Quick Creamy Miso Chicken Ramen

Why Make This Recipe

Quick Creamy Miso Chicken Ramen is not just a comforting bowl of goodness; it’s also a quick and easy meal perfect for busy weeknights. The savory flavors of miso, combined with the richness of coconut milk, create a creamy broth that wraps around the tender chicken and slurpy ramen noodles. This dish is packed with protein and vegetables, making it hearty and satisfying. Plus, with minimal prep and cooking time, you can whip up a delicious meal that feels more like a gourmet treat than a simple dinner.

How to Make Quick Creamy Miso Chicken Ramen

Ingredients

3 tbsp extra-virgin olive oil (a neutral-flavored oil can be used if preferred)
500 g (1 lb 2 oz) 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
3 cups (750 ml) chicken stock (or use 1½ stock/bouillon cubes + 3 cups/750 ml water)
2 cups (500 ml) water
1 cup (250 ml) 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 chili oil (optional)

Directions

In a large pot, heat the olive oil over medium heat. Add the minced chicken and cook until crispy and browned, breaking it into small pieces as it cooks.
Stir in the tamari or soy sauce, brown sugar, dark soy sauce (if using), sesame oil, butter, garlic, ginger, and spring onions. Cook for about 2 minutes until fragrant.
Add the chicken stock, water, coconut milk, and miso paste. Whisk until the miso is fully dissolved.
Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the rice wine vinegar.
Add the ramen noodles and cook according to package instructions until they are tender.
Taste the broth and add more tamari or soy sauce if needed.
Serve the ramen hot in bowls, topped with halved soft-boiled eggs, sliced spring onions, sweet corn, grated carrot, and toasted sesame seeds. Drizzle with crispy chili oil if desired.

How to Serve Quick Creamy Miso Chicken Ramen

Serve this ramen hot in deep bowls. Top it with the halved soft-boiled eggs for extra protein and creaminess, along with fresh spring onions, sweet corn, and grated carrots for a beautiful and colorful presentation. Drizzle a bit of crispy chili oil on top for those who like a little heat.

How to Store Quick Creamy Miso Chicken Ramen

Store any leftover ramen in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate from the broth if possible to avoid them becoming too soft. Reheat the broth gently on the stove and add the noodles just before serving.

Tips to Make Quick Creamy Miso Chicken Ramen

For a richer flavor, use homemade chicken stock if you have it on hand.
If you don’t have coconut milk, you can substitute it with heavy cream or omit it for a lighter broth.
Feel free to add any other vegetables you like, such as bok choy, mushrooms, or spinach.

Variation

To make a vegetarian version, replace the minced chicken with crumbled tofu or tempeh and use vegetable stock instead of chicken stock. You can also add more veggies to keep it hearty.

FAQs

1. Can I use another type of noodle instead of ramen?
Yes, you can use udon noodles, soba noodles, or even rice noodles if you prefer.

2. How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari and make sure your ramen noodles are gluten-free.

3. Can I make this dish spicier?
Absolutely! Add more crispy chili oil or some sliced fresh chili peppers to the broth, or serve with chili flakes on the side.