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Recipe

Miso Ramen with Chicken and Jammy Eggs: Big Broth, No Packet Dust

By Moe Train 20 min prep 30 min cook Serves 4 November 1, 2026
Close-up of a bowl of ramen in a dark miso broth with noodles, a halved jammy egg, sesame seeds, and nori

If your ramen broth came out of a foil packet, we're fixing that tonight, and nobody has to simmer bones for twelve hours to do it. This bowl tastes like somebody actually cooked it, because somebody did. You, in about fifty minutes, with a pot of chicken broth, a big spoonful of miso, and eggs timed right down to the half minute.

Miso does the heavy lifting here. Stir it into hot broth with garlic and ginger and the broth turns dark and salty and coats the noodles instead of running off them. Chicken thighs simmer right in that broth, so they pick up flavor while they cook, and then they get sliced and laid back on top where they belong. The eggs cook for six and a half minutes and come out with firm whites and yolks still jammy in the middle. Slurp loud. That's table manners in a ramen bowl, and anybody who tells you different is eating theirs too quiet.

Two moves keep this bowl from going sideways. Cook the noodles in a separate pot, because noodle starch turns good broth cloudy in a hurry. And keep the broth below a boil after the miso goes in, because a hard boil dulls the miso flavor you just built. A quiet simmer is all it needs. Cooked is cooked, and a bowl this hot does its talking at the table.

Ingredients

For the eggs and chicken

  • 4 large eggs, at room temperature
  • 1 lb boneless, skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

For the broth

  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, finely minced
  • 1 tbsp grated fresh ginger
  • 8 cups low sodium chicken broth
  • 1/3 cup white or yellow miso paste, plus more to taste
  • 2 tbsp soy sauce, plus more to taste
  • 1 tbsp mirin
  • 1 tsp sugar

For the bowls

  • 10 oz dried ramen noodles, or 4 packs fresh ramen noodles, seasoning packets tossed if any came in the pack
  • 4 sheets nori, cut in half
  • 2 tsp toasted sesame seeds
  • 2 scallions, sliced thin
  • Chili oil, for the table, optional

Instructions

1

Start the eggs first. Bring a medium pot of water to a boil over high heat. Lower the eggs in gently with a spoon and cook them for exactly 6 1/2 minutes. Move them straight into a bowl of ice water and let them sit for at least 5 minutes. Peel them under a thin stream of water. The shells should slip off clean if you crack them all over first. Set the eggs aside and cut them in half right before serving.

2

While the eggs chill, set a large pot or Dutch oven over medium heat and add the sesame oil. Add the garlic and the ginger and cook for 30 seconds, stirring the whole time, until they smell strong. Don't let the garlic color. Burnt garlic will bully the whole pot.

3

Pour in the chicken broth and stir in the soy sauce, the mirin, and the sugar. Bring the broth up to a gentle simmer over medium high heat. Keep it at a simmer, with small bubbles at the edges, and don't let it hit a rolling boil from here on out.

4

Season the chicken thighs with the kosher salt and the black pepper and slide them into the simmering broth in one layer. Cook them for 12 to 14 minutes, turning them once halfway through, until they're cooked through and register 165°F on a thermometer. Lift them out onto a cutting board and let them rest for 5 minutes, then slice them into bite size strips.

5

Turn the heat under the broth down to low. Scoop about 1 cup of the hot broth into a small bowl and whisk the miso paste into it until it dissolves smooth with no lumps left. Pour that miso mix back into the pot and stir well. Taste the broth. Add a little more miso if it tastes thin, or a splash more soy sauce if it needs salt. Keep the pot warm on low and don't boil it.

6

Bring a second large pot of water to a boil and cook the ramen noodles 1 minute shy of the time on the package. Fresh noodles can be done in 2 to 3 minutes, so watch them close. Drain the noodles well and shake off the extra water. Wet noodles water down the broth in the bowl, and you've worked too hard on that broth for that.

7

Warm 4 large bowls with hot tap water, then pour the water out. That small step keeps the broth hot while you eat instead of going lukewarm on contact with a cold bowl.

8

Divide the drained noodles among the warm bowls and twist them into loose piles with tongs. Ladle the hot miso broth over the noodles, about 2 cups per bowl, and give each bowl a gentle stir to loosen the noodles up.

9

Lay the sliced chicken over the noodles in each bowl. Set 2 egg halves on top of each bowl with the yolks facing up. Tuck 2 nori halves against the side of each bowl, sprinkle on the sesame seeds and the scallions, and serve right away with chili oil on the table for whoever wants heat.

Moe Train's tip:

Time the eggs with your phone and get them straight into ice water the second the timer dings. Six and a half minutes gives you a jammy yolk that runs just a little when you cut it. Eight minutes gives you a firm yolk, and there's no talking a boiled egg back down. If you're saving leftovers, keep the noodles and the broth in separate containers in the fridge. Noodles left sitting in broth overnight turn soft and swollen, and they'll drink up half the broth while they're at it.

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