Miso Ramen with Shitake and Chicken

Miso Ramen with Shitake and Chicken ~ this Japanese noodle bowl 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

Here in the US 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 fresh 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, 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 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
Serve this miso ramen with chopsticks, or a spoon and a fork, but either way, be prepared to slurp 🙂

Reader Rave ~

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 shitake mushrooms and chicken
3.44 from 44 votes

Miso Ramen with Shitake and Chicken

Miso Ramen with Shitake and Chicken ~ this Japanese noodle bowl is an amazing protein packed 30-minute meal that also happens to be low calorie, low fat, and utterly delicious!
Course Main Course
Cuisine Japanese
Yield 2 servings
Author Sue Moran


  • 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


  • Microwave the corn kernels for about a minute just to take the raw edge off and set aside.
  • Set aside the bell pepper, chicken, and egg, in separate bowls, for garnishing the finished soup.
  • Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
  • 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.
  • 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 over the noodles in the two bowls.
  • Garnish with the corn, red bell pepper, and egg halves.
  • Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

Cook's notes

  • You'll find lots of different types of noodles in the Asian or International section of your supermarket, you can experiment with them in this dish, too.  If you have trouble finding them, check Amazon
  • For more info on how to buy, use, and store Japanese miso paste, see my post on HOW TO USE MISO.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin this Miso Ramen with Shitake and Chicken!

Miso Ramen with Shitake and Chicken pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 20, 2018 at 10:08 pm

    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?

    • Reply
      December 30, 2018 at 5:25 pm

      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.

  • Reply
    February 20, 2018 at 1:44 pm

    Wonderful recipe, I enjoyed it so much, the recipes on this site are very good.

  • Reply
    June 14, 2017 at 9:47 pm

    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?

    • Reply
      June 15, 2017 at 6:43 am

      You can use any of the miso pastes, Patricia, it won’t make any difference except in the flavor, and they’re all good!

  • Reply
    January 3, 2017 at 12:41 am

    I can’t wait to make this gorgeous ramen!

    I love your beautiful blue and white bowl <3 Who makes the bowl?

  • Reply
    February 2, 2016 at 9:51 am

    love your website, cant wait to cook everything 🙂

    • Reply
      February 2, 2016 at 9:59 am

      Welcome in Alycat!

  • Reply
    October 26, 2015 at 8:12 am

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

    • Reply
      October 26, 2015 at 8:19 am

      It’s your preference Julianne, I go with whatever my store has at the time!

  • Reply
    Nathan B.
    September 10, 2015 at 6:58 pm

    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.

  • Reply
    September 9, 2015 at 7:20 am

    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.

    • Reply
      September 9, 2015 at 10:31 am

      So glad it worked out for you Bianca. I need to make it again now that the weather is cooling down.

  • Reply
    December 10, 2014 at 5:07 pm

    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.

    • Reply
      December 10, 2014 at 6:06 pm

      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!

  • Reply
    Sarah | Yahoo! Shine
    September 10, 2012 at 8:45 pm

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

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