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Homemade Miso Ramen with Chicken

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Semi-homemade miso ramen made with premade ingredients. Frozen veggies and tasty ramen noodle mix! This is one weeknight dinner the whole family will love! For more great recipes see my Main Dish page.

Easy Homemade Restaurant Style Miso Ramen, homemade miso ramen, chicken miso ramen

Lately, Ramen Soup has become one of our guilty pleasures. We have been going around town trying out all the best restaurants that serve this veggie-filled hearty soup. I love it so much that I came up with this recipe for an Easy Homemade Restaurant Style Miso Ramen that you can make in minutes that satisfies the taste for restaurant ramen from home!

Now I know what you are thinking, is that the ramen noodle soup packet that you can buy for a quarter? No way!  This is the grown-up version of the veggie-packed noodle soup. The noodles I use are actually rice noodles and there are a variety of flavors so you can figure out the best version of this recipe to suit your personal Ramen needs.

Miso Ramen with Pre-made Ingredients

Before we get to the recipe, let’s talk about the noodles first. This is not a sponsored post but there are affiliate links so you can find the Ramen Brand I use. I use Lotus Foods Rice Ramen.

The noodles are Japanese noodles made with rice instead of wheat which makes them Gluten-Free, yay! Lotus has a huge variety of flavors of noodles and soup broth. All of the flavors of the Lotus Rice Ramen I have tried, which is most of them, work well with this recipe.

store bought miso ramen noodles, make miso ramen at home

Now just how did I make that soft-boiled egg for my Ramen? See that red contraption in the back of my ingredient pic? I bought this really cool egg cooker a couple of months ago and let me just say, I am in love!

I eat boiled eggs every morning for breakfast and this thing is a lifesaver for the boiled egg challenged like me.

easy homemade miso ramen

At first, I started buying those Egglands Best pre-boiled eggs in a bag from the store. No matter how I made boiled eggs myself they always came out bad. The eggs would not peel correctly, fall apart or were under or overcooked.

With this little egg cooker, you place the eggs under the dome push the on button, and leave it to do its thing. When the timer goes off add the eggs to ice water and enjoy!

It has three settings for soft, medium, and hard-boiled eggs. I love this little cooker, it literally has changed my life, lol! Brown organic eggs are my new favorite.

Ok so back to the Ramen~ Let me show you the basics! Let’s go make some soup!

MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. If you are using pre-frozen veggies. Be aware they may not be as solid or mushier than they were when reheated again.

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Easy Homemade Miso Ramen

Make Miso Ramen with soup mix and veggies you may already have on hand!
Servings: 1 person
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 600


  • 1 Lotus Foods Rice Ramen Soup & Noodle Miso mix, I used the Millet Brown Flavor
  • ½ cup frozen Birds Eye Steamfresh veggies, your choice of flavor, I used Baby Broccoli Blend in this recipe
  • ½ cup frozen Birds Eye Gold & White Corn, Carrots and Asparagus blend
  • 1 soft boiled egg
  • 1 cup or about one breast, Shredded rotisserie chicken, I use Costco prepackaged pulled Rotisserie Chicken
  • 1 green onion chopped, optional


  • Cook both frozen veggie steam bags as directed.
  • In a medium saucepan cook noodles as directed on Lotus Package.
  • In the last 3 minutes of cooking the noodles add the chicken and veggie blends to the soup while it is boiling.
  • Pour into a bowl and cut the soft boiled egg in half and add it to the bowl and enjoy!


I cook my soft-boiled egg using my Dash Rapid Egg Cooker. Feel free to change up the veggies and meats to make your favorite version of Ramen soup and add some heat for a more spicy version.


Serving: 1cup | Calories: 600kcal | Carbohydrates: 57g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 964mg | Potassium: 497mg | Sugar: 15g | Calcium: 50mg | Iron: 10mg

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

CUISINE :Japanese
chicken miso ramen:homemade miso ramen:miso ramen
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Now you have the basics on how to make the home version of this Ramen. You can add different kinds of veggies from fresh bok choy to broccoli and meats from chicken to pork belly to the broth. The possibilities and varieties are endless! Go make some soup!

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  1. Turned out amazing! Kids and adults loved them! Thank you!

  2. Looks good. My grandmother used to have a ramen shop and I regret not learning how to make fresh noodles. But these Lotus foods noodles look pretty good.

    1. That’s awesome she had a Ramen shop! I had to make this again to get a better view, lol. The Lotus Foods noodles are at Wholefoods, they also make family sized bags of noodles but they do not include broth. They are a great substitute.

  3. We went to Japan last summer, and ramen shops are everywhere! We liked going to places with a little vending machine out front where you order your ramen from pictures on the buttons, then give your ticket to the server. No language barrier there! I’ve always wanted to make it at home, so I’ll have to try this out!

    1. We have the Ramens shps popping up all over Charlotte, NC. this is great alternative when you can’t get to one and need your Ramen fix. Thanks for stopping by!

  4. I love broth bowls, but have never tried making fun ramen at home. This looks so much better than the stuff from my college days. You’ve inspired me to give it a go!

  5. Hi Kim,

    I didn’t know there is this Japanese version of Ramen. I will check it out next time I am at the store. Sounds perfect for when one needs a really quick lunch/dinner. I usually precook chicken and keep in the fridge or freezer for recipes like this. Love the fact that it is so adaptable. Your egg cooker contraption sounds interesting, another new discovery.

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