Chicken & Asparagus Miso Ramen



Noodles in a miso broth and topped with Asian marinated and grilled chicken, asparagus, sweet mini peppers and a soft boiled egg.

Your toppings can vary depending what you have on hand. That is why I like to make ramen out of leftovers.

I cooked the dry ramen noodles according to the package instructions:

Boil water – Add the ramen noodles and cook only take 3 minutes. Drain and rinse with cold water to stop the cooking.

Miso can be found in the refrigerated section of some grocery stores. It may seem like an obscure ingredient to buy just for soup, but it’s  affordable, incredibly healthy and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes.

Miso Broth:

  • 4 cups water
  • 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non-vegan- vegetarian-friendly.)
  1. Place water in a medium saucepan and bring to a low simmer.
  2. Place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the water and stir. This will ensure it doesn’t clump.
  3. Taste and add more miso or a pinch of sea salt if desired. Serve warm.

I build my bowls individually using an assembly line approach. Noodles first followed by toppings, broth and finally the soft boiled egg.



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