- 1 Tablespoon Toasted Sesame Oil
- 0.5 pound Organic Ground Chicken
- 1 small, white Onion
- 2 large Garlic Cloves
- 2 inch piece Fresh Ginger Root
- 1 Tablespoon Roasted Red Chili Paste
- 2 Tablespoon White Miso Paste
- 2 Tablespoon Sesame Seeds
- 0.25 teaspoon White Pepper
- 1 teaspoon Salt
- 6 cups Chicken Stock
- 2 Tablespoon Rice Vinegar
- 3 Tablespoon Soy Sauce/Tamari/Coconut Aminos
- 4 servings Ramen Noodles
- 2-4 soft boiled Eggs
- 2 Green Onions
- 1 cup Corn
- 2 Tablespoons Sesame Seeds
It is time for me to share my chicken miso ramen noodle soup.
This recipe is comforting, savory and packed with umami.
If you follow me on instagram you may know that I am slightly obsessed with ramen.
Ramen is a noodle soup dish that originated in Japan.
It usually has Chinese-style wheat or egg noodles and is served in a very rich broth along with protein and vegetables.
There are all kinds of noodles on the market that work well for ramen.
You will even find gluten free ramen noodles that are usually made with rice flour.
My favorite are organic wheat noodles or yaisoba noodles that can be found in the freezer section of most Asian grocery stores.
I’ve made many different varieties of ramen, including vegan, quick and easy cheater and legit 3 hour ramen to name a few.
However, this chicken miso is one of my favorites! I crave it all the time.
This ramen recipe is still a cheater version but it is full of flavor.
It does not require ingredients like kombu, dried shiitake mushrooms or meat bones, which are used in a traditional ramen.
For me it’s all about those ramen noodles and a very flavorful broth.
Speaking of noodles, I need to seriously improve my slurping game!
Some asian ingredients that I always have on hand to make ramen are fresh ginger, miso paste, rice vinegar, and soy sauce.
If you want to keep it gluten free, use coconut aminos instead of soy sauce.
You can achieve a lot of flavor with these ingredients.
I have not tried this recipe with any other ground meat but I am sure it would work, in case you wanted to switch it up!
A bowl of ramen has three components. A flavorful broth, noodles and toppings.
Some of my favorite toppings include kimchi, steamed baby bok choy, dried seaweed, steamed shiitake or bunapi mushrooms.
For this rich and savory chicken miso ramen, I am adding sweet corn, green onions, sesame seeds and a soft boiled egg!
If you make this recipe, please leave your review in the comment section below.
I recommend having all of your ingredients prepped before hand.
Start by peeling and finely chopping your onion, peel and grate the garlic cloves and ginger, and wash and finely chop the green onion.
If you are using fresh corn, cut the kernels off the cob. If you are using frozen corn like me, add it to a bowl and thaw it in the microwave for a minute or two.
Get all of your other ingredients out.
If you have a pestle and mortar get that out and add the sesame seeds then use the pestle to crush the sesame seeds. If you do not have a pestle and mortar, you can use your two palms to rub the sesame seeds over a bowl or a spice grinder to crush them lightly and release their aroma.
Grab one large soup pot and a smaller pot for the soft boiled eggs and ramen noodles.
Brown the Ground Chicken and Start The Broth
Heat 1 tablespoon of toasted sesame oil in a large soup pot on medium-high heat then add the ground chicken.
Stir and cook the chicken for 4-5 minutes or until only a few raw bits are still visible then add the finely chopped onion, stir and sauté for a couple of minutes then add the grated ginger and garlic.
Next, add the roasted red chili paste, miso, crushed sesame seeds, white pepper and salt.
If you like a peppery kick add 1/2 a teaspoon instead of a 1/4 teaspoon. White pepper is a lot stronger than black pepper.
Stir to combine everything and use your wooden spoon to lightly scrape the bottom of the pot to release any bits that might be stuck - those bits are mega flavor and you want them in your broth.
Next, add the chicken stock, lower the heat to medium-low, cover your pot and allow it to simmer for 10 minutes.
Cook The Soft Boiled Eggs and Ramen Noodles
While the broth is simmering, add water to your smaller pot and bring it up to a boil.
Once it is a rolling boil, start a 6.5 minute timer and immediately and gently add your eggs.
Stir the eggs for the first minute (this ensured that the yolk will end up in the center) then allow them to cook uncovered for the remaining 5 and a half minutes.
While the eggs cook, prepare an ice bath bowl. Grab a large bowl and fill it up with cold water and ice.
After the times goes off, transfer the eggs to your ice bath bowl. This will shock the eggs and stop the cooking process. After 10-20 seconds in the ice bath, peel the eggs and set them aside.
Discard the water, rinse your pot and fill it up with water again for the ramen noodles. Cook your ramen noodles according to package instructions.
Finish the Broth and Assemble
After the broth has been simmering, turn off the heat and add the rice vinegar and soy sauce.
Stir and give it a taste for seasoning. Add salt, pepper and/or rice vinegar if needed.
To serve, add your cooked ramen noodles to your bowl then ladle over some of the broth with the ground chicken.
Top with your soft boiled egg, chopped green onion, corn and and extra sprinkle of sesame seeds. `
Store the broth on its own in the refrigerator for up to 3 days.