Save This Thai Miso Ramen Bowl is a fragrant fusion of Japanese miso ramen and vibrant Thai flavors. Featuring tender chicken, fresh bok choy, and soft-boiled eggs, this umami-packed meal is topped with crispy shallots for a comforting and satisfying experience.
Save Combining the savory depth of traditional Japanese ramen with the bright, spicy notes of Thai red curry, this recipe offers a complex broth that warms from the inside out. It is the ultimate comfort food for anyone looking to explore bold fusion flavors at home.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 6 cups chicken broth (low sodium)
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 12 oz fresh ramen noodles (or dried)
- 2 small heads bok choy, halved
- 4 large eggs
- 1/2 cup crispy fried shallots (store-bought or homemade)
- 2 scallions, sliced thin
- 1 red chili, sliced (optional)
- 1/4 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Step 1
- Prepare the chicken: Season chicken breasts with salt and pepper. In a large pot over medium heat, add a splash of oil and sear chicken for 2–3 minutes per side until golden. Remove and set aside.
- Step 2
- Make the broth: In the same pot, add 1 tablespoon vegetable oil. Sauté onion for 2 minutes, then add garlic and ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute.
- Step 3
- Pour in chicken broth. Bring to a simmer, then return chicken breasts to the pot. Simmer gently for 12–15 minutes, until chicken is cooked through. Remove chicken and shred or slice thinly.
- Step 4
- Whisk in miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Keep broth hot but do not boil.
- Step 5
- Cook eggs: Bring a small pot of water to a boil. Carefully add eggs and cook for 7 minutes for soft-boiled. Transfer to ice water, peel, and halve.
- Step 6
- Cook ramen noodles according to package instructions in a separate pot. In the last 2 minutes, add bok choy to blanch.
- Step 7
- Assemble bowls: Divide noodles and bok choy among 4 bowls. Ladle over hot broth. Top each with sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro. Serve with lime wedges.
Zusatztipps für die Zubereitung
When preparing the broth, ensure the miso paste is fully whisked in to avoid lumps. It is important to keep the broth hot but not let it boil once the miso is added, as high heat can alter the flavor. Always check product labels for hidden allergens in miso, soy sauce, and fish sauce.
Varianten und Anpassungen
For a vegetarian version, swap the chicken broth for vegetable broth, omit the chicken and fish sauce, and add tofu for protein. You can also adjust the spice level by increasing or decreasing the amount of red curry paste and fresh chili slices used in the garnish.
Serviervorschläge
Serve this ramen with plenty of lime wedges on the side to provide a bright acidity that cuts through the rich broth. This dish pairs exceptionally well with crisp, citrusy white wines such as a Riesling.
Save Enjoy this steaming bowl of Thai Miso Ramen, a perfect example of how fusion cooking can create a harmonious and comforting meal for any occasion.
Recipe Questions & Answers
- → Can I prepare the broth ahead of time?
Yes, the broth can be made 1-2 days ahead and refrigerated. Reheat gently over medium heat without boiling to preserve the miso's beneficial properties. Add toppings fresh when serving.
- → What's the best way to soft-boil eggs for this dish?
Bring water to a rolling boil, gently add eggs, and cook for exactly 7 minutes. Transfer immediately to ice water to stop cooking. This produces a creamy yolk and set whites perfect for ramen bowls.
- → How do I make this vegetarian?
Substitute vegetable broth for chicken broth, replace chicken with firm tofu cubes, and omit fish sauce. You may add an extra tablespoon of soy sauce or white miso to maintain depth of flavor.
- → Can I adjust the spice level?
Absolutely. Control heat by reducing or increasing the Thai red curry paste, adding more or less fresh chili slices, or omitting chili entirely. Taste the broth as you cook and adjust to preference.
- → What type of noodles work best?
Fresh ramen noodles provide the best texture and cook quickly, but dried ramen works well too. Egg noodles are an acceptable substitute. Avoid rice noodles as they're too delicate for this style of bowl.
- → How do I store leftovers?
Keep broth and chicken separately in airtight containers for up to 3 days. Store noodles separately to prevent sogginess. Assemble fresh bowls when ready to eat, adding toppings last for optimal texture.