Quick Homemade Miso Ramen

With this quick homemade miso ramen recipe, you can indulge in the comforting flavors of years back while nourishing your body with wholesome ingredients.

It’s time to upgrade that classic dorm-room staple with a healthier and more satisfying option. Not only is it simple to make and adaptable to your taste preferences, but it also packs a lot of flavor and nutrients that not many store-bought versions can deliver. Make this and you can slurp your heart out.

Key Ingredients of This Recipe

Chicken
Udon Noodles – these are chewy Japanese noodles made from wheat flour, water, and salt and are thicker than soba noodles. I prefer these as they keep their texture and will not be pushed to the background by any of the other ingredients. You can also use rice noodles, glass noodles or yet even spaghetti.
Stock – since I have chicken in this ramen, I used chicken stock. You can use any stock you prefer.
Scallions – a shallot can work as well or any other onion for that matter.
Ginger – fresh and grated or alternatively use ginger paste.
Garlic – same for garlic. Use fresh garlic, minced or garlic paste.
White Miso – white miso has a milder taste than darker miso.
Rice vinegar
Mirin – to add a sense of sweetness
Soy sauce
Bok choy
Bean sprouts – this add a crunch.
Egg – any type of boiled egg can go with ramen, from soft to hard, whatever you prefer.
Sesame seeds – nice crunch and decorative.
Carrots – adds color, crunch and decoration.
Oil – neutral oil, sesame oil or peanut oil.
Salt & pepper

How to make Quick Homemade Miso Ramen

Step 1 – Season chicken breast with salt & pepper and cook in oil until done. Set aside to rest and cut in strips.
Step 2 – Heat oil in same skillet and cook quartered bok choy and chopped scallions until brown on one side. Add 2 tablespoon of water, cover skillet and cook 3 minutes.
Step 3 – Cook egg until desired firmness.
Step 4 – Cook noodles.
Step 5 – Combine stock, rice vinegar, miso, garlic, ginger, soy sauce and mirin in a pot and warm up.
Step 6 – Put it all together: Divide noodles over two bowls and pour stock to cover. Top with bok choy, chicken, bean sprouts, carrot, sesame seeds and 2 egg halves.
Step 7 – Start slurping.

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Quick Homemade Miso Ramen

With this quick homemade miso ramen recipe, you can indulge in the comforting flavors of years back while nourishing your body with wholesome ingredients.

Prep Time10

Cook Time25

Total Time33

Servings: people

Author: Marinka

Ingredients

10 ounces chicken breast no skin, no bones
2 baby bok choy quartered
2 scallions thinly sliced
2 tablespoons oil (NOTE 1)
2 eggs
3 ounces udon noodles (NOTE 2)
2.5 cups chicken broth (NOTE 3)
1 tablespoon white miso (NOTE 4)
1/2 teaspoon garlic paste
1/4 inch ginger minced
1/2 tablespoon mirin
1 tablespoon soy sauce
2 ounces bean sprouts
2 ounces carrots shredded
salt & pepper

Instructions

Pound the chicken breast with a meat mallet of rolling pin, so it has a unified thickness. Season with salt & pepper and cook in oil until done. Set aside to rest and cut in strips.
Heat oil in same skillet and cook quartered bok choy and chopped scallions until brown on one side. Add 2 tablespoon of water, cover skillet and cook 3 minutes.
Cook eggs in boiling water until desired firmness.
Cook noodles according to the directions on the packaging.
Combine stock, rice vinegar, miso, garlic, ginger, soy sauce and mirin in a pot and warm up.
Divide noodles over two bowls and pour stock to cover. Top with bok choy, chicken, bean sprouts, carrot, sesame seeds and 2 egg halves in each bowl.
Start slurping and enjoy

Notes

Any type of oil can be used, olive oil, sesame oil or peanut oil.
Udon noodles can be substituted by rice noodles, soba noodles or even pasta.
Any type of broth can be used; vegetable, beef or chicken.
If you want more flavor, use a darker miso, yellow or red.

Nutrition

February 26, 2024 By Marinka

About Marinka

Hi, I’m Marinka and I am so glad you found me smiling while I cook for A Gourmet Food Blog. My mantra is “those who cook happy and eat together, will stay together”. I am a strong believer in experimenting with food in the kitchen. I am a strong believer in creating, cooking and eating food, rather than seeing it as a chore. I know that this is not meant for everybody, but we all gotta eat, so even if you’re not good at it, try some variety – who knows, you may start liking it.