Miso Ramen with Shitake and Chicken is an amazing protein packed 30-minute meal that also happens to be low calorie, low fat, and utterly delicious!

miso ramen with shitake mushrooms and chicken

Sometimes I even surprise myself.  This luxurious soup couldn’t be farther from those brittle little packets of supermarket noodles that so many of us think of when we hear the word ramen.  In our culture ramen is synonymous with bare-bones, pre-packaged, microwaved eating on a budget, but in Asia, ramen has a long honored history as fine food. The noodles were originally hand pulled by skilled chefs. This authentic version (minus the hand-pulled noodles) is a gourmet meal.

miso ramen with shitake and chicken soup is healthy, low calorie, and comforting

 This is heartier than my Miso Soup but it’s based on similar flavors.  The ramen noodles, the chicken, egg and the extra vegetables elevate it to a main meal.  Everything is fresh, barely cooked, and delicate but the flavor is robust thanks to the red miso paste, a hot chili pepper, the rich shitake mushrooms, and a drizzle of sesame oil.

Miso Ramen with Shitake and Chicken is packed with protein and all the health benefits of miso paste

It’s a symphony of textures, too, from the slightly chewy mushrooms and noddles, to the crunch of the corn and red bell pepper, to the juicy bok choy, and finally the creamy egg.

Miso Ramen with Shitake and Chiciken is a quick and easy 30-minute meal

You’ll find ramen noodles in the Asian section of your store.  They cook up in just 4 minutes.

Healthy Ramen Noodles
Ramen Noodles

The Japanese have the longest life expectancy on the planet, and I do always feel instantly healthier when I eat Japanese food.  This meal contains no fats or artificial ingredients, and has a beautiful visual appeal.  The only thing it has in common with the little packets of ramen is that it’s budget friendly.

Ingredients for healthy Miso Ramen with Shitake and Chicken
sliced mushrooms for Miso Ramen with Shitake and Chicken

Miso Ramen with Shitake and Chicken

Yield: serves 2

Miso Ramen with Shitake and Chicken

What You Will Need

  • 1 ear fresh corn, kernels removed
  • 1/2 red bell pepper, finely chopped
  • 1 cooked chicken breast, sliced on the diagonal
  • 1 hard cooked egg, halved
  • about 4 oz dry ramen noodles (use rice noodles for gluten free)
  • 4 cups water
  • about 6 medium shitake mushrooms, cleaned and sliced
  • 1 hot chili pepper, thinly sliced
  • 2-3 baby bok choy, sliced (including the green leaves)
  • 6 scallions, sliced
  • 2 Tbsp red miso paste
  • sesame oil
  • sesame seeds


  1. Microwave the corn kernels for about a minute just to take the raw edge off and set aside.
  2. Set aside the bell pepper, chicken, and egg, in separate bowls, for garnishing the finished soup.
  3. Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
  4. Heat the water to a simmer and add the mushrooms and the hot pepper. Simmer for a couple of minutes.Add the bok choy and the scallions and simmer for a minute or so more, just long enough to bring out the bright green color.
  5. Turn off the heat and stir in the miso paste. (You do this off the heat so as not to destroy some of the beneficial nutrients in the miso paste) Stir well until the paste is completely dissolved.
  6. Pour the broth over the noodles in the two bowls.
  7. Garnish with the corn, red bell pepper, and egg halves.
  8. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

Healthy, low fat, protein rich, Miso Ramen with Shitake and Chicken is the ultimate 30-minute meal!

Serve with chopsticks, or a spoon and a fork, but either way, be prepared to slurp.


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25 Responses to Miso Ramen with Shitake and Chicken

  1. Alycat says:

    love your website, cant wait to cook everything :)

  2. Julianne says:

    What kind of hot chili pepper did you use? Or is it personal preference?

  3. Nathan B. says:

    It tasted alright with egg noodles but needed chicken broth base not water. It filled my family up very quickly so was able to keep serving sizes fairly small.

  4. Bianca says:

    I tried this recipe to the T, and it really was a wonderful experience. The miso paste adds most of the flavor, and the bok choy and mushrooms add wonderful texture. Thank you for this recipe.

  5. […] but more like just putting a little bit of the topping on my veggies and sauteeing. Tuesday:Miso Soup. Any excuse to load something up with mushrooms is an excuse I’ll take! I love miso soup so […]

  6. […] Visto en The view from great island […]

  7. Nina says:

    The first time I make a recipe, I usually follow it to a T, as I did with this soup. I rarely if ever change any of the ingredients or the amounts.

    This soup makes a lovely presentation. BUT… the broth itself tasted bland, like a water soup without much taste. We added more miso paste and some soy sauce. It was OK, but still not that flavorful.

    My measurements were exact and I had enough for 4 good sized bowls, and since there are only two of us, I had enough left over for two more bowls. So the next day, I heated a can of Swanson low sodium chicken broth and added the left over noodles and veggies and a about a half of a tablespoon of the miso paste.

    It was excellent. The ‘new’ broth was perfect and changed the taste completely – from the original water broth to a rich flavorful broth. I will definitely make it again and again.

    • Sue says:

      Thanks for the feedback, Nina. I do think miso broth is an acquired taste, it is very delicate and to our modern Western standards it may seem bland. I like that about it, but I can also appreciate that the chicken stock must have been wonderful!

  8. […] more soups from my kitchen, click here! Tori Avey – Easy 3 Ingredient Cauliflower Soup The View from Great Island – Miso Ramen with Shiitake and Chicken Diethood – Roasted Tomato Soup Tori Avey – Vegetarian Matzo Ball Soup   […]

  9. Heavens this looks good! It would be a perfect addition to this month’s Yahoo! Shine Supper Club. Hope you’ll join us!

  10. Mary says:

    P.P.S. That is just off the top of my head. Now, if I were really planning a trip, I’d visit your recipe index immediately and provide you with a much more detailed list. I’m super easy like that. ;)

  11. Mary says:

    oh, yes. This looks amazing!!! Want to laugh? I was cleaning out my pantry just yesterday and I found a bunch of those noodles. I just stared at them and couldn’t remember for the life of me why I bought them. I tossed them… sad. I need to find a good gluten free noodle for dishes like this one. I’ve tried a few and they just haven’t been quite right. The search continues.

    P.S. When I do come and visit you, I’d like a first course of this soup, followed by your mushroom marsala pasta (that I still haven’t made yet!) and then chased by your refrigerator chocolate cake, your lemon poppyseed cake and at least 2 each of all your shortbread cookies. Okey doke? Oh, and I’ll need at least 6 of your thin mints for a midnight snack.

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  13. Kitchen Belleicious says:

    okay first of all I realize these are not the packaged little ramen noodles from the store but seeing the word reminded me of my brother who always tried to gain weight in highschool (yeah not fair I know) and he would come home and make like a huge bowl of ramen noodles from 3 packages and then put hot sauce and butter in it! I WAS LIKE WHAT! it was gross- yours are not the case though- this dish looks amazing, so flavorful with the mushroom flavor. I wish I had a huge bowl myself

  14. belleau kitchen says:

    oh Sue, I honestly think you’re gonna have to get the spare room made up for an impending visit… with the food you’ve been preparing lately I just have to move in!… this is divine!

  15. Eileen says:

    This looks amazing! Real ramen for the win. :) It’s super hard for us to find ramen in restaurants since there is vegetarianism to consider–making it at home is clearly the best possible solution.

  16. I absolutely LOVE ramen bowls like this…I could eat them everyday. Wishing I had one now, actually. YUM.

  17. hobby baker says:

    It certainly is beautiful! We haven’t been able to do ramen for years because of allergies to all the additives so I can’t wait to try out your recipe! Just need to find some good noodles… Thanks for sharing!

  18. Ive been catching up on my Top Chef Masters episodes on m DVR and this looks like something the chef Takashi would make – and he keeps winning all the challenges! Gorgeous, Sue!

  19. This looks beyond delicious. It looks perfect! I wish I could order this somewhere and have it at least once a week. It is beautiful. Oh maybe I should just make it!

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