Chicken Miso Ramen
with bok choy / soft boiled eggs
This fragrant ramen broth is extra flavorful thanks to a gingery seasoning base. To make this soup truly authentic, top it with soft boiled eggs and eat it with a deep spoon and chopsticks! We first featured a version of this meal in 2016.
Ingredients
- Garlic - 3 cloves , chopped
- Ginger, fresh - 1 1/2 tsp , grated
- Noodles, dried ramen - 6 oz (sub soba or spaghetti)
- Green onions - 3 stalks , sliced; green and white parts separate
- Baby bok choy - 4 , halved and chopped, stems and leaves separate (sub regular bok choy or thinly sliced cabbage)
- Limes - 1/2 , wedges
- Chicken breasts, boneless and skinless - 1 lb , chopped (sub chicken thighs)
- Mushrooms, straw (14 oz / 397 g) - 1 can , drained and rinsed (sub any button mushrooms)
- Water - 2 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Vinegar, rice - 2 tsp
- Miso paste, white (sub any variety miso) - 2 Tbsp
- Oil, toasted sesame - 1 tsp
- Eggs - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Stock, any type - 4 cups
Prep
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Garlic / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
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Green onions / Bok choy / Limes - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Chicken - Slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
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Mushrooms - Drain and rinse.
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Make seasoning base - Stir together ginger, water, soy sauce, vinegar, miso paste, and sesame oil.
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Make
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Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
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Meanwhile, heat a Dutch oven or wok with a lid over medium-high heat. Add first part of oil. When oil begins to shimmer, add chicken and saute until cooked through, ~5 minutes. Transfer to a plate and return pan to heat.
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To the hot pan, add second portion of oil and then white parts of green onions and bok choy stems. Saute until slightly softened, ~2 minutes.
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Add garlic and mushrooms and saute until fragrant, ~2 minutes. Pour in seasoning base and stock and stir to combine.
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Cover and bring to a boil. Add bok choy leaves and reduce heat to a low simmer. Simmer for 10 minutes to allow flavors to develop. Add chicken and noodles to soup and simmer just until heated through.
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Peel eggs (hold the eggs under cool running water to help remove the peel if needed) and slice in half. Season yolks with a pinch of salt.
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Ladle soup into bowls and top with green parts of green onions and eggs. Squeeze lime wedges over soup just before serving. Enjoy!
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