15 minute Miso Ramen with Soy-Marinated Chicken and Mushrooms

15 minute miso ramen soy marinated chicken and mushrooms

Umami heaven! 15-minute miso ramen is honestly the flavour bomb you’ve been looking for 🍃🍜 If you cook all the elements at the same time then this can easily be ready in 15mins – crazy, I know.

Notes: I make the broth and chicken at the same time and then follow with the mushrooms. The noodles are boiled as per the packet instructions and rinsed with cold water afterwards to ensure they’re chewy. This is the last step prior to assembling the ramen.

The soy-marinated eggs are usually made 4 hours beforehand at a minimum. Also, feel free to double the recipe and freeze any remaining broth (you can use the broth in soups/stews etc.).

Building your ramen:

– miso broth
– noodles
– sliced chicken breast
– mushrooms
– soy-marinated eggs
– chilli oil
– sliced spring onion
– toasted sesame seeds

**Recipe Video Below**

15 minute Miso Broth

  • Servings: 2-4
  • Difficulty: Easy
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  • 3 tbsp neutral vegetable oil/olive oil
  • 1 large white onion
  • 5 cloves of garlic
  • 1/2 cup Hikari Miso paste
  • 1/2 tsp ground ginger
  • 4 tsp Hondashi stock granules
  • 4-5 cups lukewarm water, separated
  • 1 tsp brown sugar
  • 2 tsp dried chilli flakes
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • Garnish with toasted sesame seeds, chilli oil & sliced spring onion


  1. Add the raw onion and garlic to a blender and blend until smooth.
  2. Add the oil, pureed onion-garlic mixture and miso paste to a large pot and sauté for 5mins on med-high heat. The Miso will start to stick to the base of the pot but don’t let it burn.
  3. Lower to medium heat and add 4 cups of lukewarm water, ground ginger, Hondashi stock granules, sugar, chilli flakes, sesame oil, and soy sauce and then simmer on low for 10mins. Remove from the heat and add 1 more cup of water – this is based on personal preference. Now your miso broth is ready. Set aside until all the other elements are ready.

Soy-Marinated Chicken & Mushrooms

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 4 Chicken breasts
  • 250g button mushrooms, sliced
  • 1/3 cup soy sauce
  • 3 tbsp olive oil
  • 2 tsp salt


  1. Add the soy sauce, olive oil, salt and chicken breasts to a bowl and make sure the chicken is coated with the liquid.
  2. Bring a medium saucepan to medium-high heat and add the chicken breasts with the remaining liquid. Sauté on one side for 5mins, ensuring the chicken and the sauce doesn’t burn, flip and cook for another 4mins. Remove the chicken from the heat and set aside to rest. Do not discard the liquid from the rested chicken breast.
  3. Add the sliced mushrooms to the same pan and sauté until charred on medium-high heat. I like adding the liquid from the rested chicken to the mushrooms but no additional oil will be needed, the moisture from the mushrooms and/or chicken juices will suffice.
  4. Once the mushrooms are fully cooked and have a lovely char on them, you can set them aside.
  5. Only slice the chicken once you’re ready to assemble your ramen.