Thai Miso Ramen Bowl (Printable)

A fragrant fusion featuring tender chicken, fresh bok choy, soft-boiled eggs, and crispy shallots in an umami-packed broth.

# 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 & Toppings

14 - 12 oz 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, thinly sliced
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving

# How To Make It:

01 - Season chicken breasts with salt and pepper. In a large pot over medium heat, add a splash of oil and sear chicken for 2–3 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; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute.
03 - Pour in chicken broth. Bring to a simmer, then return chicken breasts to the pot. Simmer gently for 12–15 minutes, until chicken is 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 Advice:

01 -
  • It brings together the deep umami of miso and the bright heat of Thai curry in a way that feels completely natural.
  • Every component, from the soft eggs to the crispy shallots, adds a different texture that keeps each bite interesting.
  • You can have it on the table in under an hour, but it tastes like you simmered it all day.
  • It's endlessly flexible, so you can swap proteins, add more vegetables, or dial the spice up or down without losing the soul of the dish.
02 -
  • Do not let the broth boil after adding the miso paste, or it will turn grainy and lose its smooth, creamy texture.
  • Searing the chicken first adds a layer of flavor to the broth that you simply can't get by poaching it plain.
  • Timing the eggs is critical, 7 minutes gives you that jammy yolk, but even 30 seconds over can turn them firm.
  • If your curry paste is old or mild, add an extra teaspoon to make sure the Thai flavors come through strong.
03 -
  • Toast the curry paste in the oil for a full minute to unlock its oils and deepen the flavor, it makes all the difference.
  • Use a spider strainer or slotted spoon to move the eggs to ice water quickly, it stops the cooking instantly and makes peeling easier.
  • If your miso paste has been sitting in the fridge for a while, taste the broth and adjust, older miso can be less potent.
  • For restaurant quality presentation, arrange your toppings neatly in sections rather than scattering them, it looks intentional and inviting.
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