This gorgeous Quick Creamy Miso Chicken Ramen has got it all … caramelised, crispy soy chicken, pops of sweet corn, crispy fresh grated carrot and the runny, velvety yolks from soft-boiled eggs, all in a creamy, coconutty broth … with noodles! I love this dish as it’s absolutely flavour-packed thanks to the miso paste, which has the amazing “umami” (savoury) flavour of soy sauce but with a thick and creamy texture. Best of all, this dish only takes 20 minutes! Ramen is a popular Japanese noodle dish (where it’s considered “fast food” as it’s so quick to make), but it is actually of Chinese origin. It’s simple, economical (made with minced/ground chicken) and family-friendly – although it’s easy to spice up if you like (I do!) by adding crispy chilli oil at the end. The dish is perfect for little eaters as you can load it up with whatever toppings you like (I’ve suggested a few variations below), so you can be sure everyone is happy. My version of ramen is a little different as I add coconut milk to the broth for comforting creaminess. The leftovers (if there are any) will keep for up to 3 days in the fridge, so you can enjoy them for a delicious lunch.
What other toppings can I add to the ramen?
While we love soft-boiled eggs, grated carrot, sweet corn, sliced spring onion (scallion), sesame seeds and lots of crispy chilli oil, the options are limitless! Try shredded nori (seaweed sheets, available from the supermarket), bean sprouts, steamed or blanched Asian greens like bok choy, pickled ginger, kimchi, sauteed mushrooms, chilli oil, store-bought crispy fried shallots or cubes of firm tofu.
What’s the difference between fresh and dried ramen noodles?
Fresh ramen noodles are more tender and have a chewy texture, while dried ramen noodles are more convenient and have a longer shelf life. Both can be used in ramen dishes. I find that the fresh noodles are best cooked separately as adding them directly to the broth can absorb too much liquid. Dried ramen noodles are generally my preference – there are some great additive-free options that are available at the supermarket.
Can I use other types of noodles?
Absolutely. If you prefer, you can use udon noodles, soba noodles, thin egg noodles or thin rice noodles. They are best cooked separately according to the packet instructions so they don’t absorb too much of the broth.
Watch how to make Quick Creamy Miso Chicken Ramen
What are some other Asian noodle dishes I can make in less than 20 minutes?
If you enjoyed this Quick Creamy Miso Chicken Ramen, I think you’ll love: Ginger Chicken NoodlesChicken Pad See EwQuick Beef and Broccoli NoodlesCaramelised Sticky Beef NoodlesTuna Miso Soba Noodles 5 from 3 reviews
3 tbsp extra-virgin olive oil (a neutral-flavoured oil can be used if preferred) 500 g (1 lb 2 oz) minced (ground) chicken 2 tbsp tamari or all-purpose soy sauce 2 tsp brown sugar ½ tsp dark soy sauce (optional, see note 1)
Ramen Broth
2 tsp sesame oil 40 g (1½ oz) unsalted butter 1 tbsp freshly grated garlic 1 tbsp freshly grated ginger 3 spring onions (scallions), finely sliced 3 cups (750 ml) chicken stock (or use 1½ stock/bouillon cubes + 3 cups/750 ml water) 2 cups (500 ml) water 1 cup (250 ml) coconut milk 1½ tbsp white miso paste 2 tbsp rice wine vinegar (or use white vinegar) 300 g (10½ oz) ramen noodles (see note 2) 2 tbsp tamari or all-purpose soy sauce, to taste
Suggested Toppings
2 soft-boiled eggs, halved 2 spring onions (scallions), finely sliced 400 g (14 oz) canned sweet corn kernels, drained and rinsed 1 carrot, grated or julienned 2 tsp toasted sesame seeds (see note 3) Crispy chilli oil (optional)
Ramen Note 2 – If using instant ramen sachets, discard the seasoning sachet. If using any other variety of noodles, cook them separately according to the packet instructions to avoid them absorbing too much of the broth. Other noodles you could use are udon, soba, thin egg noodles or thin rice noodles. Note 3 – Toasted or roasted sesame seeds can be purchased at some major supermarkets as well as specialty grocers. Otherwise you can toast them at home on the stovetop (in a dry frying pan on medium–low heat, stirring for 30–60 seconds until they are golden) or in the microwave (place the sesame seeds on a microwave-safe dish and blast in 1-minute intervals, stirring in between, until the sesame seeds are golden brown).
Make ahead
Crispy chicken mince – Prepare as per the recipe and store refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Ramen broth – Prepare as per the recipe, leaving out the noodles. Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Heat the broth in the microwave or stovetop, then cook the noodles in a separate pan according to the packet instructions when ready to eat.
Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb the broth – add chicken stock to loosen the noodles if needed. Not suitable to freeze.
