Miso Chicken Ramen
Miso Chicken Ramen
Ingredients
For the Quick Chili Oil
- 1/4 cup chili flakes
- 1 teaspoon black peppercorns
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup neutral oil
For the Soft-Boiled Soy Eggs
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
For the Marinated Chicken Thighs
- 1 1/2 pounds boneless, skin-on chicken thighs
- 2 cloves garlic, minced
- 1/4 cup soy sauce
For the Broth
- 1 tablespoon neutral oil
- 2 shallots, chopped
- 3 green onions, white parts only, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 6 cups chicken stock
- 1/4 cup umami broth concentrate, (or 1 cup mushroom broth)
- 1/4 cup white miso paste
Other Components
- 2 heads baby bok choy, halved lengthwise
- 12 ounces ramen noodles
For Garnish
- 2 green onions, green parts only, chopped
- 2 sheets nori seaweed, cut into strips
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Quick Chili Oil: In a heatproof metal bowl, combine the chili flakes and black peppercorns. Add the diced shallot, minced garlic, and grated ginger to the bowl. Heat the neutral oil in a small saucepan over medium-high heat until it shimmers and is very hot (around 350-375°F). Carefully pour the hot oil over the ingredients in the bowl. It will sizzle vigorously. Stir the mixture with a spoon. Let it cool completely, then transfer the prepared chili oil into a small jar and close the lid. Set aside.
⏱️ 15 min
- 2
Prepare the Soft-Boiled Soy Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs. In a small container, combine the soy sauce and water. Place the peeled eggs in the container, ensuring they are fully submerged. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
⏱️ 10 min
- 3
Marinate Chicken Thighs: Place the chicken thighs in a mixing bowl. Add the minced garlic and soy sauce. Mix thoroughly to coat the chicken. Cover the bowl with plastic wrap and allow the chicken to marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
⏱️ 5 min
- 4
Prepare the Broth: In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the chopped shallots and the white parts of the green onions. Sauté for 3-5 minutes until softened and fragrant. Add the minced garlic and grated ginger and continue to sauté for 1 minute until aromatic. Pour in the chicken stock and umami broth. Bring to a simmer. Reduce heat to low, add the white miso paste, and whisk until fully dissolved and combined. Keep the broth warm over low heat.
⏱️ 15 min - 5
Cook Chicken: Heat a large frying pan over medium-high heat. Add a splash of neutral oil, if needed. Place the marinated chicken thighs, skin-side down, into the hot pan. Fry for 6-8 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5-7 minutes, or until cooked through and the internal temperature reaches 165°F. Remove the cooked chicken from the pan and let it rest on a cutting board.
⏱️ 15 min
- 6
Cook Bok Choy: In the same pan used for the chicken, add the halved bok choy, cut side down. Fry for 2-3 minutes until golden brown and slightly tender-crisp. Remove from the pan and set aside.
⏱️ 5 min
- 7
Cook Noodles: Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions, typically 2-4 minutes. Drain well.
⏱️ 5 min
- 8
Assemble the Ramen Bowl: Slice the cooked chicken thighs into 1/2-inch strips. Halve the marinated soft-boiled eggs. Divide the cooked noodles among 4 large ramen bowls. Ladle the hot miso broth over the noodles. Arrange the sliced chicken, fried bok choy, and halved soft-boiled soy eggs on top. Garnish generously with chopped green onions, a drizzle of the homemade chili oil, strips of nori seaweed, and a sprinkle of sesame seeds. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken Ramen
For the Quick Chili Oil
- 1/4 cup chili flakes
- 1 teaspoon black peppercorns
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup neutral oil
For the Soft-Boiled Soy Eggs
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
For the Marinated Chicken Thighs
- 1 1/2 pounds boneless, skin-on chicken thighs
- 2 cloves garlic, minced
- 1/4 cup soy sauce
For the Broth
- 1 tablespoon neutral oil
- 2 shallots, chopped
- 3 green onions, white parts only, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 6 cups chicken stock
- 1/4 cup umami broth concentrate, (or 1 cup mushroom broth)
- 1/4 cup white miso paste
Other Components
- 2 heads baby bok choy, halved lengthwise
- 12 ounces ramen noodles
For Garnish
- 2 green onions, green parts only, chopped
- 2 sheets nori seaweed, cut into strips
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Quick Chili Oil: In a heatproof metal bowl, combine the chili flakes and black peppercorns. Add the diced shallot, minced garlic, and grated ginger to the bowl. Heat the neutral oil in a small saucepan over medium-high heat until it shimmers and is very hot (around 350-375°F). Carefully pour the hot oil over the ingredients in the bowl. It will sizzle vigorously. Stir the mixture with a spoon. Let it cool completely, then transfer the prepared chili oil into a small jar and close the lid. Set aside.
⏱️ 15 min - 2
Prepare the Soft-Boiled Soy Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6 1/2 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs. In a small container, combine the soy sauce and water. Place the peeled eggs in the container, ensuring they are fully submerged. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
⏱️ 10 min - 3
Marinate Chicken Thighs: Place the chicken thighs in a mixing bowl. Add the minced garlic and soy sauce. Mix thoroughly to coat the chicken. Cover the bowl with plastic wrap and allow the chicken to marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.
⏱️ 5 min - 4
Prepare the Broth: In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the chopped shallots and the white parts of the green onions. Sauté for 3-5 minutes until softened and fragrant. Add the minced garlic and grated ginger and continue to sauté for 1 minute until aromatic. Pour in the chicken stock and umami broth. Bring to a simmer. Reduce heat to low, add the white miso paste, and whisk until fully dissolved and combined. Keep the broth warm over low heat.
⏱️ 15 min - 5
Cook Chicken: Heat a large frying pan over medium-high heat. Add a splash of neutral oil, if needed. Place the marinated chicken thighs, skin-side down, into the hot pan. Fry for 6-8 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 5-7 minutes, or until cooked through and the internal temperature reaches 165°F. Remove the cooked chicken from the pan and let it rest on a cutting board.
⏱️ 15 min - 6
Cook Bok Choy: In the same pan used for the chicken, add the halved bok choy, cut side down. Fry for 2-3 minutes until golden brown and slightly tender-crisp. Remove from the pan and set aside.
⏱️ 5 min - 7
Cook Noodles: Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions, typically 2-4 minutes. Drain well.
⏱️ 5 min - 8
Assemble the Ramen Bowl: Slice the cooked chicken thighs into 1/2-inch strips. Halve the marinated soft-boiled eggs. Divide the cooked noodles among 4 large ramen bowls. Ladle the hot miso broth over the noodles. Arrange the sliced chicken, fried bok choy, and halved soft-boiled soy eggs on top. Garnish generously with chopped green onions, a drizzle of the homemade chili oil, strips of nori seaweed, and a sprinkle of sesame seeds. Serve immediately.
⏱️ 10 min