Better Than Takeout Chicken Ramen

Steps

1. 1Prepare the broth base

   In a bowl, combine miso paste with minced ginger, garlic, and chopped green onion. Mix well to form an aromatic paste.

   The miso paste creates the rich umami foundation for the broth

   Miso pasteGingerGarlicScallion
2. 2Cook the broth7 min

   Add the miso mixture to a pot, then pour in the chicken stock. Bring to a gentle simmer, stirring to dissolve the miso completely. Add sesame oil and simmer for 5-7 minutes to develop the flavors.

   Don't let the broth boil vigorously or it will become cloudy

   Chicken stockSesame oil
3. 3Cook the noodles

   In a separate pot of boiling water, cook the ramen noodles according to package directions until just tender. Drain and set aside.

   Cook noodles separately to keep the broth clear

   Ramen noodles
4. 4Cook chicken and mushrooms8 min

   Season the chicken breast with salt and pepper, then pan-sear in oil until golden and cooked through. Slice. In the same pan, sauté the mushrooms until browned and tender.

   Don't overcrowd the mushrooms or they'll steam instead of caramelize

   Chicken breastMushroomVegetable oilSaltBlack pepper
5. 5Prepare soft-boiled eggs7 min

   Boil eggs for 6-7 minutes for jammy yolks. Cool in ice water, peel, and halve.

   The ice bath stops the cooking and makes peeling easier

   Egg
6. 6Assemble the bowls

   Place cooked noodles in serving bowls. Ladle the hot broth over the noodles. Top with sliced chicken, sautéed mushrooms, soft-boiled egg halves, nori sheets, and extra sliced green onions.

   Arrange toppings neatly for a restaurant-quality presentation

   ScallionNori