Spicy Miso Chicken Ramen
80% autentično · Japanese-inspired
A creative twist on chicken ramen, infusing the broth with spicy miso paste for a rich, umami-packed, and slightly fiery flavor profile.
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Sastojci
- Chicken thighs1 lb
- Chicken broth8 cups
- Miso paste (red or mixed)1/2 cup
- Gochujang or chili paste1-2 tbsp
- Soy sauce2 tbsp
- Mirin1 tbsp
- Ginger1-inch piece, grated
- Garlic2 cloves, minced
- Ramen noodles14 oz
- Eggs4
- Bok choy4 small heads, halved
- Scallions4, sliced
- Toasted sesame seeds1 tbsp
Koraci
- 1
Cook the chicken thighs until done, then slice thinly. Set aside.
- 2
Prepare the eggs: Soft-boil the eggs for 6-7 minutes. Peel and halve them.
- 3
In a large pot, heat chicken broth. In a separate bowl, whisk together miso paste, gochujang (or chili paste), soy sauce, mirin, grated ginger, and minced garlic. Gradually ladle some hot broth into the miso mixture to temper it, then pour the tempered mixture back into the pot with the rest of the broth. Stir well to combine. Do not boil after adding miso.
- 4
Blanch the bok choy in boiling water for 1-2 minutes until slightly tender. Drain.
- 5
Cook the ramen noodles according to package directions. Drain well.
- 6
Assemble the ramen: Divide the noodles among four bowls. Ladle the spicy miso broth over the noodles. Arrange the sliced chicken, halved eggs, and blanched bok choy on top. Garnish with sliced scallions and toasted sesame seeds.
