Miso Chicken Top Ramen®

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15 minutes
Prep Time
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From user @choppingtable

White miso and green chiles meet chicken noodle soup in a deliciously unexpected matchup.

Made With:
21 Nissin Products Page Tr Chicken Pillow Front 610X423
Top Ramen® Chicken

  • 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)
  • Ice
  • 2 large eggs
  • 2 packets of Top Ramen®, seasoning packets discarded
  • Thinly sliced chicken and green chilies, for serving

In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the shredded chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.

Set up a small ice bath. 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 slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them in half lengthwise.

Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls. Ladle the broth and chicken over the noodles and top with the eggs. Serve with thinly sliced chicken and green chilies.