Thai Miso Ramen Bowl (Printable)

Savory bowl with miso, Thai curry broth, tender chicken, fresh bok choy, soft eggs, and crispy shallots.

# 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 pepper, to taste

→ Noodles & Toppings

14 - 12 ounces fresh or dried ramen noodles
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

# Directions:

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

# Expert Advice:

01 -
  • The broth is rich and deeply satisfying without requiring hours of simmering—just 25 minutes and you're tasting liquid gold.
  • Every element comes together on your spoon at once, with crispy shallots giving way to soft egg, tender chicken, and the gentle bite of fresh bok choy.
  • It's forgiving enough for a weeknight dinner but impressive enough to serve when someone you're trying to impress shows up hungry.
02 -
  • Never boil the broth after adding miso paste—heat destroys the beneficial enzymes and can make the flavor become sharp and acidic instead of smooth and savory.
  • Shredding the chicken while it's still warm makes it absorb the broth flavors better than if you slice it cold, and the meat stays more tender.
  • The 7-minute egg timer is sacred; even one extra minute and the yolk goes from jammy to fully cooked, which changes the entire eating experience.
03 -
  • If you can't find fresh ramen noodles, dried ones work beautifully—just add an extra minute or two to the cooking time and they'll achieve that perfect tender chew.
  • Make the broth base (everything up to the miso step) ahead of time and refrigerate it for up to three days; just reheat gently and add the miso when you're ready to serve.
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