Peanut Butter Miso Ramen

Hungry for more? This recipes was featured in a podcast episode!

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Transform a simple package of ramen into a delicious & nutritious meal. Create your own creamy broth & top it all of with crunchy fresh veggies, savoury chicken & the perfect jammy egg. A bit of prep and this meal will be on you table in a snap!

Prep Time: 30 min

Cook time: 15 min

Yield: 4-6 Servings

Ingredients

Marinated Chicken

• 2 chicken breasts

• 4 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sesame oil

Ramen & Toppings

• 4-6 2oz plain ramen noodles

• baby bok choy

• 2 carrots

• 3 green onions

• 6 hard boiled eggs (4min boil)

Peanut Butter Miso Broth

• 1 tsp sesame oil

• 2 cloves minced garlic

• grated ginger equal in size to garlic

• 1 tbsp peanut butter

• 1 tbsp miso paste

• 2 cup chicken broth

• 1 cup coconut milk

• 1-2 tbsp soy sauce

Directions

Marinated Chicken

1. Slice chicken breasts in half lengthwise and place in a shallow dish.

2. Combine the soy sauce, mirin and sesame oil and pour over the chicken. Cover.

3. Allow chicken to marinate in the fridge for 30min to overnight.

4. Heat a cast iron pan over medium. Add a tbsp of cooking oil to the pan once hot, swirling it around until it coats the bottom of the pan.

5. Add in the chicken breasts, two at a time. Sear until brown and they release evenly from the bottom of the pan. Flip and finish frying until fully cooked. Remove to a plate and allow to cool until you can handle them. Slice into thin strips, place in bowl and set aside.

Toppings

1. Place 6 eggs in a medium size saucepan and fill with water until the eggs are fully submerged. Add 2 tbsp of white vinegar to the water. Bring to boil. Remove the pot from the burner and set a timer for 4 min. Drain and rinse eggs in cold water. Allow the eggs to come to room temperature in the cold water before peeling. Slice in half and place on a plate.

2. Peel and julienne the carrots. Place in a bowl and set aside.

3. Slice the green onions separating the white and green parts. Place the greens in a bowl for garnish & keep the whites for the sauce.

Peanut Butter Miso Sauce

1. In a large saucepan add the 1 tsp of sesame oil. Heat over medium, then add in the garlic, ginger and whites of the onions. Sauté for a couple minutes, then add the peanut butter and miso to the pot.

2. Add a couple tbsp of water to the pan and continue to simmer and stir everything together with a wooden spoon until you get a smooth paste.

3. Whisk in the chicken broth and coconut milk. Bring to a boil and then reduce to simmer. Simmer covered while you prepare the noodles. Before you serve, adjust the saltiness (seasoning) of the broth by adding a couple tablespoons of soy sauce.

Ramen & Baby Bok Choy

1. Bring a medium pot of water to boil. Add in the baby bok choy & cook for 3-5min or until bright green. Remove from the boiling water to a bowl and set aside.

2. Add the ramen noodles to the water, one package at a time, and cook for 3-5 min or until the noodles are cooked to your desired doneness. Remove from the boiling water, using tongs, into a bowl. Add your next serving of ramen to the water to cook while you finish the first serving.

3. Ladle broth over the noodles, add chicken, boiled egg, bok choy, carrots and a garnish of green onions and serve!

Zhuzh it up!

• Extra ideas for toppings include: Chili crisp, coin, sesame seeds, chashu pork, shrimp, bean sprouts, tofu, the list is endless! Add what you love!

• The broth is also really delicious with gnocchi!

This amazing recipe was inspired by Brita Britnell's Peanut Butter Miso Ramen