Thai Miso Ramen Bowl (Printable)

A fragrant fusion bowl combining Japanese miso broth with Thai red curry, tender chicken, fresh bok choy, and soft-boiled eggs.

# What You 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 and Toppings

14 - 12 ounces 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, sliced thin
19 - 1 red chili, sliced
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 to 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 and cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute.
03 - Pour in chicken broth and bring to a simmer. Return chicken breasts to the pot and simmer gently for 12 to 15 minutes until 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 brings together two comfort food worlds without losing what makes each one special.
  • The broth builds flavor fast, so you get depth without hours of simmering.
  • Every topping adds a different texture, and the bowl never gets boring as you eat.
  • It reheats beautifully, which means lunch the next day might be even better.
02 -
  • Don't let the broth boil after you add the miso, or it can turn gritty and lose its smooth, savory character.
  • If you skip searing the chicken first, you'll miss out on a layer of flavor that makes the broth taste more complete.
  • Timing the eggs matters more than you'd think; 7 minutes gives you that perfect jammy yolk.
03 -
  • Grate the ginger on a microplane instead of chopping it; you'll get more flavor without any fibrous bits.
  • If you can find fresh ramen noodles at an Asian market, grab them, they make a noticeable difference in texture.
  • Taste the broth before you serve it and adjust the salt, heat, or acidity until it feels balanced to you.
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