Quick Homemade Miso Ramen

With this quick homemade miso ramen recipe, you can indulge in the comforting flavors of years back while nourishing your body with wholesome ingredients.

It’s time to upgrade that classic dorm-room staple with a healthier and more satisfying option. Not only is it simple to make and adaptable to your taste preferences, but it also packs a lot of flavor and nutrients that not many store-bought versions can deliver. Make this and you can slurp your heart out.

Key Ingredients of This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Chicken
• Udon Noodles – these are chewy Japanese noodles made from wheat flour, water, and salt and are thicker than soba noodles. I prefer these as they keep their texture and will not be pushed to the background by any of the other ingredients. You can also use rice noodles, glass noodles or yet even spaghetti.
• Stock – since I have chicken in this ramen, I used chicken stock. You can use any stock you prefer.
• Scallions – a shallot can work as well or any other onion for that matter.
• Ginger – fresh and grated or alternatively use ginger paste.
• Garlic – same for garlic. Use fresh garlic, minced or garlic paste.
• White Miso – white miso has a milder taste than darker miso.
• Rice vinegar
• Mirin – to add a sense of sweetness.
• Soy sauce
• Bok choy
• Bean sprouts – this add a crunch.
• Egg – any type of boiled egg can go with ramen, from soft to hard, whatever you prefer.
• Sesame seeds – nice crunch and decorative.
• Carrots – adds color, crunch and decoration.

How to Make Quick Homemade Miso Ramen

• Step 1 – Season chicken breast with salt & pepper and cook in oil until done. Set aside to rest and cut in strips.
• Step 2 – Heat oil in same skillet and cook quartered bok choy and chopped scallions until brown on one side. Add 2 tablespoon of water, cover skillet and cook 3 minutes.
• Step 3 – Cook egg until desired firmness.
• Step 4 – Cook noodles.
• Step 5 – Combine stock, rice vinegar, miso, garlic, ginger, soy sauce and mirin in a pot and warm up.
• Step 6 – Put it all together: Divide noodles over two bowls and pour stock to cover. Top with bok choy, chicken, bean sprouts, carrot, sesame seeds and 2 egg halves.
• Step 7 – Start slurping.