Chicken Miso Ramen
with bok choy / soft boiled eggs
Ginger miso dressing made earlier in the week creates a rich flavor base for ramen soup. To make this soup truly authentic, top it with soft boiled eggs and eat it with a deep spoon and chopsticks!
Ingredients
- Noodles, any gluten-free like soba - 6 oz
- Green onions - 3 , sliced, green and white parts separate
- Garlic - 3 cloves , chopped
- Bok choy, baby (sub thinly sliced cabbage) - 4 , halved and chopped, stems and leaves separate
- Chicken breasts, boneless and skinless (sub thighs) - 3/4 lb , chopped
- Mushrooms, straw (14 oz / 397 g can) - 1 can , drained and rinsed
- Limes - 1/2 , wedges
- Eggs - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Ginger miso dressing (leftover from Monday) - ~6 Tbsp
- Stock, chicken or vegetable - 4 cups
- Tamari - 2 tsp
Prep
-
Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
-
Green onions / Garlic / Bok choy - Prep as directed. Remember to keep the leaves and stems of the bok choy separate. (Can be done up to 3 days ahead)
-
Chicken - Slice chicken into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
-
Mushrooms - Drain and rinse.
-
Limes - Slice limes into wedges.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
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.
-
Meanwhile, heat a wok 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 wok to heat.
-
To the hot wok, add oil and then white parts of green onions and bok choy stems. Saute until softened slightly, ~2 minutes. Add garlic and mushrooms and saute until fragrant, ~2 minutes. Add ginger miso dressing, stock and tamari. 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 chicken is heated through.
-
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.
-
Ladle soup into bowls and top with green parts of green onions and eggs. Squeeze lime wedges over soup just before serving. Enjoy!
Reviews
Ratings
0 reviews