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Bowl of miso chicken ramen with sliced chicken, egg halves, vegetables, and noodles.

Miso Chicken Ramen – Cozy 30-Minute Bowl

A comforting bowl of miso chicken ramen with tender chicken, springy noodles, and a rich, savory broth. Easy to make at home and packed with deep umami flavor.
Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Japanese-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken:
  • 500 g 1 lb boneless skinless chicken thighs or breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • Broth:
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp white or yellow miso paste
  • 6 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • Noodles & Toppings:
  • 12 oz 340 g ramen noodles
  • 2 soft-boiled eggs halved
  • 1 cup sliced mushrooms
  • 1 cup baby spinach or bok choy
  • 1/2 cup corn kernels
  • 2 green onions sliced
  • sesame seeds optional

Equipment

  • Large pot or Dutch oven
  • Medium saucepan
  • Skillet
  • Knife
  • Cutting board
  • Tongs
  • Ladle

Method
 

  1. Season the chicken: Season chicken with salt, pepper, and garlic powder.
    Seasoned raw chicken thighs ready for miso chicken ramen.
  2. Sear the chicken: Heat sesame oil and olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and slice.
    Searing seasoned chicken in a skillet until golden for miso chicken ramen.
  3. Build the broth: In a large pot, sauté garlic and ginger for 30 seconds. Whisk in miso paste, then pour in chicken broth, soy sauce, and rice vinegar. Simmer 10 minutes.
    Simmering miso broth with garlic and ginger for homemade miso chicken ramen.
  4. Cook noodles: Cook ramen noodles according to package instructions. Drain.
    Cooked ramen noodles drained and ready for miso chicken ramen.
  5. Add vegetables: Add mushrooms, spinach (or bok choy), and corn to broth. Simmer 2–3 minutes until tender.
    Adding mushrooms, spinach, and corn to miso chicken ramen broth.
  6. Assemble & serve: Divide noodles into bowls. Ladle broth and veggies over noodles. Top with sliced chicken, egg halves, green onions, and sesame seeds.
    Bowl of miso chicken ramen with sliced chicken, egg halves, vegetables, and noodles.

Notes

  • For deeper flavor, add 1/2 tsp chili paste or chili oil.
  • Use chicken thighs for juicier results.
  • Store broth and noodles separately for best texture.
  • Great with extra toppings: bamboo shoots, nori, or bean sprouts.