Miso Chicken Ramen

Miso Chicken Ramen - KJ & Company

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.



Topping Ideas:


  1. 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.
  2. 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. 
  3. 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. 
  4. 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!