Miso Chicken Ramen Easy

Easy Chicken Miso Ramen

  • Author: caroline
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 1 1x


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.


  1. 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.
  2. Add the mirin, soy sauce and stock to the saucepan. Stir well and bring to a light simmer. Leave for around 15-20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.


  1. As miso contains live bacteria, you should ideally not add it directly to boiling water as it will kill the probiotics.
  2. This step will make it easier to mix the miso paste with the stock to give a smooth consistency.
  • 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