Miso Coconut Chicken Ramen
Miso Coconut Chicken Ramen
Ingredients
- 1 tablespoon sesame oil
- 2 chicken breasts, cut into pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red miso paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli flakes
- 2 cups chicken broth
- 1 can coconut milk, 300ml
- 200 grams ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- as needed spring onion, chopped, for garnish
- as needed chilli oil, for garnish
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large pan or pot over medium-high heat. Add the chicken breast pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
To the pan with the cooked chicken, add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 tablespoon of red miso paste, 1/2 teaspoon of turmeric, and 1/2 teaspoon of chilli flakes. Mix all the ingredients well to combine and cook for 1 minute until fragrant.
⏱️ 2 min
- 3
Pour in 2 cups of chicken broth and add 1 can (300ml) of coconut milk. Stir everything together and bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add 200 grams of ramen noodles to the simmering broth. Cook the noodles according to package instructions or until they are tender, typically 3-5 minutes.
⏱️ 5 min
- 5
Stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Mix well to incorporate these flavors into the broth.
⏱️ 1 min
- 6
Ladle the Miso Coconut Chicken Ramen into serving bowls. Garnish with chopped spring onion and a drizzle of chilli oil, to taste, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Miso Coconut Chicken Ramen
- 1 tablespoon sesame oil
- 2 chicken breasts, cut into pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red miso paste
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli flakes
- 2 cups chicken broth
- 1 can coconut milk, 300ml
- 200 grams ramen noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- as needed spring onion, chopped, for garnish
- as needed chilli oil, for garnish
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large pan or pot over medium-high heat. Add the chicken breast pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
To the pan with the cooked chicken, add 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 tablespoon of red miso paste, 1/2 teaspoon of turmeric, and 1/2 teaspoon of chilli flakes. Mix all the ingredients well to combine and cook for 1 minute until fragrant.
⏱️ 2 min - 3
Pour in 2 cups of chicken broth and add 1 can (300ml) of coconut milk. Stir everything together and bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add 200 grams of ramen noodles to the simmering broth. Cook the noodles according to package instructions or until they are tender, typically 3-5 minutes.
⏱️ 5 min - 5
Stir in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Mix well to incorporate these flavors into the broth.
⏱️ 1 min - 6
Ladle the Miso Coconut Chicken Ramen into serving bowls. Garnish with chopped spring onion and a drizzle of chilli oil, to taste, before serving.