Need a delicious meal in a jiffy? This delicious, easy miso ramen is just the thing. This isn’t your boring college ramen! The rich miso broth, glazed chicken, and a runny egg elevate a simple dish to something amazing, and it comes together in just 30 minutes.
Miso Broth
The broth for this ramen is so rich and flavorful, and most importantly, simple! Just 5 ingredients and a tiny bit of patience, and you’re all set.
- 4 Cups Chicken Broth
- 2 Tbsp Grated Ginger
- 2 Tbsp Minced Garlic
- 1/3 cup Low Sodium Soy Sauce
- 4 Tbsp Red Miso Paste
Start by bringing the first 4 ingredients to a boil. Reduce to a simmer and allow it to cook for about 10 minutes. In a small bowl, ladle about 1/2 a cup of the hot stock and add your miso. Mix until the miso dissolves, and add back to the hot stock. Lower the heat (you don’t want the ramen to get too hot, or it kills the wonderful probiotics!), and continue to simmer while you finish the rest of your ramen ingredients!
Assembling the Ramen
While your broth is simmering, you can multitask and get the other components ready.
- Cook your chicken. Mix together 2 tbsp of miso paste, 2 tbsp of honey, and 2 tbsp of soy sauce. Rub the mixture all over both sides of boneless, skinless chicken thighs that you have seasoned with salt and pepper. Cook in a hot cast iron skillet until cooked through, about 4 minutes per side. Set aside to rest.
- Boil your eggs. Fill a saucepan with 4-5 inches of water and a splash of white vinegar (this is optional but will help the egg peel easier). Once the water reaches a boil, gently add in the eggs. Boil for 7 minutes and transfer the eggs to a bowl of ice water. Allow the eggs to cool until you are ready to serve. Peel and slice in half to serve.
- Cook the ramen. Cook your ramen according to package directions, typically 3-4 minutes in boiling water. Drain and place in bowls.
- Prep the veggies. Slice, dice and chop any veggies you will be serving with the ramen. I used portobello mushrooms, which I sliced and seared until tender. I also used carrots, corn, edamame, and green onions, which I placed in the ramen raw.
After all of the components are prepped, place the ramen in a bowl, top with any ingredients of your choice, including the chicken (sliced), and ladle the broth right on top. Time to serve your easy miso ramen!
Ramen Toppings
To me, the best thing about ramen, aside from the delicious and rich broth, is the endless combination of delicious toppings! I top mine with corn, edamame, shredded carrots, sliced mushrooms, green onions, and a runny egg (topped with just a dollop of spicy chili garlic sauce). But to be honest, there are so many possibilites:
- Bean sprouts
- Asparagus
- Crunchy fried garlic
- Nori (Dried seaweed)
- Spinach
- Pickled Ginger
- Cabbage daikon
Whether you dress it up with a rainbow, or keep it simple with just broth, noodles, and chicken, this 30-minute easy miso ramen will wow your eyes and your tastebuds!
Want Other Easy Lunch Ideas?
Try these
- Chicken Caprese Salad with Avocado
- Creamy Chicken Tortellini Soup
- Roast Beef Sandwich with Herb Horseradish Sauce
- Asian Chicken Salad
Easy 30-Minute Miso Ramen
Ingredients
Glazed Chicken
- 4 boneless skinless chicken thighs
- 2 tbsp red miso paste
- 3 tbsp honey
- 2 tbsp soy sauce
- salt and pepper
Ramen Soup
- 4 cup low sodium chicken broth
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- ⅓ cup low sodium soy sauce
- 4 tbsp red miso paste
Additional Optional Ingredients
- 4 eggs
- 1 portobello mushroom sliced
- 1 cup frozen corn defrosted
- 1 cup frozen edamame shelled and defrosted
- 1 cup shredded carrots
- 4 tsp chili garlic sauce
- ½ cup green onions
- 1 tbsp sesame seeds
Instructions
Glazed Chicken
- Lightly season your chicken thighs with salt and pepper. In a small bowl, mix together the miso, honey, and soy sauce. Slather the sauce on both sides of each chicken thigh.
- In a cast iron skillet over medium high heat with 1 tbsp of oil, sear your chicken thighs until cooked though, about 4-5 minutes per side or until 165°. Set aside.
Ramen Soup
- While the chicken is cooking, pour chicken stock, garlic, ginger, and soy sauce in a large sauce pot. Bring to a boil and reduce to a simmer.
- Summer for about 10 minutes. Then, in a small bowl, dissolve miso paste in ½ cup of the warm stock. Pour the miso/stock mixture back into the stock pot, and lower the heat to a gentle simmer. Simmer for an additional 5-10 minutes. (You don't want the miso to get too hot, it will lose its probiotic benefits).
- Meanwhile, in another pot, cook ramen in water according to package directions. Discard any flavor packets.
Additional Ingredients/Assembly
- For a perfect runny egg, heat up a sauce pot with 3-4 inches of water and 2 tbsp of white vinegar (optional, but it will help make the eggs easier to peel). Once the water is boiling, gently add in the whole eggs, and boil for 7 minutes. Immediately transfer the eggs to a bowl with ice water and allow to sit for 5 minutes.
- Mushrooms- Sear the sliced mushrooms in a lightly oiled cast iron skillet over medium heat until cooked through, about 2-3 minutes per side
- To assemble, place noodles in a bowl, top with sliced chicken, mushrooms, edamame, corn, and shredded carrots. Ladle broth over the ingredients. Top with an egg sliced in half, and sprinkle of green onions, and a teaspoon of chili garlic sauce. Sprinkle with sesame seeds and serve.
