How to Make Speedy Chicken Miso Ramen Noodles

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The ingredients needed to make Chicken Miso Ramen Noodles:

1. Make ready For the chicken:
2. Prepare 2-4 chicken thighs
3. Take Cornstarch
4. Get 3 tbsp Crisco oil
5. Take 1 tsp powdered ginger or fresh ginger
6. Make ready 1 tbsp red chili paste (I use Gochujang)
7. Take 1 tsp soy bean paste
8. Make ready Broth:
9. Take 6 cups water
10. Get 3 tbsp chicken soup base or more to your taste
11. Take 3 beef bullion cubes
12. Take 1 packet onion soup mix
13. Prepare 2 tbsp red chili paste
14. Make ready 1 tbsp miso soybean paste
15. Take 1 tbsp rice vinegar
16. Get 2 packs Japanese style noodles (udon)
17. Make ready 2 packs Halo sea salt seaweed finely chopped
18. Prepare 6 green onions thinly chopped
19. Get 2 carrots thinly sliced
20. Make ready Mushrooms (shitake or white)

Steps to make Chicken Miso Ramen Noodles:

1. In a skillet on medium heat, add 3 tbsp crisco oil saute mushrooms and 3 cloves of garlic minced.
2. In a pot, boil first 11 ingredients together that are in the broth section.
3. Add the sauted mushrooms and garlic to your broth.
4. In that same skillet on medium heat, add 1 tbsp oil. Coat your chicken with the cornstarch. Put the chicken in the skillet, brown on both sides. Sprinkle ginger on one side, flip over and with your spoon spread red chili paste and soy bean paste on the other side. Now, flip and let it get a little crispy.
5. Now that your chicken is done, put on cutting board and cut into strips or quarters and add it to your soup. Let it all boil together for about 15 minutes.
6. Add an egg if you like. Boil 3 eggs for exactly 7 minutes. Yellow should be a little runny.
7. Serve with green onions and a delicious egg.

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