Chicken Ramen Bowl with Miso Broth

“Ramen” means a lot thing to a lot of different people. Both Chinese and Japanese cuisines embrace it as a style of cooking. In the most generic sense, it simply means a quick-cooking noodle dish with meat and vegetables served in a broth. It does not involve those tiny packages of so-called “ramen noodles” popular among cash-strapped, hungry college students. Do not buy those.

Instead, choose a thin Chinese or Japanese noodle of your liking and build a light yet hearty and very flavorful dish with both cooked and raw vegetables, tender chicken, and a savory broth based on miso—that salty, sweet, creamy soybean paste that makes a great base for soups, sauces, glazes, you name it.

One Brand of Chinese Noodles

Serves 4

Ingredients

• 4 oz thin Chinese soba noodles (or other thin noodles)
• 2 cups low-sodium chicken broth
• 3 tbsp soy sauce
• 2 tbsp white or yellow miso
• 1 tbsp rice vinegar
• sea salt (if needed)
• 2 tbsp peanut oil
• 4 scallions, thinly sliced, white/light green and dark green parts separated
• 2 stalks baby bok choy, each trimmed and quartered lengthwise
• 2 garlic cloves, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 2 cups shredded, cooked chicken thigh meat (or breast)
• 1 cup shaved, peeled carrot
• 2 large radishes, very thinly sliced

Prepared Vegetables and Aromatics

Preparation

1. Cook the noodles according to package directions, omitting salt. Drain.
2. In a medium bowl, combine the chicken broth, miso, soy sauce, and vinegar, stirring well to dissolve the miso. (Taste for seasoning and add a dash of salt if needed.) Set aside.
3. Heat a pot over medium heat and add the peanut oil, swirling to coat. Add the white/light green parts of the scallions, bok choy, garlic, and ginger and cook 5 minutes, stirring often.
4. Add the reserved chicken broth mixture and chicken and bring to a light simmer. Cook 3 minutes, until hot throughout.

Broth Mixture

Bok Choy Mixture Beginning to Cook

Broth Mixture Added

To serve, divide the noodles among 4 shallow bowls. Ladle the broth mixture over top and divide the carrot and radish on top. Garnish with the dark green parts of the scallions and serve.

Chicken Ramen Bowl with Miso Broth

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