Miso chicken ramen

Miso chicken ramen

Peter Penguin says...

I'm making this tonight!

(Serves 2)


  • 2 large garlic cloves, crushed
  • 1 inch ginger, finely diced
  • 1 shallot, finely diced
  • 1/2 red pepper, finely sliced
  • 1 cooked chicken breast, sliced
  • 1 boiled egg, halved
  • enough ramen noodles for 2 people
  • 300ml pork or chicken stock
  • 6 medium shitake mushrooms, sliced
  • 1 red chilli, thinly sliced
  • 2-3 bok choy, sliced (including the green leaves)
  • 6 spring onions, sliced
  • 2 tbsp miso paste
  • 2 tbsp soy sauce
  • sesame oil
  • sesame seeds


  1. Set aside the red pepper, chicken, and egg, in separate bowls, for garnishing the finished soup.
  2. Heat some sesame oil in a pan and add the garlic, ginger and shallot. Cook until fragrant.
  3. Add the stock, heat to a simmer and add the mushrooms, soy sauce and the red chilli. Simmer for a couple of minutes.
  4. Meanwhile cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
  5. Add the bok choy and the spring onions and simmer for a minute or so more, just long enough to bring out the bright green colour.
  6. Turn off the heat and stir in the miso paste. Stir well until the paste is completely dissolved.
  7. Pour the broth over the noodles in the two bowls.
  8. Garnish with the red pepper and egg halves.
  9. Season to taste and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.