Miso Ramen Soup

Submitted by Paulene Christie

Miso Ramen Soup

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Serving: 2
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 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


2 thoughts on “Miso Ramen Soup”

  1. 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!! ??❤️❤️

  2. 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.

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