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Roasted Chicken Ramen

Whether you're entertaining or relaxing, this recipe hits the spot.

Total Time
35 mins
Servings: 4
Course: Soup
Cuisine: Asian

Ingredients

  • 4 large eggs
  • 1 tablespoon unsalted butter
  • 1 cup sweet corn
  • 1 tablespoons olive oil
  • 8 ounces fresh spinach
  • 1 quart chicken stock
  • 1 teaspoon red miso paste
  • 6 ounces ramen noodles
  • 6 ounces cooked chicken, I used leftover garlic butter roasted chicken
  • 4 green onions, thinly sliced
  • toasted sesame oil for drizzling
  • nori/seaweed pieces for serving

Instructions

    Cup of Yum
  1. Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  2. In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
  3. Heat the chicken stock just until it’s boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes – or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs – cut in half. Slide some nori on the side of the bowl to serve.

Notes

  • [slightly adapted from easy gourmet]