The Best Spicy Chicken Miso Ramen

This spicy miso ramen features ground chicken, shiitake mushrooms, sweet corn, and bok choy in an aromatic, umami-rich miso broth. In just 45 minutes, you have a comforting, flavor-packed, satisfying meal. And a runny egg is a perfect addition, or a soft-boiled egg.

Why This Recipe Works

1. Enhance your weekly meal plan with this dynamic, flavored meal.
2. It’s so easy to make and comes together quickly.
3. On a chilly day, a hot bowl of spicy miso ramen hits different.
4. Delightful toppings make the whole experience of eating it.
5. The recipe is incredibly versatile. You can switch the protein, add toppings of your choice, and adjust the spice levels in the broth.

Ingredients

• Ramen noodles – you can use fresh or dried ramen noodles.
• Miso paste – Make sure to use white or yellow variety miso paste; darker miso paste is intense and very pungent in taste.
• Broth – ensure to use low-sodium chicken broth or beef broth.
• Chicken – minced chicken or minced pork works for the recipe. For vegetarian options, you can use crumbled tofu or tempeh.
• Sweet corn – use fresh, frozen, or even canned corn. It’s an optional topping; I highly recommend that you don’t skip. It adds a sweet pop of texture.
• Shiitake mushrooms – I used dried shiitake mushrooms, soaked in water, and thinly sliced. Remove the stem before cutting it. Shiitake mushrooms can be substituted with cremini mushrooms.
• Bok choy – bok choy enhances the taste of the dish.
• Aromats – fresh shallots, garlic add savory flavors. Adding fresh minced ginger enriches flavors.
• Thai chili – adds spicy kick to the broth. You can substitute Thai chilies with hot chili oil.
• Hot chili oil crisps – depending on the brand, the chili oil ingredients and heat levels will differ. The amount of chili oil can be adjusted as per spice tolerance levels.
• Soy sauce – make sure to use low-sodium light soy sauce. Remember, miso has salt, and the broth will be salty; using low-sodium soy sauce is essential.
• Rice vinegar – helps balance the flavors of the broth.
• Topping Ingredients – Green onion, carrot, toasted sesame seeds, runny eggs, soft-boiled eggs, and nori sheets.

Step-by-Step Instructions

Soak dried shiitake mushrooms in warm water for 30 minutes. Remove the soaked mushrooms stem and slice the mushrooms into thin slices.

Step 1: Heat 1 teaspoon of canola oil. Sauté together 1 clove minced garlic, 2 cups sweet corn with a pinch of salt and pepper.

Step 2: Cook for 2-3 minutes. Transfer cooked corn to a bowl and set aside.

Step 3: To the same pan, add 1 tablespoon of oil. Add ground chicken, 1 tablespoon of low-sodium light soy sauce and ½ tablespoon of rice vinegar, and ¼ teaspoon of pepper.

Step 4: Cook chicken on medium flame, breaking it with a wooden spatula while stirring. Cook for 4-5 minutes or until the chicken is cooked and dried out. Transfer chicken to a separate bowl and set aside.

Step 5: In a large pot, heat 1 tablespoon of canola oil. Add shallot, garlic, and saute for 1 minute or until shallots are translucent.

Step 6: Now add Thai chilies or hot chili oil crisps, cook for 20 to 30 seconds.

Step 7: Stir in miso paste.

Step 8: Cook for 20 seconds.

Step 9: Pour the low-sodium broth, stir well, and bring it to a boil.

Step 10: Pour low-sodium light soy sauce and rice vinegar along with thinly sliced mushrooms. Let it simmer for 5-7 minutes.

Step 11: Add sliced boy choy and ramen noodles.

Step 12: Cook noodles for 2-3 minutes or per package instructions until noodles are cooked al dente.

Serve by serving noodles in a bowl, and pour the broth on top.

Add all the toppings over it – ground chicken, sweet corn, thinly sliced carrot sticks, runny egg or soft-boiled egg, green onion, chili oil crisps, and sprinkle toasted sesame seeds on top.

Serving Suggestions

Spicy miso ramen is best served with assorted toppings. You can add any toppings of your choice. As miso ramen is a slightly salty, savory dish, you can pair it with a cooling salad like Chinese smashed cucumber salad, avocado corn salad, or Korean cucumber salad.

Storing and Reheating

Drain cooked noodles from broth and store in a separate air-tight container in the refrigerator. Noodles may turn salty if stored soaked in the broth. Refrigerate spicy miso ramen broth separately for up to 4 days.

Reheat– Place the broth in a saucepan and heat it. Adjust the consistency of the broth with a splash of water. Taste the broth, and if it’s salty, you can balance it out by adding extra water and 2-3 tablespoons of coconut milk. The fat in the milk will help balance the saltiness of the broth. Place the cold noodles in a serving bowl and pour hot broth over the top.

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📋Spicy Chicken Miso Ramen

Jyothi Rajesh

This spicy miso ramen features ground chicken, shiitake mushrooms, sweet corn, and bok choy in an aromatic, umami-rich miso broth. In just 45 minutes, you have a comforting, flavor-packed, satisfying meal. And a runny egg is a perfect addition, or a soft-boiled egg.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Japanese

Servings 4 servings

Calories 366

Ingredients

  

1x2x3x

• ▢ 8 ounces ground chicken or minced chicken or minced pork
• ▢ 2 packs dry Ramen noodles
• ▢ 2 tablespoons + 1 teaspoon canola oil
• ▢ 2 tablespoons low-sodium light soy sauce
• ▢ 1 tablespoon rice vinegar
• ▢ ½ cup shallots diced
• ▢ 3 cloves garlic minced
• ▢ 2 teaspoons ginger minced (I skipped)
• ▢ ½ teaspoon Thai chilies or 1 tablespoon hot chili oil crisps
• ▢ 2 tablespoons shiro miso
• ▢ 1 cup sweet corn fresh, frozen, or canned-drained
• ▢ 6-8 cups low-sodium chicken broth
• ▢ 2 baby bok choy sliced
• ▢ 4 soft-boiled eggs
• ▢ Green onions thin slices
• ▢ Carrot cut into thin sticks
• ▢ Toasted sesame seeds

Instructions

 

• Soak dried shiitake mushrooms in warm water for 30 minutes. Remove the soaked mushrooms stem and slice the mushrooms into thin slices.
• Heat 1 teaspoon of canola oil. Sauté together 1 clove minced garlic, 2 cups sweet corn with a pinch of salt and pepper. Cook for 2-3 minutes. Transfer cooked corn to a bowl and set aside.
• To the same pan, add 1 tablespoon of oil. Add ground chicken, 1 tablespoon of low-sodium light soy sauce and ½ tablespoon of rice vinegar, and ¼ teaspoon of pepper.
• Cook chicken on medium flame, breaking it with a wooden spatula while stirring. Cook for 4-5 minutes or until chicken is cooked and dried out.
• Transfer chicken to a separate bowl and set aside.
• In a large pot, heat 1 tablespoon of canola oil. Add shallot, garlic, and saute for 1 minute or until shallots are translucent.
• Now add Thai chilies or hot chili oil crisps, cook for 20 to 30 seconds.
• Stir in miso paste and cook for 20 seconds.
• Pour the low-sodium broth, stir well, and bring it to a boil.
• Pour low-sodium light soy sauce and rice vinegar along with thinly sliced mushrooms. Let it simmer for 5-7 minutes.
• Add sliced boy choy and ramen noodles. Cook noodles for 2-3 minutes or per package instructions until noodles are cooked al dente.
• Serve by serving noodles in a bowl, and pour the broth on top.
• Add all the toppings over it – ground chicken, sweet corn, thinly sliced carrot sticks, runny egg or soft-boiled egg, green onion, chili oil crisps, and sprinkle toasted sesame seeds on top.

Video

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 366kcalCarbohydrates: 22gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 235mgSodium: 1079mgPotassium: 913mgFiber: 3gSugar: 7gVitamin A: 2858IUVitamin C: 33mgCalcium: 128mgIron: 3mg

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