This Easy Miso Ramen recipe is definitely better than those ramen shops and it’s completed in under 30 minutes. There’s lots of components and layers to ramen and this is done in a fraction of the time.
Yes, finally an easy ramen recipe! Nothing against other ramen recipe developers out there, buuuuuuut, ramen recipes are never easy. It’s a laundry list of ingredients and usually takes all day to make. Just like Phở, you want to develop flavors in the broth and for a looooong time. I get it, but ain’t nobody got time for that. Plus, it always tastes better from a ramen shop than homemade….or could homemade be better?
Rhetorical question, it’s obviously better at home.
I’m a ramen fanatic, when we lived in San Francisco there were 3 ramen shops just within walking distance of our house. They were all unique and all delicious. It makes you appreciate the art of ramen making and understand why there’s a big ramen following. If you ever watch Chef’s Table on Netflix, go back and pay attention to Ivan Orkin, his passion and beautiful experience with ramen is an epiphany for all foodies. Including myself, he inspired me to start cooking ramen at home and it’s a good thing because I’ve been really missing those ramen shops since moving to Montana.
I can honestly say I used all ingredients I had on hand too. I haven’t gone to the store in a week. On one hand, I probably have more pantry essentials in this recipe than the average bear {I had to sneak a Yogi Bear reference in there somewhere}, but on the other hand the ingredient list is pretty slim so you should have the bulk just hanging around somewhere in your fridge or pantry.
This ramen noodle brand right here is the shit! Sorry, but it is.
I found this at Costco and have been obsessed ever since. Look for it in the dry pantry section or buy it here >> on Amazon. Because Amazon has everything.
Oh, and I’ve mastered the soft boiled egg too! {If you follow my Instagram stories, you know this has been a struggle for me.} I found that 6 minutes boiled and transferred to ice water for 15 minutes is the magic number here. Shell came off easy and consistency is perfect. I let the eggs hang out in ice water until ready to serve. I find that it’s less of a hassle to just do the eggs prior and keep them shelled and chilled until I’m ready to slice them and serve up my ramen bowls.
That jammy egg is a little piece of heaven.
The Chicken Katsu is just my recipe on the blog that I serve on top of the ramen. It’s easy and super tasty. This takes up the bulk of the time, but it’s worth it. I love that ramen always has some texture and this Chicken Katsu is the crunchiness that you crave.
Wine Recommendation: Ramen has an array of pairings based on the kind, but for this miso base, a Honjozo Sake or a bright and simple red wine like a Shiraz or Chianti.
White wine drinker?
Gruner Vetliner or Unoaked Chardonnay is the best.
Beer drinker?
Gose Beers also pair perfectly with miso ramen if that’s your gig.
Easy Miso Ramen
Ingredients
- 2 whole Eggs, boiled for 6 minutes, peeled, keep in an ice bath until ready to serve
- 2 whole Boneless Skinless Chicken Thighs
- 2 tablespoons Water
- 1 whole Egg, whisked
- 1/4 cup Cornstarch
- 1 teaspoon Kosher Salt
- 2 cups Panko
- Canola Oil, for frying
- 4 'bricks' Dried Ramen, {I love Lotus Foods Rice Ramen found at Costco}
- 4 cups Chicken Stock
- 1 tablespoon Less Sodium Soy Sauce
- 1 tablespoon Ponzu Sauce
- 2 big tablespoons White Miso
- 1 teaspoon Kosher Salt
- Micro Greens, garnish {I like cilantro or radish micro greens}
- Sambal Chili and Garlic Paste, for garnish
- Black Sesame Seeds, for garnish
Directions
- Step 1 Prepare the soft boiled eggs first, boil eggs for 6 minutes and place in an ice bath for 15 minutes, then peel. Set aside until ready to serve. On a meat safe cutting board cover chicken thighs with plastic wrap, flatten using a meat mallet or heavy bottom pan, about 1/2 inch thickness.
- Step 2 Remove plastic wrap and season with kosher salt. In a shallow dish whisk together water, eggs, cornstarch and kosher salt. Place panko in a separate shallow dish.
- Step 3 In a large cast iron skillet or heavy bottomed pot fill with canola oil to {about 2 cups} and heat to 350 degrees F {always use a oil/candy thermometer to monitor temp}. Have a separate sheet pan lined with a rack handy for the chicken after frying. Dip the chicken thighs into egg mixture until coated. Dip into the panko and coat both sides. Fry in oil about 6 minutes per side until golden brown. Transfer to the pan lined with a rack to drain.
- Step 4 Boil ramen bricks in water for 3 minutes. You want it slightly al dente because you’ll finish cooking in the broth. Drain well and set aside until ready to add to broth.
- Step 5 Meanwhile, stir together chicken stock, soy sauce, ponzu sauce in a medium size pot over medium high heat. Bring to a boil and reduce to a simmer for 5 minutes. Reduce heat and add miso paste. Season with kosher salt. Stir in to combine and simmer {don’t boil} on low. Add cooked ramen noodles.
- Step 6 To assemble: Place ramen in serving bowls and ladle broth over top. Slice chicken katsu and top on ramen.
- Step 7 Gently slice soft boiled eggs in half and place on top. Top with Sambal chili paste, garnish with micro greens and garnish with sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!
Hello Victoria!
Loved your Recipe and your pictures. This sounds something like mine, one question though in your ingredients list was “one whole egg scrambled”.
What was that?
Hi Bibi,
I’m glad you like the recipe! The egg is used with the water and cornstarch to create a slurry for coating when breading the chicken. It really should have said whisked. Thank you for catching that!
Cheers,
Victoria