Kimchi and Bean Sprout Ramen

  • 2 servings
  • 15 mins
Premium Garlic Miso Ramen topping with chicken chashu, stir-fried kimchi, and bean sprout namul (seasoned bean sprouts)

Looking for healthy toppings? Instead of pork chashu, try making chicken chashu! Marinate the chicken breast with our Signature Miso Ramen Soup Base (or substitute). While Chicken breasts can be dry, the rice cooker makes it juicy and tender! Stir-fried kimchi and bean sprout namul (seasoned bean sprouts) pairs well with the chicken chashu! Try this recipe with our Premium Garlic Ramen!

In this recipe

Premium Ramen Garlic Miso, 10.93 oz (310g), 2 servings

Premium Garlic Miso Ramen

2 servings

Cook Time
15 mins





  • 2 servings Premium Garlic Miso Ramen


  • 2 packets Premium Garlic Miso Ramen Soup Base
  • 2 ½ cups Hot Water (1 ¼ cups per serving)


  • 1 Chicken Chashu with Signature Miso you can also follow the recipe below
  • ¼ cup Kimchi
  • 1 tsp Sesame Oil
  • 1 bag Bean Sprouts boil for 2 min and drain
  • 1 clove Garlic grated
  • 1 tsp Chicken Bouillon/Powder
  • Salt
  • 1 Green Onion chopped
  • Chili Threads by preference

Chicken Chashu with Signature Miso

  • 1 Chicken Breast
  • 1 packet Signature Miso Ramen Soup Base
  • 1/4 cup Water
  • 1 tsp Vegetable Oil
  • Hot Water (Enough to cover the chicken)


Chicken Chashu with Signature Miso

  • Mix together Signature Miso Soup Base and water. (or substitute and water) 
  • Slice the chicken breast to even out the thickness. 
  • With a fork, puncture the chicken breast all over. Using a butcher’s twine (cooking string), roll, wrap, and tie up the breast. 
  • Heat oil on a frying pan, cooking both sides of the breast. This is to trap in the umami flavor.
  • Put together chicken breast and the marinade from step 1 inside a Ziploc bag (Re-sealable bag). Close the bag while keeping the air out. The bag should be airtight. 
  • Place the bag inside the rice cooker and add in hot water to cover. The hot water should be enough to cover the chicken. The recommended temperature is below 158°F (70°C).
  • Close the lid and keep warm for 2 hours. 
  • Take the bag out of the bag and let cool. Once it is cooled down, slice the chicken and the chashu is ready! 


  • Transfer the boiled and drained bean sprouts to a separate bowl and season with garlic, chicken powder, green onions, and salt. Toss together before the bean sprouts cool down. Bean sprout namul is ready! 
  • Heat sesame oil on a frying pan and stirfry the kimchi.
  • Follow the package instructions to make ramen, and place in a bowl. 
  • Top the ramen with chicken chashu, grilled kimchi, and bean sprout namul, and you are done! Slurp on! 

Recipe Reviews

Rated 0 out of 5
0 customer reviews
5 star0%
4 star0%
3 star0%
2 star0%
1 star0%

There are no reviews yet. Be the first one to write one.