Miso-Glazed Chicken Ramen Bowl
This bowl is my weeknight hero: a soulful fusion of ramen and teriyaki that comes together in under an hour. The chicken thighs get a sticky, savory-sweet miso glaze under the broiler while you simmer a quick dashi broth. Chewy noodles soak up all that umami, and the soft-boiled egg adds a luxurious creaminess. Topped with fresh scallions and a sprinkle of sesame seeds, it's a bowl that feels like a warm hug. You'll love how the flavors meld together—each spoonful is a comforting journey to Japan.
Ingredients
- boneless skinless chicken thighs500g
- white miso paste3 tbsp
- mirin2 tbsp
- soy sauce2 tbsp
- sake1 tbsp
- fresh ginger1 tbsp grated
- garlic cloves2 minced
- chicken stock1L
- dried shiitake mushrooms4
- ramen noodles400g
- eggs4
- scallions4 chopped
- sesame seeds1 tbsp
- nori sheets2 cut into strips
Directions
- 1
In a small bowl, whisk together miso, mirin, soy sauce, sake, ginger, and garlic. Add chicken thighs and coat well. Marinate for 15 minutes.
- 2
Meanwhile, in a medium pot, bring chicken stock and shiitake mushrooms to a simmer. Cook for 10 minutes to infuse flavor. Remove mushrooms and slice; set aside.
- 3
Preheat broiler to high. Place chicken on a foil-lined baking sheet and broil for 5-7 minutes per side until caramelized and cooked through. Brush with remaining marinade halfway. Let rest, then slice.
- 4
Cook ramen noodles according to package directions. Drain and divide among four bowls.
- 5
Soft-boil eggs: bring a pot of water to a boil, gently add eggs, cook for 6.5 minutes, then transfer to ice water. Peel and halve.
- 6
Ladle hot broth over noodles. Top with sliced chicken, egg halves, shiitake slices, scallions, sesame seeds, and nori strips. Serve immediately.
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