Thai Miso Ramen Bowl (Print Version)

A comforting fusion bowl combining Japanese miso broth with Thai curry flavors, topped with tender chicken and soft-boiled eggs.

# 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

# Directions:

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 Tips:

01 -
  • It delivers restaurant-level flavor without any fancy equipment or hard-to-find ingredients.
  • The broth tastes like it simmered all day, but you're done in under an hour.
  • Each bowl looks stunning, with layers of color and texture that make you want to photograph it before diving in.
  • It's flexible enough to handle whatever vegetables or proteins you have on hand.
02 -
  • Do not let the broth boil hard after adding the miso, or it will turn grainy and lose its silky texture.
  • Searing the chicken first makes a huge difference in the depth of flavor, so don't skip that step even if you're in a hurry.
  • Fresh ramen noodles cook in 2 to 3 minutes, so watch them closely or they'll turn mushy.
  • If your eggs are fridge-cold, add 30 seconds to the boil time to get that perfect jammy yolk.
03 -
  • Toast the sesame oil in the hot broth for 10 seconds before serving to deepen its nutty aroma.
  • Use kitchen shears to halve the bok choy lengthwise so the leaves stay attached and look prettier in the bowl.
  • If you have time, marinate the chicken in a little soy sauce and ginger for 15 minutes before searing for even more flavor.
  • A squeeze of lime right into the broth just before eating makes everything taste brighter and more balanced.
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