Chicken miso ramen

Before quarantine, I never considered making ramen at home. In New York, I had access to hundreds of great ramen spots within a 15-minute train ride, with my favorite being Tatsu Ramen in the East Village.

With NYC now far away and quarantine altering my life, I had to learn to make ramen myself. I started by simmering broth for 24 hours and searching the city for pig trotters—not a good idea.

While it turned out okay, it wasn’t worth the effort. After trying many other methods, I finally found a recipe that’s a flavor bomb—ridiculously easy and quick to make, with no trotters involved.

Important things to keep in mind for perfect chicken miso ramen:

• Don’t boil or heat your ramen for a long time after mixing the tare base in. Maintaining fresh garlic and ginger flavors is super important to achieve the best result so just mix it in your chicken broth right before serving (you can even add it directly to your serving bowls).
• If you happen to have leftovers – store your noodles separately from the broth. Otherwise the noodles will “drink” all the broth and will leave you nothing.
• If you have an opportunity to marinate soft-boiled eggs 24 hours in advance – please do so! The longer they stay in the marinade, the better.

Although ramen topping variations are endless, here are some of my all-time favorites:

• Seaweed chips
• Blanched or sauteed bok choy leaves
• Sambal oelek
• Thinly sliced and grilled or sauteed portobello mushroom caps
• Bonito flakes

More delicious recipes:

• Georgian eggplant rolls with walnut filling
• Andalusian gazpacho
• Crispy chickpeas, feta, and shallot vinaigrette salad

Knowing that you use my recipes makes me so happy! If you make my chicken miso ramen, please leave a starred review here or tag me on Instagram @olesiaguts.nutrition so I can see your creations!

Chicken miso ramen

Serves: 2-3 Prep Time: 25 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

Chicken miso ramen (2-3 servings):

• 1 lb boneless skinless chicken thighs
• 3 scallions (white parts left whole for broth, green - thinly sliced for garnish)
• ½ red onion, roughly chopped

Tare (soup base):

• 1 1/5 tbsp grated ginger
• 2 garlic cloves, grated
• 2 tbsp mirin
• 2 tbsp soy sauce
• ¼ cup red miso paste
• 1 tsp fish sauce

Marinated soft boiled eggs:

• 3 eggs
• ¼ cup soy sauce
• ¼ cup mirin

+ Any ramen noodles you like, cooked accordingly to the packaging instructions

Instructions

1. Boil eggs for 6 minutes for a soft-boiled texture. While cooking, mix mirin and soy sauce in a small bowl or Ziplock bag. Transfer cooked eggs to cold water, peel, and marinate them for 2-24 hours.
2. In a medium pot, sauté chicken thighs until browned. Add white parts of scallions, red onion, and 2.5 quarts of water. Simmer for 40 minutes to 1 hour, skimming off fat and impurities.
3. Mix tare ingredients and set aside.
4. Discard vegetables from the broth and shred the chicken. Season the chicken with 1 tsp tare and 1 tbsp egg marinade.
5. Reduce broth to 1 quart and whisk in the remaining tare. Adjust salt if needed and keep warm.
6. Cook noodles (3-4 minutes) or as directed on the package. To assemble, place noodles in a bowl, add shredded chicken, pour hot broth over, and top with a halved marinated egg and sliced scallions. Optional toppings include bonito flakes, nori chips, sambal oelek, and bok choy.