Thai Miso Ramen Bowl (Printer View)

A flavorful fusion featuring spicy Thai curry, rich miso broth, tender chicken, bok choy, and soft-boiled eggs.

# Components:

→ 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 black pepper, to taste

→ Noodles & 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, thinly sliced
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving

# Method:

01 - Season chicken breasts with salt and pepper. Heat a large pot over medium heat with a splash of oil and sear chicken 2 to 3 minutes per side until golden. Remove and set aside.
02 - In the same pot, add 1 tablespoon vegetable oil. Sauté chopped onion for 2 minutes, then add garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for another minute.
03 - Pour in chicken broth and bring to a simmer. Return chicken breasts to the pot and cook gently for 12 to 15 minutes until fully cooked. Remove chicken and shred or thinly slice.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Keep broth hot without boiling.
05 - Bring a small pot of water to boil. Carefully add eggs and cook for 7 minutes for soft-boiled texture. Transfer eggs to ice water, peel, and halve.
06 - Cook ramen noodles according to package directions in a separate pot. Add bok choy in the last 2 minutes of cooking to blanch.
07 - Divide noodles and bok choy between 4 bowls. Ladle hot broth over. Top with sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and fresh cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • It feels like restaurant-quality comfort food but comes together in under an hour, which means you can make it on a regular Tuesday and feel fancy.
  • The broth is where the magic lives—umami-forward and warm, with just enough heat to keep things interesting.
  • You can prep most components ahead and simply assemble when hunger strikes.
02 -
  • Never boil the broth after adding miso paste—high heat breaks down its delicate enzymes and makes it taste one-dimensional instead of alive.
  • If your miso clumps when you add it, whisk it with a bit of the hot broth in a separate bowl first, then stir that back into the pot.
  • The eggs are non-negotiable soft-boiled; a few seconds too long and the yolk sets, and you lose that silky element that makes the broth richer.
03 -
  • Make your own crispy shallots if you have time—slice them paper-thin, fry in oil until they're golden and fragrant, and drain on paper towels; they taste fresher and less oily than store-bought.
  • If the broth tastes flat, a pinch more fish sauce or a splash of fresh lime juice often wakes it up better than adding more salt.
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