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
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
Instructions
Glazed Chicken
- 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.
- 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
- 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.
- 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).
- Meanwhile, in another pot, cook ramen in water according to package directions. Discard any flavor packets.
Additional Ingredients/Assembly
- 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.
- Mushrooms- Sear the sliced mushrooms in a lightly oiled cast iron skillet over medium heat until cooked through, about 2-3 minutes per side
- 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.