Chicken Miso Ramen
with bok choy and soft boiled eggs
- Noodles, dried ramen (sub soba or spaghetti) - 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 Wed) - ~6 Tbsp
- Stock, chicken or vegetable - 4 cups
- Soy sauce, low-sodium - 2 tsp
- 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.
- 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 slightly softened, ~2 minutes. Add garlic and mushrooms and saute until fragrant, ~2 minutes. Add ginger miso dressing, stock and soy sauce. 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!
If you can't find it, here's the Ginger Miso Sauce (enough for 2 nights): Ginger, fresh - 1 Tbsp, grated Water - 4 Tbsp Vinegar, rice - 1 1/2 Tbsp Miso paste, white (sub any variety miso) - 4 Tbsp Oil, toasted sesame - 2 tsp Sugar, light brown - 2 tsp Peel and grate ginger. Combine ginger, water, vinegar, miso, sesame oil and sugar. Puree sauce with an immersion or standing blender until smooth. Divide sauce in half and save the second half for Thursday's ramen. (Can be done up to 5 days ahead)4 Helpful
Added double the broth and double miso sauce. Didn’t have mushrooms used water chestnuts and added some broccoli. Next time I will follow the directions to keep bok choy leaves out until the end. Perfect eggs!0 Helpful
This was surprisingly good. I was skeptical of a ramen where the broth didn't simmer for hours, but it was delish! We used Sesame Ginger dressing plus miso soup mix in place of the dressing (since we didn't have the leftovers required), added some hot sauce and extra soy sauce to the broth and yum!0 Helpful
This was an amazing dish! I had to substitute ramen noodles with udon and miso paste with Korean soybean paste but wow it was still amazing! I feel like the miso would've landed this perfectly. Only thing I would recommend is double the broth recipe! 10/10 will make again in the future.0 Helpful
I concur with everyone who's suggested more stock! We made several substitutions for items we couldn't find in our local supermarket: cabbage for bok choy, baby bellas for straw mushrooms, and sadly no miso. In my opinion the only one of those that would've noticeably improved the end result was the miso. Next time I'll be sure to plan ahead and find a market that carries it!0 Helpful
The paleo version is AMAZING. I was so skeptical of combining miso and coconut milk (?!?!?) but the coconut milk is just enough to make the soup creamy and satisfying. Couldn't find straw mushrooms but enoki were great, too. Used soy sauce instead of 'aminos.' Next time I'll throw in more bok choy.0 Helpful
Left out the chickpeas because we don't care for them, and it was still great. It reheated well too, as we kept the noodles separate and added them in after reheating.0 Helpful