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  • Writer's pictureKatrina Davis

Chicken Miso Ramen

I have been so excited to share this recipe! The weather is freezing and dreary after the holidays in the city, but luckily this ramen broth warms you up and fills you with a sense of pride when you take your first slurp of goodness. My one disclaimer is this: I am not and do not claim to be an expert in Asian cooking and my recipes are usually a fusion of ingredients from all types of cuisines. So don’t @me. 😊

I love this recipe because most homemade ramen broths can take all day to make. This miso broth recipe only takes about 1 hour to make but is still packed with flavor. If you can’t find all the ingredients at your regular grocery store, try Amazon for dried ingredients or your local Asian market. This recipe makes a lot of broth. I usually freeze half and still have enough for 4 servings so feel free to half the recipe.

These toppings I use are just an example of what we like to add but feel free to get creative and add whatever you like. We used baby shiitake mushrooms here because my local market was out of enoki mushrooms but like I said, use what you love and can find!

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Chicken Marinade:

  • 1.5 lbs boneless skinless chicken thighs

  • 3 garlic cloves, minced

  • 1/4 cup soy sauce

  • 1 Tbsp mirin

  • 1 Tbsp brown sugar

  • 1 tsp sesame oil

Ramen Broth:

  • 8 cups chicken stock

  • 8 cups water

  • 2 oz dried shiitake mushrooms

  • 6 green onions, cut into 3 in pieces

  • 1/2 white onion, quartered

  • 8 cloves garlic, crushed

  • 3 inch piece of ginger, sliced

  • 2 Tbsp gouchang (more or less depending on spice preference)

  • 6 Tbsp white miso paste

  • 1/2 tbsp salt

  • 1 tsp white pepper

  • 1 Tbsp sesame oil


  • ramen noodles (I use somen noodles but you can use soba, buck wheat, or instant ramen noodles)

  • 2 green onions, sliced thinly

  • mushroom of choice, we used baby shiitake mushrooms (also love using enoki)

  • 4 large eggs

  • bok choy

  • Furikake

  • Sesame seeds


  1. Start by marinading your chicken thighs. Combine all marinade ingredients in large zip lock baggie then add chicken thighs. Marinate in the fridge for at least 1 hour and up to 24 hours.

  2. Next, start the broth by combining the chicken stock, water, dried shiitake mushrooms, green onions, onion, garlic, ginger, gouchang, miso paste, salt, white pepper, and sesame oil. Bring to a boil then turn heat down to low, cover, and simmer about 1 hour, stirring occasionally.

  3. Preheat oven to 425 degrees and place marinated chicken thighs on an aluminum foil lined baking sheet

  4. Bake chicken for about 25 minutes then remove from oven and tent with aluminum foil and let rest for about 10 minutes

  5. Meanwhile, prep your toppings. Steam bok choy and any other veggies for about 3 minutes (you want your veggies to still have a good amount of crisp so they do not over cook when added to the broth). Side note- enoki mushrooms do not need to be pre-steamed.

  6. To make a soft boiled egg: place eggs in a medium size pot and cover with cold water, place over high heat until it reaches a rapid boil. Once it has reached a rapid boil remove from heat and cover for 4 minutes, drain water and cover with ice water for about 5 minutes before peeling.

  7. Boil your pasta of choice in salted water and drain

  8. Once broth is ready, pour through a fine mesh strainer

  9. Place your ramen noodles into the bowl and ladle broth over top

  10. Top with your veggies, egg, and other toppings and enjoy!

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