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Bowl of ramen with egg, tofu, bok choy, ham, jalapeños, minced meat, and chopsticks on the side—perfect for fans of Spicy Chicken Miso Ramen or anyone craving ramen with chicken and tofu.
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5 from 8 votes

Spicy Chicken Miso Ramen

This spicy ramen recipe hits all the right notes with a deep miso broth, spicy chicken and hearty toppings. It’s easy to make and delivers a cozy, satisfying meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Gluten Free, Main Course, Meals
Cuisine: Japanese
Keyword: chicken, ramen, Soup, tofu
Servings: 2
Author: Bella Bucchiotti

Equipment

Ingredients

For the Soup

  • 1 Tablespoon sesame oil
  • 1 onion
  • 1 Tablespoon sriracha sauce
  • 2 Tablespoons red miso paste gluten free if liked
  • 2 Tablespoons tahini paste
  • 2 bok choy
  • ¾ cup water

For the Chicken

Toppings and Garnishes

  • 3 ½ Ounces tofu cut into squares
  • 1 jalapeno fresh cut
  • 1 carrot cut into slices
  • 1 egg hard boiled
  • 1 Teaspoon sesame seeds to sprinkle on top 
  • ½ Teaspoon chili oil drizzle on top
  • 2 Cups ramen noodles gluten free if desired

Instructions

Cook the Chicken

  • In a pan heat oil and add onions and minced chicken, Once the chicken is half done add in the salt and siracha.
  • Cover and cook until chicken is cooked. Take it out and keep aside. 

Prepare the Soup

  • In the same pan add oil then, once hot, add in the onion and fry until it turns golden.
  • Add in the tahini paste followed by miso paste and mix. Once the flavor comes out, add in the water to make the broth.
  • Add in the sriracha sauce and mix properly. Let the soup simmer for a few minutes. 
  • Meanwhile, in a separate saucepan, boil the ramen, then drain in a colander. 
  • Add the bok choy. Let it sit in the hot soup for a few seconds then take it off the heat.

Assemble and Serve

  • Divide the noodles between 2 bowls, ladle over the soup (broth), and top it with the prepared spicy chicken, tofu, carrots, jalapeno and boiled egg.
  • Drizzle chili oil on top and sprinkle some sesame seeds. Serve hot and enjoy. 

Notes

Use quality miso: Red miso has the best depth for this style of broth.
Don’t overcook the bok choy: It only needs a brief dip in the hot soup.
Prep toppings ahead: Get everything ready before you start assembling.
Use a wide bowl: It helps with layering and presentation.

Nutrition

Calories: 1774kcal | Carbohydrates: 219g | Protein: 66g | Fat: 76g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 6611mg | Potassium: 3008mg | Fiber: 21g | Sugar: 24g | Vitamin A: 42974IU | Vitamin C: 418mg | Calcium: 1142mg | Iron: 21mg

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