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.
Pin Recipe
Facebook
Servings: 2 people
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: 1bowl | Calories: 582kcal | Carbohydrates: 43g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 2777mg | Fiber: 6g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram