Smoked Chicken Ramen

What’s going on in the world these days?

Hell, what’s even going on in by own backyard these days?

The answer remains a problematic enigma gnawing relentlessly away at my consciousness, like a hungry mouse feasting on a decadent block of cheese.

You know what isn’t an enigma though?

A lusciously comforting, warm bowl of chicken noodle soup.

No puzzles, no questions. Just a simple, tried and true answer: soup.

So, if you find yourself also experiencing sensory overload from the divisive narrative dominating our current culture, or if you just feel you need a break from the fake, gossiping world of social media, then take a moment to slow down, turn the screens off, and indulge in a savory, smoky, spicy bowl of quick and easy chicken ramen.

Because if you’re anything like me, then there’s nothing that cures a weary, perplexed soul quite like a warm, sultry bowl of slurpable umami, especially if the recipe finishes in 15 minutes or less.


1 pkg Top Ramen of choice

1/2 cup sliced leftover smoked chicken, or protein of choice

1 cup assorted vegetables such as, grilled fresh corn, mushrooms, red bell peppers, or asparagus

1 medium boiled egg, optional

1/4 sheet nori

1 tbsp white miso, or to taste

1 – 2 dried de arbol or Thai Bird chilies, optional

Salt and black pepper to taste


Cook ramen per pkg directions. While the ramen is still very hot, stir in the white miso, sliced smoked chicken and vegetables and allow the additional ingredients to warm through, about 1 – 2 minutes. Taste and adjust seasonings as needed. Transfer the soup to a large ramen bowl and top with the nori, boiled egg and chili pepper, if using. Serve immediately.

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