Learn how to make Creamy Chicken Ramen with browned mushrooms, white miso and coconut milk for a silky broth and noodles that don’t turn soft and soggy.

Two plates of chicken ramen recipe topped with sliced chicken, sautéed shiitake mushrooms, soft-boiled eggs, scallions, and lime wedges

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This Creamy Chicken Ramen Is Worth The Extra Few Steps

Use It Up! [Ginger + Miso]

This recipe is part of our Use It Up! series, all about finishing half-used ingredients and reducing food waste.

If you bought fresh ginger and miso for another recipe and they’ve been hanging around in your fridge ever since, this Creamy Miso Chicken Ramen is exactly what to make next. It uses a generous 2 tablespoons of fresh ginger and 1/4 cup of white miso, so it puts a real dent in both instead of calling for just a teaspoon here and there.

I originally had this penciled in as a “back-to-school easy dinner,” but after actually developing it, I’m not going to insult you by pretending it’s a dump-everything-in-one-pot situation. There are mushrooms to brown, aromatics to cook, broth to build and noodles to boil separately.

But every one of those steps is worth it in the end, and this dish is one of my personal favorites every winter. Browning the shiitakes gives them texture and deep flavor. White miso, ginger and garlic make a much more dynamic soup base than a seasoning packet ever could, and full-fat coconut milk makes it creamy without making it too heavy.

So, this is the ramen I want when I’m willing to do a little more than rip open a packet, but I’m definitely not simmering chicken bones all afternoon. It’s savory, gingery and chicken-y, with a silky coconut-miso broth that gets a final hit of lime, fish sauce and sesame oil to keep you coming back for more bites and slurps.

Why You Will Love This Chicken Ramen Recipe

  • The broth is creamy without being heavy. Full-fat coconut milk gives it body, while lime juice, fish sauce and ginger keep it bright and savory instead of making it feel too thick and creamy.
  • We’re building flavor in layers. Deeply browned shiitakes, briefly cooked miso and aromatics, chicken stock and finishing seasonings each do a different job, so the broth tastes like it’s been simmering far longer than it actually has.
  • The noodles keep their texture. We cook the ramen separately instead of simmering it in the soup, so it’s easier to nail that springy texture, and the broth stays silky instead of getting starchy and gloopy.
Ingredients for creamy chicken ramen laid out, including raw chicken, shiitake mushrooms, miso paste, coconut milk, soy sauce, ginger, garlic, and a box of ramen noodles

Creamy Ramen Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

  • boneless skinless chicken thighs – thighs stay tender during the simmer and add more flavor to this broth than chicken breast would, so they’re my protein of choice here. Slice them thinly so they cook quickly and evenly.
  • kosher salt – season the chicken before it hits the broth. There are several salty ingredients later, so you don’t need much here.
  • coconut oil – we use this for browning the mushrooms and cooking the aromatics. Any neutral cooking oil works if that’s what you have.
  • shiitake mushrooms – don’t just simmer the mushrooms in the soup (that works better for recipes that use dried mushrooms). Browning them separately gets their edges deeply golden.
  • soy sauce – a splash of soy makes the mushrooms even more savory, and kind of glazes them. A low sodium version is fine if you need to.
  • garlic and fresh ginger – five cloves of garlic and a very generous amount of ginger is what we’re working with here. This is a big pot of broth, and it’s not the time to be timid with the aromatics. Jarred minced ginger (especially The Ginger People brand) is one of those shortcuts I’ll endorse, but jarred garlic is not. I don’t know – they’re different.
  • white miso paste – this is what gives our miso chicken ramen its deep savory backbone. White miso is mellow and slightly sweet, so it adds plenty of umami without overpowering the chicken and coconut.
  • chicken stock – this forms the bulk of the broth, so use one you actually like the flavor of. Homemade chicken stock, if you have it, is ideal, but store-bought is always fine around here!
  • full-fat coconut milk – the answer to “what makes this creamy chicken ramen creamy?” Coconut milk creates a silky ramen broth without needing heavy cream, and its subtle sweetness works especially well with miso, ginger and lime.
  • lime juice – the lime goes in after the pot comes off the heat so its acidic flavor stays bright.
  • fish sauce – a small amount adds another layer of salty, savory flavor. I like to taste the finished broth and add another splash if it needs more umami flavor.
  • toasted sesame oil – also added to the flavorful broth at the end so its nutty flavor stays rich.
  • ramen noodles – frozen ramen such as Sun Noodle is my first choice because the noodles have such a great chewy, springy texture. Cook them separately from the broth so you have complete control over their doneness.
  • chili crisp or chili paste, lime wedges, soft-boiled eggs, green onions, nori and sesame seeds – none are mandatory for this easy homemade chicken ramen, which is good because we already have enough moving parts here. Pick a few depending on what you have and how loaded you want your bowl. Add other vegetables, like carrots or jalapeño, if you would like!

How To Make Creamy Miso Ramen

  1. PREP. Bring a large pot of water to a boil for the noodles. Season the thinly sliced chicken thighs with salt and set them aside while you start the broth.
Process shots of shiitake mushrooms browning in a pot, then miso paste, garlic, and ginger added to build the ramen broth
  1. BROWN AND BUILD. Heat half of the oil in a Dutch oven over medium-high heat. Add the shiitakes and cook 6 to 8 minutes, stirring periodically, until they’re deeply browned instead of pale and spongy. Drizzle with soy sauce, then transfer them to a bowl. Add the remaining oil to the Dutch oven and reduce the heat to medium. Add the garlic, white miso and ginger and cook 30 seconds, stirring constantly. You’re waking up the aromatics here, not trying to brown the miso.
Process shots of miso mixture being whisked into broth, then raw sliced chicken added to the pot to simmer
  1. WHISK AND SIMMER. Slowly whisk in about 1/2 cup of the chicken stock until the miso is completely dissolved and smooth. Then whisk in the remaining stock. Add the chicken and bring the broth to a very low boil. Reduce the heat to medium-low and simmer 4 to 6 minutes, or until the chicken is almost cooked through.
Process shots showing coconut milk being poured into chicken broth, then fish sauce being added to finish the creamy ramen broth
  1. FINISH. Stir in the coconut milk and simmer for another 2 minutes. Remove the pot from the heat, then stir in the lime juice, fish sauce and toasted sesame oil. Taste the broth now. If it tastes a little flat, another splash of lime or fish sauce will usually tell you which direction it needs to go.
Cooked ramen noodles draining in a white colander before being added to bowls
  1. COOK. Meanwhile, cook the ramen noodles in boiling water according to package directions. Drain them as soon as they’re done so they don’t lose their springy texture.
Two bowls of creamy ramen recipe with chicken, mushrooms, soft-boiled eggs, and a side of chili crisp for topping
  1. ASSEMBLE. Divide the noodles among four deep bowls and ladle the broth and chicken over them. Add the browned shiitakes and whichever garnishes sound good to you.

Miso Chicken Ramen Home Chef Tips

  • Don’t crowd the mushrooms. Eight ounces fit nicely in a large Dutch oven, but they still need contact with the hot surface to brown. If they’re releasing water faster than it can evaporate, give them another minute before stirring again.
  • Whisk the first splash of stock into the miso before adding the rest. You almost always want to loosen any thick paste before adding a large quantity of liquid. You’ll get a smoother broth with fewer stubborn miso lumps floating around.
  • Keep the coconut milk at a gentle simmer. Once it goes in, we’re heating it through rather than aggressively boiling the soup, to keep everything smooth.
  • Judge the broth before you garnish it. Fish sauce adds salt and umami; lime adds acid. Taste first and decide what it’s missing instead of automatically adding more of both.

Make-Ahead, Storage And Reheating

  • Make Ahead: Make the broth, chicken and mushrooms for this easy chicken ramen recipe up to 2 days in advance, but leave the ramen noodles uncooked. Refrigerate the broth and mushrooms separately if you want the mushrooms to retain more texture. Cook fresh noodles while the broth reheats.
  • Refrigerate: Transfer leftovers to the refrigerator uncovered until fully chilled, then cover tightly and refrigerate up to 2 days. If possible, store the noodles separately from the broth so they don’t continue soaking up liquid.
  • Reheat: Warm the broth and chicken gently in a saucepan over medium-low heat, stirring occasionally. Coconut milk may thicken in the refrigerator, so add a small splash of stock or water if needed. Add the noodles only long enough to warm through, or cook a fresh batch.
  • Freeze: I would not freeze fully assembled ramen because the noodles will suffer. You can freeze the broth and chicken without the noodles or garnishes for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking if the coconut milk has separated slightly.
Close-up of creamy miso ramen with a jammy soft-boiled egg, crispy nori strips, and sautéed mushrooms over noodles

Miso Ramen Recipe FAQ

What is the best miso for creamy miso ramen?

White miso is a great choice because it is milder and slightly sweeter than darker varieties. It adds plenty of savory miso flavor without overpowering the chicken, coconut milk, ginger and lime.

Can I use instant ramen noodles for this chicken ramen recipe?

Yes. You can use plain or packaged instant ramen noodles in place of frozen ramen. Discard the seasoning packets and cook enough noodles for four servings according to package directions before adding them to the serving bowls.

Should ramen noodles be cooked in broth or separately?

For this creamy ramen recipe, cook them separately. It gives you better control over noodle texture and prevents excess noodle starch from thickening the coconut-miso broth. It also makes leftovers much easier to store.

Overhead shot of miso ramen recipe being eaten with chopsticks, surrounded by lime wedges and a bowl of sautéed mushrooms

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Overhead view of a bowl of creamy chicken ramen garnished with shiitake mushrooms, soft-boiled egg, nori, and a lime wedge

Creamy Miso Chicken Ramen

Author: Lori Yates
Yield: 4 servings
Prep: 30 minutes
Cook: 22 minutes
Total: 52 minutes
Learn how to make Creamy Chicken Ramen with browned mushrooms, white miso and coconut milk for a silky broth and noodles that don't turn soft and soggy.
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Ingredients

For the Ramen:

  • 1 pound boneless skinless chicken thighs thinly sliced
  • ½ teaspoon kosher salt
  • 2 tablespoons coconut oil or other neutral oil divided
  • 8 ounces shiitake mushrooms sliced
  • 1 teaspoon soy sauce
  • 5 cloves garlic minced
  • ¼ cup white miso paste
  • 2 tablespoons grated fresh ginger
  • 6 cups chicken stock
  • 1 can full-fat coconut milk (13.5 ounces)
  • Juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 boxes frozen ramen (13.5 ounces each) (recommended: Sun Noodle) (discard flavor packet if included)

For Garnish (Optional):

  • Chili crisp
  • Lime wedges
  • Soft boiled eggs
  • Thinly sliced green onions
  • Thinly sliced nori
  • Toasted sesame seeds

Instructions

  • Heat large pot of water to boiling over high heat. Sprinkle chicken with salt and set aside.
  • Meanwhile, heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until deep golden brown, stirring frequently. Stir in soy sauce, then transfer to small bowl.
  • Heat remaining 1 tablespoon oil over medium heat in same Dutch oven. Add garlic, miso paste and ginger and cook 30 seconds, stirring constantly.
  • Slowly whisk in about 1/2 cup of stock and whisk until miso is dissolved, then add remaining stock and whisk until smooth.
  • Add chicken to pot and heat to very low boil over medium-high heat, then reduce heat to medium-low and simmer 4 to 6 minutes or until chicken is almost cooked through.
  • Stir in coconut milk and simmer 2 minutes or until chicken is cooked through. Remove from the heat and stir in lime juice, fish sauce and sesame oil.
  • Meanwhile, cook ramen in boiling water according to package instructions, then drain and divide noodles between four deep bowls.
  • Divide broth and chicken over noodles. Top with mushrooms. Serve garnished with chili crisp, lime wedges, eggs, green onions, nori and/or sesame seeds, if desired.
Calories: 976kcal, Carbohydrates: 84g, Protein: 46g, Fat: 53g, Saturated Fat: 33g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 119mg, Sodium: 3807mg, Potassium: 1296mg, Fiber: 5g, Sugar: 10g, Vitamin A: 73IU, Vitamin C: 8mg, Calcium: 90mg, Iron: 9mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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