Chicken, Shiitake & Baby Bok Choy Miso Ramen

There’s something about a big bowl of homemade ramen that feels like the ultimate comfort food. This chicken miso ramen is rich, savory, and full of nourishing ingredients, with tender chicken thighs, flavorful shiitake mushrooms, and baby bok choy all nestled in a creamy miso broth. Finished with jammy eggs, fresh green onions, and a squeeze of lime, it’s the kind of meal that feels special but is surprisingly easy to make at home.

I love recipes that make everyone at the table happy, and this one was a hit with my baby, too! We added some bite sized pieces of chicken, mushroom, egg and noodles to her plate and then spooned her some of the broth that she SLURPED and happy danced for more immediately!

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It's a cozy, flavorful dinner that comes together in about 40 minutes and is perfect for a chilly evening when you want something comforting without ordering takeout.

Chicken, Shiitake & Baby Bok Choy Miso Ramen

4 Servings | Prep time: 15 minutes

Cook time: 15 minutes

Notes: A cozy, creamy miso ramen loaded with tender chicken, earthy shiitake mushrooms and baby bok choy. The coconut-miso broth is savory, slightly sweet and rich without being heavy.

Ingredients:

• 1 tablespoon olive oil or neutral cooking oil

• 1 lb boneless, skinless chicken thighs

• Salt and pepper

• 8 oz sliced shiitake mushrooms

• 4 baby bok choy, halved lengthwise

• 3 tablespoons white miso paste

• 3 cloves garlic, minced

• 6 cups low-sodium chicken stock

• 1/3 cup canned coconut milk

• 2 tablespoons soy sauce or coconut aminos

• 4 servings of ramen noodles

• 2 large eggs

• 2 green onions, thinly sliced

• Sesame seeds, for serving

• Toasted sesame oil, chili oil or Sriracha, for serving (optional)

Directions:

1. Season the chicken thighs with salt and pepper. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 4–6 minutes, flipping and cooking another 4-6 minutes. They should get a nice golden sear on both sides. Remove to a plate.

2. Add the shiitake mushrooms to the same pot and cook for 3–4 minutes until browned and softened. Remove and set aside. Add the bok choy, cut-side down, and cook for about 2 minutes. Flip and cook another 1–2 minutes, until just tender. Remove and set aside with the chicken.

3. Reduce the heat to medium. Add the miso and garlic to the pot and stir for about 1 minute. Slowly pour in the chicken stock and coconut milk while whisking to dissolve the miso. Stir in the soy sauce or coconut aminos and bring the broth to a gentle simmer.

4. Meanwhile, bring a small pot of water to a simmer. Carefully add the eggs and cook for 7–8 minutes for jammy yolks. Transfer to cold water, peel and set aside.

5. Add the ramen noodles to the simmering broth and cook according to the package directions, preferably about 1 minute less than recommended so they don’t become mushy.

6. Cut the chicken into bite sized pieces and return the chicken, mushrooms and bok choy to the pot for the final 1–2 minutes, just to warm everything through.

7. To serve, Divide the ramen, chicken, mushrooms and bok choy between bowls. Top each with half a soft-boiled egg, green onions and sesame seeds. Finish with a drizzle of toasted sesame oil, chili oil, a lime wedge or Sriracha if desired.

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