Miso Ramen Soup

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March 5, 2021

  • Prep: 20 mins
  • Cook: 4 hrs 30 mins
  • Yields: 2 large serves or 4 small serves


1Litre of THE BEST quality chicken stock you can get (I prefer home made - link below to make your own)

20g Dried Porcini mushrooms (I purchased mine from supermarket produce section)

1 whole bulb of fresh garlic

1 bunch spring onions/scallions

4 dried star anise

1inch piece of fresh ginger

4 skinless chicken thigh fillets

1Tbsp salt reduced soy sauce

1 Tbsp white Miso paste (In the Asian section of your supermarket)

20g dried Shitake mushrooms (I purchased mine from supermarket produce section)

2 squares/cakes of dry noodles (I use Changs long life noodles 98% fat free)

1 x 60g bag fresh baby spinach

1 hard or medium hard boiled egg per person/serve

Optional slices of fresh chilli to garnish


1I began with a litre of home made chicken stock for maximum flavour. If you can't make it, purchase the best quality stock you can afford to make this dish the best you can 🙂

2Make your own stock HERE

3Pour chicken stock (room or fridge temp, not hot) into slow cooker and add dried Porcini mushrooms

4Roughly peel garlic and flatten slightly with back of large knife to release flavours and add these to slow cooker. This will be removed later when soup is strained so don't be overly concerned if a little skin goes in with them.

5Cut the bottom 1/4 (white end) off your bunch of spring onions and add them to slow cooker. Slice and reserve approximately 1 cup of the green ends and place them in the fridge for now, you'll use them later for garnishing the final soup.

6Add star anise to slow cooker.

7Roughly slice ginger and add it to slow cooker also.

8Add chicken thigh fillets to the slow cooker, whole.

9Cook on HIGH for 3hrs.

10Remove chicken from soup and set aside on cutting board

11Skim all solids from soup and discard. I use a slotted spoon or sieve ladle.

12Shred chicken into strips and return this shredded chicken to the broth soup along with soy sauce, miso paste and dried shitake mushrooms.

13Cook on LOW for 1hr

14After this hour add dried noodles and spinach leaves and cook for an additional 30mins or until noodles are softened and spinach wilted.

15Serve into 2 large serving bowls (or 4 small bowls)

16Top with the sliced green spring onions that you reserved earlier. One egg per bowl, cut in half and placed on top. If you like a little extra heat you can also scatter with chilli slices (optional)

17Inspired by a Miso Soup I saw being cooked on a fitness challenge TV show by UK chef Tom Kerridge


2 Reviews


July 1, 2021

A really flavoursome dish, family loved it. I used a different noodle which seemed to absorb more stock, so ending up adding another cup of stock towards the end. A yummy dish with layers of flavours, highly recommend it.

Mia Studders

March 12, 2021

Absolutely DELICIOUS!! Made it on a rainy Sunday afternoon for dinner and OMG it was a delightful trip to Flavour Town. 100% agree with Paulene’s suggestion of the best stock you can get your hands on! Hubby took leftovers to work the next day and apparently the whole shed was asking what it was!

Definite winner!! 🤤🤤❤️❤️

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