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Top down shot of bowl of chicken ramen with chopsticks
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Peanut Miso Chicken Ramen

This chicken ramen combines strips of fried chicken on top an peanut and miso broth that’s swimming with noodles and crunchy chili flakes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Japanese
Keyword: chicken ramen
Servings: 4 people
Author: Julia Frey of Vikalinka

Ingredients

For the chicken marinade

  • 4 tbsp This is an affiliate link.soy sauce
  • 2 tbsp This is an affiliate link.mirin
  • 1 tbsp sesame oil
  • 4 chicken breasts or skinless boneless thighs
  • 1 tbsp vegetable oil for frying

For the broth

  • 1 tbsp vegetable oil
  • 4 cloves garlic
  • 1 tbsp ginger grated
  • 1 tbsp This is an affiliate link.chili crisp or 2 tsp Chinese chilli oil
  • 4 tbsp white miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp This is an affiliate link.tahini
  • 1½ litres / 6 cups This is an affiliate link.chicken stock

For the soup

  • 400g ramen noodles
  • 100g / 1 cup beansprouts
  • 120g / 4 oz shiitake mushrooms fresh or dried, tough woody stems removed
  • 1 bok choy
  • 2 green onions
  • 2 eggs soft boiled
  • 1 carrot julienned

Instructions

  • Mix the marinade ingredients and pour over the chicken, let it marinade for 30 minutes.
  • In a pot filled with water bring 2 eggs to a boil, take off the heat and let it sit in hot water for 4 minutes, then drain and fill the pot with ice cold water. Let the egg cool completely.
  • In a small bowl mix the chilli oil, miso paste, peanut butter and tahini, set aside till needed.
  • Heat 1 tbsp of vegetable oil in a frying pan and sauté the chicken till until golden and cooked all the way through. Alternatively you can grill the chicken. Remove and keep warm.
  • In a soup pot heat the oil and add sliced white parts of the green onions, garlic and ginger and cook over low heat for 30 seconds, then add the the mixed earlier chili oil, miso, peanut butter and tahini and chicken stock, bring to a simmer, then add the shiitake mushrooms, beansprouts and cook for 5 minutes, then add the bok choy and cook for 3 minutes longer.
  • Cook the ramen noodles separately according to package instructions. Drain and add to the broth.
  • Prepare the topping by slicing the chicken, green onions and julienne the carrots, peel and cut the eggs in half.
  • Serve in bowls topped with sliced chicken, green onions, carrots and jammy egg halves.

Nutrition

Calories: 881kcal | Carbohydrates: 77g | Protein: 81g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 237mg | Sodium: 3160mg | Potassium: 2306mg | Fiber: 6g | Sugar: 18g | Vitamin A: 12216IU | Vitamin C: 105mg | Calcium: 326mg | Iron: 7mg