Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine’s Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.
Slideshow:More Ramen Recipes
1 quart chicken stock or low-sodium broth
3 tablespoons white miso
1 tablespoon soy sauce
1/2 pound shredded cooked chicken (about 2 cups)
2 large eggs
Two 3-ounce packages ramen noodles, seasoning packets discarded
Shredded carrot, thinly sliced scallion and Sriracha, for serving
How to Make It
In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.
Set up a small ice bath. Fill another medium saucepan with water and bring to a boil. Add the eggs and simmer over moderate heat for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them in half lengthwise.
Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls. Ladle the broth and chicken over the noodles and top with the eggs. Serve with shredded carrot, thinly sliced scallion and Sriracha.
The chicken and miso broth can be refrigerated overnight. Reheat gently before serving.
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