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Easy Miso-Chicken Raman Soup

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This miso soup recipe is delicious and super-easy! It is full of probiotics for improved gut health. Miso soup contains the probiotic A. oryzae, which can reduce the risk of IBS and other problems with the digestive system.

 2 tbsp sesame oil, divided
 1 bunch spring onions sliced, white and green parts separated
 4 cloves minced garlic
 1 tbsp finely grated fresh ginger
 4 cups water
 3 tbsp white miso (see tip)
 1 1/2 tbsp reduced-sodium soy sauce
 600 g boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
 8 cups bok choy
 120 g dried Chinese noodles, broken in half
 120 g Shitake mushrooms, stemmed and sliced (2 cups sliced)

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spring onion whites, garlic, and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce, and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the green part of the spring onions.


In this warming ramen-noodle bowl, miso, a fermented soybean paste adds a deep, rich umami flavour. Look for mild-flavoured white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Nutrition Facts

Servings 0