Coconut Ginger Miso Ramen With Chicken
Warm miso broth with ramen , marinated tofu and deliciously seasoned chicken for the win.
Servings Prep Time
4Bowls 20Min
Cook Time
Servings Prep Time
4Bowls 20Min
Cook Time
Ponzu Tofu
  1. Started by cleaning chicken and tossing with ponzu, paprika, salt, brown sugar, and black pepper. Mix well and set aside for 20 minutes.
  2. Cube tofu and place in a small bowl. Mix ponzu, vinegar, brown sugar, sambal olek, and sesame oil, mix well and our over tofu. Set aside and cook when broth is almost ready.
  3. To make broth, heat a large pan on medium heat. Add oil and when hot, add ginger root, garlic cloves, jalapeno, and onions, cook until fragrant, about 5 minutes, make sure not to burn.
  4. Next add coconut milk to pan and bring to a boil.
  5. Then add broth, mirin, brown sugar, sambal olek, and salt. Bring to a boil, and simmer for 30 minutes.
  6. Start cooking broth.
  7. To cook tofu heat 1 tbsp of oil on medium heat, add tofu to skillet, fluid included. Cook 10-15 minutes or until browned, then remove from heat.
  8. What it should be looking like.
  9. After 30 minutes, add chicken, cook another 15 minutes strain broth, discard of the solids.
  10. Cooked chicken.
  11. Heat a medium skillet on medium heat, add 1 tbsp of oil, when hot add chicken pieces, cook 10-15 minutes, making sure to turn. 30 minutes into broth cooking add sauteed chicken to broth and continue simmer.
  12. Cook 8 packages of ramen noodles per package. Do not use seasoning packet.
  13. Divide noodles into 4 noodle bowls, top with broth, pieces of sliced chicken, tofu and garnishes.
  14. Top with soft boiled eggs and chili oil. This is yummy for any time of day or weather. Enjoy, and comment.