By Ari Meyer on SwimSwam
This spicy miso ramen is rich, creamy, and packed with flavor! The broth gets its creaminess from a mixture of egg yolk, parmesan, miso paste, chili oil, and soy sauce. It’s topped with sweet and spicy gochujang chicken, a soft-boiled egg, and fresh green onions. The best part is that you can adjust how much broth you add depending on how strong you want the flavor!
Ingredients
For the Creamy Miso Base:
1 egg yolk 1 tbsp white miso paste 1 tbsp freshly grated parmesan cheese 1–2 tsp chili oil 1 tsp soy sauceFor the Broth:
3–4 cups chicken broth 1 shallot, finely diced 2 green onions, chopped (whites and greens separated) ½ cup mushrooms, sliced 2 servings ramen noodles 1 tsp oil for sautéingFor the Gochujang Chicken:
1 large boneless, skinless chicken breast 1–2 tbsp gochujang paste 1 tbsp soy sauce 1 tsp honey 1 tsp sesame oil 1 clove garlic, minced 1 tsp oil for cookingOptional Toppings:
Soft-boiled eggs Extra green onions Chili oil Sesame seedsLet’s Cook!
1. Prepare the Gochujang Chicken (15–20 minutes)
In a small bowl, mix together the gochujang paste, soy sauce, honey, sesame oil, and minced garlic.
Heat a skillet over medium heat with 1 teaspoon of oil for about 1 minute.
Add the whole chicken breast and cook for 6–8 minutes on the first side until golden brown. Flip and cook for another 6–8 minutes, depending on the thickness of the chicken.
During the last 2 minutes of cooking, pour in the gochujang sauce and coat the chicken until the sauce becomes thick and sticky. Reduce the heat if necessary to prevent the sauce from burning.
Make sure the chicken reaches an internal temperature of 165°F before removing it from the skillet. Thicker breasts may need additional cooking time.
Let the chicken rest for 3–5 minutes before slicing.
2. Make the Broth (12–15 minutes)
While the chicken cooks, heat 1 teaspoon of oil in a medium pot over medium heat for about 1 minute.
Add the diced shallot, white parts of the green onions, and sliced mushrooms. Sauté for 4–5 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken broth and bring to a gentle boil, approximately 3–4 minutes.
Reduce the heat and let the broth simmer for 5 minutes to allow the flavors to develop.
3. Prepare the Creamy Miso Base (2 minutes)
While the broth simmers, combine the egg yolk, parmesan cheese, miso paste, chili oil, and soy sauce in a large serving bowl.
Mix everything together until it forms a thick, smooth paste.
4. Temper the Egg Yolk (2 minutes)
Once the broth is hot, slowly add 2–3 tablespoons of hot broth to the miso mixture while whisking continuously. This helps temper the egg yolk without scrambling it.
Continue adding small amounts of hot broth while stirring until the mixture becomes smooth and creamy.
Avoid pouring all the hot broth in at once.
5. Cook the Noodles (2–3 minutes)
Add the ramen noodles directly to the simmering broth and cook for 2–3 minutes, or according to the package instructions.
Once cooked, transfer the noodles into the serving bowl with the creamy miso mixture.
Gradually ladle in as much additional broth as you’d like, stirring everything together until combined.
The less broth you add, the stronger and creamier the miso flavor will be. Adding more broth creates a lighter, soupier ramen. Start with a little and adjust to your preference!
6. Add the Toppings (2 minutes)
Top the ramen with the sliced gochujang chicken, a soft-boiled egg, and plenty of fresh green onions.
Finish with an extra drizzle of chili oil and a sprinkle of sesame seeds if desired.
Recipe Notes
For extra creamy ramen: Use less broth so the miso mixture stays rich and concentrated. For more heat: Add extra chili oil or gochujang. For the perfect soft-boiled egg: Bring a pot of water to a boil, gently lower in the egg, and cook for 6½–7 minutes. Immediately transfer to an ice bath for 5 minutes before peeling. For the best texture: Add the hot broth gradually to the egg yolk mixture while whisking. Avoid boiling the finished creamy broth, which can cause the egg to curdle. For two servings: Divide the noodles and chicken between two bowls. Prepare a separate miso base with an egg yolk in each bowl, doubling the base ingredients listed above.The combination of savory miso, nutty parmesan, spicy chili oil, and sticky gochujang chicken creates a rich, flavorful ramen that’s surprisingly simple to make at home!
Read the full story on SwimSwam: The Hungry Swimmer: Spicy Miso Ramen with Gochujang Chicken
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