Spicy Hoisin Miso Ramen with Chicken and Mushrooms

This ramen bowl is pure comfort in a bowl, ready in just 20 minutes. Silky noodles swim in a luxurious broth made with hoisin, miso and pho stock concentrate, delivering deep umami with a kick of chili crisp. Sautéed mushrooms and fresh spinach add earthy goodness, while crispy fried onions provide the perfect crunch.

Juicy chopped chicken breast makes it a hearty meal, but you can easily swap in tofu or shrimp. Whether you’re craving something quick after work or a cozy weekend lunch, this recipe hits all the right notes.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim and quarter the mushrooms if not pre-sliced.
2. Add ramen noodles to the boiling water and cook, stirring occasionally, until just tender, 1-2 minutes. Drain and rinse under cold water for at least 30 seconds, then toss with a drizzle of oil to prevent sticking. Set aside; keep the pot handy.
3. In the same pot, combine hoisin sauce, miso sauce concentrate, pho stock concentrate and 3 cups of water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. Taste and season with salt if desired.
4. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes.
5. Stir in the spinach and cook, stirring constantly, until wilted, 30-60 seconds. Add half the soy sauce (all for 4 servings) and stir to coat. Remove from heat.
6. Divide the noodles between large soup bowls. Ladle the hot broth over the noodles. Top with the mushroom-spinach mixture and any remaining sauce from the pan.
7. Add chili crisp to your desired spice level. Garnish with crispy fried onions just before serving to keep them crunchy.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Absolutely! This recipe works well with shrimp, tofu or even leftover roast pork. Adjust cooking time as needed.

How can I make this ramen vegetarian?

Simply omit the chicken and use vegetable broth or water instead of pho stock concentrate. Add extra mushrooms or tofu for protein.

Can I prepare the broth ahead of time?

Yes, the broth can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.