Fusion ramen with miso, Thai curry, chicken, and soft-boiled eggs in umami broth
# Ingredient List:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 6 cups chicken broth (low sodium)
07 - 3 tablespoons white miso paste
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fish sauce
10 - 1 teaspoon sugar
11 - 2 teaspoons sesame oil
→ Chicken
12 - 2 boneless, skinless chicken breasts
13 - Salt and pepper, to taste
→ Noodles & Toppings
14 - 12 oz fresh ramen noodles (or dried)
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - 1/2 cup crispy fried shallots
18 - 2 scallions, sliced thin
19 - 1 red chili, sliced
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving
# Steps:
01 - Season chicken breasts generously with salt and pepper. Heat a splash of oil in a large pot over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove from pot and set aside.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté chopped onion for 2 minutes until softened. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute to bloom the flavors.
03 - Pour in chicken broth and bring to a gentle simmer. Return seared chicken breasts to the pot. Simmer uncovered for 12-15 minutes until chicken is cooked through. Remove chicken and let rest briefly, then shred or slice into thin strips.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Maintain broth at a gentle simmer without boiling to preserve miso's delicate flavors.
05 - Bring a small pot of water to a rolling boil. Carefully lower eggs into water and cook for exactly 7 minutes for runny yolks. Immediately transfer to an ice bath to stop cooking. Peel carefully and halve lengthwise.
06 - Prepare ramen noodles according to package directions in a separate pot. During the final 2 minutes of cooking, add halved bok choy to blanch until tender-crisp. Drain well.
07 - Divide cooked noodles and bok choy among 4 serving bowls. Ladle hot broth generously over noodles. Arrange sliced chicken, halved soft-boiled eggs, crispy shallots, scallions, chili slices, and cilantro on top. Serve immediately with lime wedges for squeezing.
