A comforting bowl with ground chicken, basmati rice, and a creamy miso broth with a spicy kick. Rich, loaded with umami, and very easy to make. Exactly the kind of bowl you’ll want on repeat.
The tender rice soaks up the slightly spicy miso broth, while the crispy ground chicken is piled on top. This dish hits every craving in one bowl! It’s creamy without feeling heavy and gives me the same cozy, savory hit I look for in a good bowl of spicy miso ramen.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO, or follow along on YouTube.
I love miso, and whenever I’m at a ramen restaurant, spicy miso is usually what I’m drawn to. This version takes that idea and turns it into a rice bowl you can make at home in just 20 minutes. Add your favorite greens or toppings and dinner is done.
For more brothy bowls, try my Creamy Thai Basil Beef Rice Bowls, Caramelized Hoisin Chicken with Garlic Ginger Brothy Rice, or Creamy Gochujang Broth Chicken Rice Bowls next.
Ingredients
For the topping, I use ground chicken because it cooks quickly and gets nicely browned in the skillet. I season it right in the pan with garlic powder, black pepper, low-sodium soy sauce, and sesame oil.
The broth starts in that same skillet, so you get all the flavor left behind by the chicken. Miso and gochujang give it depth and heat, while scallions, garlic, and ginger keep it fragrant.
I use unsweetened oat cream to soften the saltiness of the white miso paste and round out the gochujang. It gives the broth a smooth texture without making it too rich.
Variations
- Swap the ground chicken for ground pork, beef, or turkey.
- Instead of oat cream, use cooking cream, whole milk, oat milk, or soy milk. Just keep in mind that a thinner milk will give you a lighter broth.
- You can also stir bok choy straight into the broth and let it simmer for about 3 minutes.
Serving tips
- I like these bowls with edamame, broccolini, bean sprouts, corn, or an Asian cucumber salad.
- Extra scallions, sesame seeds, chili crisp, or a soft-boiled egg would also be very good here.
Storage
Store the rice, chicken, and broth separately in airtight containers in the fridge for up to 2 days.
The chicken and broth can also be frozen for up to 2 months.
Reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed.
Creamy Spicy Miso Chicken Rice Bowls
Ingredients
- 1 ½ cups basmati rice - jasmine, or white rice
- 1 tbsp neutral oil - like peanut or avocado
- 1.1 pounds ground chicken
- 1 tsp garlic powder
- ½ tsp coarsely ground black pepper
- 1 tsp sesame oil
- 1 tbsp low sodium soy sauce
Creamy spicy miso broth
- 2 scallions - chopped
- 1 tsp ginger - grated
- 3 garlic cloves - grated
- 1 tbsp gochujang sauce - more or less to taste, or your favorite chili paste
- ¾ cup chicken broth
- ¾ cup cream - cooking cream, whole milk, soy or oat milk
- 2 tbsp white miso paste - dissolved in 2 tbsp hot water
- sesame seeds - for topping
Instructions
- Cook the rice according to the package directions.
- Meanwhile, grate the ginger and garlic. Chop the scallions, keeping the white and green parts separate.
- Heat the oil in a large skillet or wok over high heat. Add the ground chicken and break it into pieces.
- Add the garlic powder, pepper, sesame oil, and soy sauce. Cook until crispy and deeply browned, about 3 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the white parts of the scallions, garlic, and ginger. Cook for 30 seconds. Stir in the gochujang and cook for 1 minute.
- Pour in the chicken broth and cream. Add the dissolved miso paste, then scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 3 minutes.
- Divide the rice among bowls. Pour over the creamy miso broth, then top with the crispy chicken, green parts of the scallions, and sesame seeds. Enjoy!
Video
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