Thanks to my friend, Robin Nider, for sharing this Miso Chicken Ramen recipe with me to post on Kitchen Tested. 

I don’t know anyone, no matter how “crunchy” and organic, who doesn’t love that salty, warm, deliciousness that is ramen noodle soup. Unfortunately, the amount of chemicals, fat and sodium in one of those instant packages often makes me think twice about eating them. Even the noodles in those packages are bad for you. They deep fry them before packaging to make them quicker to cook. Yuck! But nothing can fill the void of noodle soup, so I started thinking of ways to make it myself and remembered a fantastic noodle restaurant, Wagamama, that I used to eat at when I was a poor student in dreary London. They used to sell these amazing noodle bowls filled with ramen noodles in a miso broth, with greens, corn (or “sweetcorn” if you’re feeling really British), and a soft boiled egg on top. Instead of a spoon, it came with a ladle that made you feel like you were getting food rations out of some kind of trough, but also made it possible to get a little bit of everything all in one bite. The result was salty, warm and extremely filling because unlike instant ramen noodles, this ramen had good, clean protein from the egg and a serving of veggies from the sauteed greens and corn. If you add chicken or tofu, you get an even heartier meal that even the biggest appetites will appreciate. After some research, I found that in Japanese culture, ramen is eaten in all sorts of ways, particularly in noodle bars in Japan, similar to Wagamamas, where workers run in for a quick warm meal during their lunch breaks. Since I keep Kosher now, Wagamamas is out and I don’t see myself going to Japan anytime soon, I knew I had to make miso ramen myself!

It’s really very simple to make even though it looks like a lot of ingredients. I was able to find all of the ingredients at my local Whole Foods, including non-GMO white miso paste with a star-K hechsher and Hakubaku ramen noodles from New Zealand. Now that I have the ingredients at home, I’ve been known to whip it up at all hours. It’s important to use very fresh, organic eggs because you’ll be eating the yolk almost raw since the egg should only be soft boiled. Of course, if you can’t eat raw egg then you can hard-boil the egg but I really recommend giving the soft boiled egg a shot. The yolk becomes runny and adds a lovely richness to the broth.

Miso Chicken Ramen

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Toppings and Noodles
1 package Hakubaku Organic Ramen or Somen noodles
2 cups baby spinach
2 tsp canola oil, divided
1 tsp soy sauce
1 1/2 cups frozen corn
4 very fresh eggs in shell, preferably organic or free range
Very thinly sliced onion or scallions
1 cup cut up cooked chicken or tofu (optional)
6 cups Chicken broth or Imagine No-Chicken Broth
2 Tbs Shiro Miso Paste/White Miso Paste
Soy sauce to taste


Lay out four large bowls and set them aside. Bring a pot of water to boil and cook the noodles to the package directions. Drain and divide them up in the bowls.
In a small frying pan, heat 1 teaspoon of canola oil on medium heat. Throw the spinach in the pan and cook until wilted. Add the soy sauce and cook for another 30 seconds. Divide the spinach up and place on top of the noodles in each bowl.
In the same pan, heat up the remaining 1 teaspoon of canola oil on medium heat. Add the frozen corn and cook until warm and cooked through. Add salt and pepper to taste. Add to the bowls, next to the spinach and on top of the noodles.
Make the soft boiled eggs: Place the eggs in a pot large enough that all of the eggs fit in one layer. Cover with water and bring to a oil. Cover the pot and turn off the heat for 5-6 minutes. No more! Drain the eggs and run them under cold water. Set aside to cool until the whole soup is finished.
Add sliced onions and chicken/tofu (if using) to the bowls on top of the noodles. Your bowl should look a little like a color wheel of different toppings on top of the noodles.
Prepare the broth: Heat the chicken broth to a boil. Take a ladle full of stock and put it in a small glass and add the miso paste. Mix until combined then add to the pot of broth. Immediately turn off the heat and mix the miso and broth until totally combined. Ladle the broth evenly on top of the noodles and toppings in the bowls.
Carefully peel the shells of the eggs and cut in half (if the egg is really runny, just cut it a little bit so the yolk runs out) and put it on top of the soup.



1880 cal


70 g


116 g


192 g

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