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Chicken Miso Ramen

Introducing my Chicken Miso Ramen recipe. Traditionally, making ramen is notoriously time consuming. Recipes vary from 20 to 200 hours. If you’d rather not invest that much time making ramen from scratch, this is the recipe for you. And why not try our Fused Ramen Meal Kit. It has everything you need to cheat your way to making an authentic tasting miso ramen at home.
Course: Main Course
Cuisine: Chinese, Japanese
Keyword: chicken, noodles, ramen
Servings: 2 people
Author: Fiona Uyema


  • 2 chicken breasts butterfly cut
  • 1 tbsp sake optional
  • 1 tbsp olive oil
  • 2 tbsp Fused Clever Classic Soy Sauce
  • 1 litre chicken stock recipe here
  • 2 packs egg/ramen noodles roughly 400g, cooked according to package instructions
  • 3 tbsp Fused White Miso Paste
  • Few freshly sliced shiitake mushroom or sweetcorn
  • Handful pak choi leaves roughly chopped
  • 2 boiled eggs de-shelled and halved, to garnish
  • 2 spring onion finely sliced, to garnish
  • 1 tbsp dried seaweed optional
  • Sesame seeds to garnish
  • Dried nori sheets to garnish
  • Fused Crushed Chilli to serve, optional
  • Shichimi Togarashi to serve, optional


  • To make the marinade for the chicken breast, in a small bowl mix together the sake, oil and soy sauce.
  • Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.
  • Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Toss in the mushroom slices also if using. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.
  • Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.
  • Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.
  • For pre-cooked noodles. Place the noodles in a bowl of boiling water and gently untangle using a fork or chopsticks. Drain in a colander and rinse under a running cold tap to remove any excess starch.
  • Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.
  • In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.
  • Divide the noodles between two large serving bowls. Then divide the seaweed, mushrooms and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.
  • Finally, fill the bowls about three-quarters full with the miso stock. Garnish with boiled eggs, spring onion, sesame seeds and dried nori sheets.
  • Serve with Fused Cheeky Chilli and/or Shichimi Togarashi to add some spice to this dish!


Ramen is one of the ultimate comfort foods. Although ramen is now part of the Japanese culture, it came originally from China. In Japan each ramen restaurant will have their own secret stock recipe and this is guarded from one generation to the next. You can find ramen stalls on street corners and these are popular places to visit on the way home after a night out.
I came across a delicious ramen restaurant in Dun Laoghaire, Dublin called SOUP. There is also a fabulous place in Belfast that has won countless awards called Bia Rebel. I had another unforgettable ramen experience in London (recommended by a Japanese friend living there) called Kanada-Ya
Tried this recipe?Let us know how it was!
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