Spicy miso chicken ramen is the bowl you make when you want dinner to feel like a real event — not just food on the table. The miso broth is deep, savory, and almost nutty, and the chili paste gives it a slow-building heat that warms you from the inside out. Shredded chicken soaks up every bit of that flavor, and the whole thing comes together in one pot in 35 minutes. If you’ve ever ordered ramen from a restaurant and wondered how the broth gets that layered, complex flavor, this is the answer — and it’s a lot easier than you’d expect.
What Is Spicy Miso Chicken Ramen?
Spicy miso chicken ramen is a homemade ramen built around a miso-based broth that’s been amplified with chili paste, sesame oil, soy sauce, and ginger. Unlike the thin soy broths of shoyu ramen or the milky richness of tonkotsu, miso ramen has an earthy, fermented depth that’s completely its own. Adding chili paste — gochujang or sambal both work — gives the broth a slow, satisfying heat rather than a sharp spike. Tender shredded chicken makes it a full weeknight meal, and instant ramen noodles cook right in the broth so there’s only one pot to clean. It’s the kind of bowl that tastes like you spent hours on it, but actually comes together faster than delivery.
Why This Works for Busy Weeknights
The entire soup comes together in one pot from start to finish. The chicken simmers directly in the broth — no separate pan, no oven, no extra steps. The miso paste and chili paste go in at the end so their flavor stays bright and punchy rather than cooking down. And because the ramen noodles cook directly in the broth for the last 3 minutes, you’re not boiling a second pot of water. From the moment you turn on the stove to the moment bowls hit the table is 35 minutes. The result looks and tastes complicated. It genuinely isn’t.
Pro Tip 💡 :
“Add the miso paste AFTER you turn the heat down — never boil miso. High heat destroys the beneficial enzymes and dulls the flavor. Stir it in gently off-heat or over very low heat.”
Key Ingredients and Why They Matter
Here’s what goes into the pot and why each one earns its place:
- White or yellow miso paste (3 tbsp) — The foundation. White miso is milder and slightly sweet; yellow miso is more savory and assertive. Either works here — white for a gentler broth, yellow if you want it bold.
- Gochujang or sambal oelek (1–2 tbsp) — This is where the spice comes from. Gochujang adds a slightly sweet, fermented heat; sambal is brighter and more direct. Start with 1 tbsp and taste.
- Chicken thighs (1½ lb) — Thighs stay juicy and shred easily. They’re far more forgiving than breasts in a simmered soup.
- Chicken broth (4 cups) — The broth base. Use a good low-sodium stock — the miso and soy will add plenty of salt.
- Fresh ginger (1 tbsp, grated) — Ginger gives the broth brightness and warmth that balances the deep savory miso. Don’t skip it.
- Garlic (4 cloves, minced) — Bloomed in sesame oil first to build the aromatic base.
- Sesame oil (2 tsp) — Used twice: once to cook the aromatics, once as a finishing drizzle. The finishing drizzle is the most important — do not skip it.
- Soy sauce (2 tbsp) — Adds umami depth alongside the miso. Use low-sodium.
- Ramen noodles (2 packs, seasoning discarded) — Instant ramen noodles, noodles only. They cook in 3 minutes right in the broth.
- Toppings: soft-boiled egg, green onions, sesame seeds, chili oil — These take the bowl from good to great. The soft-boiled egg especially.
Spicy Miso Chicken Ramen
- Total Time: 35 Minutes
- Yield: 6 Servings
Description
This spicy miso chicken ramen delivers deep umami broth, tender shredded chicken, and slow-building heat in one pot. A bold, restaurant-style ramen ready in 35 minutes.
Ingredients
• White or yellow miso paste (3 tbsp) — The foundation. White miso is milder and slightly sweet; yellow miso is more savory and assertive. Either works here
• Gochujang or sambal oelek (1–2 tbsp)
• Chicken thighs (1½ lb)
• Chicken broth (4 cups)
• Fresh ginger (1 tbsp, grated)
• Garlic (4 cloves, minced)
• Sesame oil (2 tsp) — Used twice: once to cook the aromatics, once as a finishing drizzle. The finishing drizzle is the most important — do not skip it.
• Soy sauce (2 tbsp)
• Ramen noodles (2 packs, seasoning discarded)
• Toppings: soft-boiled egg, green onions, sesame seeds, chili oil
Instructions
1. Heat 1 tsp sesame oil in a large pot over medium heat. Add minced garlic and grated ginger. Cook for 60 seconds, stirring constantly, until fragrant.
2. Add chicken thighs to the pot. Season with a pinch of salt. Pour in the chicken broth and soy sauce. Bring to a boil, then reduce to a gentle simmer.
3. Simmer uncovered for 18–20 minutes until chicken is cooked through. Remove chicken, shred using two forks, and return it to the pot.
4. Reduce heat to low. In a small bowl, whisk the miso paste with 3 tbsp of warm broth from the pot until smooth. Stir the miso mixture into the soup — never add dry miso paste directly to boiling liquid.
5. Stir in the gochujang or sambal. Start with 1 tbsp, taste, add more if you want more heat.
6. Add ramen noodles and cook 3 minutes until just tender.
7. Remove from heat. Drizzle in the remaining 1 tsp sesame oil. Taste and adjust salt.
8. Ladle into bowls. Top with soft-boiled egg, sliced green onions, sesame seeds, and a drizzle of chili oil.
Notes
- Add the miso paste AFTER you turn the heat down — never boil miso.
- High heat destroys the beneficial enzymes and dulls the flavor.
- Stir it in gently off-heat or over very low heat.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 Serving
- Calories: 660 Kcal
- Fat: 34g
- Carbohydrates: 48g
- Protein: 42g
Keywords: Miso Chicken Ramen
How to Make Spicy Miso Chicken Ramen — Step by Step
One pot, one set of steps, nothing complicated:
- Heat 1 tsp sesame oil in a large pot over medium heat. Add minced garlic and grated ginger. Cook for 60 seconds, stirring constantly, until fragrant.
- Add chicken thighs to the pot. Season with a pinch of salt. Pour in the chicken broth and soy sauce. Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 18–20 minutes until chicken is cooked through. Remove chicken, shred using two forks, and return it to the pot.
- Reduce heat to low. In a small bowl, whisk the miso paste with 3 tbsp of warm broth from the pot until smooth. Stir the miso mixture into the soup — never add dry miso paste directly to boiling liquid.
- Stir in the gochujang or sambal. Start with 1 tbsp, taste, add more if you want more heat.
- Add ramen noodles and cook 3 minutes until just tender.
- Remove from heat. Drizzle in the remaining 1 tsp sesame oil. Taste and adjust salt.
- Ladle into bowls. Top with soft-boiled egg, sliced green onions, sesame seeds, and a drizzle of chili oil.
Tips, Variations and Substitutions
How to Control the Heat Level
As written with 1 tbsp of gochujang, the soup has a medium heat — noticeable but not overwhelming. For a mild version, use just 1 tsp or leave the chili paste out entirely and add a splash of rice vinegar for brightness instead. For serious heat lovers, use 2 tbsp gochujang and add a teaspoon of chili crisp on top. The heat can always be added at the table too — let everyone season their own bowl.
Protein Swaps
Rotisserie chicken makes this even faster — shred it directly and skip the simmering step. Add it after the miso goes in. Shrimp works beautifully: add peeled shrimp in the last 3 minutes of cooking. For a vegetarian version, swap chicken for firm tofu and use vegetable broth — the miso and gochujang broth is already so flavorful you won’t miss the meat.
Make It Gluten-Free
Use tamari instead of soy sauce and rice noodles instead of ramen. Miso paste is naturally gluten-free (look for labels that confirm it). The rest of the recipe is already gluten-free.
Storage and Reheating
Store broth and noodles separately if possible — ramen noodles soak up liquid quickly and become soft. Broth keeps for 3 days refrigerated. Reheat gently over low heat and add a splash of broth to loosen. Cook fresh noodles if serving the next day.
Can I Make the Broth Ahead?
Yes — the miso broth (everything except the noodles) keeps well for up to 3 days. Make a double batch of broth on Sunday and refrigerate. On weeknight evenings, heat the broth, drop in noodles, and dinner is done in 5 minutes.
More Ramen Recipes:
BBQ Chicken… But Make It Ramen
Frequently Asked Questions
What does miso taste like in ramen?
Miso adds a savory, slightly fermented, umami-rich depth to the broth. It’s earthy and complex in a way that soy sauce alone can’t replicate. White miso is milder and a little sweet; yellow miso is bolder and more assertive. Neither one tastes ‘fishy’ or acidic — it just makes the broth taste like it simmered all day.
Can I use red miso paste instead of white or yellow?
Yes, but use less of it — red miso is significantly more intense and salty than white or yellow. Start with 1.5 tbsp of red miso instead of 3 tbsp, taste, and add more if needed. Red miso gives a darker, deeper broth with a stronger fermented flavor.
Is spicy miso ramen supposed to be thick?
Not thick like a stew, but the miso paste gives the broth a slightly viscous, coating quality that’s different from a clear broth soup. If you want a thinner consistency, add an extra cup of broth. If you want it slightly thicker, whisk in a small cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) in the last 2 minutes.
What can I substitute for gochujang?
Sambal oelek is the easiest swap — it’s more straightforwardly spicy without the sweet-fermented notes of gochujang. Sriracha works in a pinch. Red pepper flakes bloom in oil will give heat but less depth. For a no-heat version, simply leave the chili paste out and add a teaspoon of rice vinegar for balance.
Can I freeze miso ramen?
Freeze the broth and chicken only — never freeze noodles. Cool the broth completely, store in airtight freezer containers for up to 2 months. Thaw overnight in the fridge, reheat gently, and cook fresh ramen noodles to serve.
How do I make a soft-boiled egg?
Bring water to a full boil. Lower eggs in gently and cook exactly 6.5 minutes. Transfer immediately to an ice bath for 5 minutes. Peel carefully under cold running water. The yolk will be jammy and slightly runny — perfect for ramen.
More Ramen Bowls to Try Next
If this spicy miso chicken ramen hit the spot, you’ve found your people. Our Creamy Garlic Chicken Ramen Soup is the mildest and most crowd-pleasing of the bunch — same one-pot method, silky garlic broth. The Coconut Curry Chicken Ramen is the site’s most popular bowl and runs a little richer. And if you want something sweet-savory before going spicy, the Creamy Honey Sesame Chicken Soup is the perfect next step. Save any of these to Pinterest for your next busy weeknight — they’re all on the table in under 40 minutes.
Discover our latest recipes below:
- The Cozy 30-Minute Creamy Cabbage & Sausage Soup Everyone Loves
What makes creamy cabbage soup with sausage so comforting Creamy cabbage soup with sausage delivers the kind of comfort that busy households crave, especially during … - Crispy Fried Cabbage Ramen (One Pan, 25 Minutes)
What makes crispy cabbage ramen so satisfying Crispy Fried Cabbage Ramen delivers a unique texture that combines tender sautéed cabbage with golden, pan-crisped noodles. This … - Lemon Chicken Orzo Soup — Bright, Cozy, One Pot
Lemon chicken orzo soup is the one that changes people’s minds about soup. It’s not the heavy, cloudy bowl you might expect from a chicken … - Spicy Miso Chicken Ramen (Bold, Creamy, 35 Minutes)
Spicy miso chicken ramen is the bowl you make when you want dinner to feel like a real event — not just food on the … - Healthy Mediterranean Ground Beef Bowls: Fresh, Creamy, 20-Min Dinner
Why this healthy ground beef recipe is a repeat quick dinner This healthy Mediterranean Ground Beef Bowls recipe is the kind of quick dinner you …