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Peanut Miso Chicken Ramen Recipe

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5 from 53 reviews

Peanut Miso Chicken Ramen is a rich and flavorful Japanese-inspired soup featuring tender marinated chicken, a creamy broth made from white miso and peanut butter, fresh vegetables, and perfectly cooked ramen noodles. This dish combines the nutty depth of peanut butter and tahini with spicy chili crisp, garlic, and ginger for a warming, comforting meal.

Ingredients

Chicken Marinade

  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 4 chicken breasts or boneless thighs
  • 1 tbsp vegetable oil (for frying)

Broth

  • 1 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp chili crisp (or 2 tsp Chinese chili oil)
  • 4 tbsp white miso paste
  • 3 tbsp smooth peanut butter
  • 3 tbsp tahini
  • 6 cups chicken stock (low sodium recommended)

Soup Base & Toppings

  • 400 g ramen noodles
  • 100 g (1 cup) bean sprouts
  • 120 g shiitake mushrooms, stems removed
  • 1 bok choy, halved
  • 2 green onions, sliced (white and green parts separated)
  • 2 large eggs, soft boiled
  • 1 medium carrot, julienned

Instructions

  1. Marinate the Chicken: In a bowl, combine soy sauce, mirin, and sesame oil. Pour this marinade over the chicken breasts or thighs, ensuring they are well coated. Let the chicken marinate for 30 minutes to absorb the flavors.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked through. Remove the chicken from the pan, slice it, and keep warm for later.
  3. Prepare the Flavor Base: In a small bowl, combine the white miso paste, smooth peanut butter, tahini, and chili crisp or chili oil. Mix well and set aside this flavorful paste.
  4. Build the Broth: In a soup pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic, grated ginger, and the white parts of the green onions for about 30 seconds until fragrant. Add the miso-peanut mixture and pour in the chicken stock. Stir thoroughly until the paste dissolves and the broth is smooth, then bring to a gentle simmer.
  5. Add the Vegetables: Add the sliced shiitake mushrooms and bean sprouts to the simmering broth. Cook for about 5 minutes. Then add the halved bok choy and continue cooking for an additional 3 minutes until tender.
  6. Boil the Eggs: Place the eggs in boiling water and immediately turn off the heat. Cover the pot and let the eggs sit for 4 minutes to achieve soft-boiled yolks. Transfer the eggs to an ice water bath, peel carefully, and slice in half.
  7. Cook the Noodles: Boil the ramen noodles according to package directions until just tender. Drain them well and set aside.
  8. Assemble the Bowls: Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles. Top each bowl with sliced chicken, halved soft-boiled eggs, julienned carrots, green parts of the green onions, and extra chili oil if desired for an added kick.

Notes

  • The creamy peanut butter blends seamlessly with white miso to create a rich and nutty broth with unique depth.
  • Using boneless chicken thighs adds more juiciness, but breasts work well too.
  • Soft-boiling the eggs ensures a luscious runny yolk for added texture and flavor.
  • Adjust the level of chili crisp to control the spice heat in the dish.

Find it online: https://oliviabakes.com/peanut-miso-chicken-ramen-recipe/