Thai Miso Ramen Bowl (Printable)

A fragrant fusion featuring tender chicken, fresh bok choy, soft-boiled eggs, and crispy shallots in a rich, umami-packed broth.

# 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 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
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 to 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 softened. 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 to 15 minutes until chicken is cooked through. Remove chicken and shred or slice into thin strips.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved and incorporated. Maintain broth at a low simmer without boiling to preserve miso's delicate flavor.
05 - Bring a small saucepan 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 directions 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. Arrange sliced chicken, halved soft-boiled eggs, crispy shallots, scallions, chili slices, and cilantro on top. Serve immediately with lime wedges for squeezing.

# Expert Suggestions:

01 -
  • The broth manages this magical balancing act between Thai spice and Japanese umami that will make you question why no one combined these flavors sooner.
  • Every bowl looks like a little work of art with minimal effort – those vibrant greens, golden eggs, and crispy shallots never fail to impress even when Im just cooking for myself.
02 -
  • Adding miso paste to boiling broth will destroy its complex flavor profile – always reduce to a gentle simmer first and never bring it back to a boil after adding.
  • The crispy shallots will soften quickly once they hit the hot broth, so add them right before serving or even better, let each person add their own at the table.
03 -
  • When reheating the broth, add a fresh squeeze of lime and a few drops of fish sauce to awaken all those flavors that might have mellowed in the fridge.
  • For a quick visual upgrade, float a few drops of chili oil on top of each bowl just before serving – the vibrant red creates gorgeous contrast against the creamy broth.
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