📋Spicy Chicken Miso Ramen

spicy miso ramen in umami broth with lots of toppings in a bowl.

No ratings yet

📋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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Japanese

Servings: servings

Calories: 366kcal

Author: Jyothi Rajesh

Ingredients

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