Hi all, so today I have the recipe for this lovely coconut ginger miso ramen with sautéed chicken thighs and delicious ponzu marinated tofu, can we say yummmmm! So originally I was supposed to post this recipe last night but I had the opportunity to go to a frame event foods prepared by mightyinthemitten and Matt Tulpa. I found out that I won the tickets on Saturday nights, the giveaway was prepared by fsarini and Amandasplate two foodies that I follow. It was really nice because I tried to get tickets and they were sold out, so it was awesome that I got picked. I spent my whole day with Ava and my niece Angelina, from breakfast to shopping and then getting ready for the event. We got to the event, and had assigned seating, we had a really nice time, good drinks, good food and we met some awesome people. The event consisted of several courses and served community style, they were a few that I couldn’t eat because of pork, I looked forward to the dumplings which I’ve seen so many times in Mighty’s insta, but there was pork minced in it. Overall it was a great experience, I didn’t get to meet the chefs because they were super busy, hopefully next time around.
So I love Asian good especially broths, the are generally cooked fo long periods of time, can be time consuming, I wanted to make this recipe not as complicated so I purchased some premade broth and made it my own. The broth consists of ginger miso, coconut milk, jalapeños, sambal olek, onion, and ponzu. Ponzu played a major part in all aspects of the meal, from the tofu, broth and chicken. The flavor comes together nicely along with the garnished, the make the meal fresh and tasty. I come up with the recipe from what I had sitting in my fridge and pantry, quick ramen was the way to go. Nothing like topping with an egg, and a squeeze of lime.the cooking difficulty for this I would say is more intermediate, but anyone could make it. If you enjoy a good ramen, try out this recipe .