Chicken miso ramen

Ingredients

• 1 litrechicken stock
• 3 tablespoonswhite miso
• 1 tablespoonsoy sauce
• 1 teaspoongrated garlic and ginger
• 1 teaspoonsesame oil
• 1 cooked chicken breast (approximately 2 cups), shredded; another cut of chicken can be usedcooked chicken
• 60 gshiitake mushrooms (or another type)
• 1 tablespoonbutter
• to tasteice
• 2 largeeggs
• 2 packets, 85 g each; discard any seasoning sachetsramen noodles
• to tastegrated or julienned carrot and thinly sliced spring onion
• to tastenori (optional)

Instructions

1. 1

   Mix the seasonings

   In a medium saucepan, combine the miso, soy sauce, garlic, ginger and sesame oil. Cook over medium heat for about 2 minutes, whisking to dissolve the miso.

2. 2

   Warm the broth

   Add the chicken stock and chopped chicken, then cook over medium heat for 2 minutes. Keep the heat low afterwards.

3. 3

   Prepare an ice bath

   Put ice and water in a bowl and set it aside.

4. 4

   Boil water

   Fill another medium saucepan with water and bring it to the boil.

5. 5

   Cook the eggs

   Add the eggs and cook over medium heat for exactly 7 minutes.

6. 6

   Cool the eggs

   Use a slotted spoon to transfer the eggs to the bowl of ice water.

7. 7

   Peel and halve

   Carefully peel the cooled eggs and cut them in half lengthways.

8. 8

   Sauté the mushrooms

   Melt the butter in a hot frying pan and sauté the sliced mushrooms for about 4 minutes.

9. 9

   Cook the noodles

   Meanwhile, bring water to the boil in another saucepan. Add the ramen noodles and cook until soft, about 3 minutes. Cook them only when you are ready to serve the ramen.

10. 10

    Divide the noodles

    Drain the noodles well and divide them between two large, deep bowls.

11. 11

    Add broth and chicken

    Pour in the broth, add the chicken over the noodles and place half an egg on top of each portion.

12. 12

    Finish and serve

    Serve with grated carrot, sautéed mushrooms and thinly sliced spring onion. Add nori at the side if you like.

What is chicken miso ramen?

Ramen is a Japanese noodle soup, commonly served with a seasoned broth and toppings. Miso, a fermented soybean paste, gives this version its savoury depth, while chicken makes it a substantial bowl.

Here, cooked chicken keeps the preparation quick, and the eggs, mushrooms and fresh vegetables bring contrasting textures. Cooking the noodles separately at the last minute helps them hold their shape in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 805 calories, 56g protein, 79g carbs, 28g fat.

The noodles provide most of the carbohydrates, while the chicken and eggs contribute much of the protein. Fat comes mainly from the butter, egg yolks and sesame oil; the miso, stock and soy sauce can make sodium a significant part of the bowl. For a more balanced plate, add plenty of carrot and spring onion alongside the noodles and broth.

Building the miso broth

Miso and soy sauce: whisk them with the garlic, ginger and sesame oil over medium heat so the miso dissolves evenly before the stock goes in.

Chicken stock: add it with the shredded chicken and warm gently. Keep the broth on low heat while you prepare the toppings rather than letting it boil hard.

Getting the eggs right

Seven minutes: the method specifies exactly 7 minutes of cooking once the eggs are added to boiling water. Have the ice bath ready beforehand so you can cool them straight away.

Peeling: cool the eggs in the ice water, then peel carefully and slice lengthways. A gentle touch helps keep the whites intact around the soft yolks.

Cooking the mushrooms

Slice the shiitake before adding them to the hot pan with melted butter. Sauté for about 4 minutes, until softened and lightly browned.

If your pan is crowded, cook the mushrooms in batches so they sauté rather than steam. Other mushroom varieties can be used if shiitake are unavailable.

Noodles and serving timing

Cook the ramen for about 3 minutes, or until soft, only when you are ready to serve. The recipe calls for a separate pot of boiling water, which keeps excess noodle starch out of the broth.

Drain thoroughly, divide the noodles between two bowls, then ladle over the broth and chicken. Finish with the egg and toppings so each bowl gets a mix of flavours and textures.

Choosing the toppings

Carrot and spring onion: add these just before serving for colour and a fresh, crisp contrast to the warm broth.

Nori: this optional seaweed can be served at the side. Add it at the table if you want it to stay crisp for longer.

Recipe notes & tips

• Whisk the miso into the seasonings before adding stock to help it dissolve smoothly.
• Keep the broth at a gentle heat while preparing the eggs and toppings.
• Set out the ice bath before the eggs finish cooking.
• Slice the mushrooms evenly so they cook at a similar rate.
• Cook the noodles just before serving to keep them from softening in the broth.
• Drain the noodles well so they do not dilute the soup.

Variations

• Use other mushrooms: swap the shiitake for another variety and sauté them in the same way.
• Change the chicken: use another cooked cut of chicken, as suggested in the ingredient list.
• Add greens: serve with a handful of leafy greens alongside the carrot and spring onion.
• Adjust the aromatics: vary the amount of garlic and ginger to suit your taste.
• Skip the nori: leave it out for a simpler bowl; it is an optional topping.

Common mistakes to avoid

• Boiling the broth hard: keep it on low heat after warming so it does not bubble vigorously.
• Cooking noodles too early: they can turn soft while waiting; boil them just before serving.
• Skipping the ice bath: transfer the eggs straight into ice water to cool them after their timed cook.
• Crowding the mushrooms: they may steam instead of brown; use a larger pan or cook in batches.
• Pouring in undrained noodles: excess water can thin the soup; drain them thoroughly first.

How to store

Store leftover broth and toppings in an airtight container in the fridge for up to 3 days. Keep cooked noodles separate if possible, as they soften in the broth; reheat the broth and chicken gently until hot, then add freshly cooked noodles or warm the stored noodles briefly in hot water.

Frequently asked questions