1-Pot Miso Chicken Ramen
From Alicia Lu, POPSUGAR Food
Notes
If you can spare an extra five minutes the night before, I highly recommend coating your chicken in 3 tablespoons white miso, 1 tablespoon soy sauce, and 1 tablespoon brown sugar and letting it marinate overnight. The chicken will be much more flavorful and will also help impart more umami in the stock.
Ingredients
- 1 tablespoon vegetable oil
4 cloves of garlic, minced
1 tablespoon grated or minced ginger
1 1/2 pounds boneless, skinless chicken thighs, cut into 1"-wide slices
6 cups of chicken stock
3 tablespoons white miso
2 tablespoons soy sauce
1 tablespoon sesame oil
1 sheet of nori seaweed, ripped into 6 smaller pieces
1 bunch baby bok choy or regular bok choy (leafy part only)
4 ounces shiitake mushrooms, sliced
4 large eggs (in the shell)
Ice
8 ounces instant ramen noodles
Scallions, for garnishing
Directions
- Heat vegetable oil in a Dutch oven or soup pot over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring constantly. Add the chicken and cook until the sides start to brown a little. Add the stock, miso, soy sauce, sesame oil, and nori. Cover and bring to a boil. Stir in bok choy, mushrooms, and eggs and continue boiling for 1 minute. Reduce the heat to low and let simmer until the chicken is cooked all the way through, about 8-10 minutes.
- Remove eggs with a slotted spoon and place into a bowl of cold water or ice bath.
- Add the noodles to the pot. Cover and let noodles cook for 4-5 minutes, stirring occasionally.
- While noodles are cooking, carefully peel the eggs and slice in half, lengthwise.
- Serve in soup bowls and sprinkle with scallions.
Information
- Category
- Soups/Stews
- Cuisine
- Japanese
- Yield
- 4-6 servings
- Total Time
- 29 minutes, 59 seconds