Savory Chicken Broth Miso Ramen
Simmer kelp and chicken to make a clear, sweet soup base, enhanced with warm miso and toasted scallions. A refreshing, savory ramen dish that brings comforting flavors to every bite.
Miso ramen often relies on heavy pork broths, but this chicken and kelp version offers a lighter, deeply satisfying alternative. The slow simmer creates a naturally sweet base, while toasted scallions and sesame oil add an aromatic complexity that beautifully coats each noodle.
Ingredients
- 1 whole chicken drumstick or thigh
- 2 pieces dried kelp (kombu)
- 1 tbsp cooking wine
- 1 tbsp soy sauce
- 1 tsp miso paste
- 1 dash sesame oil
- 1 stalk scallion
- 1 tbsp cooking oil
- 1 portion ramen noodles
Instructions
- 1Blanch the chicken
Place the raw chicken pieces into a pot of boiling water to blanch them and remove impurities. Let them cook briefly until the surface changes color, then remove from the water.
Tip: Keep an eye on the heat to prevent the water from boiling over while blanching. - 2Simmer the soup base
Add two pieces of dried kelp, the blanched chicken, water, cooking wine, and soy sauce into a clean pot to build a flavorful and rich broth base.
Tip: Ensure the cooking wine and soy sauce are measured correctly to balance the savory flavor. - 3Remove kelp and chicken
Use chopsticks to carefully lift and remove the pieces of dried kelp and cooked chicken from the pot once the broth has simmered.
Tip: Remove the kelp before it overcooks to prevent the soup from becoming too slimy. - 4Strain broth and add miso
Strain the soup broth through a fine-mesh sieve into another pot to catch any small particles, then dissolve a small spoon of miso paste through the strainer and mix in a dash of sesame oil.
Tip: Straining the miso through the sieve helps it dissolve smoothly without clumping. - 5Slice the scallions
Place the scallion stalk on a clean white cutting board and use a sharp kitchen knife to slice it diagonally into thin, even rings.
Tip: Slice on an angle to expose more surface area and enhance the aroma. - 6Toast the scallions
Heat cooking oil in a frying pan and add the sliced scallions, frying them gently until fragrant and slightly softened to release their aromatic oils into the pan.
Tip: Keep the heat moderate so the scallions infuse the oil without burning. - 7Cook the noodles
Drop the white noodles into a pot of boiling water, spreading them out evenly so they cook uniformly.
Tip: Stir gently after adding the noodles to prevent them from sticking together at the bottom. - 8Plate the cooked noodles
Carefully transfer the cooked noodles using tongs into a clean white serving bowl, and arrange them neatly into a tidy nest shape using chopsticks.
Tip: Arranging the noodles neatly in the center makes the final presentation much more appealing. - 9Assemble the ramen
Ladle the warm miso-infused broth directly over the noodles, then arrange the cooked chicken slices and toasted scallions on top for a neat presentation.
Tip: Pour the broth slowly around the edges of the noodles so it evenly permeates without disturbing the neat arrangement.
