Miso Ramen with Shiitake and Chicken
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
2
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Calories
550 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Ramen with Shiitake and Chicken
Description
The Miso Ramen with Shiitake and Chicken features fresh ramen noodles served with a broth made from simmered shiitake mushrooms, sliced chili pepper, and assorted vegetables including baby bok choy, corn kernels, and scallions. The broth is enriched with red miso paste added off the heat to help retain its nutrients and nuanced flavor. Tender slices of cooked chicken breast are arranged atop the noodles, accompanied by bright garnishes like finely chopped red bell pepper and halved cooked eggs. A finishing drizzle of sesame oil and sprinkle of sesame seeds enhance the aroma and taste.
This dish offers a textured experience with the mix of chewy noodles, tender chicken, and crisp vegetables. The mild heat from the chili complements the earthy mushrooms and sweet corn, while the miso provides a deep umami flavor that defines the broth’s character. It is served immediately after assembly to keep noodles from becoming soggy.
It makes a filling meal ideal for those who enjoy a warm and hearty soup with balanced ingredients. The inclusion of eggs and chicken adds protein, making it a complete dish. You can use rice noodles for a gluten-free variation and substitute water with chicken stock for extra richness.
Ingredients
- 4 ounces ramen noodles use rice noodles for gluten free, dry
- 4 cups water or chicken stock
- 6 shiitake mushrooms cleaned and sliced
- 1 Chili pepper thinly sliced, hot
- 2-3 baby bok choy sliced (including the green leaves)
- 1 ear corn kernels removed, fresh
- 6 scallions sliced
- 2 Tbsp red miso paste
- 1 chicken breast sliced on the diagonal, cooked
garnishes
- 1/2 red bell pepper finely chopped
- 1 egg hard or soft cooked
- sesame oil
- sesame seeds
Instructions
- Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
- While the noodles are cooking heat the water or stock to a simmer and add the mushrooms and the hot pepper. Simmer for a couple of minutes. Add the bok choy, corn, and the scallions and simmer for a minute or so more, just long enough to bring out the bright green color.
- Turn off the heat and stir in the miso paste. (You do this off the heat so as not to destroy some of the beneficial nutrients in the miso paste) Stir well until the paste is completely dissolved.
- Pour the broth with the veggies over the noodles in the two bowls. Arrange the chicken in the bowls as well.
- Garnish with the red bell pepper, and egg halves.
- Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 42g | 84% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 2000mg | 83% |
| Potassium | 871mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 6776IU | 136% |
| Vitamin C | 131mg | 146% |
| Calcium | 223mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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