Creamy Chicken Miso Ramen
Creamy Chicken Miso Ramen
Ingredients
For the Soy Garlic Chicken
- 1 1/2 pounds chicken breast, sliced into thin pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika powder
- 1 tablespoon sweet soy sauce
- 1 teaspoon honey
- 2 tablespoons oil, for cooking
For the Soy Miso Base
- 1 teaspoon sesame oil
- 2 shallots, chopped
- 1 green onion, white part, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, grated
- 1 tablespoon Gochujang
- 2 tablespoons miso paste
- 3 cups chicken stock
- 1 cup soy milk
- 1 teaspoon light soy sauce
For the Toppings & Noodles
- 4 servings ramen noodles, or Shin Ramyun
- 1/4 cup green onion, chopped, for garnish
- 4 onsen egg, or Mayak Gyeran
- 4 sheets seaweed, for garnish
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Slice the chicken breast into thin pieces. In a medium bowl, combine the sliced chicken breast with garlic powder, black pepper, paprika powder, sweet soy sauce, and honey. Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 10 min
- 2
Heat the oil in a large skillet or pan over medium-high heat. Add the marinated chicken to the hot pan and cook for 5-7 minutes, or until it turns golden brown and is fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min
- 3
In a large pot, add sesame oil and heat over medium heat. Add the chopped shallots and the chopped white part of the green onion. Sauté for 3-5 minutes until they become fragrant and softened.
⏱️ 4 min
- 4
Incorporate the grated ginger and grated garlic into the pot with the sautéed aromatics. Continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add the Gochujang to the mixture and stir well to combine. Then, add the miso paste, stirring until it dissolves and is well incorporated into the mixture.
⏱️ 3 min
- 6
Pour in the chicken stock and soy milk. Add the light soy sauce. Stir everything together and bring the broth mixture to a gentle simmer. Reduce heat to low and keep warm.
⏱️ 5 min
- 7
While the broth is simmering, cook the ramen noodles according to the package instructions until they reach an al dente texture. Drain well.
⏱️ 5 min
- 8
To assemble, divide the cooked ramen noodles among four serving bowls. Pour the creamy miso broth over the noodles.
⏱️ 2 min
- 9
Top each bowl with the cooked soy garlic chicken. Garnish with chopped green onion, an onsen egg, seaweed, and white sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Miso Ramen
For the Soy Garlic Chicken
- 1 1/2 pounds chicken breast, sliced into thin pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika powder
- 1 tablespoon sweet soy sauce
- 1 teaspoon honey
- 2 tablespoons oil, for cooking
For the Soy Miso Base
- 1 teaspoon sesame oil
- 2 shallots, chopped
- 1 green onion, white part, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, grated
- 1 tablespoon Gochujang
- 2 tablespoons miso paste
- 3 cups chicken stock
- 1 cup soy milk
- 1 teaspoon light soy sauce
For the Toppings & Noodles
- 4 servings ramen noodles, or Shin Ramyun
- 1/4 cup green onion, chopped, for garnish
- 4 onsen egg, or Mayak Gyeran
- 4 sheets seaweed, for garnish
- 1 tablespoon white sesame seeds, for garnish
Instructions
- 1
Slice the chicken breast into thin pieces. In a medium bowl, combine the sliced chicken breast with garlic powder, black pepper, paprika powder, sweet soy sauce, and honey. Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 10 min - 2
Heat the oil in a large skillet or pan over medium-high heat. Add the marinated chicken to the hot pan and cook for 5-7 minutes, or until it turns golden brown and is fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 7 min - 3
In a large pot, add sesame oil and heat over medium heat. Add the chopped shallots and the chopped white part of the green onion. Sauté for 3-5 minutes until they become fragrant and softened.
⏱️ 4 min - 4
Incorporate the grated ginger and grated garlic into the pot with the sautéed aromatics. Continue to sauté for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add the Gochujang to the mixture and stir well to combine. Then, add the miso paste, stirring until it dissolves and is well incorporated into the mixture.
⏱️ 3 min - 6
Pour in the chicken stock and soy milk. Add the light soy sauce. Stir everything together and bring the broth mixture to a gentle simmer. Reduce heat to low and keep warm.
⏱️ 5 min - 7
While the broth is simmering, cook the ramen noodles according to the package instructions until they reach an al dente texture. Drain well.
⏱️ 5 min - 8
To assemble, divide the cooked ramen noodles among four serving bowls. Pour the creamy miso broth over the noodles.
⏱️ 2 min - 9
Top each bowl with the cooked soy garlic chicken. Garnish with chopped green onion, an onsen egg, seaweed, and white sesame seeds. Serve immediately.
⏱️ 2 min