This authentic Japanese noodle soup features succulent chicken breast, various types of miso, a little ginger juice and is served with scallions, onion and nori.
Directions for: Miso Chicken Ramen
Ingredients
5 - 8 chicken breasts
1 Tbsp unsalted butter
Tbsp white sesame seeds
3 tsp grated apple
3 tsp sugar
2 tsp soy sauce
4 tsp mirin sweet vinegar (available at Asian grocery stores)
4 tsp sake
cup fresh fish stock
2 tsp ginger juice (available at Asian grocery stores)
2 tsp sesame oil
1 cup red miso paste
1 cups white miso paste (available at Asian grocery stores)
4 oz ramen noodles (available at Asian grocery stores)
10 - 16 cups chicken stock (2 cups each)
Sliced scallions
Sliced white onion
Nori
Salt
Directions
1. To cook the chicken breasts, season breasts lightly with salt and place into a preheated steamer basket or a large pan with cup of water.
2. Cover pan and heat over medium heat for 15 to 20 minutes, adding more water as needed, until chicken is no longer pink on the inside.
3. Slice chicken into strips and set aside until assembly.
4. To make a paste for the ramen, stir together unsalted butter, white sesame seeds, grated apple, sugar, soy sauce, mirin sweet vinegar, sake, fish stock, ginger juice, sesame oil, and tablespoon of salt in a medium pan.
5. Heat and stir over medium heat until butter is completely melted.
6. Once butter has melted, add red and white miso paste and mix over medium heat until mixture forms a smooth paste; remove from heat and set aside.
7. In a large pot, bring water to a boil; add ramen noodles and cook for 3 to 4 minutes, until noodles are cooked but still firm.
8. Drain noodles and set aside.
9. Heat chicken stock in a large pot.
10. To assemble the dish, spoon 1 tablespoons of prepared paste into the bottom of a large soup bowl; ladle 2 cups of chicken stock on top and serve with drained noodles, reserved cooked chicken, scallions, white onions, and nori.
Tips and Substitutions
Special equipment: Steamer basket (optional), large pan with lid, medium pan, two medium pots
Note: Leftover prepared miso paste will keep for up to 2 months if covered and refrigerated.
Source and Credits
Courtesy of Aki Urata of Kinton Ramen
See more: Chicken, Comfort Food, Japanese, Main, Soup, Tofu/Soy