Thai Miso Ramen Bowl (Print)

A comforting bowl featuring Thai curry and Japanese miso with chicken, bok choy, eggs, and crispy shallots.

# Components:

→ 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 low sodium chicken broth
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 ounces fresh or dried ramen noodles
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - ½ cup crispy fried shallots
18 - 2 scallions, thinly sliced
19 - 1 red chili, sliced (optional)
20 - ¼ cup fresh cilantro leaves
21 - Lime wedges for serving

# Directions:

01 - Season chicken breasts with salt and pepper. Heat a splash of oil in a large pot over medium heat and sear chicken for 2 to 3 minutes per side until golden. Remove and set aside.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté the onion for 2 minutes, then add garlic and ginger and cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for another minute.
03 - Pour in chicken broth and bring to a simmer. Return chicken breasts to the pot and simmer gently for 12 to 15 minutes until cooked through. Remove chicken and shred or slice thinly.
04 - Whisk in miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully combined. Keep broth warm without boiling.
05 - Bring a small pot of water to a boil. Carefully add eggs and cook for 7 minutes for soft-boiled. Transfer eggs to ice water, peel, and halve.
06 - Cook ramen noodles according to package directions in a separate pot. Add bok choy during the final 2 minutes to blanch gently. Drain both together.
07 - Divide noodles and bok choy evenly among 4 bowls. Ladle hot broth over them. Top with sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The broth tastes like it simmered all day even though it comes together in minutes.
  • It's filling without feeling heavy, perfect for nights when you need comfort that doesn't weigh you down.
  • Every bowl is customizable—your spice level, your toppings, your mood gets a say.
02 -
  • Never boil the broth once the miso is in—high heat breaks down the delicate probiotic qualities and can make it taste slightly bitter or one-dimensional.
  • The soft-boiled eggs are non-negotiable; they're not just a topping but a key part of the experience, adding richness and creaminess to every spoonful of broth.
  • Have all your toppings prepped and arranged before you start cooking, because once the noodles go into the pot, everything moves fast and you don't want to be chopping cilantro while your bowl gets cold.
03 -
  • Make the broth ahead of time—it actually tastes better the next day once the flavors have settled and deepened, so don't hesitate to prepare it in advance.
  • If you don't have time to soft-boil eggs, a poached egg or even a soft scrambled egg stirred into the hot broth at the end adds richness without the fuss.
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