Thai Miso Ramen Bowl (Printable Version)

Fusion bowl combining Japanese miso broth with Thai curry, chicken, bok choy, soft eggs, and crispy shallots.

# What You Need:

→ 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 chicken broth (low sodium)
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 oz fresh ramen noodles (or dried)
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - 1/2 cup crispy fried shallots
18 - 2 scallions, sliced thin
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving

# How To Make:

01 - Season chicken breasts generously with salt and pepper. Heat a splash of oil in a large pot over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove and set aside on a plate.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté onion for 2 minutes until softened. Add garlic and ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute to bloom the flavors.
03 - Pour in chicken broth and bring to a gentle simmer. Return seared chicken breasts to the pot. Simmer uncovered for 12–15 minutes until chicken is fully cooked. Remove chicken and shred or slice into thin strips.
04 - Whisk in miso paste, soy sauce, fish sauce, sugar, and sesame oil until completely dissolved. Keep broth hot but avoid boiling to preserve miso's delicate flavor.
05 - Bring a small pot of water to a rolling boil. Gently lower eggs and cook for exactly 7 minutes. Transfer immediately to an ice bath to stop cooking. Peel carefully and halve lengthwise.
06 - Prepare ramen noodles according to package directions in a separate pot. During the final 2 minutes of cooking, add bok choy halves to blanch. Drain well.
07 - Divide noodles and bok choy among 4 serving bowls. Ladle hot broth evenly over each portion. Arrange sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro on top. Serve immediately with lime wedges on the side.

# Cooking Tips:

01 -
  • The rich umami from the miso combined with the aromatic Thai curry creates flavor layers that unfold with each spoonful, like discovering a new favorite song.
  • It looks impressive enough for guests but comes together more easily than you might think, perfect for those nights when you want something that feels special without hours of work.
02 -
  • Never boil the broth after adding miso as high heat destroys its delicate flavor and probiotic benefits—I learned this the hard way after wondering why my first attempts tasted flat.
  • The order of assembly matters tremendously—add the hot broth last to prevent the noodles from overcooking and becoming mushy in the bowl.
03 -
  • Cook and store the components separately if preparing ahead of time—assembled bowls will turn soggy within hours, but kept apart, they can be easily reheated for perfect next-day lunches.
  • If fresh ramen noodles aren't available, the Korean-style dried ramyun (not instant ramen) makes an excellent substitute with better texture than most supermarket options.
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