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Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs

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Bursting with flavour, nutrients and texture, Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs is the perfect supper come rain or shine. Wheat noodles are served in rich chicken stock deeply flavoured with miso, soy sauce, sake and vegetables and then topped with sliced, tender chicken, mushrooms, sweetcorn, broccoli, soft boiled egg and a sprinkling of seaweed. If you enjoy a little spicy kick in your food, drizzle on some chilli sauce.

Exceedingly delicious and loaded with all the unami and health benefits of miso and a variety of vegetables – this dish will tick all your health boxes with zero compromise on flavour. In fact, the flavours and textures will have you coming back for more!

Customise this dish to suit your taste –

  1. Ingredients – this recipe uses a range of Japanese ingredients. Fortunately they can mostly all be found in large supermarkets
  2. Spice – if you would like the stock to be spicy, try adding ½ – 1 teaspoon of gochujang.
  3. Vegetables – add different vegetables to the mix – beansprouts are delicious as are mange tout, snow peas, sliced tomatoes, baby corn, sliced radish, shredded carrots.
  4. Vegetarian or vegan – if you would prefer a vegetarian or vegan meal, use vegetarian stock and omit the chicken and egg, if necessary. Add some tofu or tempeh.
  5. Alcohol-free – to make this without alcohol, simply do not add the mirin and sake and instead add 2 further teaspoons soy sauce and ½ – 1 teaspoon extra sugar (to taste).

How to make Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs

Collect all your ingredients together:

Stock:

  • homemade or shop bought chicken stock. Use as good quality stock as you can get
  • onion, peeled and sliced
  • spring onions, green part only
  • cloves of garlic, peeled
  • sliced ginger, sliced, no need to peel
  • skinless breasts of chicken

Miso Soup base:

  • garlic, peeled and crushed
  • peeled ginger, grated
  • brown miso paste
  • sake
  • soy sauce
  • mirin
  • sugar
  • white sesame seeds
  • gochujang (optional)

Add to the soup:

  • eggs
  • peeled ginger, grated
  • soy sauce
  • vegetable oil
  • mushrooms, sliced. I used shiitake but use your favourite mushrooms
  • sliced chicken (from the stock)
  • sesame oil
  • wheat noodles – I use fresh egg noodles from the supermarket
  • tender stemmed broccoli
  • sweetcorn kernels, either fresh or frozen
  • spring onions, trimmed, white part only, finely sliced
  • sheet of nori, finely shredded
  • chilli garlic sauce

How to make this incredible nutritious and flavourful dish:

First make the chicken stock –

  1. Add the prepared onion, garlic, ginger and spring onions to the chicken stock. Bring to a gentle simmer, cover and cook for 30 minutes.
  2. After 30 minutes, add the chicken breasts and continue on a gentle simmer for 20 minutes. After 20 minutes, remove the chicken and strain the stock.

Whilst the stock simmers, make the Miso Soup Base –

  1. Peel and crush the garlic and peel and grate the ginger.
  2. Mix all the paste ingredients together thoroughly.

Now bring it all together to make this amazing bowl –

  1. Cover the eggs with cold water and bring to a simmer. Cook for 5 – 6 minutes, or until cooked to your liking. Ideally soft boiled.
  2. Mix 1 tablespoon Miso Soup Base with 1 tablespoon soy sauce and set aside.
  3. Mix ½ cup of strained stock with the remaining Miso Soup Base and then add this to the stock, in a pan large enough to add the noodles.
  4. Heat the vegetable oil in a frying pan over a moderate heat and add the sliced mushrooms. Cook for 2 – 3 minutes, until lightly caramelised.
  5. Meanwhile, slice the chicken breasts and add to the pan with the sesame oil and grated ginger. Cook for a minute and then add the Soy sauce and miso soup base mix. Stir well and heat everything through. This should only take 1 – 2 minutes. Stir from time to time.
  6. As the chicken cooks, add the noodles to the stock and heat thoroughly.
  7. Cut the sweetcorn kernels from the cob, if necessary. Trim the tender stemmed broccoli. Place together in a saucepan, season with salt and cover with boiling water. Bring to the boil and simmer for 1 minute, or until the broccoli and sweetcorn are just soft but still have bite.
  8. Now divide between warmed bowls –
    • noodles
    • stock
    • chicken and mushrooms
    • broccoli and sweetcorn
    • sliced spring onion
    • peel and halve the eggs and add 2 halves to each bowl
    • scatter over shredded nori/seaweed
    • add some chilli garlic sauce, if desired

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs

Bursting with flavour, nutrients and texture, Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs is the perfect supper come rain or shine. Wheat noodles are served in rich chicken stock deeply flavoured with miso, soy sauce, sake and vegetables and then topped with sliced, tender chicken, mushrooms, sweetcorn, broccoli, soft boiled egg and a sprinkling of seaweed.

Course Dinner, light supper, Lunch, Main Course, Supper
Cuisine Based on Japanese
Keyword breaded chicken, Broccoli, Ginger, miso, mushrooms, noodles, ramen, sweetcorn
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 4
Author Susan

Ingredients

Stock:

  • 1 litre homemade or shop bought chicken stock. Use as good quality stock as you can get
  • 1 onion, peeled and sliced
  • 3 spring onions, green part only
  • 8g/2 cloves of garlic, peeled
  • 8g sliced ginger, sliced, no need to peel
  • 2 skinless breasts of chicken

Miso Soup base:

  • 4g/1 clove of garlic, peeled and crushed
  • 4g peeled ginger, grated
  • 80g brown miso paste
  • 2 teaspoons sake
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon caster sugar
  • 1 teaspoon white sesame seeds
  • ½ – 1 teaspoon gochujang (optional)

Add to the soup:

  • 4 eggs
  • 4g peeled ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 125g mushrooms, sliced. I used shiitake but use your favourite mushrooms
  • sliced chicken (from the stock)
  • 1 tablespoon sesame oil
  • 600g wheat noodles – I use fresh egg noodles
  • 200g tender stemmed broccoli
  • 100g sweetcorn kernels, either fresh or frozen
  • 3 spring onions, trimmed, white part only, finely sliced
  • Sheet of nori, finely shredded
  • Chilli garlic sauce

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First make the chicken stock – add the prepared onion, garlic, ginger and spring onions to the chicken stock. Bring to a gentle simmer, cover and cook for 30 minutes.

  3. After 30 minutes, add the chicken breasts and continue on a gentle simmer for 20 minutes. After 20 minutes, remove the chicken and strain the stock.

  4. Whilst the stock simmers, make the Miso Soup Base – peel and crush the garlic and peel and grate the ginger.

  5. Mix all the paste ingredients together thoroughly.

  6. Now bring it all together – cover the eggs with cold water and bring to a simmer. Cook for 5 – 6 minutes, or until cooked to your liking. Ideally soft boiled.

  7. Mix 1 tablespoon Miso Soup Base with 1 tablespoon soy sauce and set aside.

  8. Mix ½ cup of strained stock with the remaining Miso Soup Base and then add this to the stock, in a pan large enough to add the noodles.

  9. Heat the vegetable oil in a frying pan over a moderate heat and add the sliced mushrooms. Cook for 2 – 3 minutes, until lightly caramelised.

  10. Meanwhile, slice the chicken breasts and add to the pan with the sesame oil and grated ginger. Cook for a minute and then add the soy sauce and miso soup base mix. Stir well and heat everything through. This should only take 1 – 2 minutes. Stir from time to time.

  11. As the chicken cooks, add the noodles to the stock and heat thoroughly.

  12. Cut the sweetcorn kernels from the cob, if necessary. Trim the tender stemmed broccoli. Place together in a saucepan, season with salt and cover with boiling water. Bring to the boil and simmer for 1 minute, or until the broccoli and sweetcorn are just soft but still have bite.

  13. Now divide between warmed bowls –

    – noodles

    – stock

    – chicken and mushrooms

    – broccoli and sweetcorn

    – sliced spring onion

    – peel and halve the eggs and add 2 halves to each bowl

    – scatter over shredded nori/seaweed

    – add some chilli garlic sauce, if desired

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Mixing bowl
  • Large saucepan
  • Chopping board and knife
  • Grater
  • Garlic crusher
  • Frying pan

Customise this dish to suit your taste – 

  1. Ingredients – this recipe uses a range of Japanese ingredients. Fortunately they can mostly all be found in large supermarkets
  2. Spice – if you would like the stock to be spicy, try adding ½ – 1 teaspoon of gochujang.
  3. Vegetables – add different vegetables to the mix – beansprouts are delicious as are mange tout, snow peas, sliced tomatoes, baby corn, sliced radish, shredded carrots.
  4. Vegetarian or vegan – if you would prefer a vegetarian or vegan meal, use vegetarian stock and omit the chicken and egg, if necessary. Add some tofu or tempeh.
  5. Alcohol-free – to make this without alcohol, simply do not add the mirin and sake and instead add 2 further teaspoons soy sauce and ½ – 1 teaspoon extra sugar (to taste).

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