Miso Ramen with Shiitake and Chicken ~ this Japanese noodle bowl is an easy 30-minute meal full of protein and the healthy benefits of miso.
Miso ramen is a Japanese noodle soup with a chicken or vegetable broth as its base. The defining characteristic is the addition of miso paste, and the fermented soybean paste contributes a unique salty, umami, and slightly sweet flavor to the broth. My version is a quicker, easier version of the original, but it is no less satisfying and delicious.
This is heartier than my Miso Soup but it’s based on similar flavors. The noodles, chicken, egg and the extra vegetables elevate miso ramen to a satisfying 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 shiitake mushrooms, and a drizzle of sesame oil.
miso ramen ingredients
- ramen noodles
- water or chicken stock
- shiitake mushrooms
- chili pepper
- baby bok choy
- corn
- scallions
- red miso paste
- cooked chicken breast
- bell pepper
- egg
- sesame oil
- sesame seeds
My easy miso ramen 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.
You’ll find ramen noodles in the Asian section of your store, you can even use the noodles straight from instant ramen packages, just discard the flavoring packet. They cook up in just 4 minutes and are much less starchy than pasta, so they don’t get sticky.
The Japanese have the longest life expectancy on the planet, so it makes sense to explore their diet and take a few tips from how they eat. I do always feel instantly healthier when I eat Japanese food. This miso ramen contains minimal fats and no 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.
more Japanese recipes to try
- Japanese ochazuke with fried rice cakes and salmon
- Japanese Carrot Ginger Dressing
- Japanese Chicken Katsu Curry Bowl
- Japanese Cucumber Salad (Sunomono)
- Japanese Pork Dumplings with Ginger
- Edamame Salad
Featured comment
“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.” ~Bianca
Miso Ramen with Shiitake and Chicken
Ingredients
- 4 ounces dry ramen noodles, use rice noodles for gluten free
- 4 cups water or chicken stock
- 6 shiitake mushrooms, cleaned and sliced
- 1 hot chili pepper, thinly sliced
- 2-3 baby bok choy, sliced (including the green leaves)
- 1 ear fresh corn, kernels removed
- 6 scallions, sliced
- 2 Tbsp red miso paste
- 1 cooked chicken breast, sliced on the diagonal
garnishes
- 1/2 red bell pepper, finely chopped
- 1 hard or soft cooked egg
- sesame oil
- sesame seeds
Instructions
- Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
- While the noodles are cooking heat the water or stock to a simmer and add the mushrooms and the hot pepper. Simmer for a couple of minutes. Add the bok choy, corn, and the scallions and simmer for a minute or so more, just long enough to bring out the bright green color.
- 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.
- Pour the broth with the veggies over the noodles in the two bowls. Arrange the chicken in the bowls as well.
- Garnish with the red bell pepper, and egg halves.
- Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.
I made this for dinner tonight and it was delicious! I have never cooked with miso paste and now I will always have some in my fridge. My husband raved. I will make this often, so simple and so yummy! Thank you for this wonderful, nutritious recipe.
This really is a great looking recipe Sue – but I’m absolutely IN LOVE with that blue and white bowl you’ve used! Do you mind me asking where you bought it?
My bowl is part of the Spode “Blue Room” collection Josh, and I think the particular pattern is called Primula. Here’s a link to the collection on Amazon, but I scrolled a bit and couldn’t find my exact bowl.
Wonderful recipe, I enjoyed it so much, the recipes on this site are very good.
This looks delicious! Can’t wait to try this one out. I only have the miso paste that is darker. Do you think it will work well with this recepie?
You can use any of the miso pastes, Patricia, it won’t make any difference except in the flavor, and they’re all good!
I can’t wait to make this gorgeous ramen!
I love your beautiful blue and white bowl <3 Who makes the bowl?
My bowl is part of the Spode “Blue Room” collection, and I think the particular pattern is called Primula. Here’s a link to the collection on Amazon, but I scrolled a bit and couldn’t find my exact bowl.
Found it!
https://www.replacements.com/china-spode-primula-coupe-cereal-bowl/p/21885891
love your website, cant wait to cook everything 🙂
Welcome in Alycat!
What kind of hot chili pepper did you use? Or is it personal preference?
It’s your preference Julianne, I go with whatever my store has at the time!
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.
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.
So glad it worked out for you Bianca. I need to make it again now that the weather is cooling down.
I absolutely LOVE ramen bowls like this…I could eat them everyday. This recipe was perfect.