Miso Chicken Ramen
Directions
- 1Prepare the chili oil by mixing miso, chili flakes, shallots, garlic, ginger, peppercorns, salt, and oil.
- 2Boil eggs, then cool them in ice water. Peel and set aside.
- 3Marinate chicken thighs in soy sauce with the boiled eggs.
- 4In a pan, sauté shallots, green onions, garlic, and ginger.
- 5Add chicken stock, umami broth, and miso paste to the pan.
- 6Fry chicken thighs until golden brown, then set aside.
- 7Add pak choi to the pan and cook until golden brown.
- 8Cook noodles according to package directions.
- 9Slice the chicken and eggs.
- 10Strain the broth.
- 11Assemble the ramen: add broth, noodles, chicken, pak choi, eggs, and spring onions to a bowl. Garnish with chili oil.
Ingredients
- 1 Miso
- 2 tbsp Chili flakes
- 1 Shallots
- 2 cloves Garlic
- 1 thumb sized piece Ginger
- 1 tbsp Black peppercorns
- 1 pinch Salt
- 1 cup Oil
- 3 Eggs
- 1 cup Soy sauce
- 2 Chicken thighs
- 2 stalks Green onions
- 4 cups Chicken stock
- 1 cup Umami broth
- 2 tbsp Miso paste
- 2 Pak choi
- 1 pack Noodles
- 1 handful Spring onions
Equipment
knifecutting boardbowlspoongraterjarpotpantongsladle
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