Miso Ramen Bowl

Miso Ramen Bowl

Miso Ramen Bowl 

Ramen is a great idea whether you’re just home alone and hungry or if you have a whole gang of guests at home. With the right recipe, it can be a filling daily staple as well. Try this version with chicken and the richness of Sprig’s Toasted Oil, and we promise you’ll be back for more. And if you’re a vegetarian reading this, despair not – Simply replace the chicken and tofu and follow the recipe! Happy slurping!  



  • 200g ramen noodles, cooked as per package instructions 
  • 2 tbsp miso paste 
  • 500 ml chicken / vegetable stock 
  • 2 tbsp Sprig Toasted Sesame oil 
  • 2 tbsp vegetable / olive oil 
  • Soy sauce to taste 
  • 500g boneless chicken thighs, diced into pieces 
  • 1 packet mushrooms, sliced 
  • 2 carrots, diced 
  • 1 celery stem, finely chopped 
  • 1 medium onion, sliced 
  • 4 cloves garlic, finely chopped 
  • 1 bunch spring onion greens, chopped 
  • 1 head of pak choy  



  1. Marinate the chicken pieces in soy and 1 tbsp of sesame oil, keep aside for 15 mins.   
  2. Heat oil in a heavy bottomed pan. Add garlic & cook for a few minutes. Next add onions and sauté till fragrant.  
  3. Add celery and carrots and sauté for a few minutes. Then add mushrooms and cook until slightly browned.  
  4. Add salt (to taste) & miso paste, and mix well. 
  5. Pour in the chicken / vegetable stock and bring to a boil. 
  6. Add in the chicken, and let it simmer till the chicken is cooked.  
  7. Adjust seasoning with soy & miso if needed. 
  8. Turn off heat and add the pak choy leaves, just to slightly wilt them. 



  1. In a bowl, add the cooked ramen noodles. Add in the chicken and vegetables and top up with the miso broth. 
  2. Add pak choy & spring onion greens. 
  3. Garnish with sesame oil, chilli oil & sesame seeds.  
  4. Slurp and enjoy!

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