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Healthy Miso Ramen with Chicken

Deliciously Cozy Healthy Miso Ramen with Chicken Recipe

This Healthy Miso Ramen with Chicken is a nourishing, flavorful bowl perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon Olive oil A rich base for sautéing, adds depth to the flavors.
  • 1 teaspoon Garlic, minced Boosts aroma and flavor, giving the broth a punch.
  • 1 teaspoon Ginger, minced Offers warmth and a hint of spice.
  • 1 tablespoon Tomato Adds a touch of acidity to balance the broth.
  • ½ tablespoon Miso Provides umami and creamy texture.
  • 1 cup Water Keeps the broth light yet flavorful.
  • 4 cups Vegetable broth Enhances the overall taste.
  • 1 teaspoon Soy sauce Infuses savory depth.
  • 1 teaspoon Sesame oil Adds a nutty finish.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Black pepper A little warmth without overwhelming the dish.
  • 1 teaspoon Chili flakes For a spicy kick.
For the Chicken
  • 1 breast Marinated chicken A juicy protein that soaks up flavor.
  • ½ teaspoon Olive oil Ensures moisture and helps achieve a nice crust.
  • 1 teaspoon Soy sauce Enhances umami.
  • 1 teaspoon Garlic powder Adds garlic flavor without chopping.
  • 1 teaspoon Onion powder Gives a subtle sweetness.
  • 1 teaspoon Paprika Adds color and smoky flavor.
For the Ramen
  • 2 packs Ramen noodles Cooked to perfection.
  • 1 teaspoon Sesame seeds A crunchy, nutty garnish.
  • 1 cup Green onion, sliced Freshness to brighten the bowl.
  • 2 pieces Nori (seaweed) Adds a unique taste.
  • ½ cup Sweet corn Sweet bursts of flavor.
  • ½ cup Carrots, julienned Adds color and crunch.
  • 1 egg Ramen egg A creamy topping.

Equipment

  • Large Pot
  • Stove
  • Air fryer or frying pan
  • Boiling pot

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering. Sauté 1 teaspoon of minced garlic and 1 teaspoon of minced ginger until fragrant.
  2. Stir in 1 tablespoon of tomato, ½ tablespoon of miso, and 1 cup of water, stirring until miso dissolves. Add 4 cups of vegetable broth and 1 teaspoon of soy sauce, bring to a gentle boil.
  3. Season the broth with 1 teaspoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of chili flakes. Let it simmer for 15 minutes.
  4. Marinate the chicken breast in a mixture of ½ teaspoon of olive oil, 1 teaspoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika for 10 minutes.
  5. Cook the marinated chicken for 6-8 minutes at 375°F (190°C) until fully cooked. Slice thinly once cool.
  6. Cook 2 packs of ramen noodles in boiling water for 3-4 minutes. Drain and set aside.
  7. Assemble bowls with cooked ramen noodles and ladle the broth over. Top with sliced chicken, nori, sweet corn, julienned carrots, and sliced green onion.
  8. Sprinkle 1 teaspoon of sesame seeds on top and add a soft-boiled ramen egg to each bowl.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Allow the broth to simmer for adequate taste development.

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