Miso Chicken Ramen

Name: Miso Chicken Ramen
Prep time: 9 min
Cook time: 42 min
Total time: 111 min
Yield: 1
Ingredients: 1 Egg; 4 tbsp (2 tbsp for the egg, 1 tbsp for t Soy sauce; 1 tbsp + 1 tsp Mirin; 1 tbsp Water; 1 Boneless, skinless chicken thigh; 2 tsp (1 tsp for the chicken, 1 tsp for Sesame oil; 1 tsp Honey; 2 cloves (1 grated for the chicken, 1 mi Garlic; 1 tsp, grated Fresh ginger; 400 ml Chicken stock; 1½ tbsp White miso paste; ½ tsp Rice vinegar; 1 portion Ramen noodles; 1 Baby bok choy; 1 Chilli oil; 2 Spring onions

Recipe by Harry Heal (@thehealchef) on Instagram · View original post

8.9/10 · PopularityBased on the original Instagram post’s likes and comments.

A comforting bowl of ramen with a savoury miso chicken broth, caramelised chicken thigh, a jammy soy-marinated egg, bok choy and chilli oil.

Health score 4.6/10
51 min
Prep 9 min
Serves 1
Medium
906 kcal

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Ingredients

Eggfor the soy egg1
Soy saucedivided between the egg marinade, chicken marinade and broth4 tbsp (2 tbsp for the egg, 1 tbsp for t
Mirin1 tbsp for the egg marinade, 1 tsp for the broth1 tbsp + 1 tsp
Boneless, skinless chicken thighmarinated and seared1
Sesame oildivided between the chicken marinade and frying the aromatics2 tsp (1 tsp for the chicken, 1 tsp for
Honeyfor the chicken marinade1 tsp
Garlicone grated in the chicken marinade, one minced for the broth2 cloves (1 grated for the chicken, 1 mi
Fresh gingerfor the broth1 tsp, grated
Chicken stockfor the broth400 ml
White miso pastewhisked in at the end, off the boil1½ tbsp
Ramen noodlescooked to build the bowl1 portion
Baby bok choycooked with the noodles1
Chilli oilto finish, to taste1
Spring onionsplenty, sliced, to finish2

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Waterfor the egg marinade1 tbsp
Rice vinegarfor the broth½ tsp

Method

Boil the egg for 6½ minutes.
Cool the egg in ice water, then peel it.
Marinate the peeled egg in 2 tbsp soy sauce, 1 tbsp mirin and 1 tbsp water.
Marinate the chicken thigh in 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp honey and the grated garlic clove.
Sear the marinated chicken thigh until caramelised and cooked through.
Rest the chicken, then slice it.
Fry the minced garlic clove and grated ginger in 1 tsp sesame oil.
Add the chicken stock, 1 tbsp soy sauce, 1 tsp mirin and ½ tsp rice vinegar.
Simmer the broth for 10 minutes.
Lower the heat and whisk in the white miso paste.
Cook the ramen noodles.
Cook the baby bok choy.
Build the bowl with the noodles, hot broth and bok choy.
Finish with the sliced chicken, the soy egg, chilli oil and plenty of spring onions.

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Watch how it’s made in the original video

Nutrition and health score per serving Estimated

4.6of 10

Moderate

Nutrients+2.25
Protein +1.25Plants +0.63Fiber +0.37
Sugar−0.85
Glycemic load −0.75Added sugar −0.1
Fat, salt & calories−1.77
Sodium −1.25Saturated fat −0.42Energy density −0.1