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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.