Poultry, Soups and Stews

Miso Ramen Chicken Soup

Miso Ramen Chicken Soup - CookingBride.com
I have read that miso soup is the Japanese version of chicken noodle soup.  All I know is in college, there was nothing better to nurse a hangover.  I didn’t just say that, did I?  Okay, moving on . . .

On Friday, The Husband had a particularly grueling day at work.  He’s in sales and most of his energy that day was devoted to doing what he could to turn around a bad situation and make this customer happy.  Five o’clock that evening when he picked up our son up from daycare, the situation still had not been resolved and he went back to work with Little Tot in tow.

Miso Ramen Chicken Soup - CookingBride.com

When the two of them finally made it home around seven that night, my husband was mentally and physically exhausted.  Luckily, this miso ramen chicken soup is easy to throw together and by the time Little Tot was bathed and in bed, we were snuggling up on the couch with a bowl of soup and a movie.

The Husband finished one bowl and went back for seconds.  After finishing the second bowl, he sat back, let out a big sigh, and said, “Thank you for making this.  After a day like today, this is exactly what I needed.”

Miso Ramen Chicken Soup - CookingBride.com

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5 from 5 votes

Miso Ramen Chicken Soup

Adapted from Cuisine at Home Magazine
Cook Time 30 minutes
Total Time 30 minutes
Servings 6
Author Lisa B.


  • 2 tablespoons sesame oil
  • 5-6 green onions thinly sliced, white and green parts separated
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 6 cups chicken broth
  • 1/3 cup red or white miso
  • 2 boneless skinless chicken breasts cooked, shredded (about 2 cups chicken)
  • 1/2 cup shredded carrots
  • 1 package ramen noodles seasoning packet discarded
  • 2 cups spinach washed, chopped


  • Heat sesame oil in a large stockpot over medium-high heat. Add green onion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
  • Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
  • Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
  • Return soup to a simmer. Add chicken, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
  • Remove pot from heat, add spinach, and stir until spinach begins to wilt.
  • Ladle soup into individual serving bowls. Garnish with remaining green onions.


  1. Hi… looking forward to trying this tonight.

  2. hi, thank you for the reply, I will try the Asian store in my area. have a great day

  3. Hi CC, thanks so much! Some grocery stores have an International food aisle. If so, you may be able to find “minute miso,” which will work. But if you have access to an Asian grocery store, I would buy it there. You will likely get a better product. White miso is recommended for this recipe.

  4. hi, I am loving this your site, especially the soup section. I feel like a duh for asking but where do I buy Miso, as well which is the best tasting for this soup the red or white. thank you, have a awesome day

  5. The sliced serrano is a great idea! I’ll have to remember to try that the next time I make this.

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