Chicken and Noodles in Miso-Thickened Soup

Miso Aji Ramen

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Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Chicken and noodles in soup are a universally winning combination and the Japanese version is particularly nice, I think. They make theirs with a rich meaty broth that is thickened with aromatic bean paste and garnished with sesame seeds and chopped scallions.


  • 4–5 portions ramen (Chinese-style soup noodles) or chūka soba (thin yellow noodles), 8 ounces per portion if fresh and 3 ounces if fresh-dried; cooked according to instructions
  • 1 quart clarified Oriental Chicken Broth
  • 2–3 tablespoons Shinshū Ichi miso (medium bean paste)
  • ¼ pound cooked chicken breast*
  • 1–2 scallion(s), chopped
  • 1 tablespoon dry-roasted white sesame seeds

Divide the cooked noodles among 4 or 5 deep bowls. In a saucepan, bring the chicken stock to a simmer and in a separate bowl dissolve the bean paste in a few tablespoons of the hot stock. Stir the dissolved bean paste into the saucepan. Pour the hot soup over the noodles to barely cover them.

Shred the cooked chicken breast with your fingers into thin strips (the irregular surfaces absorb more of the flavorful soup than flat slices would), and garnish each bowl of noodles with some. Sprinkle chopped scallions and roasted sesame seeds over all and serve immediately.

* The cooked chicken used in this recipe could be leftovers from making steamed or boiled chicken. Or it could be a breast freshly poached in the stock before the miso paste is added.