Miso Ramen With Chicken

2 people
3 hr 20 min

My chicken miso ramen is simple to make, hearty, and full of comforting flavors! Umami rich miso with tender shredded chicken breast, along with easy to make ramen toppings make this a winter favorite.

Ahh…a bowl of warm miso ramen. I always thought ramen was something that couldn’t be made at home, unless you have the hookups to a mound of pork bones and about a couple of days to make the rich tonkatsu ramen broth.

And I learned over time that ramen isn’t just the rich tonkatsu broth ramen I know, but it could be made with chicken! And while you won’t find my version in the trendiest or the oldest ramen spots, it is just as yummy and hearty. Even better, you can make the broth ahead of time, put it in the fridge, and then simmer it again before you are ready to serve it!

For me, the hardest thing was finding the ramen noodles! I’ve used dried ramen, thick, noodles in the past, which was pretty good! But for this recipe, I wanted the thin, curly ramen we normally associate with ramen.

I used two packs of instant ramen noodles! The instant ramen was supposed to be slightly healthier and the noodles were air dried, not fried like you find in your favorite bright orange, 45 cent ramen. I found the noodles were tender and it let the broth shine through.

This miso ramen packs a punch! I made the broth during the day, which took all of one hour. Then I boiled the noodles according to direction and that was it!


And here is the fun part! While the broth is boiling, I recommend making the suggested toppings! I loveeeee a good soft egg. I made my egg a little bit special by letting them marinate in a sweet soy sauce mixture for an hour. You can let it marinate for a longer time. If you do, put it in the fridge. Food poisoning is not fun.

And of course, you can’t forget a veggie element! I did a quick garlicky sauteed kale. But you can do sauteed mushrooms, or pickled onions!

Also consider adding chopped green onions, sesame seeds, or chopped green chilies! Welcome to homemade ramen!

Recipe details

  • 2  people
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min


Miso Chicken Broth

  • 1 large chicken breast
  • 1 tbsp miso I used white miso, which has a milder flavor
  • 4 cups water or chicken broth
  • 1 tbsp chicken bouillon, if using water instead of chicken broth
  • 1/2 cup chopped onion
  • 2 cloves garlic, whole cloves

Sweet Soy Sauce Marinated Eggs

  • 2 eggs
  • 1 tbsp sugar
  • 1/8 cup soy sauce

Galicky Kale Sautee

  • 1 large handful of chopped kale
  • olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt, or to taste


  • 2 packs instant ramen I used a healthier version where the noodles weren't fried.


Make the Broth

Add all the ingredients in one large pot. Set heat to high.
Once it starts to boil, let it come to a simmer on low heat. Let it simmer for three hours. The chicken breast should be cooked all the way through.
Once broth is done, let it cool. Take the chicken out and place on a cutting board or a bowl.
With two forks, shred the chicken breast into easy to eat pieces. Place the chicken back. When you are ready to serve the ramen, turn the heat back onto low to let it simmer, for about 15 minutes. If you are not ready to serve, place in fridge.

Sweet Soy Sauce Marinated Eggs

While the broth is cooking, in a separate saucepan, fill it with enough water to cover two eggs.
Set the heat on high and let it come to a rolling boil.
With a ladle, carefully place the egg in the boiling pot, one at a time
Let eggs cook for 8 minutes.
Take out eggs and let it cool. Set it aside.
In a bowl, add soy sauce and sugar together. Stir to let the sugar melt a little bit. The heat from the eggs will melt the rest.
Once the eggs are cool enough to handle, peel the shells. Then place the eggs in the bowl containing the soy sauce mixture. Let it sit for an hour or longer. If it is for a longer time, put it in the fridge.

Garlicky Sauteed Kale

Set a nonstick pan to low. Drizzle olive oil, enough to coat the pan.
Once the pan is heated, add kale and stir. Let it wilt, about 5-10 minutes. Add garlic powder and salt, stir.
Once done, set it aside.


When you are ready to eat, make sure the broth is hot
Cook ramen noodles according to directions, do not add the seasoning packet.
In a bowl, add the noodles, broth, and toppings. Add a teaspoon of leftover soy sauce from the eggs
Cook Omnivoraciously
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