INGREDIENTS
- 1 Large shallot finely chopped
-5 garlic cloves, minced (separate one minced clove to marinate chicken)
-4 green onions (just the greens) thinly sliced
-2 tsp grated ginger
-1 chicken breast halve sliced
-2 tbsp teriyaki sauce (to marinate chicken)
-1 tbsp miso paste
-8 cups of chicken or vegetable broth
-ramen noodles
-soft boiled eggs
-Baby Bok choy
-Seaweed sheet cut in small pieces (about 1/2 inch)
Spicy chili oil:
-1/2 cup chili flakes
-1/2 shallot finely chopped
-2 garlic cloves minced
-1 tsp ginger, grated
-1/2 tsp coriander seeds
-1/2 tsp pepper
-1 tsp sugar
-1 tsp salt
-1 cup of vegetable oil (I prefer olive oil)
Spicy chili oil instructions:
Heat oil over medium heat until it reaches about 350.
In a heatproof bowl, mix de rest of the ingredients, carefully pour the hot oil over the mixture. it will sizzle and release its aroma, mix well.
Let the chili oil cool, before transferring to a jar for storage.
Miso chicken ramen instructions:
Marinate chicken with teriyaki, garlic and salt for at least 20 minutes.
Grill over medium heat in a little bit of olive oil until golden and cooked through, set aside.
In a large pot, heat a little bit of oil and sauté the aromatics (shallot, garlic, half of the green onions and ginger), until fragrant.
Add the miso paste and stir, pour chicken broth and simmer gently for 15 minutes.
With the help of a strainer, pour the soup to remove the aromatics.
Cook ramen noodles according with package directions. Remove noodles, add baby Bok choy to the ramen water for a minute or two, remove, reserved.
Assembling bowls:
Put some noodles in a bowl, add the hot miso broth, place some slices of chicken, halved eggs and baby Bok choy, drizzle with the spicy chili oil. Garnish with green onions and seaweed.
Enjoy!
