Name: Miso Chicken Ramen Recipe
Total time: 30 min
Yield: 2
Cuisine: Japanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Miso Chicken Ramen Recipe

Justin Chapple

Crawler

Japanese

<p>Learn how to make Miso Chicken Ramen.</p>

Non Vegetarian

Chicken stock or low sodium broth

White Miso

Soy sauce

Shredded Cooked Chicken

Large eggs

Two packages ramen noodles,  seasoning packets discarded

In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.

step 1

Set up a small ice bath. Fill another medium saucepan with water and bring to a boil. Add the eggs and simmer over moderate heat for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them in half lengthwise.

step 2

Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls. Ladle the broth and chicken over the noodles and top with the eggs. Serve with shredded carrot, thinly sliced scallion and sriracha.

step 3

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