Chicken Miso Ramen

A comforting and savory miso ramen made in under 40 minutes. Poach chicken pieces directly in the toasted miso aromatics broth and shred them, or use quick-cooking shabu-shabu beef for a fast alternative.

Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Yield: 2 servings

Ingredients

• 1 tbsp toasted sesame oil (or cooking oil)
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 3 tbsp miso paste (red, white, or mixed)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp red pepper paste (doubanjiang, sriracha, or chili paste for mild heat; optional)
• 4 cups low-sodium chicken stock
• Choose one protein: 2 boneless, skinless chicken breasts or thighs (about 3/4 to 1 lb), or 8 oz frozen shabu-shabu beef strips
• 2 servings ramen noodles
• 1 tbsp butter (optional, for finishing)

Instructions

1. Sauté Aromatics: Heat the oil in a pot over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
2. Build Miso Base: Lower heat slightly and stir in the miso paste, soy sauce, rice vinegar, sugar, and red pepper paste (if using). Stir constantly for 1–2 minutes to gently toast the miso without burning it.
3. Add the stock: Pour in the 4 cups of chicken stock and stir well to dissolve the paste.
4. Choose a protein method:
   • Chicken: Place the chicken pieces whole in the broth. Bring to a gentle simmer, cover, and cook on medium-low for 15-20 minutes until the thickest piece reaches 165°F. Remove the chicken, shred it using two forks, and return the shredded meat to the pot.
   • Shabu-shabu beef: Keep the broth at a gentle simmer. Add the frozen beef strips one at a time, separating them with chopsticks or tongs. Cook for 1-2 minutes, or until the beef is fully cooked throughout.
5. Cook the noodles and serve: Cook the ramen noodles separately according to package directions, then drain. Ladle the hot miso broth and chosen protein over the noodles in serving bowls. Add a knob of butter (about 1 tbsp) into the broth right before serving for a silky richness.

Notes

• Substitution: Any high-heat cooking oil can be used if toasted sesame oil is not available. Swap chicken breast for boneless, skinless chicken thighs, shabu-shabu beef, or sliced tofu. Use tamari and gluten-free ramen noodles to make this gluten-free.
• Budget: Chicken thighs are often more budget-friendly and remain extremely tender when simmered.
• Food safety: Chicken must reach an internal temperature of 165°F. Cook shabu-shabu beef until fully cooked throughout. Wash hands, utensils, and cutting boards thoroughly after handling raw meat to prevent cross-contamination.

Make-Ahead and Storage

• Refrigerate: Store the broth and chicken or beef separately from the noodles in airtight containers for up to 3 days. Keep cooked ramen noodles separate so they do not absorb all the liquid and become mushy.
• Freeze: The broth and chicken can be frozen together in a freezer-safe container for up to 3 months. Do not freeze the cooked noodles.
• Reheat: Reheat the broth and chicken or beef on the stovetop over medium heat until simmering and hot throughout (leftovers should reach 165°F), then pour over freshly prepared ramen noodles.

USDA leftover handling guidance.