YOUR SOLIN GENERATED RECIPE
Protein-Packed Miso Ramen with Seared Chicken
Savor a nourishing bowl of miso ramen featuring tender seared chicken paired with a soft-cooked egg, hearty noodles, and crisp veggies in a savory miso broth. This balanced bowl delivers warmth, depth, and a delightful mix of textures, perfect for any main meal.
INGREDIENTS
4 oz Chicken Breast
1 Large Egg
1 cup Ramen Noodles (cooked)
1 tbsp Miso Paste
1 cup Baby Bok Choy
1/2 cup Mushrooms
1 clove Garlic
1 tsp Ginger
2 tbsp Scallions
PREPARATION
Begin by preparing the miso broth. In a small saucepan, combine 1 tablespoon of miso paste with 1 cup of water. Add the minced garlic, grated ginger, and half of the chopped scallions. Warm over low heat while stirring until the miso dissolves; do not let it boil.
Season the chicken breast lightly with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken until golden-brown on both sides and fully cooked, approximately 3-4 minutes per side. Once cooked, slice the chicken thinly.
Meanwhile, cook the ramen noodles according to package instructions, typically boiling for 3-4 minutes. Drain and set aside.
In a separate small pot, gently poach the egg in simmering water for about 6 minutes for a soft yolk, or adjust timing as desired.
Prepare the vegetables by rinsing the baby bok choy and slicing the mushrooms. Lightly sauté them in a pan with a splash of water or broth until just tender, about 2-3 minutes.
Assemble the bowl by placing the cooked noodles at the base. Pour the warmed miso broth over the noodles and add the sautéed vegetables.
Top the bowl with the sliced seared chicken and carefully place the poached egg on top. Garnish with the remaining chopped scallions.
Serve immediately and enjoy your protein-packed miso ramen.