Miso Chicken Ramen

I needed something great to make for dinner, this is what I came up with.  I must admit, no it isn’t made the exact way the great stuff is, but I promise the work it takes to make this meal will still make the meal more than worth it.



2 Boneless Skinless Chicken Breasts, sliced thin

2 tsp. Chili Infused Oil

1tsp Chili Infused Oil

1/2 T Unsalted Butter

3 Green Onions, white part only, sliced thin

2 Garlic Cloves, minced

1 1/2 tsp. Minced Ginger

3 C Vegetable Broth

3 C Chicken Broth

1/3 C Miso Paste (I like red or white the best, any will work)

1 C Corn

1 C Green Peas (optional)

Eggs Soft Boiled (1/2-1 whole egg for each serving)

Rice Noodles of Choice (amount depends on how many you like)

Scallions, Soy Sauce, Toasted Sesame Seeds, Nori for serving (optional)


-Place eggs in pot, cover in water, bring to boil, cover and remove from heat for 7 minutes.  Remove from pot and place in ice cold water.  Peel and cut in half, set aside until ready to serve.

-Heat over medium high heat 2 tsp. Chili Oil in pan, dust chicken in salt and pepper, place chicken in pan, cook until done.  Set aside.

-In pot heat 1 tsp. oil and 1/2 T Butter over medium low heat, add in garlic, onion and ginger.  Cook 3 minutes.  Add in vegetable and chicken broth, increase temperature to medium high, bring to low boil.  Add in miso past, stir well to dissolve paste in broth, bring back to boil and allow to simmer for 20 minutes, add in peas and corn and allow to cook an additional 10 minutes.

-Boil water for pasta, cook aldente, drain, place in ice water until ready to eat.

-Place noodles in bottom of bowl, top with broth, add chicken and any of the serving toppings in bowl, allow to sit for 5 minutes, add in egg.  Enjoy!




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