Winter Chicken Ramen

There’s nothing sort of a hearty, warming winter chicken ramen in winter. The lively strands of heaven combine absolutely with nutrient choy sum greens, succulent chicken, soft-boiled eggs and a conventional miso-based broth.


  • 4 Skin-On, Bone-In Chicken Thighs
  • Farm Eggs – 4 nos.
  • Fresh Ramen Noodles – 1½ lbs.
  • Choy Sum – 10 oz
  • Enoki Mushrooms – 7 oz
  • Scallions – 4 nos.
  • Chicken Demi-Glace – 6 Tbsps
  • Soy Sauce – 4 Tbsps
  • Mirin – 2 Tbsps
  • Ginger – 1 2-Inch Piece
  • Sesame Oil – 1 Tbsp
  • Togarashi-Nori Spice Blend – 1 tsp
  • White Miso Paste – ¼ cup
Read More: Vegetable Maggi


  1. Wash and dry the fresh produce.
  2. Heat an over-sized pot of water to boiling on high.
  3. Take away the chicken from the refrigerator to rouse temperature.
  4. Separate the stems and leaves of the choy sum; finely chop the stems and roughly chop the leaves.
  5. Cut off and discard the root ends of the enoki mushrooms and scallions; thinly slice the scallions, separating the white bottoms and green tops.
  6. Peel and mince the ginger in a little bowl, mix the miso paste, mirin, three-quarters of the soy sauce and ¼ cup of water.
  7. Season the chicken thighs with salt and pepper on each side in a medium pan.
  8. Heat 2 teaspoons of olive oil on medium-high till hot. Add the seasoned chicken, skin facet down; loosely cowl with foil.
  9. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, sometimes pressing the pot down, 10 to 12 minutes, or till the chicken skin is crisp and brunette.
  10. Take away the pot. Flip the chicken and cook 3 to 5 minutes, or till cooked through.
  11. Transfer to a dish, leaving any brunette bits (or fond) within the pan. Drain off and discard half the drippings.
  12. While the chicken cooks, add the eggs to the pot of boiling water and cook for precisely 6 minutes employing a slotted spoon, take away the parched eggs, leaving the boiling water within the pot; instantly run the eggs underneath cold water for twenty to thirty seconds to prevent the cookery method. Once cool enough to handle, rigorously peel the eggs. Cut in half and season with salt and pepper. Set aside.
  13. While the chicken and eggs cook, in a medium pot, heat 6 cups of water to boiling on high. Once boiling, scale back the warmth to low. Whisk in the chicken demi-glace, miso-mirin-soy sauce mixture and half the ginger until well combined. take away from heat and put aside.
  14. While the eggs finish cooking, heat the pan of reserved chicken fond on medium till hot. Add the remaining ginger; cook, stirring oftentimes, 20 to 30 seconds, or till fragrant .
  15. Add the choy sum leaves and stems; season with salt and pepper. Cook, stirring often, 1 to 2 minutes, or till the leaves have limp. take away from heat and put aside.
  16. Once cool enough to handle, slice the cooked chicken and place during a medium bowl; toss with the white bottoms of the scallions, benni oil and remaining condiment.
  17. Add the noodles to an equivalent pot of boiling water accustomed cook the eggs; stir gently to separate the noodles. Cook for precisely 90 seconds, or simply till tender.
  18. Drain totally and rinse underneath warm water. Divide the cooked noodles and miso broth between 4 bowls. top with the dressed chicken, seasoned eggs, parched choy sum and enoki mushrooms.
  19. Garnish with the green tops of the scallions and as much of the spice mix as you’d like, reckoning on however spicy you’d like your dish to be.
  20. Enjoy!

Source: Blue Apron