As autumn descends into what I call “waiting for winter” I crave cozy, warming meals. I’ve been trying out making my own ramen and I think I finally have it down.
As with most of my recipes, this is a flexible dish where you can interchange a lot of ingredients. Baby bok choy or baby spinach, ramen noodles or udon noodles, raw chicken or leftover rotisserie – do what you like, but what’s key is a good broth or stock. I recommend homemade bone stock, but if that’s out of your wheelhouse, Costco carries a “sipping bone broth” that’s remarkably rich and delicious.
Miso Ramen – a simple recipe
- 7 cups chicken stock
- 3 scallions, 1 reserved for serving
- 2-inch piece of ginger, unpeeled and sliced
- 1 1/2 pounds boneless, skinless chicken thighs (or leftover rotisserie chicken)
- 3 garlic cloves, smashed
- 3 dried shiitake mushrooms
- 1, 5-inch piece of kombu
- 1 tablespoon black soy sauce
- 1 tablespoon sake (optional)
- 4 ounces sliced crimini mushrooms
- Pinch of white pepper
- Black pepper, to taste
- 1/2 cup sweet white or yellow miso
- 1 1/2 cups fresh or frozen corn (optional)
- 4 eggs
- 4 ounces chopped baby spinach
- 1 1/2 pounds ramen or udon noodles
- 1 brick firm tofu, drained and cubed
- chili oil, for serving
- furikake, for serving
In a medium pot, combine the stock, 2 whole scallions, ginger, chicken, garlic, shiitake, kombu, black soy sauce, sake, crimini mushrooms, white pepper and black pepper. Cover, bring to a boil, turn down heat and simmer for 20 minutes.
Remove the scallions, ginger, chicken, shiitake and kombu. Slice the shiitake mushrooms and reserve for serving. Shred the chicken and place it back in the pot. Discard the ginger, scallions and kombu. Add the miso and corn to the pot and continue to simmer while you prepare the eggs.
Bring a medium pot of water to boil and gently place four eggs into the water. Let boil for 6 minutes and 30 seconds. Using a slotted spoon, remove the eggs and run under cold water. Peel and set aside. Chop the remaining scallion and set aside. Add the spinach to the broth and continue simmering while the noodles cook.
Bring the water back to a boil and add the noodles. Boil them according to the package directions. Drain the noodles and rinse with cold water to keep them from overcooking.
Divide the cubed tofu and noodles into four ramen bowls. Fill each bowl with broth, being sure to get some good chicken and crimini bits into each bowl. Carefully cut each egg in half and place two halves in each bowl. Divide the sliced shiitake mushrooms into each bowl. Sprinkle each bowl with the chopped scallion and furikake. Top with chili oil to taste. Serve immediately.