When I posted a pic of my Chicken and Egg Miso Ramen on Instagram, Facebook and Twitter, I was surprised by the response. So many people wanted to talk about it: the ingredients, how I made it, and naturally, the recipe. Jen (as in Jen’s Vegetable Lasagna featured in my cookbook) wanted to come over for a ramen filled afternoon. Kipp and I decided that ramen beats pho any day (what a great hashtag #ramenbeatspho). Even picky eater Korey had to chime in about her thoughts on egg yolks.
So I’m using my website to share my recipe with you (I know, I know, I haven’t updated in FOREVER! Forgive me, I’ve been busy).
Now, when I say ramen, I’m speaking of a delicious, savory, umami-filled bowl of noodles and protein, the kind of wonderful comfort-food goodness that makes noodle bars a worldwide sensation. I know many people hear the word ramen and think of things like Top Ramen and Oodles of Noodles, but that’s instant ramen….. and while that’s quite good to a college kid or 20-something hipster, I’m speaking about a traditional Japanese food staple that has taken the world by storm. If you haven’t been to a ramen noodle bar, you are truly missing out. My favorites bowls are found at Momofuku in NYC, Slurping Turtle in Chicago and Sakuramen in Washington, D.C. And if your town doesn’t yet have a noodle bar, I strongly encourage you to make ramen at home. In fact, when you realize how easy it is, you’ll wonder why you don’t do it more often!
To make ramen at home, I use two pots: one for the broth and one for all the other proteins. A good ladle strainer, often called a “spider” is a great tool to use, but tongs or a slotted spoon will work just fine. Everything will cook quickly — just give the ingredient a quick “bath” in hot water — then set it aside. It really is that easy.
Miso, thank goodness, is available in most grocery stores and organic markets. You just have to know where to look. Fresh miso paste is refrigerated, so look for it in the dairy section or where organic foods are kept. Shelved miso is usually in some sort of bottle and can be found in either the international foods section or even where salad dressings are kept.
Finally, a word on noodles. You can certainly use instant ramen noodles if that’s all you can find (just remember to throw out those seasoning packets). Chuka-mein, also known as “chinese noodles” are very good, as are fresh egg noodles and even buckwheat soba noodles. For me, the longer the noodle, the better, because that means I can slurp up all of the savory goodness.
Proteins are easy — it’s whatever you want them to be. Leftovers from last night, extra veggies in the fridge, hot or cold. That’s the fun of ramen noodle bowls — you can experiment with ingredients every time. Happy slurping!!
Chicken and Egg Miso Ramen
1/2 lbs. ground chicken
1/2 yellow onion, sliced thin
1 carton good chicken stock
1/4 teaspoon red chile flakes (if desired)
4 tablespoons yellow miso
1 inch piece of fresh ginger, grated
1 package chuka-mein, “chinese noodles” or 2 packs instant ramen
1 tablespoon sesame oil
1 tablespoon soy sauce
Additional protein ideas:
1 cup fresh spinach leaves
sliced fresh cabbage or baby bok choy
firm tofu, diced
fresh green onions, chopped
- With the first pot, heat a few tablespoons of oil (canola, vegetable or olive) over medium high heat. Add the red chile flakes and cook for 1 minute. Add all of the ground chicken along with the onion and grated ginger and saute until cooked, about 3-4 minutes. Add the entire carton of chicken stock with the miso paste and 2 cups of water. Stir to incorporate all the miso, bring to a boil, then lower the heat and allow to simmer gently, uncovered. Add the sesame oil and soy sauce and season to taste.
- In a separate pot, bring cold water to a boil. Add the ramen noodles and cook until just before done (do not let noodles go too soft, they should still have a bite, about 2 minutes in boiling water). Using a spider, tongs, or slotted spoon, remove the noodles from the pot, strain and rinse under cold water (keep the water boiling on the stove). Set noodles aside. In the same pot with boiling water, cook the spinach leaves (about 1 minute) and again, use the strainer or a pair of tongs to remove and set aside. Do this with all of your proteins (except green onions) but do not overcook them. You may want to keep a large clean platter beside the stove or a bunch of small bowls for your cooked proteins. Lastly, prepare the eggs. Soft boil eggs in their shell or poach lightly in the simmering water. Be sure to keep the yolk soft. Remove egg from boiling water and set aside.
- To bring it all together, place the noodles in the bottom of a deep soup bowl, creating a cone-like mountain. Using tongs or chopsticks, place small sections of proteins around the noodles (spinach, tofu, shrimp, etc). Using a slotted spoon, scoop the ground chicken meat from the broth, and section it around the noodles. Place the poached egg or soft boiled egg (shelled and split into two pieces) at the very top of the noodles. Ladle the hot broth over the entire bowl. Garnish with a generous amount of chopped green onion. Serve with a soup spoon and chopsticks. Enjoy immediately.