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Creamy Miso Chicken Ramen

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Creamy Miso Chicken Ramen is a rich and comforting noodle soup made with tender chicken, silky ramen noodles, and a deeply savory miso broth finished with cream for a balanced, umami-packed flavor.

Ingredients

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken broth
  • 2 cups water
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon soy sauce
  • 1/2 cup heavy cream
  • 8 ounces ramen noodles
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach
  • 3 green onions, sliced
  • Optional toppings:
  • 2 soft-boiled eggs, halved
  • 1 teaspoon chili oil
  • 1/4 cup corn kernels
  • 2 nori sheets, sliced
  • 1 teaspoon sesame seeds

Instructions

  1. Season the chicken with salt and black pepper.
  2. Heat sesame oil in a large pot over medium heat. Add the chicken and cook for 5–7 minutes per side until browned and fully cooked (internal temperature 165°F). Remove and set aside.
  3. In the same pot, sauté garlic and ginger for about 1 minute until fragrant.
  4. Add sliced mushrooms and cook until softened, about 3–4 minutes.
  5. Pour in chicken broth and water. Bring to a gentle simmer.
  6. In a small bowl, whisk miso paste with a ladle of hot broth until smooth. Stir it back into the pot.
  7. Add soy sauce and heavy cream, stirring to combine. Simmer gently for 5 minutes.
  8. Cook ramen noodles according to package instructions, either directly in the broth or separately.
  9. Slice the cooked chicken and return it to the pot. Add baby spinach and let wilt.
  10. Divide noodles and broth into bowls. Garnish with green onions and desired toppings before serving.

Notes

  • Whisk miso with hot broth first to prevent clumping.
  • Store broth and noodles separately to maintain texture.
  • Substitute coconut milk for a dairy-free option.
  • Use chicken thighs for richer flavor or breasts for a leaner option.
  • Taste before adding extra salt, as miso and soy sauce are salty.
  • Freeze broth only for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/creamy-miso-chicken-ramen/