EASY CHICKEN MISO RAMEN RECIPE BY TASTY
Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat butter in a saucepan, fry corn until warm. Set aside.
- Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
- Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
- Add the chicken, simmer for 20 minutes. Remove, and set aside.
- Dissolve the miso paste in the chicken broth.
- Shred the chicken.
- Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
- Enjoy!
SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO
The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.
Provided by Sarah DiGregorio
Categories dinner, weekday, noodles, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
- Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
- Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN MISO SOUP WITH RAMEN NOODLES
Make and share this Chicken Miso Soup With Ramen Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
- Cook mixture until beginning to brown, about 3 minutes.
- Add broth and simmer, about 10 minutes.
- Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
- Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
- Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
- Off heat, stir in spinach.
- Garnish each serving with scallion greens.
Nutrition Facts : Calories 264.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 28.4, Sodium 905.9, Carbohydrate 23.9, Fiber 3.7, Sugar 4.3, Protein 12.9
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
MISO RAMEN SOUP
This is from About.com, their Japanese food section. It says, "Ramen noodle in miso based soup is called miso ramen. It's one of the popular flavors of ramen noodles in Japan. Lots of vegetables can be added in this miso ramen recipe." I used homemade chicken stock instead of the water and bouillon originally called for to lower sodium. I adjusted the recipe a bit. I also used an Italian sausage that I took out of the casing, which was about 4 oz. Interestingly, my Japanese loving teenager didn't like this, but my other two younger children loved it!
Provided by WI Cheesehead
Categories Pork
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink.
- Add carrots, bean sprouts and cabbage and saute for a few minutes, stirring.
- Add the chicken broth, sugar and soy sauce and bring to boil.
- Turn heat down to low and melt miso in the soup.
- Add sesame oil and take off of heat.
- Meanwhile, cook the ramen noodles (not the seasoning packets) in boiling water for 2 minutes; drain.
- Add noodles to soup and serve.
Nutrition Facts : Calories 279.8, Fat 12, SaturatedFat 4.3, Cholesterol 8.2, Sodium 1397.2, Carbohydrate 32.7, Fiber 2.9, Sugar 4.9, Protein 12.4
MISO RAMEN CHICKEN SOUP
I got this recipe from a magazine years several years ago. My whole family loves this soup. It's very tasty thanks to flavor-packed miso, and it's healthy, too!
Provided by Chef PotPie
Categories Japanese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat sesame oil in a large stockpot over medium-high heat. Add scallion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
- Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
- Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
- Return soup to a simmer. Add chicken, bamboo shoots, baby corn, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
- Remove pot from heat, add spinach, and stir until spinach begins to wilt.
- Garnish each serving with scallion greens.
Nutrition Facts : Calories 229.5, Fat 9.7, SaturatedFat 2.4, Sodium 1626.8, Carbohydrate 26.4, Fiber 4.2, Sugar 5.5, Protein 11.2
SPRING CHICKEN MISO SOUP
Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
- Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
- In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
- Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
- To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1360 milligrams, Sugar 6 grams, TransFat 0 grams
MISO CHICKEN & RICE SOUP
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 20m
Number Of Ingredients 8
Steps:
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
- Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
Nutrition Facts : Calories 274 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 3.1 milligram of sodium
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