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Shio Ramen with Miso Chicken
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
Shio Ramen with Miso Chicken
4
50 Minuten
60 Minuten
660
Japanese
Main course
Shio ramen is the style of Japanese ramen with a clear, salt-seasoned broth. You steep chicken stock with kombu and bonito flakes and top it with miso-marinated chicken, a soft-boiled egg, leafy greens and nori. The miso adds a strong, slightly sweet note to the light soup.
Ingredients
For the miso chicken:
- 4 chicken breast fillets (about 150 g each)
- 3 tbsp miso paste (fermented soybean paste, white or red)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp mirin (sweet cooking rice wine)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
For the shio ramen broth:
- 1.5 liters (6 cups) chicken stock
- 2 pieces kombu (dried kelp, about 10 cm each)
- 30 g bonito flakes (katsuobushi, dried fish)
- 2 tsp sea salt or Japanese shio salt, to taste
For the ramen:
- 360 g dried ramen noodles (or 4 × 130 g fresh)
- 4 eggs
- 4 scallions, thinly sliced
- 200 g spinach or 2 heads bok choy
- 2 nori sheets (toasted seaweed), cut into strips
- Menma (seasoned bamboo shoots), pickled ginger and sesame seeds, as you like
Instructions
Make the miso chicken:
- Mix the marinade: Stir the miso, sake, mirin, soy sauce, sugar, sesame oil, garlic and ginger together in a bowl until smooth.
- Marinate the chicken: Add the chicken fillets and turn them until fully coated. Cover and leave them in the fridge for at least 20 minutes.
- Cook the chicken: Wipe off the excess marinade. Fry the fillets in a pan over medium heat for 3 minutes per side, until golden. Turn the heat to low, cover and cook for another 8 to 10 minutes, until no longer pink inside. Rest for 5 minutes, then slice.
Make the shio ramen broth:
- Start the broth: Heat the chicken stock in a large pot until small bubbles rise at the edge. Add the kombu and let it steep over low heat for 20 minutes without letting the stock boil.
- Finish the broth: Lift out the kombu, add the bonito flakes and bring the broth to a boil once. After 1 minute, pull the pot off the heat, let it steep for 5 minutes and pour the broth through a fine sieve. Season with salt.
Assemble the ramen:
- Cook the eggs, greens and noodles: Boil the eggs for 6 minutes 30 seconds, plunge them into cold water, then peel and halve them. Cook the noodles in a separate pot according to the package instructions. Blanch the spinach or bok choy in the noodle water for the last minute. Drain everything and shake the noodles well.
- Serve: Divide the noodles between four warmed bowls and pour the hot broth over them. Top with the miso chicken, egg halves, greens, scallions and nori, and add menma, ginger and sesame seeds if you like.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes