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Ingredients
2 servings
Broth
960mlchicken broth
or vegetable
2 tablespoonsmiso paste
1 tablespoonsoy sauce
or tamari
1 teaspoonsesame oil
vegetables
1bok choy
small, chopped
½ cupmushrooms
such as shiitake or button, sliced
1carrot
small, julienned or thinly sliced
½ cupgreen beans
trimmed and cut into 1-inch pieces
2cloves garlic
minced
1 cupchicken
leftover, shredded or diced
2 servingsramen noodles
fresh or dried
2green onions
thinly sliced
sesame seeds
Nori sheets
sliced into strips
Chili oil
or sriracha, for heat
2eggs
large
water
Ice bath
a bowl of ice water
Instructions
Step 1
Boil the Eggs:
Fill a medium saucepan with enough water to cover the eggs by about an inch.
Bring the water to a boil over medium-high heat.
Once boiling, carefully add the eggs using a spoon.
Reduce the heat to maintain a gentle boil and cook for 7 minutes for a slightly runny yolk or 8 minutes for a firmer but still creamy yolk. Cool the Eggs:
Immediately transfer the eggs to an ice bath to stop the cooking process. Let them sit for at least 5 minutes. Peel and Set Aside:
Gently tap the eggs on a hard surface and peel off the shells. Set aside until ready to serve.
Step 2
Prepare the Broth: Sauté Aromatics:
In a large pot or Dutch oven, heat the sesame oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add Broth and Flavorings:
Pour in the chicken or vegetable broth.
Stir in the miso paste until fully dissolved. Miso paste can be quite salty, so taste as you go.
Add the soy sauce or tamari and bring the mixture to a gentle simmer.
Step 3
Cook the Vegetables: Add Harder Vegetables First:
Add the sliced mushrooms, julienned carrots, and green beans to the simmering broth.
Let them cook for about 5 minutes until they start to soften. Add Bok Choy:
Stir in the chopped bok choy and continue to simmer for another 2-3 minutes until all vegetables are tender but still vibrant.
Step 4
Prepare the Noodles and Chicken: Cook the Noodles:
In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions (usually about 3-4 minutes for fresh noodles or slightly longer for dried).
Once cooked, drain the noodles and set aside. Warm the Chicken:
Add the shredded or diced leftover chicken to the simmering broth to heat through, about 2 minutes.
Step 5
Assemble the Ramen Bowls: Divide the Noodles:
Place equal portions of cooked ramen noodles into two large serving bowls. Ladle the Broth and Vegetables:
Carefully ladle the hot miso broth with vegetables and chicken over the noodles, dividing evenly between the bowls. Add Optional Toppings:
Halve the soft-boiled eggs and place one half in each bowl.
Sprinkle with sliced green onions, sesame seeds, and nori strips.
Drizzle with chili oil or add a spoonful of sriracha if you prefer some heat.
Step 6
Serve: Serve the miso ramen hot and enjoy your hearty, homemade soup!
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