Miso Chicken Ramen

One of the most comforting dishes that I’ve been making lately is homemade Miso Chicken Ramen! 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.

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Miso Chicken Ramen


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 15 minutes
  • Yield: 6 servings 1x

Description

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.


Ingredients

Scale
  • 12 cups water
  • 2 1/2 pounds bone-in, skin-on chicken breasts (about 2 chicken breasts)
  • 1 large onion, roughly chopped
  • 5 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 tablespoons brown rice mellow miso paste
  • 1 tablespoon chopped garlic
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 10 oz ramen noodles

Topping ideas:

  • Soft boiled eggs
  • Dried seaweed chips
  • Shredded carrots
  • Green onion
  • Roasted corn
  • Roasted veggies

Instructions

  1. In a large pot, combine the water, chicken, onion, carrots, celery, miso paste, garlic, chicken bouillon cubes and salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and allow to simmer for 45 minutes – 1 hour, or until the chicken is cooked through.
  2. Remove the chicken from the pot and discard the skin and bones. Shred the chicken with a couple forks. Carefully strain the remaining vegetables in the pot from the stock/broth you’ve created, being careful to not spill or get rid of any of the broth. Discard the veggies. Bring the broth back to a simmer over low heat and add the chicken back in.
  3. Cook the ramen noodles according to package instructions in a separate pot. Add the noodles in with the chicken and broth and top with desired toppings when serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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