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Peanut Miso Chicken Ramen Recipe

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4.7 from 93 reviews

Peanut Miso Chicken Ramen is a flavorful, comforting Japanese-inspired noodle soup featuring tender marinated chicken, a rich and creamy broth made with white miso, peanut butter, and tahini, and fresh vegetables like shiitake mushrooms, bok choy, and bean sprouts. Soft boiled eggs and green onions complete this satisfying bowl perfect for a cozy meal.

Ingredients

Chicken Marinade

  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 4 chicken breasts or boneless thighs
  • 1 tbsp vegetable oil (for frying)

Broth

  • 1 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp chili crisp (or 2 tsp Chinese chili oil)
  • 4 tbsp white miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 6 cups chicken stock (low sodium recommended)

Soup Base

  • 400 g ramen noodles
  • 100 g (1 cup) bean sprouts
  • 120 g shiitake mushrooms, stems removed
  • 1 bok choy, halved
  • 2 green onions, sliced (white and green parts separated)
  • 2 large eggs, soft boiled
  • 1 medium carrot, julienned

Instructions

  1. Marinate the Chicken: In a bowl, mix soy sauce, mirin, and sesame oil. Pour over chicken breasts or thighs and let marinate for 30 minutes to infuse flavor.
  2. Cook the Chicken: Heat vegetable oil in a pan over medium-high heat. Cook the marinated chicken until golden on the outside and fully cooked through. Remove from the pan, slice, and keep warm.
  3. Prepare the Flavor Base: In a small bowl, combine white miso paste, smooth peanut butter, tahini, and chili crisp or Chinese chili oil. Mix well and set aside to use in the broth.
  4. Build the Broth: In a soup pot, heat vegetable oil over medium heat. Sauté minced garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant. Add the miso-peanut butter-tahini mixture and chicken stock. Stir thoroughly until smooth and bring to a simmer.
  5. Add the Vegetables: Add shiitake mushrooms and bean sprouts to the simmering broth and cook for 5 minutes. Then add halved bok choy and cook another 3 minutes until tender but still crisp.
  6. Boil the Eggs: Place eggs in boiling water, then immediately turn off the heat. Cover the pot and let the eggs sit for 4 minutes for soft boiled consistency. Transfer eggs to ice water to stop cooking, peel carefully, and slice in half.
  7. Cook the Noodles: Boil ramen noodles according to package instructions until tender. Drain well and set aside.
  8. Assemble the Bowls: Divide cooked noodles into serving bowls. Ladle over the hot broth with vegetables. Top each bowl with sliced chicken, halved soft boiled eggs, julienned carrots, green parts of green onions, and an optional drizzle of extra chili oil for heat.

Notes

  • Creamy peanut butter blends seamlessly with white miso for a rich, nutty broth flavor.
  • Soft boiling eggs by turning off heat after boiling produces perfectly tender yolks.
  • Use low sodium chicken stock to control saltiness of the broth.
  • Shiitate mushrooms add an earthy depth to the soup.
  • Adjust chili crisp quantity to your preferred heat level.

Find it online: https://forkvista.com/peanut-miso-chicken-ramen-recipe/