It’s so easy to get into routines and rhythms. Eating the same ‘ole thing all the time. But to keep life interesting and exciting, you should mix it up now and then, especially when it comes to dinnertime! Miso Chicken Ramen is a dish you can turn to when you’re seeking flavor, fun, and phenomenon! You’ll need your favorite chopsticks to dig into a big, heaping bowl of bouncy ramen noodles swimming in a savory miso soup. Topped with juicy chicken, sweet corn, crunchy seaweed nori, and a perfectly soft-boiled egg, you can be sure your night will be pretty delicious. Put away your go-to recipes and grab Miso Chicken Ramen instead. This is going to be a blast!
Ingredients
For the chicken breast:
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce
- 1 teaspoon cayenne pepper, optional
- 1 pound chicken breast, cut into 1/2-inch-thick strips
For the soup base:
- 1 tablespoon vegetable oil
- 1/2 large onion, chopped
- 1 large tomato, sliced
- 4 cloves garlic, minced
- 4 cups water
- 1 teaspoon ginger, grated
- 2 tablespoons miso paste
For the ramen and toppings:
- 2 servings ramen noodles, uncooked
- 1/3 cup frozen sweet corn, thawed
- 1 teaspoon scallion, chopped
- 2 eggs, soft-boiled
- 1 (6×6-inch) seaweed nori, cut in half
- 1 1/2 tablespoons carrots, grated
- 1 teaspoon white sesame seeds, for garnish
Directions
Step 1 –In a medium resealable plastic bag, add the salt, the pepper, the sugar, the soy sauce, and the cayenne pepper. Seal and shake to mix well.
Step 2 –Add the chicken to the seasoning mixture, press the air out of the bag, and seal tightly. Shake and ensure the chicken is thoroughly coated.
Step 3 –Place the bag of chicken into the fridge and allow it to marinate for at least 30 minutes and up to overnight.
Step 4 –In a large pot over medium heat, warm the oil.
Step 5 –Add the onion, the tomato, and the garlic to the heated oil and cook, while stirring, until the tomatoes are soft and mushy, about 5 minutes.
Step 6 –Add the water and the ginger to the veggie mixture and bring to a boil.
Step 7 –Allow the veggie mixture to boil for 5 minutes.
Step 8 –Stir in the miso paste until it has dissolved into the soup.
Step 9 –Simmer the soup for 3 minutes.
Step 10 –While the soup is cooking, transfer the marinated chicken into the basket of an air fryer or a skillet, ensuring it is spaced out evenly.
Step 11 –If using an air fryer, cook at 375 degrees F, until the chicken’s internal temperature reads 165 degrees F. Halfway through cooking, carefully take out the basket and shake it to ensure all sides cook evenly. If using a skillet, pan-fry the chicken over medium heat, while stirring continuously, until the chicken’s internal temperature reads 165 degrees F, about 7 minutes.
Step 12 –While the chicken is cooking, in a medium pot, bring water to a boil and cook the ramen noodles according to the package directions. Drain.
Step 13 –Divide the cooked noodles into two large bowls.
Step 14 –Evenly divide and add the corn, the cooked chicken, the scallions, and the soft-boiled eggs into the bowls with the noodles.
Step 15 –Strain the miso soup over the ramen mixture into the serving bowls.
Step 16 –Garnish each bowl with the seaweed nori and the carrots and sprinkle with the sesame seeds.
Step 17 –Serve.