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Merry Christmas Eve! This holiday season has been a little weird for us since we moved to Hawaii from the east coast. We’re used to the freezing cold, snow and sleet filled streets on Christmas Eve but I’m sitting here in shorts and a t-shirt as a breeze blows through our apartment. Not that I’m complaining! It’s just a little strange!
Another thing that has been strange is the amount of ramen we’ve been consuming since moving here. Hawaii is known for its strong influence of Asian culture, so it is not uncommon for you to spot several ramen joints around the island. Even though it’s warm all year round, slurping down a hot bowl of freshly made ramen after a swim is just a part of Aloha life!
That said, I’m so excited to share my first ramen recipe on the blog, this Spicy Miso Chicken Ramen. Now obviously the “spicy” part is optional, but what I love about this recipe is how simple it is to make! Everything (besides the eggs) are cooked in one pot so it’s a quick meal with minimal dishes; a win-win for a weeknight dinner.
Now, you may have heard that there are four main types of ramen broth flavors that are traditional when making Japanese ramen. I’m not going to get into the depths of ramen broth today but as you can tell from the title of this post, this is a miso based ramen. Miso is a fermented bean paste, commonly used in Japanese cuisine and the flavor is described as savory and full. It tastes a bit salty to me which is why I recommend using low sodium chicken broth. Low sodium vegetable broth can work well too.
Cooking the eggs perfectly is probably the most challenging part of this dish. It’s all about the timing. As you can tell from the picture below, I cooked my egg about 2 minutes too long. You want to go for more of a soft boiled egg. I’ve adjusted the cook time in the recipe to achieve this. Once your water comes to a boil, remove from heat immediately and let the eggs sit for no longer than 8 minutes (mine sat for 10). Run them under cool water to stop the cooking process and the should be perfect!
And that’s about all a got about ramen! As always, I encourage you to play around with the toppings. The ingredients in the recipe were just what I had laying around (except the baby bok choy) so feel free to use what you have as toppings. Let me know in the comments below if you’d try something different!
- 4 eggs
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 inch piece ginger, minced
- 8 oz mushrooms, sliced
- 1 lb chicken breast, cut into small strips
- 2 tbsp miso paste
- 6 cups chicken broth
- 2 3oz. packages dry ramen noodles
- 4 leaves baby bok choy
- 1 tbsp sriracha (optional)
- 1 green onion, choppedInstructions
- Place eggs in a small pot and fill with water until completely covering eggs. Bring water to a boil then remove from heat and let stand for 10 minutes. Rinse with cold water and set aside.
- Heat olive oil in a large pot. Add onion, garlic and ginger and cook until fragrant, about 2 minutes. Add in mushrooms and cook for an additional 4 minutes.
- Season chicken with salt and pepper then add to pot. Cook until no longer translucent, about 6-8 minutes. Add in miso paste then chicken broth and optional sriracha for spiciness. Stir and bring to a boil.
- Add bok choy and dry ramen to broth then turn heat to low. Cover and simmer until both are tender, about 6 minutes.
- Ladle soup into bowl and eggs, sliced in half and garnish with green onion.DetailsPrep time: Cook time: Total time: Yield: 4 servings
Skill Level: Easy