The coziest bowl of ramen you evah did have. This recipe works beautifully with any leftover chicken meat at the end of the week, which is usually when ramen is on our dinner menu. I've included a lot of substitution options in this recipe for a reason - use it as an outline and get creative! Store-bought stock and rotisserie chicken are not frowned upon, and will still be wonderful. but if you have the time make your own chicken stock, people! it's v rewarding and simpler than you think. this recipe is set to serve 4, but can be cut in half for 1 or 2 quite easily. the weights of the veg are also up to you, if you love 'shrooms, double it up! and so on.
- 8 cups (64 ounces) chicken stock
- 6 tbsp shiro miso paste (white miso, aka "mellow")
- 3 cups shredded chicken (or more!)
- 1 lb fresh ramen noodles OR 3 single-serving packages of dried ramen noodles (just toss the MSG flavor packet)
- 3 cloves garlic, grated
- 1 two-inch piece of fresh ginger, peeled and grated (should make almost 3 tbsp)
- 4 eggs (to soft boil - this is optional)
- 2 large carrots, peeled & thinly sliced
- 1 lb baby bok choy, cleaned, sliced in half (can sub with spinach)
- 1/3 lb (1 package) Enoki mushrooms (my fave & worth the splurge!!) OR 7 ounces shiitake mushrooms, sliced
- Handful of sliced scallions
Other fun toppings...
- chili oil
- sesame seeds
- dash of soy sauce
- dash of toasted sesame oil
- pickled ginger
1. Add the chicken stock to a large pot. Using a microplane (or small side of a box grater), grate the garlic cloves and ginger directly into the pot. Bring to a simmer, stirring occasionally.
2. As the stock simmers, bring a small pot of water to boil for the eggs. Gently lower them into the boiling water and cook for 6 minutes. Remove from the pot and run them under cold tap water until they are cool to the touch. gently Peel, slice in half length-wise and set aside.
3. Once the stock is simmering, drop the carrots in, letting them cook for about 3 minutes. If you're using shiitake mushrooms, cook them at the same time as the carrots. If you're using Enoki mushrooms, cook them for only 2 minutes at most. Add the bok choy, and cook for about 1 minute. Remove all veg to a small bowl and set aside.
4. Add the miso paste to the simmering stock. Whisk until it's fully dissolved and there are no chunks. Miso pastes vary in saltiness, so taste the broth and adjust seasoning accordingly.
NOTE: To avoid miso chunks in your broth, you can whisk the miso with a small amount of boiling water in a bowl before adding it to the stock. You can also place your miso in a small sieve and lower it partially into the water, pushing the miso through the mesh with the back of a spoon.
5. If you're using fresh ramen noodles, add them to the simmering broth and cook about 3 minutes. If you're using dried noodles, cook them separately according to package instructions, drain and place them in the bottom of your serving bowls. Add your shredded chicken to the broth to warm it up.
6. While the chicken warms in the broth, add the cooked carrots, mushrooms and bok choy on top of the noodles in your serving bowls. Then ladle broth and chicken pieces into the bowls. Top each with soft-boiled eggs and sliced scallions. If you're feeling fancy, add any of the other toppings listed above. enjoy!