Thai Miso Ramen Bowl (Print Version)

Umami-packed fusion bowl combining Japanese miso ramen with Thai red curry flavors, tender chicken, and fresh vegetables.

# What You Need:

→ Broth

01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 6 cups low sodium chicken broth
07 - 3 tablespoons white miso paste
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fish sauce
10 - 1 teaspoon sugar
11 - 2 teaspoons sesame oil

→ Chicken

12 - 2 boneless, skinless chicken breasts
13 - Salt and pepper, to taste

→ Noodles & Toppings

14 - 12 oz fresh ramen noodles (or dried)
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - 1/2 cup crispy fried shallots
18 - 2 scallions, thinly sliced
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving

# How To Make:

01 - Season chicken breasts with salt and pepper. In a large pot over medium heat, add a splash of oil and sear chicken for 2-3 minutes per side until golden. Remove and set aside.
02 - In the same pot, add 1 tablespoon vegetable oil. Sauté onion for 2 minutes, then add garlic and ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute.
03 - Pour in chicken broth. Bring to a simmer, then return chicken breasts to the pot. Simmer gently for 12-15 minutes, until chicken is cooked through. Remove chicken and shred or slice thinly.
04 - Whisk in miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Keep broth hot but do not boil.
05 - Bring a small pot of water to a boil. Carefully add eggs and cook for 7 minutes for soft-boiled. Transfer to ice water, peel, and halve.
06 - Cook ramen noodles according to package instructions in a separate pot. In the last 2 minutes, add bok choy to blanch.
07 - Divide noodles and bok choy among 4 bowls. Ladle over hot broth. Top each with sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • It brings together two beloved flavor worlds without fuss or hard to find ingredients.
  • The broth is deeply savory with a hint of heat that wakes up your taste buds.
  • Every bowl looks impressive but comes together in under an hour.
  • Leftovers taste even better the next day once the flavors meld overnight.
02 -
  • Do not boil the broth after adding miso or it will lose its smooth, creamy texture and turn grainy.
  • Timing the soft boiled eggs precisely makes all the difference, set a timer and have ice water ready.
  • Searing the chicken first builds a deeper flavor base for the entire broth.
03 -
  • Use kitchen shears to cut the scallions and cilantro directly over the bowls for maximum freshness.
  • If your miso paste is chunky, dissolve it in a ladle of warm broth before adding it to the pot.
  • Toast the sesame oil briefly in the pot before adding the broth for an even deeper nutty flavor.
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