 550
- Fat: 19g
- Carbohydrates: 52g
- Protein: 45g
Keywords: japanese,miso,ramen,dinner,pak choy,chicken