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One bowl of miso chicken ramen: opaque golden miso broth, wavy wheat noodles, sliced poached chicken breast, two halved jammy soft-boiled eggs with deep orange yolks, sweet corn, wilted… (AI-generated photo)

Takeout remakes · Japanese

Miso Chicken Ramen

Creamy miso broth, jammy eggs, tender chicken.

30 min total20 min activeMakes 4 bowls
High-proteinMethod in Pro

A rich miso broth doesn't need a day of simmering. Garlic, ginger and sesame bloom in the pot, white miso is whisked in off the boil so it stays sweet, and the chicken poaches gently until it's silky. Chinese egg noodles stand in for fresh ramen and cook in three minutes.

Ingredients

For 4 bowls.

Broth

  • 1 teaspoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 2 1/2 tablespoons white miso

Chicken

  • 2 lb boneless skinless chicken breasts

Jammy eggs

  • 4 large eggs

Noodles and toppings

  • 6 oz thin Chinese egg noodles
  • 8 oz baby bok choy, halved
  • 1 cup frozen corn
  • 3 scallions, thinly sliced

Method

  1. Warm the sesame oil in a pot over medium heat. Add the garlic and ginger and stir 1 minute until fragrant.

  2. Add the broth, water and the whole chicken breasts. Bring to a gentle simmer, cover and cook 12 to 15 minutes until the chicken reaches 165°F.

    165°F inside

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Tips

  • Never boil the broth after the miso goes in; it turns grainy and loses its aroma.
  • Seven minutes in boiling water gives set whites and soft, jammy yolks; give them 10 for fully set yolks (160°F).

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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