Miso Ramen with Garlic Chicken

Indulge in a comforting bowl of Miso Ramen with Garlic Chicken, a quick and easy dish that brings the rich, soul-soothing flavors of Japan right to your table. This recipe features a savory miso broth infused with the deep umami of mushrooms and paired with springy ramen noodles. Topped with succulent garlic chicken, each spoonful is enriched by fresh spinach, a tender soft-boiled egg, and a sprinkle of spring onions. It’s the perfect meal for warming up on a cool evening or when you’re in the mood for a touch of everyday luxury. Despite its gourmet appeal, this ramen is surprisingly simple to prepare, making it a dish you’ll want to revisit time and again.

Cook Time

40 min

Servings

Ingredients

Chilli Oil:

¹/₄ cup canola oil
1 tsp crushed garlic
¹/₄ teaspoon salt
2 Tbsp chili flakes

Chicken:

1 Tbsp oil
2 tsp crushed garlic
1 tsp salt
2 tsp sesame oil
2 boneless, skinless chicken breasts, sliced horizontally in two

Broth:

2 Tbsp sesame oil
1 tsp garlic, minced
1 Tbsp ginger, minced or finely grated
1 Tbsp ginger, minced or finely grated
4 cups chicken or vegetable broth
1 Tbsp soy sauce
1 tsp rice vinegar or sake
2 sprigs chopped spring onions
50 grams baby spinach
2 Tbsp white miso paste
2 packs fresh or dried ramen noodles

Extra Toppings:

4 Farmers Finest free range eggs
1 sprig spring onion, thinly sliced
Red chilies (for those who love extra spice)
Toasted sesame seeds (optional)
Seaweed (optional)

Instructions

Make the Chicken

Heat the oil in a skillet over medium heat, then stir in the garlic.
Add the chicken and cook for 4–5 minutes. Sprinkle with 1/2 tsp salt and 1 tsp sesame oil, then flip to the other side.
Sprinkle the remaining 1/2 tsp salt evenly and drizzle with 1 tsp sesame oil. Continue to cook until browned, another 4–5 minutes.
Remove the chicken onto a plate and slice thinly.

Soft-Boil the Eggs:

Meanwhile, bring a pot of water to a boil. Add the eggs and boil for exactly 7 minutes. Remove them into an ice water bath or run under cold water immediately.

Prepare the Broth:

Heat the sesame oil in a Dutch oven or pot. Add the garlic and ginger, cooking for 2 minutes.
Add the mushrooms and cook for an additional 3-4 minutes or until lightly browned.
Add the broth, soy sauce, rice vinegar (or sake), and spring onions. Bring to a boil, then simmer partially covered for 5 minutes.
Add the spinach, miso paste, and ramen noodles. Cook for exactly 3 minutes (or according to the noodle package instructions).

Assemble the Bowls:

Divide the noodles into serving bowls. Ladle the hot broth over the noodles.
Top with garlic chicken, a soft-boiled egg, green onions, sesame seeds, and any other toppings you wish to use.
Drizzle chili oil over the top.

Miso Ramen with Garlic Chicken