Roasted Chicken Ramen

Name: Roasted Chicken Ramen
Ingredients: 4 large eggs; 1 tablespoon unsalted butter; 1 cup sweet corn; 1 tablespoon olive oil; 8 ounces fresh spinach; 1 quart chicken stock; 1 teaspoon red miso; 6 ounces ramen noodles; 6 ounces cooked chicken; 4 green onions, thinly sliced; 1 teaspoon toasted sesame oil, for drizzling

11 ingredients

3 steps

Ingredients

4 large eggs
1 tablespoon unsalted butter
1 cup sweet corn
1 tablespoon olive oil
8 ounces fresh spinach
1 quart chicken stock
1 teaspoon red miso
6 ounces ramen noodles
6 ounces cooked chicken
4 green onions, thinly sliced
1 teaspoon toasted sesame oil, for drizzling

Directions

1

Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it's barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
2

In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
3

Heat the chicken stock just until it's boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes - or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs - cut in half.