Easy Ginger Chicken Ramen
Seasoned chicken in a flavorful miso broth with carrots, baby corn, spinach and lots of noodles
Ingredients
- 1 lb. boneless, skinless chicken breast
- 12 cups chicken broth
- 3 cups baby spinach leaves
- 3 pkg. ramen noodles, flavor packets discarded 9 oz.
- 4 eggs
- 1 cup matchstick or shredded carrots
- 1 15 oz. can baby corn
- 1 bunch scallions (green onions) diced, whites and greens separated
- 2/3 cup white miso paste
- 4 Tbsp. sesame oil divided
- 1/4 cup soy sauce
- 4 Tbsp. + 1/2 tsp. minced fresh ginger divided
- 2 Tbsp. + 2 tsp. minced garlic divided
- 2 Tbsp. honey
- 1/2 tsp. ground turmeric
Instructions
- In a shallow dish, combine the soy sauce, 1/2 tsp. ginger, 1 tsp. garlic, honey and turmeric. Cut the chicken into strips and toss in the marinade.
- Heat 2 Tbsp. sesame oil in a large pan over medium heat. Cook the chicken until browned outside and tender inside, about 7-8 minutes. Remove onto a separate plate.
- Make the soft-cooked eggs: Bring 1 inch of water to a boil in a small saucepan. Carefully place the eggs into the saucepan and cover tightly. Cook for exactly 6 minutes. Remove eggs and immediately plunge into a bowl of ice water. When cool enough to handle, peel off the shells. Slice each egg in half.
- Heat the remaining sesame oil in a stock pot. Cook the remaining garlic, ginger and white parts of the scallions until sizzling, about 1-2 minutes. With the heat on medium low, pour the broth into the pot.
- Allow the broth to warm. Then, ladle out 1 cup of broth. Stir the miso paste into the warm cup of broth until dissolved. Add it back into the pot.
- Add the noodles and chicken to the broth. Cook 5-6 minutes. Add the carrots and corn. Turn off heat and stir in the spinach. Divide the soup between 4 large bowls. Garnish each bowl with one soft-cooked egg and the green parts of the scallions.
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