Miso Chicken Ramen with Soy-Marinated Egg

This restaurant-worthy miso chicken ramen features deeply savory miso broth, succulent caramelized chicken thigh, and a jammy soy-marinated egg, all served with vibrant bok choy and chef-worthy garnishes. Each bowl balances umami, acid, fat, and a touch of heat for the ultimate comforting experience.

By @thehealchef

Original recipe source

Cook time: 40 minutes

Servings: 1

Ingredients

• 1 egg large
• 0 water for boiling
• 0 ice for ice bath
• 0 water for ice bath
• 1 egg boiled and chilled
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp water
• 1 egg peeled
• 1 chicken thigh boneless, skinless
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1 clove garlic grated
• 1 chicken thigh marinated
• 1 chicken thigh cooked
• 1 tsp sesame oil
• 1 clove garlic minced
• 1 tsp ginger fresh, grated
• 14 oz chicken stock
• 1 tbsp soy sauce
• 1 tsp mirin
• 0.5 tsp rice vinegar
• 1.5 tbsp white miso paste
• 1 portion ramen noodles
• 1 baby bok choy halved or quartered
• 0 water for boiling
• 1 portion ramen noodles cooked
• 1 baby bok choy blanched
• 1 chicken thigh rested, cooked, sliced
• 1 soy-marinated egg halved
• 1 portion ramen noodles cooked
• 0 miso broth hot
• 1 baby bok choy blanched
• 1 chicken thigh sliced
• 1 soy-marinated egg halved
• 0 chili oil
• 0 spring onions thinly sliced

Instructions

1. Bring a pot of water to a gentle boil. Lower the egg into the water and cook for 6 and a half minutes for a jammy yolk.
2. Immediately transfer the cooked egg into a bowl of ice water to halt cooking. Let it chill for at least 5 minutes.
3. Peel the egg gently under running water to avoid damaging the delicate white.
4. Combine soy sauce, mirin, and water in a small bowl. Add the peeled egg, ensuring it's mostly submerged. Marinate for at least 20 minutes, rotating if needed for even color.
5. Pat the chicken thigh dry. In a small bowl, mix soy sauce, sesame oil, honey, and grated garlic. Coat the chicken thoroughly and let it marinate for at least 10 minutes.
6. Heat a skillet over medium-high heat. Sear the marinated chicken thigh until deep golden brown on both sides and just cooked through, about 3-4 minutes per side.
7. Remove the chicken from the pan and let it rest for at least 5 minutes before slicing.
8. While the chicken rests, in a pot, heat sesame oil over medium heat. Sauté garlic and ginger until fragrant but not browned.
9. Add chicken stock, soy sauce, mirin, and rice vinegar to the pot. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
10. Reduce heat to low. Place miso paste in a ladle, dip the ladle into the hot broth, and gently whisk until dissolved before stirring into the pot.
11. Meanwhile, bring water to a boil in another pot. Add ramen noodles and cook according to package instructions until just tender, adding bok choy for the final minute.
12. Drain the noodles and bok choy, shaking off excess water.
13. Slice the rested chicken thigh into strips. Halve the soy-marinated egg lengthwise.
14. Assemble the ramen: Place noodles in a deep bowl, ladle hot miso broth over, and arrange bok choy, sliced chicken, and soy egg on top.
15. Drizzle with chili oil to taste and garnish generously with finely sliced spring onions.