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

Print Pin
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. Indira Adams

    5 stars
    I always look forward to your delicious recipes. They never seize to make me hungry!

  2. Your new blog design is FABULOUS. Can I just start with that? I love it!
    And, miso? I love that too. We always say it’s a magical food around here. Yours looks amazing!

  3. Your Miso soup with noodles look so delicious and perfect for these chilly nights. Thank you for sharing the recipe. Have a great week!

  4. I’ve never tried to use miso soup as hangover food…but it’s going on my list. Not that I ever drink enough to get hangovers anymore. Sheesh. 😛

  5. Nancy Henry

    5 stars
    Just made this soup. DELICIOUS!

  6. Googled looking for a Miso soup that looked delicious, easy and not using tofu. Nobody but me would eat the tofu around my kitchen! I’m going to try yours tomorrow night but I’m using WHole Foods Miso Broth and will add some chicken broth too. Can’t wait to try this it sounds so good. Cute website too!

  7. I, too, found this page looking for something to do with miso and some leftover grilled chicken from last night’s dinner. I made a few substitutions due to what I had on hand, but I just made this for lunch and it was great! I used soba noodles instead of ramen, added a few sliced mushrooms to make up for the amount of chicken I had, and used kale instead of spinach. Oh, and I added one sliced serrano pepper for a little kick. Really great, versatile recipe. Thanks!

  8. 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

    • 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.

  9. Danika Carey

    Hi… looking forward to trying this tonight.

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.