Thai Miso Ramen Bowl (Printable View)

Japanese miso ramen meets Thai spices with tender chicken, bok choy, soft-boiled eggs, and crispy shallots for a comforting fusion meal.

# What You'll Need:

→ Broth Base

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 chicken broth (low sodium)
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 (store-bought or homemade)
18 - 2 scallions, sliced thin
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving

# How To Make It:

01 - Season chicken breasts generously with salt and pepper. Heat a splash of oil in a large pot over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove from pot and set aside.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté chopped onion for 2 minutes until translucent. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute to bloom the spices.
03 - Pour in chicken broth and bring to a gentle simmer. Return seared chicken breasts to the pot. Simmer for 12–15 minutes until chicken is cooked through. Remove chicken and let rest briefly before shredding or slicing into thin strips.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Maintain broth at a low simmer without boiling to preserve miso's delicate flavor.
05 - Bring a small pot of water to a rolling boil. Gently lower eggs into water and cook for exactly 7 minutes for a jammy soft-boiled consistency. Immediately transfer to an ice bath to stop cooking. Peel carefully and halve lengthwise.
06 - Prepare ramen noodles according to package instructions in a separate pot. During the final 2 minutes of cooking, add halved bok choy to blanch until tender-crisp. Drain well.
07 - Divide cooked noodles and bok choy evenly among 4 serving bowls. Ladle hot broth over noodles, filling each bowl about three-quarters full. Arrange sliced chicken, halved soft-boiled eggs, crispy shallots, scallions, chili slices, and cilantro on top. Serve immediately with fresh lime wedges on the side.

# Expert Advice:

01 -
  • The broth strikes this perfect balance between rich umami and bright Thai flavors that will make you forget about takeout forever.
  • Each component can be prepped ahead and assembled quickly when youre exhausted but still want something that feels like a proper meal.
02 -
  • Never boil the broth after adding miso paste or youll lose all those complex flavors and end up with a flat, disappointing base.
  • Cooking the noodles separately instead of in the broth prevents them from absorbing too much liquid and becoming soggy while also keeping the broth clear.
03 -
  • If you want restaurant-quality presentation, warm your serving bowls in the oven on low heat before ladling in the hot broth to keep everything steaming right through the last slurp.
  • The difference between good and extraordinary ramen often comes down to the broth temperature - it should be hot enough to slightly cook the raw toppings but not so hot that it continues cooking the noodles.
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