I know you’re probably wondering, when is she going to get back to the Momofuku stuff? Don’t worry, I haven’t forgotten about Chang and his crazy recipes, in fact, I just received my sample size of Activa meat glue in the mail. Meat glue equals Brick Chicken and whatever other weird and wondrous meat monstrosities I can come up with for Meat Glue Week.
In the mean time, I’m still recuperating from my lingering cough with my seemingly endless chicken soups. Miso chicken ramen is one of my favourites and one that you can definitely make with pre-home-made or store-bought chicken stock.
Chicken ramen, the instant kind, is my kind of trashy comfort food. Before I really started cooking, Sapporo chicken flavoured instant noodles used to be my go-to after school snack. Now I know better; the neon yellow of instant noodle broth can’t be good for me.
I still love chicken ramen though. There’s a lightness to the broth that you don’t get with the heavier pork bone ramen broths. Adding miso to chicken stock adds a little bit of depth, but there’s a play between lightness of the stock and the umami packed flavour of miso. The earthiness of the miso with the sweet crunch of corn is utterly delicious.
Chicken miso ramen can be as simple as noodles topped with chicken broth with a spoon of white miso stirred in, or it can be as complex as home made broth and carefully thought out toppings. I like to top my ramen with shredded dark meat chicken, corn pan-fried in butter, thinly sliced onions, some greens, a soft boiled egg, and green onions. Now there’s real comfort food!
Chicken Miso Ramen Recipe
4 cups of chicken stock (I used some leftover chicken-ginger stock)
2 tablespoons shiro miso (white miso)
1 1/2 cups shredded chicken
1 onion, thinly sliced
1 cup of corn
1 tablespoon of butter
2 cups spinach
2 servings of ramen noodles
sliced green onions
Heat up your chicken stock and gently stir in the miso until it is mixed in. Taste and add more miso if needed. Miso pastes vary in saltiness, so adjust accordingly.
Bring a pot of water to boil for the eggs. Gently lower them into the boiling water and cook for 6 minutes. Remove from the water and run them under cold tap water until they are cool to the touch. Peel and slice in half.
Heat the butter over medium heat and add the corn. Stir to coat each kernel of corn in butter. Set aside.
Blanch the spinach in salted boiling water until just wilted. Remove from the water and set aside.
Cook the ramen noodles according to the package, drain and place in the bottom of two large bowls.
Top the ramen with the shredded chicken, thinly sliced onions, egg, corn, spinach and a sprinkling of garnish. Enjoy!