Miso Chicken Ramen Soup
4 servings10 min prep25 min cookEasy
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The Tale of Miso Chicken Ramen Soup
Story updated
Miso ramen is specifically credited to Sapporo, Hokkaido, where it was developed in the 1950s by blending fermented miso paste into ramen broth to suit the region's cold climate. It remains one of Japan's most distinct regional ramen styles.
Ingredients
Scale:· 4 servings
- 4 packs ramen noodles, seasoning packets discarded
- 2 cups cooked shredded chicken
- 6 cups chicken broth
- 3 tablespoons white or yellow miso paste
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 cup corn kernels
- 2 cups baby spinach or bok choy
- 2 green onions, sliced
- 1 sheet nori, cut into strips (optional)
Instructions
- 1Heat a drizzle of oil in a large pot over medium heat and saute the garlic and ginger for 30 seconds until fragrant.
- 2Pour in the chicken broth and soy sauce, and bring to a gentle simmer.
- 3Ladle a little of the hot broth into a small bowl, whisk in the miso paste until dissolved, then stir this back into the pot to avoid clumping.
- 4Add the corn and simmer for 5 minutes, then stir in the shredded chicken to heat through.
- 5Add the ramen noodles and cook for 2 to 3 minutes until just tender, then stir in the spinach or bok choy until wilted.
- 6Drizzle with sesame oil and ladle into bowls, topping with green onions and nori strips if using.
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