Easy Miso Ramen

Easy Miso Ramen

I made this on NYE for my husband since he was feeling under the weather. It is a perfect remedy for any cold! I like to use bone broth for extra protein and nutrients and a little spiciness to clear the sinuses.

Makes 2 servings

Ingredients:
2 chicken breasts
Salt and pepper to taste
1-2tbsp avocado oil or choice of cooking fat
1 tbsp toasted sesame oil
2 cloves garlic, minced
1 tbsp ginger, grated (about 1 inch fresh ginger)
1 shallot, chopped
2 tbsp sake or mirin (optional)
4 cups chicken bone broth / stock
3 tbsp miso paste (I like South River Miso)
1 tbsp coconut sugar (or sweetener of choice)
1/4 cup dried mushrooms (You can also use fresh)
Salt and pepper to taste
2 servings ramen noodles (I used 3 packets of gluten free ramen from the store. You can also use spaghetti noodles)
Chopped scallions
2 soft boiled eggs, cut in half

Additional toppings:
Corn
Jalapenos
Shredded carrots
Bean sprouts
Gomashio

Cooking notes:
This recipe is very forgiving, so you can make substitutions wherever you need. You can swap out ground pork for the chicken, butter for the avocado oil, honey for the coconut sugar, or soy sauce for the miso. Make it simple for yourself and choose ingredients you are familiar with or what you have on hand.

Method:

1) Cook the chicken. Preheat the oven to 350. Pound the chicken between parchment paper so it is an even thickness, and season with salt and pepper.
2) Preheat a medium skillet over medium-high heat. Coat the pan in avocado oil, then brown the chicken on both sides - about 4-5 minutes per side. Place the skillet in the oven (or transfer to an oven safe dish) and bake for 10-15 minutes until the chicken is cooked through. Cover with foil and set aside.
3) Heat the tablespoon of toasted sesame oil in a large pot. Add the garlic, ginger, and shallot and cook for a minute or two until fragrant. Deglaze the pot with mirin or sake.
4) Add the broth, cover, and bring to a boil. Reduce down to a simmer and remove the lid. Add the dried mushrooms. Simmer for 10 minutes, then add the miso paste and sugar. Season to taste (the miso paste is pretty salty, so you probably will not need additional salt).
5) Once you are ready to assemble the bowls, add the ramen noodles to the broth with 1/2 cup of water and boil until cooked. (Follow cooking instructions).
6) Assemble the bowls. Portion the broth and noodles into your two bowls. Top with sliced chicken, soft-boiled eggs, scallions, and whatever other toppings you choose.