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15 Minute Miso Coconut Chicken Ramen Recipe

Posted February 27, 2019 by Stephanie

Guess who’s back, back again? 15 minute ramen is back, call a friend! I’m back again with another 15 minute ramen – I’m on a 15 minute ramen roll and I don’t think I ever want to stop. I mean why would I want to when I get to eat miso coconut chicken ramen?

To be honest, I almost didn’t post this recipe. I was chatting with Mike about my obsession with quick and easy soup noodles and how I was worried that I was making too many. It felt kind of one-trick-pony-ish and I was worried that it was boring. His answer was something along the lines of: you know how we like The Killers? You know how we love Hot Fuss? And when Wonderful Wonderful came out we were like WTF? We wanted Hot Fuss 2.0 or even maybe a lower grade Battle Born. Instead, we got something new. Translation: you like something and you want more of it. Sometimes it’s great to experiment, but sometimes you really just want more of the same. So, I’m doing more of the same. I’m sure I’ll get bored soon enough, but until then, it’s going to be more “ramen-ish” recipes.

I say ramen-ish because ramen – at least the kind in Japan – is kind of specific. This is more of a loose interpretation of a chuka ramen, which is what Japanese people call Chinese style ramen. It’s got coconut milk for body, white miso for some serious umami, chicken, and mushrooms. It was inspired by this awesome miso coconut chicken that I made that time we were living in Tokyo. Miso and coconut are really an irresistible combination. Adding in mushrooms and chicken and I’m a gonner. Seriously so good.

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe | www.iamafoodblog.com

15 Minute Miso Coconut Chicken Ramen Recipe
serves 2


  • 2.5 cups no sodium chicken broth
  • 14 ounce can coconut milk
  • 2 tablespoons white miso paste
  • 1/2 onion, sliced
  • 1/2 inch piece ginger, thinly sliced
  • 2 cloves garlic, crushed
  • 2-4 chicken thighs
  • 1 cup mushrooms, sliced
  • 2 portions ramen noodles
  • greens of choice
  • sliced green onions, to finish

In the Instant Pot insert, add the chicken stock, coconut milk, miso paste, onion, garlic, ginger, chicken thighs, and mushrooms. Cook on high pressure for 5 minutes.

While the Instant Pot is doing it’s thing, thinly slice the green onions and wash your greens. Cook and drain your noodles and greens and divide them between two deep bowls.

When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.

Taste the soup and adjust the seasoning with miso paste and salt if needed, then divide evenly between the two bowls.

Finish with the greens and green onions and enjoy!

Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken thighs. Continue with the remaining steps.

16 Comments

  1. HC says:

    Can I do this in a slow cooker?

  2. Torben says:

    Went well over time.but then I am not a cook. fried vegetable in coconut oil. to get more flavor.And used breast meat so guess lost some flavor there but great meal, thank you.

    1. Stephanie says:

      ooh coconut oil sounds like an pro move :)

  3. Pinguino says:

    I just made this with a few tweaks: I browned the chicken thighs first to get some flavour and to get some of the fat out.
    I also began by sautéing the onions until just translucent, and then the garlic and ginger (which I doubled), and added a small piece of fresh lemongrass too, which I lightly bruised with the knife before adding it to the instant oit. Added the chicken, mushrooms, broth, miso and coconut milk.
    5 minutes at high pressure with manual release was not enough to cook 4 chicken thighs all the way through and soft enough to pull off the bone so I added another 4 minutes.

    The broth is amazing and I really love this soup. I used bok choy for greens and added some corn too.

    1. Stephanie says:

      amazing adjustments!

  4. Catherine says:

    Looks delicious! At what stage does the 1/2 sliced onion come in?

    1. Stephanie says:

      hi catherine,
      oops, it goes in the pot with all the other ingredients. i’ll adjust that now! thanks for the heads up :)

  5. Roo says:

    I’m not a fan of coconut milk. What can I substitute with and how much?

    1. Stephanie says:

      The coconut adds a lot of body – you can just use chicken stock if you like, but the soup wont be as thick.

  6. Dani says:

    I have loved this and made it three times since reading this! I’ve done both stovetop and Instant Pot and both are great (Instant Pot is a bit richer). LOVE this recipe, thank you!

    1. Stephanie says:

      oh yay! so happy that you love it :) one of my faves!

  7. Ellen says:

    This looks yummy! My real question, though, is where can I get that bowl???

    1. Stephanie says:

      hi ellen,
      it’s from a little local store that sources stuff from japan :)

  8. Eric says:

    Delicious soup! What kind of ramen noodles do you use? I used a dried package off the shelf but it tasted… plastic-like.

    1. Stephanie says:

      they usually sell fresh ramen noodles in the fresh noodle section in asian grocery stores or sometimes you can find them frozen as well :)

  9. liane says:

    AMAZING! ps i just add dry noodles directly to the broth when the cook time is complete. i’ve found it works for both wheat and GF ramen noodles.

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