Super Easy Creamy Spicy Chicken Miso Ramen
Take ramen restaurant-quality Creamy Spicy Chicken Miso Ramen home with you with this easy recipe! Bouncy ramen noodles soaked with that slightly spicy, umami-packed chicken miso broth made light but creamy with a secret ingredient. One bite of fragrant chicken thighs, one sip of that rich broth, and it feels like I’m back in Japan again! It’s also a great dish to enjoy with all the different toppings I’ve meal prepped for the week, from savory bean sprouts to ramen eggs!
Creamy Cozy Chicken Miso Ramen
I love ramen! When I’m at a ramen restaurant, one of my favorite things to order is their Spicy Miso Chicken Ramen with that super rich, super creamy broth. So much so, that I know I have to recreate this recipe at home! But, sometimes I just don’t have the time to be simmering chicken broth for hours for that ramen base. This recipe gets you that same creamy, spicy chicken flavor in 30 minutes. The results is a bowl of yummy miso ramen topped with chunks of crispy chicken thigh chunks and that glistening ramen egg yolk. It’s so cozy, and so good.
Spicy Miso Chicken Ramen Ingredient
Soy Garlic Chicken
- 2 boneless chicken thighs skin-on
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp soy sauce
Spicy Creamy Miso Broth
- 1 tsp oil optional, chicken will render fat
- 2 shallots thinly sliced
- White parts of 2 green onions save green parts for topping
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 3 tbsp miso paste
- 1 tbsp spicy fermented bean paste
- 3 cups chicken stock
- 1 cup unsweetened soy milk
Ramen + Toppings
- 2 pack ramen noodles
- 2 ramen eggs halved
- 1/2 cup corn
- Green parts of 2 green onions sliced
Soy Garlic Chicken
Our protein topping for this noodle today is an easy pan-fried marinated chicken thigh. This is not only my classic go-to for a speedy protein option, it’s also how we’ll get the rendered fat for our miso broth base for a rich, meaty flavor. You can either buy skin-on, boneless chicken thighs, or you can debone them yourself super easily with my chicken thigh deboning video!
Marinade the boneless chicken thighs with garlic powder, black pepper, paprika, and soy sauce for about 10-15 minutes. You can also do this ahead of time to save some prep time. Make sure to save the rendered fat in the pan after you pan-fry them!
Creamy Spicy Miso Soup Base
My favorite part of this ramen is that creamy Spicy Miso Soup base. This is a Japanese Spicy Miso broth with a bit of a creamy twist that’s now super popular in a lot of trendy ramen spots. The secret ingredient? Unsweetened Soy Milk. It balances out the salty miso paste and fermented bean paste so well. Combined with chicken broth and the aromatics in rendered chicken fat, this broth is fragrant, creamy, and packed with enough chicken flavor to taste like chicken paitan broth. But, it’s still light enough to drink the whole bowl. Plus, it actually doesn’t need the hours of boiling.
How To Make Easy Spicy Chicken Miso Ramen
- Marinate the chicken: Marinate the skin-on boneless chicken thighs with garlic powder, black pepper, paprika, and soy sauce. Let sit for 10–15 minutes.
- Pan-fry the chicken: Heat a pan over medium heat. Place the chicken skin-side down first and pan-fry for 6 minutes per side, until golden and cooked through. Remove and rest.
- Build the base: In the same pan (with the chicken fat), add shallots, white parts of green onion, ginger, and garlic. Sauté for 2–3 minutes until fragrant.
- Add miso + bean paste: Add 3 tbsp miso paste and 1 tbsp spicy fermented bean paste. Mix well until combined.
- Make it creamy: Pour in chicken stock and unsweetened soy milk. Stir and bring to a gentle simmer. Simmer for 10 minutes.
- Optional: Strain the soup: For a smoother broth, strain the soup before serving.
- Cook noodles + assemble: While the soup simmers, cook ramen noodles according to package instructions. Divide into 2 bowls, pour over the broth, then top with sliced chicken, ramen eggs, corn, green onion, and other toppings.
More Yummy Noodle Toppings To Add To Your Ramen
Super Easy Creamy Spicy Chicken Miso Ramen
By Tiffy Cooks
Ingredients
Soy Garlic Chicken
- 2 boneless chicken thighs skin-on
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp soy sauce
Spicy Creamy Miso Broth
- 1 tsp oil optional, chicken will render fat
- 2 shallots thinly sliced
- White parts of 2 green onions save green parts for topping
- 1 tbsp ginger minced
- 3 cloves garlic minced
- 3 tbsp miso paste
- 1 tbsp spicy fermented bean paste
- 3 cups chicken stock
- 1 cup unsweetened soy milk
Ramen + Toppings
- 2 pack ramen noodles
- 2 ramen eggs halved
- 1/2 cup corn
- Green parts of 2 green onions sliced
Instructions
- Marinate the chicken: Marinate the skin-on boneless chicken thighs with garlic powder, black pepper, paprika, and soy sauce. Let sit for 10–15 minutes.
- Pan-fry the chicken: Heat a pan over medium heat. Place the chicken skin-side down first and pan-fry for 6 minutes per side, until golden and cooked through. Remove and rest.
- Build the base: In the same pan (with the chicken fat), add shallots, white parts of green onion, ginger, and garlic. Sauté for 2–3 minutes until fragrant.
- Add miso + bean paste: Add 3 tbsp miso paste and 1 tbsp spicy fermented bean paste. Mix well until combined.
- Make it creamy: Pour in chicken stock and unsweetened soy milk. Stir and bring to a gentle simmer. Simmer for 10 minutes.
- Optional: Strain the soup: For a smoother broth, strain the soup before serving.
- Cook noodles + assemble: ≈cook ramen noodles according to package instructions. Divide into 2 bowls, pour over the broth, then top with sliced chicken, ramen eggs, corn, green onion, and other toppings.
Saw this on YouTube today and cooked it immediately. I subbed the spicy fermented bean paste for an extra Tbsp of miso because my baby can’t handle any spice in my food lately. It was delicious, broth is so rich and creamy! My husband said it reminded him of our favorite ramen restaurant in Japan. I’ll definitely be making it again!
I made this today when it was raining heavily in Kuala Lumpur, and you’re right – it really is cozy! Will absolutely be making this again.
thanks a lot of information greatfull
Wow!! I’m so amazed how delicious this was! Seriously as good as some ramen shops in the states (literally just spent $30 on a bowl of chicken ramen this weekend that tasted the same as this 😭). I skipped the fermented bean paste since I didn’t have any on hand and replaced it with an extra tbsp of miso. I also used a cup of dashi in place of a cup of chicken stock for more umami and added an extra tablespoon of shoyu.
Use the frozen Myojo brand of ramen with a splash of chili oil and this is a legit bowl of ramen! Thank you Tiffy 🥰
What does the soy milk do? Never used before. Thanks
Hi Nicole! Normally in ramen the broth is simmered for hours from pork or chicken bones to create a white, creamy broth. But, this shortcut recipes uses the soymilk to recreate that creamy broth flavor without actually having to take hours!
Tiffy