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Easy Miso Ramen This Easy Miso Ramen recipe is definitely better than those ramen shops and it’s completed in under 30 minutes. There’s lots of components and layers to ramen and this is done in a fraction of the time.
Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes
INGREDIENTS
- 2 whole Eggs, boiled for 6 minutes, peeled, keep in an ice bath until ready to serve
- 2 whole Boneless Skinless Chicken Thighs
- 2 tablespoons Water
- 1 whole Egg, whisked
- 1/4 cup Cornstarch
- 1 teaspoon Kosher Salt
- 2 cups Panko
- Canola Oil, for frying
- 4 'bricks' Dried Ramen, {I love Lotus Foods Rice Ramen found at Costco}
- 4 cups Chicken Stock
- 1 tablespoon Less Sodium Soy Sauce
- 1 tablespoon Ponzu Sauce
- 2 big tablespoons White Miso
- 1 teaspoon Kosher Salt
INSTRUCTION
1.Prepare the soft boiled eggs first, boil eggs for 6 minutes and place in an ice bath for 15 minutes, then peel. Set aside until ready to serve. On a meat safe cutting board cover chicken thighs with plastic wrap, flatten using a meat mallet or heavy bottom pan, about 1/2 inch thickness.2.Remove plastic wrap and season with kosher salt. In a shallow dish whisk together water, eggs, cornstarch and kosher salt. Place panko in a separate shallow dish.
3.In a large cast iron skillet or heavy bottomed pot fill with canola oil to {about 2 cups} and heat to 350 degrees F {always use a oil/candy thermometer to monitor temp}. Have a separate sheet pan lined with a rack handy for the chicken after frying. Dip the chicken thighs into egg mixture until coated. Dip into the panko and coat both sides. Fry in oil about 6 minutes per side until golden brown. Transfer to the pan lined with a rack to drain.
4.Boil ramen bricks in water for 3 minutes. You want it slightly al dente because you’ll finish cooking in the broth. Drain well and set aside until ready to add to broth.
5.Meanwhile, stir together chicken stock, soy sauce, ponzu sauce in a medium size pot over medium high heat. Bring to a boil and reduce to a simmer for 5 minutes. Reduce heat and add miso paste. Season with kosher salt. Stir in to combine and simmer {don’t boil} on low. Add cooked ramen noodles.
6.To assemble: Place ramen in serving bowls and ladle broth over top. Slice chicken katsu and top on ramen.
7.Gently slice soft boiled eggs in half and place on top. Top with Sambal chili paste, garnish with micro greens and garnish with sesame seeds. Serve immediately and enjoy!
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