Easy Stock Spicy Chicken Miso Ramen<\/h2>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>Japanese<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>

Stock Ingredients:<\/h4>

• 2<\/span> bulbs<\/span> garlic<\/span> whole <\/span><\/li>
• 1<\/span> white onion<\/span> medium <\/span><\/li>
• 1<\/span> ginger root<\/span> medium <\/span><\/li>
• 2<\/span> carrots<\/span> whole <\/span><\/li>
• 1<\/span> bunch <\/span> green onions<\/span><\/li>
• \u2153<\/span> cup<\/span> dried shiitake mushrooms<\/span><\/li>
• 6<\/span> strips <\/span> kombu seaweed<\/span><\/li>
• 5<\/span> cups<\/span> water<\/span><\/li>
• 8<\/span> cups<\/span> chicken stock<\/span><\/li>
• \u00bd<\/span> cup<\/span> dry sake<\/span><\/li>
• 2-3<\/span> chicken breasts<\/span><\/li><\/ul><\/div>

  Chili Oil Ingredients:<\/h4>

  • \u00bd<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1<\/span> tbsp<\/span> minced ginger<\/span><\/li>
  • 1<\/span> tbsp<\/span> minced garlic<\/span><\/li>
  • 2<\/span> tbsp<\/span> gochugaru<\/span><\/li>
  • 3<\/span> tbsp<\/span> bonito flakes\/katsuobushi<\/span><\/li><\/ul><\/div>

    Tare Ingredients:<\/h4>

    • \u00bd<\/span> cup<\/span> white miso paste<\/span><\/li>
    • 2<\/span> tbsp<\/span> gochujang<\/span><\/li>
    • \u00bd<\/span> cup<\/span> dry sake<\/span> optional<\/span><\/li>
    • \u00bd<\/span> cup<\/span> mirin<\/span><\/li><\/ul><\/div>

      Noodles\/Garnishes:<\/h4>

      • 2-3<\/span> cups<\/span> ramen noodles<\/span><\/li>
      • 1\/8<\/span> cup<\/span> chopped green onions<\/span> per serving<\/span><\/li>
      • \u00bc<\/span> cup<\/span> kimchi<\/span> per serving<\/span><\/li>
      • 1<\/span> soft-boiled ramen egg<\/span> per serving<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        • In the biggest stock pot you own, add water, chicken stock, kombu, shiitake mushrooms, green onions (washed and ripped in half so you have a shorter bunch that will fit in your pot), carrots (washed, peeled, and cut in half so they will fit in your pot), ginger (sliced lengthwise into 3-4 pieces with the flesh showing), garlic bulbs (sliced in half so each individual clove is cut down the middle), and onion (peeled and sliced in half).<\/div><\/li>
        • Bring stock to boil, cover, and reduce heat to simmer for 1 hour.<\/span><\/div><\/li>
        • Add whole chicken breasts and push to the bottom of the pot. Add \u00bd cup sake (if desired). Cover and continue simmering for an additional 20-25 minutes, depending on the size\/quantity of chicken.<\/div><\/li>
        • In a small sauce pot combine \u00bd cup olive oil, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 tbsp gochugaru (or red pepper flakes), and 3 tbsp (or 1 packet) katsuobushi.<\/div><\/li>
        • Lightly simmer chili oil on low\/medium-low heat for 15 minutes, stirring occasionally. Remove from heat and let sit until it cools.<\/div><\/li>
        • In a slightly larger sauce pot, add \u00bd cup white miso, 2 tbsp gochujang (or sriracha), \u00bd cup sake (if desired), \u00bd cup mirin (or sugar\/vinegar mixture). Whisk until smooth.<\/div><\/li>
        • Bring tare to boil and then reduce to medium-low heat for 5-10 minutes, stirring occasionally to prevent burning. Remove from heat and let sit until it cools.<\/div><\/li>
        • Reduce broth to low heat.<\/div><\/li>
        • Remove chicken breasts and shiitake mushrooms* from the broth and set aside in a separate bowl to cool.<\/span><\/div><\/li>
        • Remove all other solid ingredients (kombu, carrots, onions, garlic, etc.) and throw away. You may need to use a strainer to remove smaller bits of garlic peel or stray onions rings, but if it doesn\u2019t bother you don\u2019t worry about it. We\u2019re not serving this to paying customers.**<\/span><\/div><\/li>
        • When the chicken is cool enough to handle, shred the breasts with your hands (or two forks) until you have nice bite-sized strips.***<\/span><\/div><\/li>
        • In a small bowl, strain the chili oil with cheese cloth or mesh strainer to remove all chili flakes\/katsuobushi flakes\/etc. Squeeze to extract all extra oil. Set aside clear oil to be served and reserve\u00a0\u201cchunks\u201d.<\/div><\/li>
        • Add the strained chili flakes\/katsuobusi flakes\/etc.\u00a0\u201cchunks\u201d to your shredded chicken\/shiitake and mix until coated.<\/div><\/li>
        • Cook noodles according to package directions.****<\/span><\/div><\/li>
        • When you\u2019re ready to serve, add 1\/3 cup tare, 1 – 1 \u00bd tbsp chili oil, 1 \u00bd – 2 cups hot broth to a bowl. Stir gently to combine. Add noodles and coat with broth. Garnish with chicken\/shiitake, kimchi, chopped green onion, and soft-boiled ramen egg. Eat and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes<\/h3>

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          • *Only remove if you want to eat them; eating the mushrooms is optional<\/li>\n
          • **If you don\u2019t plan on eating the shiitake mushrooms, toss them in the trash with the other stock ingredients.<\/li>\n
          • ***And slice the mushrooms if you\u2019re going to eat them.<\/li>\n
          • **** If using fresh ramen noodles, add to boiling water and cook for no more than 2 minutes.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"Over the holidays, my brother-in-law made tonkotsu ramen completely from scratch\u2013pork bones and lard chunks and chashu and…\n","protected":false},"author":1,"featured_media":353,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[90,87,94],"tags":[461,234,465,497,496,489,459,217,464,495,466],"yoast_head":"\n