Easy Miso Ramen
Try this Easy Miso Ramen recipe, or contribute your own.
Try this Easy Miso Ramen recipe, or contribute your own.
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1/4 cup cornstarch
- 4 cups chicken stock
- canola oil for frying
- 2 cups panko
- 2 whole eggs boiled for 6 minutes peeled, keep in an ice bath until ready to serve
- 2 whole boneless skinless chicken thighs
- 1 whole egg whisked
- 4 'bricks' dried ramen {i love lotus foods rice ramen found at costco}
- 1 tablespoon less sodium soy sauce
- 1 tablespoon ponzu sauce
- 2 big tablespoons white miso
- micro greens garnish {i like cilantro or radish micro greens}
- sambal chili and garlic paste for garnish
- black sesame seeds for garnish
- Carbohydrate 404.849600075901 g
- Cholesterol 57.6000000486922 mg
- Fat 46.792000019487 g
- Fiber 20.3039999963687 g
- Protein 108.233600040954 g
- Saturated Fat 11.5540800052119 g
- Serving Size 1 1 recipe (2420g)
- Sodium 8446.08420232282 mg
- Sugar 384.545600079532 g
- Trans Fat 6.15552000136336 g
- Calories 2522 calories
Step-by-step
- Prepare the soft boiled eggs first, boil eggs for 6 minutes and place in an ice bath for 15 minutes, then peel. Set aside until ready to serve. On a meat safe cutting board cover chicken thighs with plastic wrap, flatten using a meat mallet or heavy bottom pan, about 1/2 inch thickness.
- Remove plastic wrap and season with kosher salt. In a shallow dish whisk together water, eggs, cornstarch and kosher salt. Place panko in a separate shallow dish.
- In a large cast iron skillet or heavy bottomed pot fill with canola oil to about 2 cups and heat to 350 degrees F always use a oil/candy thermometer to monitor temp. Have a separate sheet pan lined with a rack handy for the chicken after frying. Dip the chicken thighs into egg mixture until coated. Dip into the panko and coat both sides. Fry in oil about 6 minutes per side until golden brown. Transfer to the pan lined with a rack to drain.
- Boil ramen bricks in water for 3 minutes. You want it slightly al dente because youll finish cooking in the broth. Drain well and set aside until ready to add to broth.
- Meanwhile, stir together chicken stock, soy sauce, ponzu sauce in a medium size pot over medium high heat. Bring to a boil and reduce to a simmer for 5 minutes. Reduce heat and add miso paste. Season with kosher salt. Stir in to combine and simmer dont boil on low. Add cooked ramen noodles.
- To assemble: Place ramen in serving bowls and ladle broth over top. Slice chicken katsu and top on ramen.
- Gently slice soft boiled eggs in half and place on top. Top with Sambal chili paste, garnish with micro greens and garnish with sesame seeds. Serve immediately and enjoy!
Easy Miso Ramen: A Busy Woman's Guide to Comfort Food
Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and ensuring everyone gets a nutritious meal, finding time for anything beyond the bare essentials often feels impossible. Yet, amidst the chaos, I've discovered that even a simple act like making a delicious bowl of ramen can be a small act of self-care, a moment of calm in a hectic day. This Easy Miso Ramen recipe isn't just a meal; it's my personal sanctuary—a quick, flavorful escape that reminds me to pause, breathe, and appreciate the simple pleasures.
Forget complicated recipes and time-consuming prep work. This miso ramen takes less than an hour, from start to finish, and the ingredients are readily available at your local grocery store. I often make a double batch on the weekends, storing portions in the fridge for a quick and healthy weeknight dinner. No more frantic takeout calls or settling for less-than-satisfying frozen meals! With this recipe in my arsenal, even on my busiest days, I can enjoy a comforting and nourishing meal that feels both indulgent and achievable. It’s about efficiency without sacrificing flavor—a principle I strive for in all areas of my life.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different toppings. Sometimes I add a handful of spinach for extra nutrients, other times I opt for sliced scallions or a sprinkle of chili flakes for a spicy kick. The core ingredients remain the same, but the possibilities for customization are endless. This is what makes it so perfect for a busy lifestyle – it’s a blank canvas for your personal preferences. I encourage you to make it your own, to personalize it to fit your taste and what you have on hand.
Beyond the practical aspects, this ramen represents something more profound to me. It’s a reminder that self-care doesn’t have to be extravagant or time-consuming. It can be as simple as taking 30 minutes to prepare a nourishing meal, savoring each bite, and enjoying the warmth of a delicious bowl of ramen on a chilly evening. This is more than just a recipe; it's a ritual, a small act of rebellion against the relentless demands of daily life. It’s a quiet moment of self-compassion in the midst of the storm.
The Chicken Katsu: A Flavorful Addition
The crispy chicken katsu is a game-changer, elevating this ramen beyond a simple noodle soup. The panko-crusted chicken adds a satisfying crunch and a delicious savory element. Don't be intimidated by the frying process; it's easier than you think! Just remember to use a thermometer to ensure the oil reaches the right temperature. The perfectly crispy chicken is worth the effort – trust me.
The Broth: The Heart of the Ramen
The broth is the soul of this recipe. The rich combination of chicken stock, soy sauce, and ponzu creates a umami-packed base, while the miso paste adds depth and complexity. Adjust the amount of miso to your preference; start with a smaller quantity and add more until you achieve the desired flavor. The subtle sweetness of the broth perfectly balances the saltiness of the soy sauce and the slight tanginess of the ponzu.
The Ramen Noodles: The Perfect Base
I prefer using rice ramen, but feel free to experiment with other types of noodles. The key is to cook them al dente, allowing them to finish cooking in the hot broth. This prevents them from becoming mushy and ensures they retain their texture. The slightly chewy noodles provide the perfect counterpoint to the tender chicken and the flavorful broth.
The Toppings: A Symphony of Flavors and Textures
The toppings play a crucial role in this ramen. The soft-boiled eggs add richness and creaminess, while the sambal chili paste provides a delightful spicy kick. The microgreens add freshness and vibrancy, while the sesame seeds add a nutty aroma and visual appeal. Each element contributes to the overall experience, transforming this simple dish into a culinary masterpiece.
This Easy Miso Ramen is more than just a recipe; it's a reflection of my personal approach to life: finding joy in the simplest things, embracing efficiency without compromising quality, and always making time for moments of self-care. It’s a dish that nourishes not only the body but also the soul.
