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Ramen Noodles

Easy 30-Minute Miso Ramen

This isn't your college ramen! The rich miso broth, glazed chicken, and a runny egg elevate a simple dish to something amazing
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

Glazed Chicken
  • 4 boneless skinless chicken thighs
  • 2 tbsp red miso paste
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • salt and pepper
Ramen Soup
  • 4 cup low sodium chicken broth
  • 2 tbsp grated ginger
  • 2 tbsp minced garlic
  • ⅓ cup low sodium soy sauce
  • 4 tbsp red miso paste
Additional Optional Ingredients
  • 4 eggs
  • 1 portobello mushroom sliced
  • 1 cup frozen corn defrosted
  • 1 cup frozen edamame shelled and defrosted
  • 1 cup shredded carrots
  • 4 tsp chili garlic sauce
  • ½ cup green onions
  • 1 tbsp sesame seeds

Method
 

Glazed Chicken
  1. Lightly season your chicken thighs with salt and pepper. In a small bowl, mix together the miso, honey, and soy sauce. Slather the sauce on both sides of each chicken thigh.
  2. In a cast iron skillet over medium high heat with 1 tbsp of oil, sear your chicken thighs until cooked though, about 4-5 minutes per side or until 165°. Set aside.
Ramen Soup
  1. While the chicken is cooking, pour chicken stock, garlic, ginger, and soy sauce in a large sauce pot. Bring to a boil and reduce to a simmer.
  2. Summer for about 10 minutes. Then, in a small bowl, dissolve miso paste in ½ cup of the warm stock. Pour the miso/stock mixture back into the stock pot, and lower the heat to a gentle simmer. Simmer for an additional 5-10 minutes. (You don't want the miso to get too hot, it will lose its probiotic benefits).
  3. Meanwhile, in another pot, cook ramen in water according to package directions. Discard any flavor packets.
Additional Ingredients/Assembly
  1. For a perfect runny egg, heat up a sauce pot with 3-4 inches of water and 2 tbsp of white vinegar (optional, but it will help make the eggs easier to peel). Once the water is boiling, gently add in the whole eggs, and boil for 7 minutes. Immediately transfer the eggs to a bowl with ice water and allow to sit for 5 minutes.
  2. Mushrooms- Sear the sliced mushrooms in a lightly oiled cast iron skillet over medium heat until cooked through, about 2-3 minutes per side
  3. To assemble, place noodles in a bowl, top with sliced chicken, mushrooms, edamame, corn, and shredded carrots. Ladle broth over the ingredients. Top with an egg sliced in half, and sprinkle of green onions, and a teaspoon of chili garlic sauce. Sprinkle with sesame seeds and serve.