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Miso Chicken Ramen
Brave Hedgehog

Miso Chicken Ramen

A rich, savory miso chicken ramen with juicy seared chicken thighs, a jammy soy-marinated egg, and fragrant broth.

53Min
1Servings
720Cal
MediumLevel
Spicy 2/5
#ramen#comfort food#miso#chicken#noodles

Equipment

Pot
Pan
Stove
Bowl
Knife
Cutting board
Tongs
Spatula
Ladle
Whisk
Mixing spoon
Chopsticks

Ingredients

Soy Egg

egg

1 piece

soy sauce

30 ml

mirin

15 ml

water

15 ml

Chicken

boneless skinless chicken thigh

1 piece

soy sauce

15 ml

sesame oil

5 ml

honey

5 ml

garlic (grated)

1 clove

Broth

sesame oil

5 ml

garlic (minced)

1 clove

fresh ginger (grated)

5 g

chicken stock

400 ml

white miso paste

22 g

soy sauce

15 ml

mirin

5 ml

rice vinegar

2.5 ml

To Finish

ramen noodles

100 g

baby bok choy

1 piece

chili oil

5 ml

spring onions

2 piece

Instructions

1

Boil the egg

Boil the egg for 6½ minutes for a jammy center.

7 minHigh heattimer 6.5 min
Set a timer for exactly 6½ minutes to get the perfect jammy yolk.
2

Cool and peel the egg

Cool the egg in ice water, then peel.

2 min
Plunge into ice water immediately to stop cooking and make peeling easier.
3

Marinate the egg

Marinate the peeled egg in soy sauce, mirin, and water.

10 mintimer 10 min
Marinate at least 10 minutes; longer makes deeper flavor and color.
4

Marinate the chicken

Mix soy sauce, sesame oil, honey, and grated garlic; coat the chicken thigh.

5 min
Massage marinade into chicken for even flavor.
5

Sear the chicken

Sear the marinated chicken thigh until caramelized and cooked through.

8 minMedium-high heattimer 8 min
Don’t move the chicken too much; let it develop a nice crust.
6

Rest and slice the chicken

Rest the chicken for a few minutes, then slice.

3 min
Resting keeps the chicken juicy; slice against the grain for tenderness.
7

Fry aromatics

Fry garlic and ginger in sesame oil until fragrant.

1 minMedium heattimer 1 min
Don’t let garlic brown; remove from heat if it starts to color.
8

Simmer the broth

Add chicken stock, soy sauce, mirin, and rice vinegar; simmer 10 minutes.

10 minMedium heattimer 10 min
Gentle simmer concentrates flavor without reducing too much.
9

Whisk in miso

Lower heat and whisk in the white miso paste until fully dissolved.

1 minLow heat
Whisk vigorously off direct boil to avoid miso lumps.
10

Cook noodles and bok choy

Cook ramen noodles and bok choy in the broth or separately.

4 minHigh heattimer 4 min
Cook noodles just until al dente; they’ll finish in the hot broth.
11

Assemble the bowl

Build your bowl with noodles, bok choy, sliced chicken, soy egg, chili oil, and spring onions.

2 min
Arrange toppings neatly for an appealing presentation.

Original recipe

InstagramRecipe by @thehealchef

Storage

Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat broth on stove

Store broth, noodles, and toppings separately for best texture.

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