Hello and welcome to one of my 2020 resolutions. It is – you guessed it – to actually post some stuff to this space o’mine.
Here’s the thing – I all but stopped blogging in large part due to pictures. I really hate getting out a real camera and trying to set up a shot. I hate uploading the photos to an actual computer (which I do not really have at this point) and attempting to edit them even more. I am still very much a novice photographer (to be fair, I have literally never taken any classes/workshops or even, uh, read a camera manual), anyway, and this blog was never really about photos. They help, absolutely. But I started this as a place to document recipes (for myself and others) and just provide good, tested, (and usually really easy) recipes.
So we’re gonna go back to that, and we’re gonna do it with camera pics. (Or in this case a twitter pic cuz I forgot to save a pic on my phone.) Hope that’s okay.
I’m kicking things off with this incredibly easy miso ramen. The original recipe calls for chicken, which I did include, but this is at heart an incredibly simple (but still flavorful) broth recipe that is endlessly adaptable. I sauteed some halved shiitake mushrooms before adding the broth and miso. Between that and the toppings you include this can very easily be vegetarian or vegan (if you use veg broth, of course).
We had some leftover baby spinach as well as some snap peas, so I added that along with the carrots and green onions the recipe calls for. I doubled the recipe and it was plenty for all 4 of us to eat one night and for Tom and I to take as leftovers for lunch. We also had this with an Asian slaw so plenty of vegetables all around.
Super Easy Miso Chicken Ramen (with Mushrooms)
- 15 minutes
- 15 minutes (if chicken is already cooked)
- 4-5 servings
- 1 Tbsp. oil (if adding mushrooms)
- 4 oz. shiitake mushrooms, halved (optional)
- 2 quarts chicken stock or low-sodium broth
- 6 Tbsp. white miso
- 2 Tbsp. soy sauce
- 1 lb. chicken, cooked (I roasted b/s breasts) and shredded
- 4-5 large eggs
- 4 (3 oz.) ramen noodle packets, seasoning packets discarded
- toppings such as shredded carrots, thinly sliced scallions, bok choy, sriracha
- If using mushrooms: heat a large stockpot over medium heat. Add the oil and, once hot, the shiitake mushrooms. Saute for a few minutes until they begin to lose their moisture.
- Add the chicken stock, miso, and soy sauce. Bring the mixture to a boil, then add the shredded chicken. Reduce the heat to low and simmer gently while you make the eggs.
- Bring a large saucepan full of water to a boil. Carefully add the eggs and simmer over medium heat for 5-7 minutes, depending on how soft you want the yolk. While you are boiling the eggs, prepare a bowl of ice and water to create an ice bath. Use a slotted spoon to transfer the cooked eggs to the ice bath to cool. Peel the eggs.
- Return the water (from the eggs) to a boil. Add the ramen and cook until just softened, about 3 minutes; drain well. While the ramen cooks, slice the eggs in half lengthwise.
- Divide the ramen among the bowls. Ladle the broth with chicken and mushrooms over each bowl, and then top each bowl with one of the eggs. Serve with toppings of your choice.