One of the most comforting dishes that I’ve been making lately is homemade ramen bowls! Simmering the chicken, miso, veggies and seasonings together to make your own, homemade, decadent stock is so fulfilling that you won’t know what to do with yourself! Ladle that liquid gold over some freshly cooked ramen noodles, top with your desired toppings and slurp away. There’s just something about making your own, decadent version of a nostalgic dish that makes your heart (and stomach) happy.
Miso Chicken Ramen is simple ingredients simmered together low and slow to result in a stock that is flavor-packed and decadent. The addition of miso elevates an ordinary chicken stock to the next level. You get the sense of umami, and you just want to close your eyes, savor it, and take in another spoonful. No ramen bowl would be complete without the most obvious ingredient: ramen noodles. These squiggly, little noodles will take you straight back to your childhood and are irresistible to slurp down. Toppings such as soft boiled eggs, shredded chicken (from the stock), seaweed chips, and freshly chopped green onion accompany this dish perfectly. Your bowl will be clean before you know it!
Don’t let the thought of making your own, homemade stock. All you need is a medium to large stock pot (or Dutch oven), a handful of ingredients and a little bit of time. The longer that the stock gets to simmer together, the better. The flavors will continue to develop and richen together to create a stock that looks like liquid gold.Print
Miso Chicken Ramen
Miso Chicken Ramen is simple ingredients simmered together low and slow to result in a stock that is flavor-packed and decadent. The addition of miso elevates an ordinary chicken stock to the next level. You get the sense of umami, and you just want to close your eyes, savor it, and take in another spoonful.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Serves 4–6 1x
- 12 cups water
- 2 1/2 pounds bone-in, skin-on chicken breasts (about 2 large chicken breasts)
- 1 large onion, roughly chopped
- 5 large carrots, peeled and cut into 1 inch pieces
- 2 celery stocks, cut into 1 inch pieces
- 4 tablespoons miso paste (I used a brown rice mellow miso paste)
- 1 tablespoon chopped garlic
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 10 oz ramen noodles
- Soft boiled eggs
- Seaweed chips
- Chopped green onion
- Shredded chicken
- Roasted corn
- Shredded carrot
- Mushrooms (cooked or raw)
- Kale chips
- Pour the water into a large stock pot or Dutch oven and bring to a simmer over medium heat. Add in the chicken breasts, onion, carrots, celery stalks, miso paste, garlic, chicken bouillon cubes and salt.
- Bring the stock to a low boil over medium heat, then reduce the heat to low to allow the stock to simmer. Let the stock simmer on low for at least 1 1/2 – 2 hours (or until the chicken is cooked all the way through), and up to 3-4 hours. Remove the chicken breasts from the stock and set aside to cool slightly.
- Using a large, fine mesh strainer, carefully strain the stock into a large, heat-proof bowl. Discard of the veggies leftover in the strainer to result in a smooth stock in the bowl. Pour the stock back into the stock pot to keep warm on low heat until you are ready to serve. Remove the skin and bones from the chicken and shred the meat using a couple forks. Put the chicken meat back into the stock to keep warm as well.
- Cook the ramen noodles according to package instructions in a separate pot of boiling water, being careful to not over-cook them as they do cook quickly. Drain the noodles and put them into the miso chicken stock. Stir to combine. Ladle into bowls and top with desired toppings and serve!
- If you are going to let your stock simmer 3-4 hours, you may need to add a couple more cups of water to the stock as it will reduce and thicken.
- This miso chicken ramen does great as a leftover! Just store it all together in an air-tight container in the fridge and re-heat the next day.
- If you are using a whole chicken instead of just chicken breasts, you will need to adjust the cooking time to insure that the chicken is cooked all the way through.
- I’ve even started this stock with chicken that was still slightly frozen. It will still work out perfectly! As always, just make sure that the chicken is cooked through.
- If you don’t have time to make this stock before dinner, you could start it earlier in the day in a large slow-cooker. Simply add all of the ingredients to a slow cooker that is large enough and set to a low temperature for 6-8 hours. Continue with the steps of removing and shredding the chicken and straining the stock before serving.