Soup
Miso Chicken Ramen
Rich miso broth with tender chicken, soft egg, noodles, and fresh scallions.
45 min2 servings520 kcalMedium
comforthigh-protein
Ingredients
- Chicken thighs2
- Ramen noodles2 servings
- Chicken stock6 cups
- White miso paste3 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Eggs (soft-boiled)2
- Scallions2
- Nori sheets2
Instructions
- 1
Season chicken; sear skin-side down until golden.
- 2
Add stock and simmer 20 minutes until chicken is cooked.
- 3
Remove chicken; shred and set aside.
- 4
Whisk miso and soy sauce into the hot broth off heat.
- 5
Cook noodles according to package; drain.
- 6
Soft-boil eggs for 6.5 minutes; peel and halve.
- 7
Divide noodles into bowls; ladle broth over.
- 8
Top with chicken, egg, scallions, and nori.