Spicy Miso Chicken Ramen Bowl

Ingredients

• 2 packs Ramen noodles (instant or fresh)
• 300 g Chicken breast (or thighs), cooked and shredded
• 2 tbsp White or yellow miso paste
• 1 tbsp Gochujang (Korean chili paste) or chili garlic sauce
• 1 tbsp Soy sauce
• 1 tsp Rice vinegar
• 1 tsp Sesame oil
• 900 ml Water or chicken stock
• 2 Eggs
• 2 Scallions, thinly sliced
• 1 clove Garlic, minced(optional)
• 1 tsp Fresh ginger, grated(optional)

Instructions

1. 1

   Prep (10 minutes): Shred the cooked chicken. Slice the scallions. Mince garlic and grate ginger if using.

2. 2

   Cook (12 minutes): Bring water or stock to a gentle boil. In a bowl, whisk miso paste with a ladle of hot broth until smooth, then stir it back into the pot. Add gochujang, soy sauce, rice vinegar, sesame oil, and garlic/ginger (if using). Simmer gently.

3. 3

   Cook the eggs during the broth simmer: Lower eggs into simmering water and cook for 6–7 minutes for soft-boiled yolks. Transfer to cold water briefly, then peel.

4. 4

   Cook noodles: Boil ramen noodles according to package directions (usually 2–3 minutes). Drain and divide into 2 bowls.

5. 5

   Assemble: Ladle spicy miso broth over noodles. Top with shredded chicken, halved soft-boiled eggs, and scallions. Serve immediately.