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Peanut Miso Chicken Ramen Recipe

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4.9 from 145 reviews

A rich and flavorful Peanut Miso Chicken Ramen combining tender marinated chicken, a creamy nutty broth made with white miso, peanut butter, and tahini, and fresh vegetables. This comforting ramen bowl features soft boiled eggs, shiitake mushrooms, bok choy, and crunchy bean sprouts, served over perfectly cooked ramen noodles.

Ingredients

For the Chicken Marinade:

  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 4 chicken breasts or boneless thighs
  • 1 tbsp vegetable oil (for frying)

For the Broth:

  • 1 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp chili crisp (or 2 tsp Chinese chili oil)
  • 4 tbsp white miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 6 cups chicken stock (low sodium recommended)

For the Soup Base:

  • 400 g ramen noodles
  • 100 g (1 cup) bean sprouts
  • 120 g shiitake mushrooms, stems removed
  • 1 bok choy, halved
  • 2 green onions, sliced (white and green parts separated)
  • 2 large eggs, soft boiled
  • 1 medium carrot, julienned

Instructions

  1. Marinate the Chicken: In a bowl, combine soy sauce, mirin, and sesame oil. Pour the marinade over the chicken breasts or thighs and let them marinate for 30 minutes to absorb the flavors.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Cook the marinated chicken until golden brown and fully cooked through. Remove from the pan, slice into pieces, and keep warm.
  3. Prepare the Flavor Base: In a small bowl, mix together the white miso paste, smooth peanut butter, tahini, and chili crisp. Set this savory mixture aside; it will add richness and depth to the broth.
  4. Build the Broth: Heat 1 tablespoon vegetable oil in a soup pot. Sauté the minced garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant. Add the miso-peanut mixture and chicken stock, stirring until the broth is smooth. Bring to a simmer.
  5. Add the Vegetables: Add the shiitake mushrooms and bean sprouts to the simmering broth and cook for 5 minutes. Then add the halved bok choy and continue cooking for another 3 minutes until tender but still crisp.
  6. Boil the Eggs: Place the eggs in boiling water, then immediately turn off the heat and cover the pot. Let the eggs sit for 4 minutes to achieve a soft boiled texture. Transfer the eggs to ice water, peel carefully, and slice them in half.
  7. Cook the Noodles: Boil the ramen noodles according to the package instructions until just tender. Drain well and set aside.
  8. Assemble the Bowls: Divide the cooked noodles into serving bowls. Ladle the hot broth and vegetables over the noodles. Top each bowl with sliced chicken, halved soft boiled eggs, julienned carrot, the green parts of the sliced green onions, and a drizzle of extra chili oil if desired. Serve immediately.

Notes

  • The creamy peanut butter blends seamlessly with white miso to create a rich, nutty broth with complex flavor.
  • Soft boiling the eggs with this timing ensures a perfectly runny yolk that complements the ramen.
  • Use low sodium chicken stock to control saltiness and balance flavors in the savory broth.
  • Substitute chili crisp with Chinese chili oil or your preferred hot sauce for spice variation.
  • This recipe can be customized with additional vegetables like spinach or corn.

Find it online: https://mealoria.com/peanut-miso-chicken-ramen-recipe/