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Peanut Miso Chicken Ramen Recipe

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4.8 from 102 reviews

This Peanut Miso Chicken Ramen is a rich and flavorful twist on a classic Japanese favorite. Featuring tender marinated chicken, a creamy and nutty broth made with white miso and peanut butter, and fresh vegetables like bok choy and shiitake mushrooms, this recipe delivers a comforting and satisfying meal. Soft-boiled eggs and ramen noodles complete the dish, making it perfect for a cozy dinner.

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, mix soy sauce, mirin, and sesame oil. Pour over chicken breasts or thighs and allow to marinate for 30 minutes to absorb the flavors.
  2. Cook the Chicken: Heat vegetable oil in a pan over medium-high heat. Cook the marinated chicken until golden brown and fully cooked through. Remove from heat, slice into pieces, and keep warm.
  3. Prepare the Flavor Base: In a small bowl, combine white miso paste, smooth peanut butter, tahini, and chili crisp or Chinese chili oil. Set this rich, creamy mixture aside.
  4. Build the Broth: In a large soup pot, heat vegetable oil and sauté minced garlic, grated ginger, and the white parts of the sliced green onions for about 30 seconds until fragrant. Add the miso-peanut mixture and pour in the chicken stock. Stir thoroughly to blend the paste smoothly into the broth and bring to a gentle simmer.
  5. Add the Vegetables: Add shiitake mushrooms and bean sprouts to the simmering broth. Let cook for 5 minutes, then add the halved bok choy and continue simmering for another 3 minutes until the vegetables are tender yet crisp.
  6. Boil the Eggs: Place the eggs in boiling water, turn off the heat, cover the pot, and let sit for 4 minutes to achieve soft-boiled eggs. Transfer eggs immediately to ice water to cool, peel, and slice in half.
  7. Cook the Noodles: Boil the ramen noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set aside.
  8. Assemble the Bowls: Divide the cooked noodles evenly into serving bowls. Ladle the hot peanut miso broth over the noodles. Top with sliced chicken, halved soft-boiled eggs, julienned carrot, green parts of the green onions, and add extra chili oil if desired for heat.

Notes

  • The creamy peanut butter blends seamlessly with white miso for a rich, nutty broth that stands out from traditional ramen soups.
  • Using low sodium chicken stock helps control the salt level since soy sauce adds saltiness.
  • Soft boiling eggs with the residual heat technique prevents overcooking and provides the perfect slightly runny yolk.
  • To increase spice, add more chili crisp or chili oil when assembling bowls.
  • This recipe is best served immediately for optimal texture of the noodles and toppings.

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