Lazy Ramen
Lazy Ramen
Ingredients
For the Broth
- 1 tablespoon fresh ginger, minced
- 4 garlic, cloves, minced
- 1 red chili, minced (such as a Fresno or Serrano)
- 4 scallions, white and green parts separated, white parts minced, green parts thinly sliced for garnish
- 1 stalk lemongrass, cut into 2-inch pieces
- 2 tablespoons miso paste
- 1 tablespoon gochujang
- 4 cups chicken stock
- 1/2 cup full-fat coconut milk
For the Miso-Glazed Chicken Thighs & Roasted Vegetables
- 4 skin-on, bone-in chicken thighs, (about 1 1/2 pounds total)
- 2 tablespoons miso paste
- 1 tablespoon neutral oil, (such as avocado or vegetable oil)
- 1 tablespoon honey
- 1 bunch broccolini, trimmed
- 4 ounces oyster mushrooms, torn into bite-sized pieces
- 1 pint cherry tomatoes, on the vine (optional, or loose)
For Serving
- 4 servings ramen noodles, cooked according to package instructions
- 4 soft-boiled eggs, halved, for garnish
- 2 sheets nori, cut into strips, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
- 2 tablespoons green scallions, thinly sliced, reserved from broth aromatics, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the aromatics for the broth: Mince the fresh ginger, garlic, and red chili. Separate the white and green parts of the scallions; mince the white parts and thinly slice the green parts for garnish later. Cut the lemongrass stalk into 2-inch pieces.
⏱️ 5 min
- 3
Start the broth: In a medium pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, red chili, and the white parts of the scallions, along with the lemongrass pieces. Sauté for 3-4 minutes until fragrant.
⏱️ 4 min
- 4
Stir in 2 tablespoons of miso paste and 1 tablespoon of gochujang with the sautéed aromatics. Cook for 1 minute, stirring constantly, to toast the miso and gochujang.
⏱️ 1 min
- 5
Pour in the chicken stock and coconut milk. Stir everything together until the miso and gochujang are fully dissolved. Bring to a gentle simmer, then reduce heat to low, cover, and let the broth simmer for 30 minutes while you prepare the chicken and vegetables.
⏱️ 30 min
- 6
Prepare the miso-glazed chicken thighs: In a medium bowl, combine 2 tablespoons of miso paste, 1 tablespoon of neutral oil, and 1 tablespoon of honey. Add the chicken thighs and massage the marinade into the chicken until they are well coated.
⏱️ 5 min
- 7
Arrange the chicken and vegetables: Place the marinated chicken thighs on one side of the prepared sheet pan. On the other side, arrange the broccolini, oyster mushrooms, and cherry tomatoes.
⏱️ 3 min
- 8
Roast the chicken and vegetables: Transfer the sheet pan to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), glazed, and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 9
While the chicken and vegetables are roasting, cook the ramen noodles according to package instructions. Drain and set aside.
⏱️ 5 min
- 10
Assemble the ramen bowls: Divide the cooked ramen noodles among 4 serving bowls. Ladle the hot broth over the noodles, ensuring some of the aromatics are distributed.
⏱️ 3 min
- 11
Add the roasted miso-glazed chicken thighs (you can slice them if desired), roasted broccolini, roasted oyster mushrooms, and roasted cherry tomatoes to each bowl.
⏱️ 2 min
- 12
Garnish each bowl with soft-boiled eggs (halved), strips of nori, thinly sliced red chili (if using), and the reserved thinly sliced green scallions. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Ramen
For the Broth
- 1 tablespoon fresh ginger, minced
- 4 garlic, cloves, minced
- 1 red chili, minced (such as a Fresno or Serrano)
- 4 scallions, white and green parts separated, white parts minced, green parts thinly sliced for garnish
- 1 stalk lemongrass, cut into 2-inch pieces
- 2 tablespoons miso paste
- 1 tablespoon gochujang
- 4 cups chicken stock
- 1/2 cup full-fat coconut milk
For the Miso-Glazed Chicken Thighs & Roasted Vegetables
- 4 skin-on, bone-in chicken thighs, (about 1 1/2 pounds total)
- 2 tablespoons miso paste
- 1 tablespoon neutral oil, (such as avocado or vegetable oil)
- 1 tablespoon honey
- 1 bunch broccolini, trimmed
- 4 ounces oyster mushrooms, torn into bite-sized pieces
- 1 pint cherry tomatoes, on the vine (optional, or loose)
For Serving
- 4 servings ramen noodles, cooked according to package instructions
- 4 soft-boiled eggs, halved, for garnish
- 2 sheets nori, cut into strips, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
- 2 tablespoons green scallions, thinly sliced, reserved from broth aromatics, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the aromatics for the broth: Mince the fresh ginger, garlic, and red chili. Separate the white and green parts of the scallions; mince the white parts and thinly slice the green parts for garnish later. Cut the lemongrass stalk into 2-inch pieces.
⏱️ 5 min - 3
Start the broth: In a medium pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, red chili, and the white parts of the scallions, along with the lemongrass pieces. Sauté for 3-4 minutes until fragrant.
⏱️ 4 min - 4
Stir in 2 tablespoons of miso paste and 1 tablespoon of gochujang with the sautéed aromatics. Cook for 1 minute, stirring constantly, to toast the miso and gochujang.
⏱️ 1 min - 5
Pour in the chicken stock and coconut milk. Stir everything together until the miso and gochujang are fully dissolved. Bring to a gentle simmer, then reduce heat to low, cover, and let the broth simmer for 30 minutes while you prepare the chicken and vegetables.
⏱️ 30 min - 6
Prepare the miso-glazed chicken thighs: In a medium bowl, combine 2 tablespoons of miso paste, 1 tablespoon of neutral oil, and 1 tablespoon of honey. Add the chicken thighs and massage the marinade into the chicken until they are well coated.
⏱️ 5 min - 7
Arrange the chicken and vegetables: Place the marinated chicken thighs on one side of the prepared sheet pan. On the other side, arrange the broccolini, oyster mushrooms, and cherry tomatoes.
⏱️ 3 min - 8
Roast the chicken and vegetables: Transfer the sheet pan to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), glazed, and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 9
While the chicken and vegetables are roasting, cook the ramen noodles according to package instructions. Drain and set aside.
⏱️ 5 min - 10
Assemble the ramen bowls: Divide the cooked ramen noodles among 4 serving bowls. Ladle the hot broth over the noodles, ensuring some of the aromatics are distributed.
⏱️ 3 min - 11
Add the roasted miso-glazed chicken thighs (you can slice them if desired), roasted broccolini, roasted oyster mushrooms, and roasted cherry tomatoes to each bowl.
⏱️ 2 min - 12
Garnish each bowl with soft-boiled eggs (halved), strips of nori, thinly sliced red chili (if using), and the reserved thinly sliced green scallions. Serve hot.
⏱️ 2 min