Spicy Miso Ramen with Chicken and Egg

A spicy, savory miso ramen with tender chicken, soft-boiled egg and fresh bok choy. The broth gets plenty of warmth and depth from ginger, garlic and hot sambal oelek.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g Boneless chicken thighs
• 1.2 l Water
• 2 Stück Garlic cloves
• 20 g Ginger
• 2 Stück Spring onions
• 3 EL Miso (red)
• 1 EL Soy sauce
• 1 TL Sambal oelek
• 1 EL Sesame oil
• 1 EL Cooking oil
• 100 g Shiitake mushrooms
• 150 g Bok choy
• 200 g Ramen noodles
• 2 Stück Eggs
• 1 TL Sesame seeds
• Salt

Method

1. Cook the eggs in boiling water for six to seven minutes until soft-boiled, then cool them in cold water, peel and halve them.
2. Place the chicken in a pot with the water, bring to a boil and simmer over low heat for about 20 minutes until cooked through. Remove the meat, let it cool and shred it into strips.
3. Peel and finely chop the ginger and garlic. Cut the spring onions into thin rings, keeping the white and green parts separate.
4. Heat the cooking oil in a pan and briefly fry the ginger, garlic and white parts of the spring onions. Add the sliced shiitake mushrooms and fry until golden brown.
5. Deglaze the mushrooms with some broth from the pot. Stir the miso smooth in a cup with a little hot broth and add it to the pot, then stir in the soy sauce, sambal oelek and sesame oil. Season with salt.
6. Clean the bok choy, separate the leaves and let them simmer in the broth for 2 to 3 minutes.
7. Cook the ramen noodles in a separate pot according to the package instructions, drain and divide between two bowls.
8. Pour the broth with the bok choy and mushrooms over the noodles, place the chicken on top and arrange the halved eggs on it.
9. Sprinkle with the green parts of the spring onions and sesame seeds, and serve immediately.