Quick Miso Ramen with Garlic Chicken

40 mins    Soups and salads Dive into a bowl of a quick and easy version of soul-soothing Miso Ramen with Garlic Chicken, where bold flavors and comforting textures come together in perfect harmony. This dish has a delicious miso broth, rich with umami and a touch of earthiness from the mushrooms, combined with springy ramen noodles. Topping it all is tasty garlic-infused chicken. Complemented by vibrant spinach, a perfectly soft-boiled egg, and a scattering of spring by onions, this dish is a warm, savory embrace in every bite. Perfect for chilly evenings or when you crave a little luxury in a bowl. Sound complicated? This version is quite the opposite and very quick and easy to make; one you will want to make again and again! Servings: 4 Prep: 20 min Cook: 20 min Total: 40 min Contains: Dairy, Gluten, Meat Free from: Seafood Vegan alternatives: N/A

Quick Miso Ramen with Garlic Chicken

Ingredients

Chilli Oil:

• 1/4 cup canola oil

• 1 teaspoon crushed garlic

• 1/4 teaspoon salt

• 2 tablespoons chili flakes
  

Chicken:

• 1 tablespoon oil

• 2 teaspoons crushed garlic

• 1 teaspoon salt

• 2 teaspoons sesame oil

• 2 boneless, skinless chicken breasts, sliced horizontally in two
  

Broth:

• 2 tablespoons sesame oil

• 1 teaspoon garlic, minced

• 1 tablespoon ginger, minced or finely grated

• 50g Shimeji or oyster mushrooms

• 4 cups chicken or vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar or sake

• 2 sprigs chopped spring onions

• 50g baby spinach

• 2 tablespoons white miso paste

• 2 packs fresh or dried ramen noodles

Extra Toppings:

• 4 eggs*

• 1 sprig spring onion, thinly sliced

• Red chilies (for those who love extra spice)

• Toasted sesame seeds (optional)

• Seaweed (optional)

Method

1. Make the Chicken

• Heat the oil in a skillet over medium heat, then stir in the garlic.

• Add the chicken and cook for 4–5 minutes. Sprinkle with 1/2 teaspoon salt and 1 teaspoon sesame oil, then flip to the other side.

• Sprinkle the remaining 1/2 teaspoon salt evenly and drizzle with 1 teaspoon sesame oil. Continue to cook until browned, another 4–5 minutes.

• Remove the chicken onto a plate and slice thinly.
  

2. Soft-Boil the Eggs

• Meanwhile, bring a pot of water to a boil. Add the eggs and boil for exactly 7 minutes. Remove them into an ice water bath or run under cold water immediately.
  

3. Prepare the Broth

• Heat the sesame oil in a Dutch oven or pot. Add the garlic and ginger, cooking for 2 minutes.

• Add the mushrooms and cook for an additional 3-4 minutes or until lightly browned.

• Add the broth, soy sauce, rice vinegar (or sake), and spring onions. Bring to a boil, then simmer partially covered for 5 minutes.

• Add the spinach, miso paste, and ramen noodles. Cook for exactly 3 minutes (or according to the noodle package instructions).
  

4. Assemble the Bowls

• Divide the noodles into serving bowls. Ladle the hot broth over the noodles.

• Top with garlic chicken, a soft-boiled egg, green onions, sesame seeds, and any other toppings you wish to use.

• Drizzle chilli oil over the top. * I used Farmers Finest free range eggs for a rich and creamy yolk.

If you try the recipe please leave a review, I would love to hear your thoughts!

More for the eyes

Quick Miso Ramen with Garlic Chicken