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Rich Chicken-Miso Ramen

The heart of a truly good ramen bowl is all about the broth. Simmer a cut-up chicken for at least 2 hours (or longer if you have time) on the stovetop—or give a slow-cooker or pressure cooker a spin to either allow you to leave the house or speed up the process.

Servings 6
Total Time: 3 hours
Servings: 6
Total Time: 3 hours


  • 1 tablespoon peanut or vegetable oil
  • 2 small onions, cut into wedges
  • 1 (4 pounds) Just Bare Whole Chicken
  • 3 cloves garlic, halved
  • 3 thick slices fresh gingerroot
  • 1 tablespoon whole peppercorns
  • 2 quarts water
  • 1/3 cup white miso paste
  • 36 ounces fresh udon noodles or 18 ounces dried ramen noodles (cooked according to package directions)
  • GARNISHES (as desired)
  • Fresh enoki mushrooms
  • Sliced green onions
  • Fresh bean sprouts
  • Julienned bamboo shoots
  • Garlic chile sauce or togarashi (dried Japanese chile powder)
  • Tamari (shoyu)
  • Hard-cooked eggs, halved
  • Fresh garlic cloves (to press or grate)
  • Julienned carrot or shredded napa cabbage
  • Fresh corn kernels
  • Cubed tofu

Nutrition Facts

Servings 6

Amount Per Serving
Calories 690 Calories from Fat 18
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Total Carbohydrate 91g 33%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 50g
Calcium 6%Iron 29%
Vitamin C 2%Vitamin A 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat oil in a large stockpot over high heat. Cook onion until charred around edges. Place chicken in pot with the garlic, ginger, and peppercorns. Pour in water. Bring to a boil; reduce heat and allow to simmer, partially covered, for at least 2 hours or up to 4 hours.
  2. After the first hour you can remove the chicken (which will be very tender and falling apart at this point) and pull the meat from the bones. Cook to internal temp of 165°F. Refrigerate the meat until ready to serve the ramen bowls or freeze the meat to use later.
  3. When the broth is done, strain out the solids and discard. Whisk ¾ cup hot broth with the miso paste until smooth; stir into the large pot of broth.
  4. Ladle broth over noodles in large bowls. Top with some cooked chicken and serve any of the garnishes you’d like alongside, so everyone can customize their bowls.