Ramen Miso Chicken Soup

As the Canadian cold lingers on, as does cold and flu season. Nothing makes you feel better on a damp and dreary day than a steaming, hot bowl of chicken soup. But, just because the weather doesn’t seem to want to change, who says we can’t take things up a notch when it comes to our soup? Ramen Miso Chicken Soup is the perfect combination of your hearty chicken soup, with the rich flavours of miso, and the intriguing blend of texture from the runny egg. The next time you’re craving a warm bowl of soup, try this one out!

Makes: 2 servings || Takes: 30 Minutes



1 quart chicken stock or low-sodium broth

3 Tbsp white miso

1 Tbsp soy sauce

1/2 pound shredded cooked chicken (about 2 cups)


2 large eggs

Two 3-ounce packages ramen noodles (save the seasoning packets for later, we don’t need them here!)


Shredded carrot

Thinly sliced scallion



In a medium saucepan, combine chicken stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso.

Add the chicken and simmer over moderate heat for 2 minutes.

Let it sit on low heat to keep hot while you prepare the next ingredients.

Set up an ice bath by filling a small bowl with ice and cold water. Set aside.

Fill another medium saucepan with water and bring to a boil.

Add the eggs and simmer over moderate heat for exactly 7 minutes.

Using a spoon, transfer the eggs to the ice bath to cool.

Carefully peel the eggs and cut them in half—lengthwise.

Using the same saucepan of water, bring it to a boil once more (if not still boiled).

Add the ramen and cook until just softened (about 3 minutes).

Drain well and transfer to 2 large serving bowls.

Ladle the broth and chicken over the noodles and top with the eggs.

Serve with shredded carrot, thinly sliced scallion and Sriracha.

*To save time, you can make the chicken and miso broth the night before and let it sit in the fridge overnight. Simply re-heat it before serving!*

Source: foodandwine.com