Ramen is a Japanese noodle soup that consists of broth with tenderized meat (often chicken or pork), Chinese noodles, vegetables and a soft-boiled soy egg. It’s a Japanese dish, but was introduced by Chinese immigrants in the 20th century. The first time I tried Miso ramen was during my trip in Singapore at one of the many Hawkers Centers. In these food courts you can buy countless authentic Asian dishes. I felt like a kid in a candy store! I regularly order ramen at home, until I found out that making ramen yourself is super easy with this recipe. Another delicious ramen recipe is spicy Tan Tan ramen with minced meat.
The Miso ramen broth is surprisingly easy to make yourself and also the classic ramen egg (ajitsuke tamago) is a piece of cake. For the marinated chicken, it’s best to buy skin-on chicken breast or chicken thighs, but you can also use regular chicken breast.
You can also make this Miso ramen recipe vegetarian by simply omitting the chicken and replacing it with fried tempeh or tofu!
Miso Ramen recipe
For the ramen eggs
- 2 eggs
- 50 ml soy sauce
- 50 ml mirin
- 1 tsp sugar
For the chicken
- Chicken breast with skin/chicken thighs
- 2 tbsp mirin
- 1 tbsp soy sauce
For the ramen broth
- 0.5 liters chicken stock
- 2 cloves of garlic (crushed or cut in half)
- 2 stalks of spring onion (cut into 3 pieces)
- 3 cm of ginger (peeled and cut in half)
- 0.5 chili pepper (cut in half and remove seeds)
- 30 ml soy sauce
- 30 ml mirin
- 2 tsp miso paste
- 300 grams Udon noodles (precooked, I use these)
- pak choi
- Bean sprouts
Start by making the ramen eggs, as these need to marinate the longest. Boil the eggs until the eggwhites are hard, but the yolks are still a little runny. The cooking time depends on the size of the egg, but usually you can useit takes about 6 minutes. Immediately after cooking, let the eggs cool down in cold water and remove the shell. Put the eggs along with the soy sauce, mirin and sugar in a ziplock bag for at least 2 hours, but preferably longer.
Next, marinate the chicken in the soy sauce and mirin for at least an hour. Preheat the oven to 220°C and place the chicken in a greased tray or on baking paper. After 10-15 minutes, flip the chicken and leave it in the oven for another 10-15 minutes. The oven time depends on the size of the chicken, so keep a close eye on it.
For the ramen broth, put half a liter of chicken broth, garlic, spring onion, ginger, chili pepper, soy sauce and mirin in a pan over low/medium heat. Let it simmer for about 15-30 minutes. Add more soy sauce or mirin to taste if necessary.
Now you can start building the ramen bowls! To do this, scoop around 1 tsp of miso paste in each bowl and pour the hot broth over it, while stirring. Place the pre-cooked Udon noodles, a little bit pak choi and a handful of bean sprouts in the bowl. Slice the chicken and place on top of the noodles. Cut the ramen egg in half and place it on top of the other ingredients. Sprinkle some spring onions on top.