Coconut Ginger Miso Ramen With Chicken and Ponzu Marinated Tofu

Hi all, so today I have the recipe for this lovely coconut ginger miso ramen with sautéed chicken and 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 .

thank you,

Thisafrican

Print Recipe

Coconut Ginger Miso Ramen With Chicken

Warm miso broth with ramen , marinated tofu and deliciously seasoned chicken for the win.

Course

Main Dish, soup

Cuisine

Asian Fusion

Prep Time

20 Min

Cook Time

45 Min

Servings

Bowls

Ingredients

Broth

• 2 32 oz boxes ginger miso broth I got mine from trader joe's, 'Im pretty sure you can find it elsewhere
• 5 tbsp mirin sweet japanese vinegar
• 1 can Coconut milk
• 1.5 tsp sea salt
• 2 tsp brown sugar
• 2 tbsp sambal olek chili
• 1 quarter size piece ginger root peeled
• 3 cloves peeled garlic
• 1 half onion peeled and sliced
• 1 half small jalapeno sliced
• olive oil

Ponzu Tofu

• 14 container extra firm tofu cubed
• 4 tbsp ponzu sauce japanese citrus soy sauce
• 1 tsp sambal olek
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 tsp rice vinegar seasoned preferably

chicken

• 1 lbs boneless/skinless thighs I used trader joe's brand
• 1 tsp smoked paprika
• 1.5 tsp salt
• 2 tsp ponzu sauce
• 1 tsp brown sugar
• black pepper

garnish

• chopped cilantro
• chopped green onions
• lime wedges
• 4 whole eggs boiled 6 minutes, immediately cool in cold water, peel and cut in half
• sliced jalapenos

Course Main Dish, soup Cuisine Asian Fusion Prep Time 20 Min Cook Time 45 Min Servings Bowls Ingredients Broth 2 32 oz boxes ginger miso broth I got mine from trader joe's, 'Im pretty sure you can find it elsewhere 5 tbsp mirin sweet japanese vinegar 1 can Coconut milk 1.5 tsp sea salt 2 tsp brown sugar 2 tbsp sambal olek chili 1 quarter size piece ginger root peeled 3 cloves peeled garlic 1 half onion peeled and sliced 1 half small jalapeno sliced olive oil Ponzu Tofu 14 container extra firm tofu cubed 4 tbsp ponzu sauce japanese citrus soy sauce 1 tsp sambal olek 1 tsp sesame oil 1 tsp brown sugar 1 tsp rice vinegar seasoned preferably chicken 1 lbs boneless/skinless thighs I used trader joe's brand 1 tsp smoked paprika 1.5 tsp salt 2 tsp ponzu sauce 1 tsp brown sugar black pepper garnish chopped cilantro chopped green onions lime wedges 4 whole eggs boiled 6 minutes, immediately cool in cold water, peel and cut in half sliced jalapenos

Instructions

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.

    

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