Thai Miso Ramen Bowl

# The Ingredients You'll Need:

→ 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 low sodium chicken broth

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 ounces 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, thinly sliced

19 - 1 red chili, sliced (optional)

20 - 1/4 cup fresh cilantro leaves

21 - Lime wedges, for serving

# Step-by-Step Instructions:

01 - Season chicken breasts with salt and pepper. Heat a splash of oil in a large pot over medium heat and sear chicken for 2 to 3 minutes per side until golden. Remove and set aside.

02 - In the same pot, add 1 tablespoon vegetable oil. Sauté chopped onion for 2 minutes, then add minced garlic and grated ginger; cook for 1 minute until aromatic. Stir in Thai red curry paste and cook for an additional minute.

03 - Pour in the chicken broth and bring to a simmer. Return chicken breasts to the pot and cook gently for 12 to 15 minutes until cooked through. Remove chicken and shred or slice thinly.

04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until fully dissolved. Keep broth hot without boiling.

05 - Bring a small pot of water to a boil. Gently add eggs and cook for 7 minutes. Transfer eggs to ice water, peel, and cut in half.

06 - Cook ramen noodles according to package instructions in a separate pot. Add bok choy during the last 2 minutes to blanch.

07 - Divide noodles and bok choy evenly among four bowls. Ladle hot broth over them. Top each bowl with sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro. Serve with lime wedges.

# Additional Tips::

01 -

It's ready in 45 minutes but tastes like you spent half the day on it.
The broth hits that perfect sweet spot between comfort and something a little daring.
Soft eggs, crispy shallots, tender chicken—there's textural magic in every spoonful.

02 -

Don't skip the ice bath for the eggs—it stops them from cooking further and keeps that yolk perfectly runny.
Miso paste can curdle if the broth is boiling, so keep the heat gentle once it's whisked in; this isn't a pro move, it's a lesson learned the hard way.
Fresh ramen noodles cook in about 3 minutes, not 5, so watch them closely or they'll turn into soup.

03 -