Chilli Chicken Ramen
Chilli Chicken Ramen
Ingredients
For the Broth
- 3 L water
- 2 tablespoons Yutaka Organic Miso Paste
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
For the Ramen Bowls
- 4 portions ramen noodles
- 200 g tenderstem broccoli
- 4 cooked chicken thighs, seasoned, chopped
- 1/4 cup peanut butter
- 2 tablespoons chili paste, reddish-brown, textured
- 2 soft-boiled egg, halved
- 1/4 cup green onions, chopped
- 2 red chilies, sliced
- 4 sheets dried seaweed, torn or cut
- 1 tablespoon toasted sesame seeds, for sprinkling
- as needed wasabi sriracha
Instructions
- 1
Place 3 liters of water in a large pot and bring to a boil over high heat.
⏱️ 5 min
- 2
Once the water is boiling, add the Yutaka Organic Miso Paste, soy sauce, and dark soy sauce to the pot. Stir well to dissolve the miso paste and combine all ingredients, creating your broth.
⏱️ 2 min
- 3
Add the ramen noodles and tenderstem broccoli to the simmering broth. Cook for 3-5 minutes, or until the noodles are tender and the broccoli is cooked through but still slightly crisp.
⏱️ 5 min
- 4
While the noodles and vegetables are cooking, chop the cooked chicken thighs into bite-sized pieces.
⏱️ 3 min
- 5
Prepare your serving bowls. Into each of the four bowls, scoop 1 tablespoon of peanut butter, 1 teaspoon of soy sauce, and 1/2 teaspoon of dark soy sauce. Stir to combine.
⏱️ 3 min
- 6
Add 1/2 tablespoon of chili paste to each bowl and stir again until fully incorporated with the peanut butter and sauces.
⏱️ 2 min
- 7
Ladle about 1 cup of the hot broth from the pot into each prepared bowl, mixing it thoroughly with the peanut butter and chili paste base.
⏱️ 2 min
- 8
Using a slotted spoon, divide the cooked ramen noodles and tenderstem broccoli evenly among the four bowls.
⏱️ 1 min
- 9
Add the chopped chicken pieces to each bowl. Place one half of a soft-boiled egg in each bowl.
⏱️ 1 min
- 10
Pour additional hot broth over the ingredients in the bowls until the desired liquid level is reached.
⏱️ 1 min
- 11
Garnish each bowl with chopped green onions, sliced red chilies, torn dried seaweed, and a sprinkle of toasted sesame seeds.
⏱️ 2 min
- 12
Finish by squeezing wasabi sriracha over the top of the ramen in each bowl, as desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Chicken Ramen
For the Broth
- 3 L water
- 2 tablespoons Yutaka Organic Miso Paste
- 1/4 cup soy sauce
- 2 tablespoons dark soy sauce
For the Ramen Bowls
- 4 portions ramen noodles
- 200 g tenderstem broccoli
- 4 cooked chicken thighs, seasoned, chopped
- 1/4 cup peanut butter
- 2 tablespoons chili paste, reddish-brown, textured
- 2 soft-boiled egg, halved
- 1/4 cup green onions, chopped
- 2 red chilies, sliced
- 4 sheets dried seaweed, torn or cut
- 1 tablespoon toasted sesame seeds, for sprinkling
- as needed wasabi sriracha
Instructions
- 1
Place 3 liters of water in a large pot and bring to a boil over high heat.
⏱️ 5 min - 2
Once the water is boiling, add the Yutaka Organic Miso Paste, soy sauce, and dark soy sauce to the pot. Stir well to dissolve the miso paste and combine all ingredients, creating your broth.
⏱️ 2 min - 3
Add the ramen noodles and tenderstem broccoli to the simmering broth. Cook for 3-5 minutes, or until the noodles are tender and the broccoli is cooked through but still slightly crisp.
⏱️ 5 min - 4
While the noodles and vegetables are cooking, chop the cooked chicken thighs into bite-sized pieces.
⏱️ 3 min - 5
Prepare your serving bowls. Into each of the four bowls, scoop 1 tablespoon of peanut butter, 1 teaspoon of soy sauce, and 1/2 teaspoon of dark soy sauce. Stir to combine.
⏱️ 3 min - 6
Add 1/2 tablespoon of chili paste to each bowl and stir again until fully incorporated with the peanut butter and sauces.
⏱️ 2 min - 7
Ladle about 1 cup of the hot broth from the pot into each prepared bowl, mixing it thoroughly with the peanut butter and chili paste base.
⏱️ 2 min - 8
Using a slotted spoon, divide the cooked ramen noodles and tenderstem broccoli evenly among the four bowls.
⏱️ 1 min - 9
Add the chopped chicken pieces to each bowl. Place one half of a soft-boiled egg in each bowl.
⏱️ 1 min - 10
Pour additional hot broth over the ingredients in the bowls until the desired liquid level is reached.
⏱️ 1 min - 11
Garnish each bowl with chopped green onions, sliced red chilies, torn dried seaweed, and a sprinkle of toasted sesame seeds.
⏱️ 2 min - 12
Finish by squeezing wasabi sriracha over the top of the ramen in each bowl, as desired. Serve immediately and enjoy!
⏱️ 1 min