Chicken Miso Ramen Bowl
Within 30 minutes you can have nutrition packed miso soup that is delicious for any meal, even breakfast. What’s fun about this chicken miso ramen bowl recipe is that you can mix and match whatever vegetable combinations you like.
There is umami yum in each spoonful. Miso is a fermented bean that does wonders for your tummy.
It’s true! Miso Soup for Breakfast
If you have ever heard me talk about breakfast foods you will have discovered I struggle with the most popular favorites like muffins, pancakes, waffles, toast, bagels, and English muffins. I like savory, not sweet. Give me a meal, not a baked good. So what about miso soup for breakfast?
I know, I know - what’s wrong with me?
Nothing.
I enjoy the smells of a waffle or watching how many pancakes one person can eat - that fact is the taste is not for me. When I have a meal, I enjoy lunch and dinner food. But I had never considered that soup could be for breakfast until I was on vacation in Hawaii. Every morning our hotel had a breakfast buffet set out. Tons of yummy things like fresh fruit, cereal, smoothies, french toast, pancakes, etc but they also had soup. Miso soup for breakfast, what a curious idea!
On the first day, I wasn’t sure I was onboard. I lifted the lid, looked inside and that was enough. I went straight to the pineapple. (Have you ever had pineapple from Hawaii? I have never tasted anything so good in my life.) My need to indulge in Hawaiian gold aka pineapple kept me away from trying miso soup for breakfast for five days. On the sixth day, my digestive system needed a break and I wanted something comforting - miso soup, it was your day.
Be Curious: Ramen Bowl perfect for any time of day
Of course make the miso soup for your traditional meals. But maybe, just maybe, you too would like to try miso soup for breakfast. It may take some getting used to, but once you try it you may be surprised how satisfying it is.
PLUS - - Benefits of miso soup
The benefits of miso soup include being rich in protein and vitamins, plus it contains good bacteria to protect your gut health.
Am I going to say it? Heck yes! If you are wanting to cut back, or replace some of your coffee drinking, miso soup in a cup in the morning might be exactly what makes your morning turn from ok to owning your day.
Miso soup with ramen is easy to make (with ingredients you have on hand)
Miso soup ingredients can be mostly whatever you have on hand. The only convenience item that you might want to pick up for this recipe is the prepared Ginger Miso sauce by Haven’s Kitchen. You can get it at your local Target or order directly for home delivery.
Mealtime conversation starters
Each person wants to know that they are valued. Sure, money and influence are great- but what really matters to another person? To know that you care. Start a discussion about how to value another person by asking this question.
Question: When you are feeling sick, what do you need to help you feel better?
Chicken Miso Ramen Bowl
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Equipment
- 3 large mixing bowls or plates
- Cooking pot , large
Ingredients
- 8 skinless chicken thighs (can substitute 4 chicken breasts)
- 2 tbsp oyster sauce
- 5 tbsp sesame oil (divided, 3T +2T)
- 3 cups mushrooms sliced
- 8 packages ramen (seasoning packets discarded)
- 3 medium carrots diced
- 2 cups broccoli florets
- 8 tbsp Havens Kitchen Gingery Miso Sauce 1 - 5oz packet
- 4 cups chicken stock
- 2 cups water
- 4 large green onion diced
- 4 cups napa cabbage chopped
- 1 cups mung bean sprouts
- 4 hard boiled eggs halved
- ¼ tsp salt to taste
- pinch ground black pepper to taste
Instructions
Marinate Chicken
- Cut the chicken into bite size pieces, and place in gallon ziplock bag.
- Combine 3 tbsp sesame oil and 2 tbsp oyster sauce, then pour over the cubed chicken. Seal and let marinate in the refrigerator for 20 minutes.
- Remove chicken from the marinade, and season with salt and pepper. Cook in a deep sided non-stick skillet until cooked through, about 6-8 minutes, stirring frequently. Set aside in large mixing bowl or plate until ready to assemble.
- In the same pan on medium heat, cook the mushrooms, for about 6-10 minutes, stirring often. Add salt and pepper to taste. Set aside until ready to build your bowl.
- Again in the same pan, add water to a little over ½ full, and bring to a boil. Add noodles (but not the the seasoning pascket, you can throw that away). Cook 3-5 minutes until noodles are tender. Drain well and set aside until ready to build your ramen soup bowl.
Broth
- In a large pot, heat 2 tsp sesame seed oil over medium heat.
- Saute carrots for about 3 minutes, stirring occasionally, then add 2 cups broccoli florets, cooking for additional 4-5 minutes. Salt and pepper to taste.
- Remove vegetables from the pot and set aside until ready to build your bowl.
- Into your large pot, pour 4 cups chicken stock, 2 cups water, and a 5 ounce packet of Haven’s Kitchen Gingery Miso sauce. Bring to boil, seasoning with salt and pepper to taste.
Prepare remaining ingredients
- While the broth is cooking, chop the 4 cups of napa cabbage, 4 green onions diced and slice the 4 hard boiled eggs in half.
To assemble:
- Place ramen in serving bowls, layer cubed chicken on top of ramen, and arrange veggies.
- Ladle broth over top. Gently place the sliced boiled eggs on top of the broth. Top with desired condiments and garnishes.
Video
Notes
- Fish, Oyster or Soy Sauce to taste,
- Sriracha or Sweet Chili Sauce to taste
- and/or chopped cilantro if desired
Hand Size Portions
Michelle Johnson Jerome is an expert on busting through perfectionism. She is passionate about helping others live life with purpose and joy. By drawing on her extensive experience as a nutrition coach, personal trainer, and yoga instructor she helps develop a realistic approach to goal setting that allows you to make progress and stop obsessing over mistakes.
Find other articles written by Michelle on her coach profile. Discover your "easy button": learn how to manage life's unpleasant parts so you can move forward, reach your goals, and live your best life.
