Miso is the flavour powerhouse in this easy but elegant noodle dish.
This gorgeous Quick Creamy Miso Chicken Ramen has got it all … caramelised, crispy soy chicken, pops of sweet corn, crispy fresh grated carrot and the runny, velvety yolks from soft-boiled eggs, all in a creamy, coconutty broth … with noodles! I love this dish as it’s absolutely flavour-packed thanks to the miso paste, which has the amazing “umami” (savoury) flavour of soy sauce but with a thick and creamy texture. Best of all, this dish only takes 20 minutes!
Ramen is a popular Japanese noodle dish (where it’s considered “fast food” as it’s so quick to make), but it is actually of Chinese origin. It’s simple, economical (made with minced/ground chicken) and family-friendly – although it’s easy to spice up if you like (I do!) by adding crispy chilli oil at the end.
The dish is perfect for little eaters as you can load it up with whatever toppings you like (I’ve suggested a few variations below), so you can be sure everyone is happy. My version of ramen is a little different as I add coconut milk to the broth for comforting creaminess. The leftovers (if there are any) will keep for up to 3 days in the fridge, so you can enjoy them for a delicious lunch.
What other toppings can I add to the ramen?
While we love soft-boiled eggs, grated carrot, sweet corn, sliced spring onion (scallion), sesame seeds and lots of crispy chilli oil, the options are limitless! Try shredded nori (seaweed sheets, available from the supermarket), bean sprouts, steamed or blanched Asian greens like bok choy, pickled ginger, kimchi, sauteed mushrooms, store-bought crispy fried shallots or cubes of firm tofu.
What’s the difference between fresh and dried ramen noodles?
Fresh ramen noodles are more tender and have a chewy texture, while dried ramen noodles are more convenient and have a longer shelf life. Both can be used in ramen dishes. I find that the fresh noodles are best cooked separately as adding them directly to the broth can absorb too much liquid. Dried ramen noodles are generally my preference – there are some great additive-free options that are available at the supermarket.
Can I use other types of noodles?
Absolutely. If you prefer, you can use udon noodles, soba noodles, thin egg noodles or thin rice noodles. They are best cooked separately according to the packet instructions so they don’t absorb too much of the broth.
Watch how to make Quick Creamy Miso Chicken Ramen
If you enjoyed Quick Creamy Miso Chicken Ramen, I think you’ll love:
Ginger Chicken Noodles Recipe
Chicken Pad See Ew Recipe
Quick Beef and Broccoli Noodles Recipe
Caramelised Sticky Beef Noodles Recipe
Tuna Miso Soba Noodles Recipe
Quick Creamy Miso Chicken Ramen
“Omg 10/10!! First time I’ve had ramen and omg this is so tasty!” Share Pin Recipe PrintIngredients
- 3 tbsp extra-virgin olive oil (a neutral-flavoured oil can be used if preferred)
- 500 g (1 lb) minced (ground) chicken
- 2 tbsp tamari or all-purpose soy sauce
- 2 tsp brown sugar
- ½ tsp dark soy sauce (optional, see note 1)
- 2 tsp sesame oil
- 40 g (1½ oz) unsalted butter
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 3 spring onions (scallions), finely sliced
- 750 ml (3 cups) chicken stock
- 500 ml (2 cups) water
- 250 ml (1 cup) coconut milk
- 1½ tbsp white miso paste
- 2 tbsp rice wine vinegar, or use white vinegar
- 300 g (10½ oz) ramen noodles (see note 2)
- 2 tbsp tamari or all-purpose soy sauce, to taste
- 2 soft-boiled eggs, halved
- 2 spring onions (scallions), finely sliced
- 400 g (14 oz) canned sweet corn kernels, drained and rinsed
- 1 carrot, grated or julienned
- 2 tsp toasted sesame seeds (see note 3)
- Crispy chilli oil (optional)
Instructions
- Cook the chicken – Heat 1 tablespoon of the extra-virgin olive oil in a large heavy-based frying pan over high heat.
- Add the chicken and cook for 3–4 minutes, breaking it up until browned all over and any excess moisture has cooked off.
- Build the ramen – Add the remaining extra-virgin olive oil, the tamari or all-purpose soy sauce, brown sugar and the dark soy sauce (if using). Cook for 2–3 minutes or until the chicken is crispy and golden. Set aside in a bowl.
- To the same pot, over medium heat, add the sesame oil, butter, garlic, ginger and spring onion. Cook, stirring, for 1–2 minutes, until slightly softened and fragrant.
- Add the chicken stock, water, coconut milk, miso paste, tamari or all-purpose soy sauce and vinegar.
- Add the noodles – Bring the broth to the boil. Add the ramen noodles, pushing them under the liquid. Cook briefly for 1 minute (or 1 minute less than the packet instructions suggest – the noodles will continue cooking as they sit in the hot broth), separating the noodles with tongs as they cook. Season the broth to taste with tamari or all-purpose soy sauce.
- Serve – Divide the ramen among the serving bowls. Top each bowl with the crispy chicken mince and your choice of toppings.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Ania Bayetto says:
First and foremost… this recipe is generous and divine!!! My 4 year old (who is an adventurous eater) loved this so much.
It didn’t take 20 minutes, but I didn’t expect it would cooking first time around – but soo worth it.
Will add into regular rotation.
So delish.