Miso Chicken Ramen

Serves: 4
Serving size: 1 ¾ cup broth with chicken + 2 oz. ramen
Total time: 45 mins


2 lbs. boneless skinless chicken thighs
¼ cup white miso
3 sliced green onions, plus more for garnish
¾ cup sliced mushrooms
2 garlic cloves, minced
4 cups chicken broth
1 tbsp. soy sauce
1 tbsp. mirin
6 oz. ramen noodles, cooked
Toppings such as soft-boiled eggs (cut in half), fishcakes, sesame seeds, chili flakes, etc.


1. Season chicken thighs with the white miso and place in base of Microwave Pressure Cooker. Add green onions, mushrooms, garlic and chicken broth.
2. Cover, lock in place and microwave for 30 minutes. At the end of cooking time let pressure release naturally.
3. Remove chicken thighs and slice or shred then return them to pressure cooker.
4. Stir in soy sauce and mirin.
5. Serve by dividing the broth and chicken evenly then add equal portions of ramen noodles to each. Garnish with additional sliced green onions and any other toppings of choice.