Thai Miso Ramen Bowl (Print Version)

Fragrant fusion combining Japanese miso broth with Thai red curry, tender chicken, bok choy, soft-boiled eggs, and crispy shallots.

# What You'll 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 feels like restaurant-quality cooking but comes together faster than you'd expect, especially when you prep ingredients while the broth simmers.
  • The flavor layers are surprisingly forgiving, balancing Thai curry heat with the gentle umami of miso without overshadowing either one.
  • Everything can be prepped ahead, making it perfect for feeding people without losing your cool in the kitchen.
02 -
  • Never boil the broth once the miso is added; high heat breaks down the beneficial enzymes and creates a slightly grainy texture that you'll notice even if you can't name it.
  • Taste the broth before you plate anything, and don't be shy about adjusting salt, spice, or sesame oil; everyone's palate is different, and this broth is forgiving enough to handle tweaks.
03 -
  • Keep your broth at a bare simmer, never a rolling boil, so the chicken stays tender and the flavors marry gently instead of shouting at each other.
  • Toast your dried ramen noodles in a dry pan for 2 minutes before cooking if you're using them instead of fresh; it adds a subtle depth that fresh noodles don't have.
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