Chicken & Miso Ramen

It’s that time again…. Miso Ramen Time! I think it is safe to say that when I made the Veggie Miso Ramen  I opened the  flood gates to what is shaping up to be a ramen obsession. As I am sure you have now realised, this will bring about a few ramen dishes in the near future, but for this week, I put together an awesome healthy chicken ramen, that is not only bursting with flavour but it will enchant you visually as well. So here it is guys, I hope you’ll enjoy slurping away!

Chicken and Miso Ramen
Chicken Miso Ramen


1 chicken breast
1 tsp of miso paste
1 cup of boiled water
2 sliced shiitake mushrooms
1 handful of beansprouts
1 handful of mangetout finely sliced
1 tsp of chopped coriander
¼ lime
1 boiled egg
1 small fresh chilli
1 tsp of sesame seeds
1 pinch of salt
1 portion of ramen noodles
1 tsp of toasted sesame oil

How to:

Start by pan frying your chicken in a dash of olive oil until it gets a golden colour on each side (around 10-15 mins on each side on medium heat).

In a wok or a hot frying pan heat up the toasted sesame oil and fry the mangetout, mushrooms, beansprouts and the sesame seeds for 5-7 minutes. They should now have a nice colour to them but still maintain some of their bite.

Next, boil your ramen noodles on high heat for 5 minutes, and add them to your serving bowl. Take a cup of the boiled water and incorporate the miso paste into it until you get a soup, and add that to your noodles.

Now it’s time to finish your dish by bringing all your ingredients together. Use the finely chopped coriander and chilli to garnish and finish it off with a beautiful boiled egg. All that is left to do now is eat!

Chicken MIso Ramen
Chicken Miso Ramen

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