Miso Chicken Ramen with Ramen Eggs, Shiitake and Bok Choy
Miso Chicken Ramen with Ramen eggs, Shiitake and Bok Choy is now firmly on the menu when I want to recreate that comforting, umami-rich Japanese vibe at home. Especially on a chilly day, nothing beats slurping up a bowl of steaming hot ramen—layered with tender roasted chicken thighs, chewy noodles, a savoury miso-spiked broth and loads of fresh veggies. It’s a hug in a bowl.
This time I made it for my dad’s birthday lunch. We usually head to our favourite Japanese spot, but with most restaurants closed midday, I thought—why not bring the ramen bar to our own kitchen? I wanted something that felt restaurant-worthy, but still doable on a relaxed afternoon.
The homemade chicken stock adds so much depth (if you’ve got some in the freezer, now’s the time to use it), but a high-quality shop-bought one will do the trick too. Simmering it with fresh ginger, garlic, spring onions and shiitake stems builds a rich base that’s full of flavour. Mirin and light soy sauce bring balance and umami.
The marinated chicken thighs are the real star—sticky, caramelised and packed with flavour. Roasted to perfection, then basted with dark soy and brown sugar for that glossy, charred finish. And while the ramen eggs are optional, they’re so simple to prep ahead and take this bowl to the next level.
Why You’ll Love This Recipe:
✔️ Comfort food with a twist – Cosy, slurpable noodles in a rich miso broth.
✔️ Restaurant-style at home – Feels fancy, but it’s totally doable in your own kitchen.
✔️ Customisable toppings – Add whatever greens or extras you’ve got in the fridge.
✔️ Umami-packed broth – Deep, savoury flavour thanks to shiitake, ginger and garlic.
✔️ Make-ahead friendly – Ramen eggs, chicken and broth can all be prepped in advance.
Ready to make Miso Chicken Ramen with Ramen Eggs, Shiitake and Bok Choy? Let’s get to it.
I love getting Japanese recipe inspiration from Just One Cookbook, check them out!
Miso Chicken Ramen with Ramen Eggs, Shiitake and Bok Choy
(1 votes, average: 5.00 out of 5)
Loading...Warm up with a bowl of Miso Chicken Ramen with Ramen eggs, packed with umami flavours and fresh ingredients.
Ingredients
- Chicken marinade
- 2 tbsp mirin
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp chili flakes
- 2 garlic cloves, grated
- 2 pieces chicken thigh boneless (skin off or on)
- Chicken glaze
- 2 tsp dark brown sugar
- 2 tbsp dark soy sauce
- Broth base (see notes)
- 750 ml good quality chicken stock
- 2 tbsp white miso paste
- 4 stalks of spring onions, roughly chopped
- 4 – 5 garlic cloves, crushed
- 3-4 large slices of ginger, left whole
- ¼ cup light soy sauce, more to taste
- ¼ cup mirin, more to taste
- Stems of the shiitake mushrooms (see below)
- 1/2 tbsp dried chili flakes (optional)
- To serve
- 150 g or 2 portions ramen noodles
- 300 g shiitake mushrooms, stems removed and sliced to bite size
- 1 small bok choy, sliced to bitesize
- Sesame seeds
- Chili flakes
- Ramen eggs, see recipe here
- Or regular soft boiled eggs
Instructions
The Chicken
Mix all the ingredients for the marinade into a sealable container and add in the chicken. Massage the marinade into the chicken, seal and let rest in the fridge for at least 1 hour.
Preheat the oven to 220°C and place the rack on the top 3rd of your oven.
Place the chicken skin down or smooth side down into an oven dish and roast for 15 minutes.
Mix the brown sugar and the dark soy sauce to make the glaze.
After 15 minutes flip over the chicken pieces and brush with the glaze, roast for another 10 minutes until cooked through.
Remove from oven en let cool.
The Ramen Broth
Heat the stock in a large soup pan.
Add all the ingredients and bring to a simmer.
Remove the stems from the shiitake mushrooms and add these to the broth.
Let simmer for at least 30 minutes with the lid on.
Taste and adjust seasoning met mirin, soy sauce and / or miso paste to your liking.
In the meantime prepare your eggs (see notes).
When happy with the flavour strain out all the veggies so you're left with a simple broth, lets simmer on low heat.
Roughly chop the shiitake and the bok choy into bite size slices and add to the broth. Let simmer for ± 3-4 minutes.
To Serve
In the meantime cook the ramen according to the packaging and divide over the bowls.
Slice the chicken into thin slices.
Ladle in the broth and vegetables.
Divide the chicken and the eggs over the bowls and sprinkle with some extra chili flakes and sesame seeds.
Enjoy!
Notes
- Don't chop the broth base ingredients too small, that way they will be easier to strain out.
- The ramen eggs aren’t a must, regular soft boiled eggs would work too.
