Weeknight Chicken Thighs Ramen

Name: Weeknight Chicken Thighs Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 portions fresh or dried ramen noodles; 10 oz Chicken Thighs; 4 cups chicken or vegetable stock; 2 tbsp miso; 1 tbsp soy sauce; 1 tsp grated ginger + 2 cloves garlic; 2 heads Bok Choy, halved; 2 soft-boiled eggs; Scallion, sesame oil, chili crisp

A better bowl than the packet promised.

🍽️ Japanese ⏱️ 10 min prep · 20 min cook 👥 Serves 2 📊 Home Cook

Adapt this to your ingredients →

Ingredients

2 portions fresh or dried ramen noodles
10 oz Chicken Thighs
4 cups chicken or vegetable stock
2 tbsp miso
1 tbsp soy sauce
1 tsp grated ginger + 2 cloves garlic
2 heads Bok Choy, halved
2 soft-boiled eggs
Scallion, sesame oil, chili crisp

Method

Simmer the stock with ginger and garlic 10 minutes, then whisk in the miso and soy off a hard boil (boiling miso dulls it).
Poach or sear the Chicken Thighs in the broth until cooked; slice. Blanch the Bok Choy in the broth for a minute.
Cook the noodles separately so their starch doesn't cloud the soup, then divide into bowls.
Ladle broth over, arrange Chicken Thighs, Bok Choy, and halved eggs, and finish with scallion, a few drops of sesame oil, and chili crisp.

cozyweeknight

Cooking a protein? Check safe internal temperatures in our food safety guide before serving.