Description
This chicken and mushroom miso ramen is the ultimate comfort food—a rich, savory broth with tender chicken, earthy mushrooms, and chewy ramen noodles. It’s like a cozy hug in a bowl, perfect for chilly days or when you need a little warmth.
Ingredients
Scale
- 4 cups chicken broth
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 boneless, skinless chicken thighs
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 packs (about 6 ounces) dry ramen noodles
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, torn into pieces
- 1 tablespoon sesame seeds
Instructions
- In a large pot, bring chicken broth to a gentle simmer over medium heat.
- Whisk in miso paste, soy sauce, and sesame oil until dissolved. Keep warm.
- Meanwhile, heat a skillet over medium-high heat. Cook chicken thighs until golden brown and cooked through, about 5-6 minutes per side. Let rest, then slice thinly.
- In the same skillet, sauté mushrooms and garlic until mushrooms are tender, about 4 minutes. Add ginger and cook 1 minute more.
- Cook ramen noodles according to package directions; drain and divide between two bowls.
- To assemble: Pour hot miso broth over noodles. Top with sliced chicken, sautéed mushrooms, soft-boiled egg halves, green onions, nori pieces, and sesame seeds.
- Serve immediately, stirring to combine flavors.
Nutrition
- Calories: 520 kcal
- Sugar: 4 g
- Fat: 20 g
- Carbohydrates: 42 g
- Protein: 38 g