Weekly Winner: A Rockin’ Riff on Ramen

For whatever reason, I’ve always been intimidated to make ramen. I’ve always felt it was a dish best left to all the fabulous ramen shops that are scattered throughout Chicago. I thought that any attempt I made would just be “faking it” and I would wind up with a poor imitation of a really good, complex soup.

The secret to ramen obviously lies in the broth. It has to be rich, unctuous and totally comforting. You simply can’t pour some store-bought broth into a bowl and add ramen noodles and call it ramen. That is, unless you are in college — I know I lived on that stuff). Luckily for me (and all of us), Food & Wine magazine has changed the ramen game for all of us. Miso Chicken Ramen is the rich-tasting, soul-satisfying, comforting soup I craved, but its super easy and comes together in just about a half hour.

Miso Chicken Ramen

Serves 2

Ingredients:

1 qt chicken stock or low-sodium broth

3 Tbsp white miso

1 Tbsp soy sauce

1/2 lb shredded cooked chicken (about 2 cups)

Ice

2 large eggs

Two 3-oz packages ramen noodles, seasoning packets discarded

Shredded carrot, thinly sliced scallion and Sriracha, for serving

Procedure:

  1. In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.
  2. Set up a small ice bath. Fill another medium saucepan with water and bring to a boil. Add the eggs and simmer over moderate heat for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them into half lengthwise.
  3. Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls. Ladle the broth and chicken over the noodles and top with the eggs. Serve with shredded carrot, thinly sliced scallion and Sriracha.
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