Why do people add peanut butter to their ramen?

Peanut butter adds a creamy, nutty richness that balances out salty and spicy components like soy sauce, miso, and chili oil. It gives the broth body, enhances the umami flavor, and offers a smooth texture that clings to the noodles—transforming traditional ramen into a comforting fusion dish.

What does chicken miso ramen taste like?

Chicken miso ramen has a savory, slightly salty, and deeply umami flavor. The miso paste gives it a fermented, earthy base, while the chicken adds a hearty richness. When combined with peanut butter and tahini, the broth becomes creamy, nutty, and mildly sweet—creating a beautifully balanced bowl.

What are the 5 essentials of ramen?

Broth – The flavorful liquid base (chicken, pork, or veggie). Noodles – Springy, chewy noodles made to soak up flavor. Tare – A concentrated seasoning like soy or miso. Aromatic oil – Adds aroma and mouthfeel (e.g., sesame oil, chili oil). Toppings – Proteins, veggies, soft-boiled eggs, and garnishes. Peanut Miso Chicken Ramen checks all five boxes—with a bold twist

Why is miso ramen so good?

Miso ramen is beloved for its layered, savory flavor that feels both hearty and nourishing. Miso paste brings deep umami and complexity, and when paired with rich broth and fresh toppings, it creates a bowl that’s warm, satisfying, and deeply comforting—especially with creamy extras like peanut butter or tahini.

Peanut Miso Chicken Ramen – The Best Creamy Comfort Bowl You'll Ever Try

Description

Peanut Miso Chicken Ramen is rich, creamy, and packed with bold flavors. Try this easy fusion recipe for a comforting, unforgettable bowl.

Ingredients

Scale

For the Chicken Marinade:

4 tbsp soy sauce

2 tbsp mirin

1 tbsp sesame oil

4 chicken breasts or boneless thighs

1 tbsp vegetable oil (for frying)

For the Broth:

1 tbsp vegetable oil

4 garlic cloves, minced

1 tbsp grated fresh ginger

1 tbsp chili crisp (or 2 tsp Chinese chili oil)

4 tbsp white miso paste

3 tbsp smooth peanut butter

3 tbsp tahini

6 cups chicken stock (low sodium recommended)

For the Soup Base:

400 g ramen noodles

100 g (1 cup) bean sprouts

120 g shiitake mushrooms, stems removed

1 bok choy, halved

2 green onions, sliced (white and green parts separated)

2 large eggs, soft boiled

1 medium carrot, julienned

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Instructions

Step 1: Marinate the Chicken

In a bowl, mix soy sauce, mirin, and sesame oil. Pour over chicken and let marinate for 30 minutes.

Step 2: Cook the Chicken

Heat vegetable oil in a pan over medium-high. Cook chicken until golden and fully cooked. Remove, slice, and keep warm.

Step 3: Prepare the Flavor Base

In a small bowl, mix white miso paste, peanut butter, tahini, and chili crisp. Set aside.

Step 4: Build the Broth

In a soup pot, heat oil and sauté garlic, ginger, and the white parts of green onions for 30 seconds. Add the miso-peanut mixture and chicken stock. Stir until smooth and simmer.

Step 5: Add the Vegetables

Add mushrooms and bean sprouts to the broth. Simmer 5 minutes. Add bok choy and cook for another 3 minutes.

Step 6: Boil the Eggs

Place eggs in boiling water. Turn off the heat, cover, and let sit for 4 minutes. Transfer to ice water, peel, and slice in half.

Step 7: Cook the Noodles

Boil ramen noodles according to package directions. Drain and set aside.

Step 8: Assemble the Bowls

Divide noodles into bowls. Pour over hot broth. Top with sliced chicken, eggs, carrots, green onion greens, and extra chili oil if desired.

Notes

Creamy peanut butter blends seamlessly with white miso for a rich, nutty broth.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 4 bowls
Calories: 881 kcal
Sugar: 18g
Sodium: 3160mg
Fat: 30g
Saturated Fat: 6 g
Carbohydrates: 77 g
Fiber: 6 g
Protein: 81g
Cholesterol: 237mg