Miso Ramen

Using ramen noodles from the grocery store is a quick way to get great results in this comforting bowl of miso-based ramen. Also, using miso as the base of the broth offers deep flavor if you don’t have time to make ramen’s traditional pork broth, which requires hours of simmering to pull all of the flavor and collagen from the bones.

Recipe by Catherine Neville

  • 6 eggs

  • 4 boneless, skinless chicken thighs

  • 1 cup panko bread crumbs

  • oil for frying

  • 4 packages ramen noodles

  • 8 cups chicken stock or broth (preferably homemade)

  • 2 Tbsp soy sauce

  • 1 tsp sugar

  • 4 Tbsp sake

  • 4 rounded Tbsp yellow miso

  • green onions, sliced

  • bean sprouts

  • dried seaweed

  • menma (Japanese-style marinated bamboo shoots)

  • sesame seeds

  • chile oil

| Preparation | Fill a medium-sized pot with water and bring to a boil. Using a ladle, carefully lower 4 of eggs into the water and cook for exactly 6 minutes. Using the ladle, remove he eggs to an ice bath and set aside.

Pound the chicken thighs until about ¼-inch thick. In a shallow container, like a pie plate, mix the remaining 2 eggs with some water and a teaspoon or so of soy sauce. In another shallow dish, place your panko. Coat the thighs with the egg mixture and then dredge in panko. Set aside for a few minutes to allow the panko to adhere. Heat enough oil in a frying pan to come up the side of the thighs half-way. Heat the oil until shimmering and then fry the thighs until crispy and golden. Set aside on paper towels to drain.

Cook the ramen according to package directions. Drain and set aside.

In a large pot, heat the chicken stock or broth until simmering. Stir in the soy sauce, sugar and sake, then turn off the heat and stir in the miso. Taste and adjust seasoning

Divide noodles between four bowls, then ladle broth on top. Slice fried chicken on the bias and add one thigh to each bowl. Carefully peel the eggs, slice them in half (carefully) and add to the bowls. Arrange green onions, sprouts, menma and seaweed on top so each has its own space in the bowl. Sprinkle with sesame seeds. Serve with chile oil on the side.

Catherine Neville