Skip takeout, this chicken miso ramen is cozy, packed with umami, and ready before your delivery app would even load. Rich miso bone broth, crispy ground chicken, caramelized butter corn, ramen eggs (or use soft boiled eggs), nori, and chili crunch if you want it spicy. The real thing, at home, in only 30 minutes.
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Ramen has always had a special place in my heart. My family loves it but this one is truly just for me. On cold nights when I need something comforting, this is what I make. One bite and you will forget you are not at your favourite ramen spot.
This miso chicken ramen hits differently because of the broth. Bone broth simmered with miso, chili bean paste (not spicy, gives it so much umami), ginger, and garlic gives you a depth that standard chicken stock cannot come close to competing with.
If you are building a full spread and want to go all out, my Salmon Onigiri alongside this bowl is the best way to do it. For more miso nights try my Spicy Miso Noodles when you want something faster and brothless.
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How to make Chicken Miso Ramen (VIDEO)
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The miso broth for this recipe happens entirely in my Our Place Perfect Pot. Ceramic nonstick, PFAS-free, and it cleans up in two minutes. This is the one I use every single time.
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How to make (PICTURES)
- Step 1: Cook garlic, ginger, and green onions in oil until fragrant. Add ground chicken and cook until crispy. Add doubanjiang, dark soy, honey, and mirin. Toss and set aside.
- Step 2: In the same pan cook frozen corn in butter for 5 minutes until golden and caramelized. Set aside.
- Step 3: In a large pot saute garlic, ginger, green onions, and doubanjiang in oil until fragrant.
- Step 4: Pour in the bone broth. Strain the miso paste directly into the broth using a fine mesh strainer and press through with a spoon until fully dissolved. Add sake or mirin. Taste and adjust.
- Step 5: Cook fresh ramen noodles for 2 minutes. Drain and divide between four bowls.
- Step 6: Top with crispy chicken, caramelized corn, Mayak eggs, narutomaki, nori, and chili crunch. Ladle hot broth over everything. Finish with green onions.
MORE NOODLE NIGHTS
If you love a good noodle night these are next on the list:
- Beef Udon Noodles - another proper noodle bowl worth the effort
- One Pot Crispy Beef with Ramen - same crispy ground meat energy, done in 20 minutes
- Spicy Chicken Noodles in 15 Minutes - for when you want heat and you want it fast
- Chicken Scallion Noodles - simple, deeply savoury, and a completely different direction
- 5 Minute Peanut Chili Oil Noodles - for nights when ramen feels like too much effort
What to Serve With It
This bowl is a full meal on its own. But if you want to go all out...
- Spicy Asian Cucumber Salad - cool, crunchy, and five minutes. The perfect contrast to a rich hot brothy bowl of ramen.
- Crispy Rice Paper Dumplings - crispy, shareable, and exactly the kind of thing you put out while the broth is still coming together
- Spring Roll Salad with Peanut Dressing - fresh, crunchy, and the peanut dressing does something unexpected next to a miso broth
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Chicken Miso Ramen
Ingredients
Equipment
Method
- Heat oil in a frying pan over high heat. Add garlic, ginger, and the white part of the green onions. Saute for 1 minute until fragrant. Add chili bean paste and cook for 30 seconds. Add ground chicken and cook, breaking it up, until deeply caramelized and crispy. Add dark soy sauce, honey, and mirin. Toss to coat. Garnish with sesame seeds and set aside.1 pound ground chicken, 1 tablespoon neutral oil, 1 tablespoon garlic, 1 tablespoon ginger, 4 stalks green onion, 1 tablespoon chili bean paste, 1 tablespoon dark soy sauce, 1 tablespoon honey, 1 tablespoon mirin, sesame seeds , 2 tablespoons sake or mirin
- In the same pan add butter and frozen corn. Cook for 5 minutes until golden and caramelized. Season with salt and pepper. Set aside.2 cups frozen corn, 2 tablespoons butter, salt and black pepper to taste
- In a large pot heat neutral oil over medium heat. Add garlic, ginger, and remaining white parts of green onions. Saute until fragrant. Add doubanjiang and cook for 1 more minute.2 tablespoons neutral oil, 2 tablespoons garlic, 1 tablespoon ginger, 1 tablespoon chili bean paste
- Use a fine strainer to whisk in the miso paste and more chili bean paste directly into the broth so it dissolves without lumps. Add sake or mirin. Taste and adjust seasoning.10 cups chicken bone broth, 6 tablespoons white miso paste
- In a separate pot boil water. Add fresh ramen noodles and cook for 2 minutes. Drain and divide between four bowls.4 servings fresh ramen noodles
- Ladle the hot miso broth over the noodles. Top each bowl with crispy chicken, caramelized corn, a halved ramen or soft boiled egg, nori, and a drizzle of chili crunch. Finish with the green parts of the green onions.ramen eggs, fish cakes, nori sheets, chili crunch, green onions
Notes
STORAGE AND REHEAT
- Store broth, noodles, and toppings separately. Broth keeps up to 3 days in the fridge.
- Reheat broth gently on the stovetop.
- Cook fresh noodles when reheating. Do not store noodles in the broth.
- Crispy chicken topping: reheat in a skillet over high heat to bring the crispiness back.
- Freezer: broth only, up to 3 months.
TOP TIPS
- Always strain the miso into the broth. Press it through a fine strainer with a spoon and it dissolves completely with no lumps.
- Taste the broth before serving. Add more miso if it needs depth, a pinch of salt if it needs seasoning. Every brand of miso is different.
- Cook the noodles right before serving. Fresh ramen noodles absorb broth fast. Two minutes, drain, straight into the bowl.
- Make the ramen eggs the night before. They need at least 2 hours in the marinade and overnight is significantly better. You can use soft boiled eggs if you don't have time to make ramen eggs the night before.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Chicken Miso Ramen
What is doubanjiang and can I skip it?
Doubanjiang is a fermented spicy chili bean paste that adds deep savoury umami to both the chicken topping and the broth. Chili crunch or a teaspoon of miso with chili oil is the best substitute if you cannot find it.
Can I use a different protein instead of ground chicken?
Ground pork is the more traditional ramen topping and works with the exact same method. The crispy ground chicken texture is what makes this version what it is so it is worth trying before swapping.
What is narutomaki and where do I find it?
Narutomaki is a Japanese fish cake with a distinctive pink swirl commonly served as a ramen topping. Find it in the refrigerated section of any Asian grocery store.
How do I prevent the miso from getting lumpy in the broth?
Always use a fine mesh strainer and press the miso through with a spoon directly into the hot broth. It dissolves completely every time with no lumps.
Can I make this ahead?
Yes, the broth and crispy chicken topping both keep in the fridge for up to 3 days. Cook the noodles fresh right before serving so they do not absorb the broth and go soft.
Can I use store bought broth instead of bone broth?
Yes, regular chicken stock works well. Bone broth gives the ramen a much richer deeper base but good quality chicken stock still produces an excellent bowl.
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