Better Than Takeout Chicken Ramen

Pasos6

1. 1

   Paso 1. Prepare the broth base

   In a bowl, combine miso paste with minced ginger, garlic, and chopped green onion. Mix well to form an aromatic paste.

   The miso paste creates the rich umami foundation for the broth

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2. 2

   Paso 2. Cook the broth

   7 min

   Add the miso mixture to a pot, then pour in the chicken stock. Bring to a gentle simmer, stirring to dissolve the miso completely. Add sesame oil and simmer for 5-7 minutes to develop the flavors.

   Don't let the broth boil vigorously or it will become cloudy

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3. 3

   Paso 3. Cook the noodles

   In a separate pot of boiling water, cook the ramen noodles according to package directions until just tender. Drain and set aside.

   Cook noodles separately to keep the broth clear
4. 4

   Paso 4. Cook chicken and mushrooms

   8 min

   Season the chicken breast with salt and pepper, then pan-sear in oil until golden and cooked through. Slice. In the same pan, sauté the mushrooms until browned and tender.

   Don't overcrowd the mushrooms or they'll steam instead of caramelize

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5. 5

   Paso 5. Prepare soft-boiled eggs

   7 min

   Boil eggs for 6-7 minutes for jammy yolks. Cool in ice water, peel, and halve.

   The ice bath stops the cooking and makes peeling easier

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6. 6

   Paso 6. Assemble the bowls

   Place cooked noodles in serving bowls. Ladle the hot broth over the noodles. Top with sliced chicken, sautéed mushrooms, soft-boiled egg halves, nori sheets, and extra sliced green onions.

   Arrange toppings neatly for a restaurant-quality presentation

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