Description
This coconut miso ramen is rich and deeply flavored yet it’s quick and easy to make.
Ingredients
- 2 tablespoons sesame oil
- 8 ounces shiitake mushrooms, sliced
- 4 scallions, sliced
- Pinch kosher salt
- 6 cups low-sodium chicken broth
- 2 (13.5 ounce) cans coconut milk, well shaken
- 6 tablespoons white miso paste
- 6 tablespoons low-sodium soy sauce
- 8 ounces baby bok choy, roughly chopped
- 6 ounces water spinach, roughly chopped
- 3 cups shredded cooked chicken (such as rotisserie chicken)
- 20 ounces fresh ramen noodles
- 4 soft boiled eggs, for serving (optional)
Instructions
- Cook aromatics. Heat sesame oil in a large soup pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until mushrooms are browned in places, 3-5 minutes. Add the scallions and a pinch of salt and cook until fragrant, about 1 minute.
- Make broth. Add chicken broth, coconut milk, white miso paste, and soy sauce to the pot. Whisk until the miso paste is dissolved. Bring the broth to a boil then reduce heat and let the soup simmer while cooking the noodles.
- Cook noodles. While the broth is simmering, cook the noodles. In a 4-quart saucepan, add enough water to fill the pan about 3/4 full. Bring the water to a boil and then add the ramen noodles. Cook the noodles until they are just tender, about 2-3 minutes. Drain the noodles. Set aside.
- Cook vegetables. Add the chopped bok choy, water spinach, and shredded chicken to the soup broth. Simmer until the vegetables are bright green and chicken is heated through, about 2 to 3 minutes.
- Serve. Divide the ramen noodles among 4 large bowls. Ladle the coconut broth, chicken, and vegetables on top and sprinkle with additional scallion greens, if desired. Top with soft boiled eggs if using.
Notes
- To cook soft boiled eggs, see my recipe for grain bowls.