A flavorful and comforting bowl of ramen with tender miso-marinated chicken.
Prep
20 minutesCook
40 minutesReady In
1 hourLevel
IntermediateRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 4 chicken thighs | |
| 4 tablespoons miso paste | |
| 4 cups chicken broth | |
| 2 packs ramen noodles | |
| 2 cups sliced mushrooms | |
| 2 cups baby spinach | |
| 2 green onions, chopped | |
| 2 soft-boiled eggs | |
| 1 tablespoon sesame oil | |
| 1 tablespoon soy sauce | |
| 1 tablespoon mirin | |
| 1 teaspoon grated ginger | |
| 1 teaspoon minced garlic |
| 1. | In a bowl, mix together miso paste, soy sauce, mirin, grated ginger, and minced garlic. |
| 2. | Add the chicken thighs to the bowl and toss to coat the chicken in the miso marinade. Let marinate for at least 30 minutes. |
| 3. | Heat sesame oil in a pot over medium heat. Add the marinated chicken thighs and cook until browned on both sides, about 4-5 minutes per side. |
| 4. | Remove the chicken from the pot and set aside. In the same pot, add chicken broth and bring to a simmer. |
| 5. | Add sliced mushrooms to the pot and cook for 5 minutes, until softened. Remove the mushrooms from the pot and set aside. |
| 6. | Cook the ramen noodles according to package instructions. Drain and set aside. |
| 7. | To assemble the ramen bowls, divide the cooked ramen noodles among 4 bowls. Top with chicken, mushrooms, baby spinach, green onions, and a soft-boiled egg. |
| 8. | Pour the hot chicken broth over the ingredients in each bowl. |
| 9. | Serve hot and enjoy! |
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