Cook and Scale
Chicken Miso Ramen
4 servings · 45 min total
A steaming bowl of springy noodles in a deep miso-chicken broth, topped with poached chicken, jammy soft egg, mushrooms, and bean sprouts.
Ingredients
- 300 g egg noodles
- 400 g chicken thigh, boneless
- 1½ l chicken stock
- 3 tbsp soy sauce
- 2 tbsp miso paste
- 4 garlic, minced
- 20 g fresh ginger, sliced
- 4 g shiitake mushroom, sliced
- 2 tsp sesame oil
- 4 egg
- 4 spring onion, sliced
- 150 g bean sprouts
- 1 tsp chilli flakes
Contains: Gluten, Egg, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soft-boil the eggs — Simmer the eggs in boiling water for 7 minutes for soft-boiled yolks, then cool under cold water, peel, and halve.
- 2.
Poach the chicken — Poach the chicken thighs in the stock with the garlic, ginger, and mushrooms for 20 minutes, then lift out and slice.
- 3.
Season the broth — Whisk the miso paste, soy sauce, and sesame oil into the hot broth until smooth.
- 4.
Assemble the ramen bowls — Cook the noodles in the broth for 4 minutes, then ladle into bowls. Top with sliced chicken, a halved egg, bean sprouts, spring onions, and chilli flakes.