Quick Homemade Miso Ramen
With this quick homemade miso ramen recipe, you can indulge in the comforting flavors of years back while nourishing your body with wholesome ingredients.
Ingredients
- 10 ounces chicken breast no skin, no bones
- 2 baby bok choy quartered
- 2 scallions thinly sliced
- 2 tablespoons oil (NOTE 1)
- 2 eggs
- 3 ounces udon noodles (NOTE 2)
- 2.5 cups chicken broth (NOTE 3)
- 1 tablespoon white miso (NOTE 4)
- 1/2 teaspoon garlic paste
- 1/4 inch ginger minced
- 1/2 tablespoon mirin
- 1 tablespoon soy sauce
- 2 ounces bean sprouts
- 2 ounces carrots shredded
- salt & pepper
Instructions
- Pound the chicken breast with a meat mallet of rolling pin, so it has a unified thickness. Season with salt & pepper and cook in oil until done. Set aside to rest and cut in strips.
- Heat oil in same skillet and cook quartered bok choy and chopped scallions until brown on one side. Add 2 tablespoon of water, cover skillet and cook 3 minutes.
- Cook eggs in boiling water until desired firmness.
- Cook noodles according to the directions on the packaging.
- Combine stock, rice vinegar, miso, garlic, ginger, soy sauce and mirin in a pot and warm up.
- Divide noodles over two bowls and pour stock to cover. Top with bok choy, chicken, bean sprouts, carrot, sesame seeds and 2 egg halves in each bowl.
- Start slurping and enjoy
Notes
- Any type of oil can be used, olive oil, sesame oil or peanut oil.
- Udon noodles can be substituted by rice noodles, soba noodles or even pasta.
- Any type of broth can be used; vegetable, beef or chicken.
- If you want more flavor, use a darker miso, yellow or red.
Nutrition
Serving: 1bowlCalories: 582kcalCarbohydrates: 43gProtein: 49gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gSodium: 2777mgFiber: 6gSugar: 11g