Not nearly as tasty as Maruchan Instant Noodles.
Easy Miso-Chicken Ramen
From EatingWell: November/December 2013
Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.
7 Reviews for Easy Miso-Chicken Ramen
I've made this several times, and it's always wonderful and comforting. The one thing I've found really improves it is to cook the noodles separately and add them to each bowl at the end (the noodles I picked up cook up in just a couple minutes, so it was easy to prepare them while everything is simmering). When I cooked the noodles in the broth with the veggies and chicken, the broth developed a dense, starchy consistency. Cooking them separately kept the broth smoother and lighter!
We've got a pretty great assortment of regular healthy meals around here, it's tough for a new recipe to break into the regular rotation. But this umami bomb has earned its place. We only made a few changes: we used more flavorful red miso (because it's what we had on hand), halved the amount of chicken (because we intended to make half a recipe, then later changed our minds), added about 1/4 cup more water, and because we couldn't find Chinese noodles we substituted with brown rice/wheat udon noodles. Using shiitake mushrooms was key, they have the right texture and flavor for the hearty miso broth. It's definitely worth a trip to the store for shiitakes. I'll keep the chicken at half next time, it was plenty chicken-y. Generally it was a bit salty, but not out of balance. We both like heat but we didn't add any and later commented the soup didn't seem to want to be spicy, so before you go shaking in the sriracha try it without it.
I too felt I needed a little more water, but I used half a small-medium head of cabbage since that was what I had in the fridge. So I may have had a bit too much, but a little more water, ginger, soy sauce, miso and it's perfect.
I like a little heat, so I added some bird's eye thai chili's that I had on hand. I crushed up about 10 for the pot and it was the right amount of heat without being overpowering. That's the best part of the soup, it's flavorful and has the ability to be tailored with additional flavors of your choice.
This was a great evening meal recipe. I had dried shitake mushrooms so I followed a tip and used the liquid from re-hydrating those in the soup and topped up to 4 cups of water with regular tap water. I ended up adding a little more than 4 cups of water in the end.
I couldn't find just plain ramen noodles but I followed another tip and bought 2 packages of ramen noodles and discarded the flavouring packets inside.
It was very delicious and easy to prepare.
Next time, I think I will add some thin slices of chili pepper. I did also sprinkle on some of my favourite stir fry seasoning: Nanami Togarashi. If you love stir fries with a hint of chilli, you should try to find some in your asian market. It's amazing.