Homemade Miso Chicken Ramen

Prepare Chicken Thighs: Begin by marinating chicken thighs in a Garlic, Ginger, Soy Sauce, Sesame Oil, Mirin Sauce blend, then fry them until they are perfectly crispy. Set them aside for now.

Sauté Mushrooms: Sauté Baby Bella mushrooms until they’re beautifully browned. Set them aside too.

Sauté Bean Sprouts: Lightly sauté the bean sprouts for about 1 minute over medium heat.

Prepare Broth: In a large pot, simmer miso paste in water. Adjust miso to your taste.

Boil Noodles: Cook ramen noodles separately according to the package instructions. Drain and set aside.

Blanch Bok Choy: In the same pot of boiling water, blanch the bok choy for a minute or two until tender.

Assemble: In your serving bowl, add cooked ramen noodles. Pour the miso broth over them.

Toppings Galore: Arrange sautéed mushrooms, julienned carrots, green onions, bean sprouts, and halved bok choy.

Garnish & Serve: Top with soft-boiled egg and the crispy fried chicken thighs.