Spicy Chicken Miso Ramen

Spicy chicken miso ramen is bold, cozy and easy to make. With miso broth, noodles, spicy chicken and toppings, this bowl is pure comfort food.

If you enjoy this, also try beef yaki udon stir fry, a Chinese chicken salad or how about tofu kung pao?

Why You’ll Love It

Big flavor: Miso, tahini and sriracha build a rich, spicy broth.
Customizable toppings: You can add your favorites to suit your taste.
Quick to make: No long simmering time needed.
Great texture: Noodles, chicken, tofu and crisp veggies keep every bite interesting.
Restaurant feel at home: All the flavor without the takeout price.

Spicy Chicken Miso Ramen Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sesame oil: Adds nutty depth to both soup and chicken.
Onion: Used in both broth and chicken for aromatic flavor.
Sriracha sauce: Brings heat and tang to the broth and chicken.
Red miso paste: Gives umami richness to the broth. Red miso is reddish brown in color and is aged for longer than white miso, typically 3 to 12 months. The longer it ages, the darker it becomes. I always look for a gluten free version since I am celiac.
Tahini paste: Tahini is basically ground sesame seeds. They can be hulled or not hulled, raw or roasted. The word ‘tahini’ is Arabic for ground sesame seeds and this ingredient adds a creamy texture and nutty flavor to the soup.
Bok choy: A tender green that wilts perfectly in hot broth.
Chicken: Ground or minced, it’s cooked in spicy sriracha and chili oil.
Chili oil: Adds heat and richness to the chicken and as a drizzle.
Tofu: Adds soft texture and balances the spicy elements.
Jalapeno: Brings fresh, crisp heat.
Carrot: Sliced for crunch and color.
Egg: Hard boiled and halved for a traditional ramen touch.
Sesame seeds: Sprinkled on top for added texture.
Ramen noodles: The base of the bowl, choose gluten free if needed.

How to Make Chicken Miso Ramen Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the chicken: Sauté onions and chicken in oil, add sriracha and chili oil, cook until done and set aside.
Make the broth: Fry onion, then stir in tahini and miso. Add water and sriracha and let simmer.
Cook the noodles: Boil noodles until done, then drain.
Add bok choy: Stir into the hot broth just before turning off the heat.
Assemble the bowls: Divide noodles, ladle broth, top with chicken, tofu, veggies and egg. Finish with chili oil and sesame seeds.

Substitutions and Variations

Swap the protein: Use tofu, tempeh or mushrooms for a vegetarian version.
Change the noodles: Use rice noodles or soba if ramen isn’t available.
Adjust the heat: Add more or less sriracha and chili oil to taste.
Add broth boosters: Try garlic, ginger or a splash of soy sauce.

Serving Suggestions

With a salad: Enjoy a zoodle salad or Asian chicken salad on the side, perhaps swapping the chicken for shrimp or tofu to mix things up.
For lunch: Serve this as it is, or with shrimp crackers on the side.
For dinner: Pair it with crispy ginger beef and hibachi rice for an Asian feast.
Dessert: Finish your meal with Japanese style cheesecake.

How to Store Spicy Chicken Miso Ramen

Store: I recommend separating the broth from the noodles, otherwise the noodles can become soggy. This soup will keep for up to 3 days in a covered container in the fridge.
Freeze: You can freeze chicken miso ramen soup if you want, but don’t include the noodles. Noodles tend to absorb liquid and become soft and crumbly after thawing so, for better texture, freeze the soup without the noodles and add them fresh when reheating.
Thaw: Defrost overnight in the fridge.
Reheat: Warm it back up gently in a pan on the stove.