Miso Ramen recipe

Chicken Miso Ramen Broth

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Recently in Kyoto, my husband and I took a cookery class with Eat Kyoto, nearby the Yasaka Pagoda. As part of our cookery experience, we learnt how to make miso ramen broth and udon noodles from scratch. Over a couple of hours our wonderful teacher, Aya, opened our eyes to a world of Japanese food. We prepared an entire meal including cucumber salad, fried chicken, and homemade noodles. Not to mention delicious chicken miso ramen and soy sauce eggs.

The cooking class was great fun. We particularly enjoyed learning how to make miso ramen and eating it with a cold glass of local sake. With instant noodles and chicken broth, you can make a delicious bowl of steaming hot ramen soup in less than 30 minutes. And you only need a few ingredients. It’s easy to make chicken miso ramen at home by flavouring chicken stock with Asian flavours. You can transform a simple broth by adding red miso paste, garlic, ginger and Japanese sauces. It’s that simple. But don’t blame us, when you fancy eating a second bowl!

Miso Ramen recipe

How to make chicken miso ramen

Begin by boiling an egg. Boil the egg over a medium heat for about 6-7 minutes so that the white of the egg is set and the yolk is sticky. Remove the egg from the pan and place it in cold water for about two minutes. Once the egg is cool to touch, remove the shell with your fingers. Be careful not to damage the egg white underneath. It’s not the end of the world if you do, but it won’t look as pretty.

Peel a small carrot, while you wait for the egg to cool. Slice the carrot into thin ribbons and cut into matchstick-size strips. Next, chop a spring onion into small pieces. Set both items aside until later.

Miso Ramen recipe

Prepare an easy miso ramen broth for two

Create the miso soup. Place the miso paste, oyster sauce, sesame oil and soy sauce into a large pot and stir together. Mix in the sugar, garlic granules and ground ginger, before adding the chicken stock. Place the pan over a medium heat for about five minutes.

Cook the noodles. I used dried udon noodles, but you can use frozen ones or even make your own. Boil the noodles over a medium heat for five minutes and drain.

Grab two large bowls. Place the noodles in the centre of each bowl. Pour the miso broth over the noodles and add the meat. I often use cooked chicken or turkey, but you can use other meats or tofu if you prefer. Decorate the bowl with the sliced carrot and chopped spring onions. If you like, you can add bamboo shoots or bean sprouts too. Finally, slice the egg into two and place one half in each bowl. Grab your chopsticks and start slurping!

Simple dinner idea: easy miso ramen recipe

Chicken Miso Ramen
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Main Course, Soup
Cuisine: Japanese
Servings: 2 people
Ingredients
  • 1 egg
  • 1 small carrot
  • 1 spring onion
  • 4 tsp red miso paste
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tsp garlic granules
  • 2 tsp ground ginger
  • 500 ml chicken stock
  • 150g g dried udon noodles
  • 100 g cooked chicken or turkey
Instructions
  1. Boil an egg over a medium heat. After about 6-7 minutes place the egg in cold water. Once the egg is cool to touch, remove the shell.
  2. Slice the carrot into thin ribbons and cut into matchstick-size strips. Chop a spring onion into small pieces.
  3. Stir the miso paste, oyster sauce, sesame oil and soy sauce together. Mix in the sugar, garlic granules and ground ginger, before adding the chicken stock. Cook over a medium heat for about five minutes.
  4. Boil the noodles over a medium heat for five minutes and drain.
  5. Pour the miso broth over the noodles and add the meat. Decorate the bowl with the sliced carrot and chopped spring onions. Finally, slice the egg into two and place one half in each bowl.

Learning how to make miso ramen with Eat Kyoto

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