Health Advocate Blog

Recipe: Easy Miso-Chicken Ramen

From EatingWell

Warm up during a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.


Makes 4 servings

  • 2 tablespoons toasted sesame oil, divided
  • 1 bunch scallions, sliced, white and green parts separated
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 4 cups water
  • 3 tablespoons white miso
  • 1½ tablespoons reduced-sodium soy sauce
  • 1¼ pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 8 cups chopped bok choy
  • 4 ounces dried Chinese noodles, broken in half
  • 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)


Active Time 30 minutes

Total Time 30 minutes

  1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute.
  3. Add water, miso, soy sauce and the remaining 1 tablespoon of oil; bring to a boil.
  4. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil.
  5. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes.
  6. Serve sprinkled with the scallion greens.


Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. It can keep in the refrigerator for more than a year.

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