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Miso Chicken Ramen
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Miso Chicken Ramen

1 hServes 2Nutri-Score C€€
from @thehealchef6 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken thighs (boneless, skinless, marinated in soy sauce)Other400 g
  • eggs (soft boiled, marinated in soy sauce)Other2 pieces
  • soy sauce (for marinating eggs and chicken)Pantry60 ml
  • shallots (finely sliced)Produce2 pieces
  • green onions (sliced, plus extra for garnish)Produce3 pieces
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce20 g
  • chicken stockPantry800 ml
  • umami brothPantry200 ml
  • miso pastePantry40 g
  • pak choi (halved lengthways)Produce2 pieces
  • ramen noodlesGrains200 g
  • chili oil (quick homemade)Pantry30 ml
  • vegetable oil (for frying)Pantry15 ml

per serving

Nutrition

648kcal

Carbs
53 g
Proteins
48 g
Fat
28 g

step by step

Method

  1. Make the chili oil

    • Heat the oil and infuse it with chili flakes to make a quick chili oil.
    • Set aside.
    Step 1

  2. Marinate the eggs and chicken

    • Soft boil the eggs, then place them in soy sauce to marinate.
    • Marinate the chicken thighs in soy sauce.
    Step 2

  3. Build the broth

    • In a pan, add the shallots, green onions, garlic and ginger.
    • Add the chicken stock, umami broth and miso paste.
    • Simmer to combine the flavours.
    Step 3

  4. Fry the chicken

    • Fry off the chicken thighs until nicely seared on both sides.
    • Set the chicken aside.
    Step 4

  5. Cook the pak choi and noodles

    • Add the pak choi to the pan and cook until golden brown.
    • Add the noodles and cook through.
    • Slice up the chicken.
    Step 5

  6. Strain and serve

    • Strain the broth.
    • Add the broth to the bowl, followed by the noodles, the chicken, the pak choi and the soft boiled soy eggs.
    • Garnish with spring onions and the chili oil.
    Step 6
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