Easy Miso Chicken Ramen Food
EASY CHICKEN MISO RAMEN RECIPE BY TASTY
Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
- Add the chicken, simmer for 20 minutes. Remove, and set aside.
- Dissolve the miso paste in the chicken broth.
- Shred the chicken.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
- Enjoy!
EASY MISO RAMEN WITH SOY MARINATED EGGS
Provided by Trisha Yearwood
Time 6h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
- Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
- For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
- Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
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EASY CHICKEN MISO RAMEN RECIPE - FEED YOUR SOLE
From feed-your-sole.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 550 per serving
- Heat a splash of oil or a few sprays of light cooking spray in a medium saucepan over a medium high heat. Add the garlic and ginger and cook for 3 minutes stirring regularly to make sure it doesn’t catch.
- Add the mirin, soy sauce and stock to the saucepan. Stir well and bring to a light simmer. Leave for around 15-20 minutes.
- Meanwhile place the egg in a small saucepan of cool water. Place over a high heat, bring to the boil and then cook for 4 minutes. Immediately plunge into a bowl of ice cold water after.
- Lay the chicken breast on a chopping board and cover with clingfilm. Very lightly beat with a rolling pin to flatten a little. Season with sea salt and black pepper. Heat a frying pan / skillet over a medium high heat with a drizzle of olive oil or a few sprays of cooking spray. Once hot, add the chicken breast and cook for 4 minutes, then turn and cook for a further 4 minutes. Remove from the heat and cover with foil and leave to rest for at least 5 minutes.
EASY CHICKEN MISO RAMEN - TASTE AND SEE
From tasteandsee.com
4.9/5 (12)Total Time 50 minsCuisine American/Asian FusionCalories 479 per serving
- Bring safflower oil to medium high heat in a sauté pan. Add chicken and break it up into small pieces as it cooks. Add green onions, ginger, garlic, and chili paste, then stir and cook for another minute or two. Pour in the soy sauce, sauté and stir for 5 more minutes or until the liquid is gone. Remove from heat and set aside.
- Bring safflower oil to medium high heat in a large stock pot. Add sliced mushrooms and saute for 3-5 minutes. Stir in garlic, ginger, chili paste, miso paste, mirin, and ¼ cup of the chicken stock. Cook for a few minutes until all the ingredients create a thick sauce.
- Slowly pour in the rest of the chicken stock, cover, and bring to a boil. Remove the lid, turn the down the liquid, and simmer uncovered for 10-15 minutes.
- While the broth is simmering, place Somen Noodles into 6 cups of boiling water and simmer for 2 minutes. Drain the noodles, but catch the water in a large bowl under your strainer. Place the water back in the pot. Rinse noodles with cold running water, drain completely, and set aside. (If you're using different noodles cook to package instructions.)
MISO CHICKEN RAMEN RECIPE - JUSTIN CHAPPLE - FOOD
From foodandwine.com
5/5 (1)Total Time 30 minsOccupation Culinary Director at Large, Food & Wine
- In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.
- Set up a small ice bath. Fill another medium saucepan with water and bring to a boil. Add the eggs and simmer over moderate heat for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them in half lengthwise.
- Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls. Ladle the broth and chicken over the noodles and top with the eggs. Serve with shredded carrot, thinly sliced scallion and Sriracha.
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