Easy Miso-Chicken Ramen

Easy Miso-Chicken Ramen

8 Reviews
From: EatingWell Magazine, November/December 2013

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons toasted sesame oil, divided
  • 1 bunch scallions, sliced, white and green parts separated
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 4 cups water
  • 3 tablespoons white miso (see Tip)
  • 1½ tablespoons reduced-sodium soy sauce
  • 1¼ pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 8 cups chopped bok choy
  • 4 ounces dried Chinese noodles, broken in half
  • 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)


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  • Ready In

  1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.
  • In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 383 calories; 16 g fat(3 g sat); 7 g fiber; 33 g carbohydrates; 28 g protein; 80 mcg folate; 76 mg cholesterol; 2 g sugars; 0 g added sugars; 6,106 IU vitamin A; 41 mg vitamin C; 180 mg calcium; 4 mg iron; 729 mg sodium; 842 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1½ fat

Reviews 8

August 17, 2016
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By: Ingrid Kaad
i really liked this i added bok choi, celery, red onion, bean sprouts, spring onions, coriander and lime juice as garnishes at the end. and i grilled my chicken first then added it to the soup. with abit of chilli it was amazing ! thank you :)
March 17, 2015
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By: EatingWell User
Not nearly as tasty as Maruchan Instant Noodles. Pros: Met some nice people on my journey to acquire the necessary ingredients Cons: Spent too much money, and time
November 30, 2014
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By: EatingWell User
Delicious! I've made this several times, and it's always wonderful and comforting. The one thing I've found really improves it is to cook the noodles separately and add them to each bowl at the end (the noodles I picked up cook up in just a couple minutes, so it was easy to prepare them while everything is simmering). When I cooked the noodles in the broth with the veggies and chicken, the broth developed a dense, starchy consistency. Cooking them separately kept the broth smoother and lighter! Pros: Quick, easy, really tasty
March 26, 2014
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By: EatingWell User
This one is going into the regular rotation! We've got a pretty great assortment of regular healthy meals around here, it's tough for a new recipe to break into the regular rotation. But this umami bomb has earned its place. We only made a few changes: we used more flavorful red miso (because it's what we had on hand), halved the amount of chicken (because we intended to make half a recipe, then later changed our minds), added about 1/4 cup more water, and because we couldn't find Chinese noodles we substituted with brown rice/wheat udon noodles. Using shiitake mushrooms was key, they have the right texture and flavor for the hearty miso broth. It's definitely worth a trip to the store for shiitakes. I'll keep the chicken at half next time, it was plenty chicken-y. Generally it was a bit salty, but not out of balance. We both like heat but we didn't add any and later commented the soup didn't seem to want to be spicy, so before you go shaking in the sriracha try it without it. Pros: Quick, satisfying, perfect for a weeknight
February 07, 2014
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By: EatingWell User
Tasty and Easy! I too felt I needed a little more water, but I used half a small-medium head of cabbage since that was what I had in the fridge. So I may have had a bit too much, but a little more water, ginger, soy sauce, miso and it's perfect. I like a little heat, so I added some bird's eye thai chili's that I had on hand. I crushed up about 10 for the pot and it was the right amount of heat without being overpowering. That's the best part of the soup, it's flavorful and has the ability to be tailored with additional flavors of your choice. Pros: Easy, flavorful, filling! Cons: Can't think of any!
December 05, 2013
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By: HealthyGEO
Great dish! This was a great evening meal recipe. I had dried shitake mushrooms so I followed a tip and used the liquid from re-hydrating those in the soup and topped up to 4 cups of water with regular tap water. I ended up adding a little more than 4 cups of water in the end. I couldn't find just plain ramen noodles but I followed another tip and bought 2 packages of ramen noodles and discarded the flavouring packets inside. It was very delicious and easy to prepare. Next time, I think I will add some thin slices of chili pepper. I did also sprinkle on some of my favourite stir fry seasoning: Nanami Togarashi. If you love stir fries with a hint of chilli, you should try to find some in your asian market. It's amazing. Pros: Very easy. Delicious Cons: None
November 19, 2013
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By: EatingWell User
Solid; needs more liquid I used dried (reconstituted) shitake mushrooms, and added some of the mushroom liquid. Also used ramen noodles (no seasoning packet), which worked well. Delicious! Pros: quick, delicious
October 30, 2013
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By: EatingWell User
Delicious quick recipe. The entire family enjoyed this ramen/soup for dinner. Esp with the added Sriracha. I used Tofu noodles instead of dried noodles. Rinsed them in cool water, and added at the end. Pros: Easy, full of flavor. Miso lasts a long time in refrigerator. Cons: just need to have a source for the Asian ingredients.
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