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Easy Chicken Miso Ramen

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This is a sponsored post for HemisFaresTM brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own!  

This Easy Chicken Miso Ramen is savory, soothing, and so slurpalicious!  It has all the comfort of mom’s homemade soup, all the flavor of a classic miso-based broth, and a kick of heat that is perfectly balanced and so addicting!

Do you ramen?  If not you’ve totally got to jump on that bus headed to a lip-smacking pool of savory deliciousness!  This Ramen has it all: easy to make, delicious rich flavor, and good-for-you ingredients!

Just to make sure we’re on the same page allow me to define ramen: Basically quick-cooking noodles usually served in a broth with meat and vegetables.  Sounds yummy – right!?

If you’re old enough, you may remember ramen from back in the day.  Those inexpensive packets with dried seasonings and noodles… just add hot water and dinner is ready.  Well, if you were a college student that is: instant ramen was many a university registrant’s main diet.  And with prices like 10 packets for $1, that was completely understandable.

Happily, things have evolved in the US ramen department since my college days.  Refinements to this Japanese delicacy have swept across the US, starting on the west coast with California.  

Fast forward to 2017: you can enjoy this unctuous treat at your favorite local Japanese restaurant, or craft your own easy version at home… with today’s amazing recipe!  Yes – let’s do that!

There are several different types of ramen available.  But today we’re making my version of miso ramen.  Think umami rich flavors that give the broth its bold and complex taste.  Seriously, it has all the depth of a broth that has been simmering for hours and hours, except it only takes 15 minutes!

That’s because we’re using some really delicious and high-quality products from HemisFares in our recipe.  These are all Japanese sourced goods like red miso paste, fermented soy sauce and thin somen noodles.

HemisFares has an amazing line of locally inspired international products that are as tasty as they are authentic.  You can find them right in your local Kroger family stores.

I used their Red Miso Soybean Paste (Find #57), so rich and unctuous, as the key ingredient to make this ramen so flavorful.  The process they use to cultivate it is quite impressive… it’s mixed together while still in the clean, pure mountain atmosphere of Nagano Prefecture, Japan. And then fermented for three years for truly authentic flavor!  So good!

I also used their double-fermented soy sauce (Nidan Jyukusei Shoyu) from the Kanto region of Japan.  It’s made from a century-old recipe developed by local Gunma farmers, and the deep, rich flavor of this authentic shoyu is perfect for this dish!


With yummy ingredients like those, don’t you just know this is going to be amazing!

Well, let’s get cooking!

For our recipe there are four main components: the noodles, the broth, the meat, and the toppings.

Here’s how to make this Easy Chicken Miso Ramen:

  • I start by cooking the ground chicken.  First, add some neutral-flavored oil to a medium high sauté pan.  Then add in your chicken and break it up into small pieces as it cooks.  Add in the green onions, ginger, garlic, and chili paste, then stir and cook for another minute or two.  Pour in the soy sauce, sauté and stir for 5 more minutes or until the liquid is gone.
  • Next, let’s get our broth simmering.  In a large stock pot, over medium high heat, add some neutral tasting oil and sliced mushrooms, stir and saute for 3-5 minutes.  Stir in your garlic, ginger, chili paste, miso paste, and mirin, and ¼ cup of the chicken stock.  Cook for a few minutes until all the ingredients create a thick sauce.  Now slowly pour in the rest of the chicken stock, cover with a lid, and bring to a boil.  Remove the lid, turn the down the liquid, and simmer uncovered for 10-15 minutes.
  • While the broth is simmering prepare your toppings.
  • Place the Somen Noodles into 6 cups of boiling water and simmer for 2 minutes.  Drain the noodles, but catch the water in a large bowl under your strainer.  Place the water back in the pot. Rinse noodles with cold running water, drain completely, and set aside.
  • Bring the water from the noodles back up to a boil.  Add 3 eggs and reduce heat to the lowest possible setting.  Cook for exactly 7 minutes, remove the eggs from water, place in a bowl with ice cubes and cold water, let them sit for 5-10 minutes.  Peel the shells off carefully.  (Yolks should be soft and a bit runny.)
  • Now slice up your scallions and remove the leaves from the stem of the bok choy, and rinse well.
  • Toss the bok choy into the simmering broth and cook for about two minutes.
  • Now it’s time to assemble.  Add a scoop of noodles to one side of your bowl.  Pour two ladles of the rich broth and 2-3 bok choy leaves into each bowl.  Carefully slice your egg in half and add it to the bowl.  Now scoop some of your meat mixture right in the middle of all the ingredients, and sprinkle generously with green onions.

And there you have it – easy, delicious, homemade ramen!

This healthy, savory, soothing Easy Chicken Miso Ramen has all the comfort of Mom’s homemade chicken noodle soup, and all the flavor of classic ramen.

Be sure to check out all of HemisFares high quality products at your local Kroger family store. For more information on HemisFares head on over to their website HemisFaresFinds.com!

Yield: 6 people

Easy Chicken Miso Ramen


This Easy Chicken Miso Ramen is savory, soothing, and so slurpalicious!

Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes

Ingredients

For The Chicken:

  • 1 tablespoon safflower oil (or vegetable oil)
  • 1 pound ground chicken (used 98% lean)
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, finely grated
  • 2 tablespoons red chili paste (I used Gochujang)
  • 6 green onions, thinly sliced
  • 1/4 cup HemisFares Nidan Jyukusei Shoyu Soy Sauce

For The Broth:

  • 1 tablespoon safflower oil (or vegetable oil)
  • 16 ounces sliced mushrooms (shiitake, cremini, oyster etc.)
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons red chili paste (I used Gochujang)
  • 1/2 cup HemisFares Red Miso Soybean Paste
  • 1/3 cup Mirin (Japanese sweet rice wine)
  • 7 cups chicken stock
  • 3 baby bok choy
  • 5 ounces Hemisfares Mina Somen Thin Wheat Noodles
  • 3 eggs

Instructions

For The Chicken:

  1. Bring safflower oil to medium high heat in a sauté pan.  Add chicken and break it up into small pieces as it cooks.  Add green onions, ginger, garlic, and chili paste, then stir and cook for another minute or two.  Pour in the soy sauce, sauté and stir for 5 more minutes or until the liquid is gone.  Remove from heat and set aside.

For The Broth:

  1. Bring safflower oil to medium high heat in a large stock pot. Add sliced mushrooms and saute for 3-5 minutes. Stir in garlic, ginger, chili paste, miso paste, mirin, and ¼ cup of the chicken stock.   Cook for a few minutes until all the ingredients create a thick sauce.  
  2. Slowly pour in the rest of the chicken stock, cover, and bring to a boil.   Remove the lid, turn the down the liquid, and simmer uncovered for 10-15 minutes.  

For The Noodles:

  1. While the broth is simmering, place Somen Noodles into 6 cups of boiling water and simmer for 2 minutes.  Drain the noodles, but catch the water in a large bowl under your strainer.  Place the water back in the pot.  Rinse noodles with cold running water, drain completely, and set aside.  (If you’re using different noodles cook to package instructions.)

For The Egg:

  1. Bring the water from the noodles back up to a boil.   Add 4 eggs and reduce heat to the lowest possible setting.  Cook for exactly 7 minutes, remove the eggs from water, place in a bowl with ice cubes and cold water, let them sit for 5-10 minutes.  Peel the shells off carefully.  (Yolks should be soft and a bit runny.)

Toppings and Assembly:

  1. Slice scallions, then remove the leaves from the stem of the bok choy, and rinse well.
  2. Add bok choy into the simmering broth and cook for about two minutes. Remove from the broth to prevent from over cooking.
  3. To assemble, add a scoop of noodles to one side of the bowl.  Pour two ladles of broth and 2-3 Bok Choy leaves into each bowl.  Carefully slice egg in half and add it to the bowl.  Scoop some of the meat mixture right into the middle of all the ingredients, and sprinkle generously with green onions.

Nutrition Information

Yield

6

Serving Size

10 ounces

Amount Per Serving

Calories 479Total Fat 19gSaturated Fat 5gUnsaturated Fat 0gCholesterol 155mgSodium 2506mgCarbohydrates 46gFiber 5gSugar 11gProtein 31g

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