Miso-Chicken Ramen with Pickled Carrots

 

How to make Tori Paitan Miso Ramen (Chicken Soup Miso Ramen) 鶏白湯味噌ラーメン

Video taken from the channel: RAMEN KAONASHI


 

FRIES & THIGHS | Japanese: Chicken Miso Ramen Recipe

Video taken from the channel: fries and thighs


 

How To Make AMAZING RAMEN. | EASY Spicy Miso Ramen | Just Jolie

Video taken from the channel: Just Jolie


 

Quick & Easy Spicy Miso Ramen Recipe

Video taken from the channel: Way of Ramen


 

How to Make Miso Ramen (Recipe) 味噌ラーメンの作り方 (レシピ)

httpv://youtu.be/_FCDfqkcgk?rel=0&modestbranding=1

Video taken from the channel: Just One Cookbook


 

EASY Spicy Miso Ramen

Video taken from the channel: Seonkyoung Longest


 

How to Make Miso Ramen

Video taken from the channel: Pickled Plum Cooking Recipes


Prepare marinade (salt, pepper, sugar, soy sauce, and cayenne pepper) and marinate the chicken for at least 30 minutes. Air fry at 375 F for 12 minutes. You can also pan-fry the chicken. Make the noodles. Bring a pot of water to a boil and cook ramen noodles for 2-3 minutes.

Make the soft-boiled eggs. This irresistible ramen recipe is a true soul food for cosy autumn evenings. This homemade miso chicken ramen is served with soba noodles, shiitake mushrooms, edamame, pak-choi, pickled carrots and baked crispy enoki-mushrooms. Ingredients: – 10-20 g (10x10cm leaf) Kombu/Kelp – 4tbls Bonito flakes (you can add much more, up to 2 cups). Its s specific.

2 ounces carrot (cut into thin strips) 4 cups water (warm) 2 teaspoons chicken bouillon powder (or substitute with chicken base) 1 teaspoon sugar 2 teaspoons soy sauce; 4 tablespoons miso paste 1/2 teaspoon sesame oil. Hot, comforting, satisfying Ramen brimming with flavor is easy to make at home and SO versatile! You will LOVE how quick and easy this Ramen is to make at home – and it can be made with whatever you have on hand! This Shoyu Ramen recipe comes together quickly with tender, juicy pork (or chicken), vibrant vegetables, and rich, fragrant broth without simmering bones for days!Miso Ramen is Ramen noodles in a Miso based soup that was created in Japan in the 1960s.

Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to be our own food. And Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen. Directions In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes.

Add. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy.

Drain carrots and transfer to a large non-reactive bowl. The miso pickled radishes and carrots are perfect for anyone who follows a vegetarian or vegan diet. You’ll love it with this Vegan Miso Soup. Otherwise, you can serve it alongside with another protein dish such as Saba Shioyaki (Grilled Mackerel) or Seared Scallops. 2. In food processor, combine miso and remaining ingredients except noodles and pickled vegetables; process until mixture forms a paste. Reserve 4 tablespoons paste; add remainder to chicken in bowl and mix well to coat the pieces.

Cover. Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender. Return the chicken to the pan and add the miso, soy and mirin.

Scatter over the spring onions.

List of related literature:

Cooking sliced shiitake mushrooms, fresh udon noodles, and more pork (thin slices of the country-style ribs) right in our strained broth infused them with flavor—and kept this easy dish contained to just one pot.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

For the ramen, cut the stems off the mushrooms and finely slice the top part.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Fortunately, miso soup is ridiculously easy to make, so check out my recipe on page 249.

“The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” by Alicia Silverstone, Neal D. Barnard, M.D.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
by Alicia Silverstone, Neal D. Barnard, M.D.
Rodale Books, 2011

Made with brown rice miso, fresh not dehydrated, for a deep, rich flavor.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

It is excellent served with sauteed vegetables, sauces, fried or cooked in Miso Soup.

“History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Transfer 1½ teaspoons of basil mixture to small bowl and stir in 1½ teaspoons fish sauce, oyster sauce, sugar, and vinegar.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

In cup, mix miso and ‘4 cup Add celery, onion, and 2 tablespoons hot water; add to soup.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add the noodles, sesame oil, tofu, scallions, vinegar, and miso.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

I (Mineko) created this easy, chicken-flavored miso soup for people who didn’t feel like using Primary Dashi (see the recipe earlier in this chapter) as the basis for their miso soup.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

Fresh spinach, stirred in at the end, added an earthy flavor, and supermarket ramen noodles cooked perfectly in the same amount of time.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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74 comments

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  • a nice looking dish but i think such a dish is perhaps part of the modern japanese lifesyle perhaps? Being from britain where meats [a little like japan] were always expensive [before our modern age], most of our old dishes are mainly made out of vegetable, and then a small bit of meat to aid to it, or meat byproduct [if you were lucky]….seeing this video, i wonder whether like in england, was there any japanese dishes that perhaps predate, the modern age, that still are being served, or has ramen always been made?

  • It’s so shame. You made beautiful broth/miso soup from scratch. And vegs cooked very well. But why did you use instant noodle? Just get raw noodle and boiled them. The taste 10 times better than instant noodle.

  • Making it now with sub i had to use and it smails amazing can’t wait till i get all the rite ingredients

    My wife will love it with out the rite ingredients

  • I’ve just made this ramen for my family and it was better than the Michelin star ramen we ate in Tokyo! Excellent flavour, texture and look! Arigatou Gozaimashita Nami-san!

  • Wow, Seonkyoung this was sooooo delicious, I just made it and I was surprised at how much flavour this had. So so good, thank you!!:)

  • You can make a batch of the miso base and freeze what you don’t use. Then defrost or cook directly by adding the water and other ingredients to make the some miso soup on the fly 70% of the work is covered:)

  • Thank you for the recipe! I know this is a silly question but can i put in water with a little bit of veggie powder instead of chicken stock? We don’t usually have that in my country.

  • what must i do to make this not spicy? like normal miso? does it have to be a separate recipe or can i just remove an ingredient from this one?

  • Saw this in recommended, saw his channel name and thought “way of ramen? Crap i gotta subscribe to this guy (ive been meaning to learn to make my own ramen) and i click on the vid, and apparently i already subscribed to him at some point. Wtf

  • You’re not supposed to eat the stems of shiitake mushrooms and way too much sesame oil. Also, ramen doesn’t use egg noodles… This is NOT ramen…

  • What i really love about your videos is that you always suggest alternatives for certain ingredients because that makes your recipes more accesible to make:) Sometimes when i see recipes they require really specific ingredient and then i wont ever cook it because they are not available or because i dont consume alcohol/pork. I also really like your personality:)

  • Made this. I substituted cabbage for bok choy and used rice vinegar instead of mirin. I also used udon noodles; came out so yummy!

  • This video is perfect and easy to follow. Wonderful step by step process visuals. Somehow I feel calm, at home, and excited to cook. Many thanks

  • Your channel is quickly becoming one of my favorites. You have a really straightforward way of presenting recipes that are manageable by a home cook. I want to make this tonight but there are a few ingredients I am uncertain about toubanjan and hon tsuyu. I am an avid cook but even I don’t have these sauces in my pantry. i can buy them but I am wondering if they are commonly used in other ramen recipes or elsewhere. Otherwise it’s two bottles that i’ll only use 1-2 teaspoons of. Can anything be used in their place?

  • New subscriber! I love your videos �� made this yummy recipe with my husband, it was so fun working on it together, we added a cup and a half of unsweetened soy milk for some creaminess a little after adding the chicken and it turned out delicious!!! I was so full but my husband went back for 3rds!��❤️ Thank you so much for sharing, your step by step was so easy to follow!! Love you!!!

  • This looks so good! Watching you eat it just made me sooo hungry!! I’m getting ready to make my way to the market!! By the way, I love that shirt!! Is it one of yours? If so, please bring it back!!!

    Thank you for making these wonderful videos!!

  • If I were to make a non spicy version (for the kids) just skip the flavored oil and toban jang in the tare? Is there anything else that could go in for a flavorful non spicy tare?

  • So easy and delicious. I made it 2 times in two weeks and it was the best thing i have ever eaten. The good thing is that it is so much that it is enough for a week. Best recipe ever!

  • OMG! You are amazing! I have been struggling making Ramen that taste authentic, even with all ingredients I brought from my trip to Japan! Thank you so much! quick question, my husband doesnt eat pork, can I use ground chicken or beef for this recipe instead?

  • Just want to say, I was able to open up a small ramen business because of your videos! Thank you! This will be a new addition to my ramen menu ��

  • What can you subsitute the kombu dried seaweed for? I rather shop at my local Asian markets them shopping through Amazon. But if Amazon is the only store then I well purchase through them. And for tht rice wine, what brand do you use. I bought one at the Asian grocery store it said rice cooking wine. Is that the same thing????

  • Thanks for the tip about different varieties! This looks so yummy! And I like how you used the chashu from another video in this recipe. Also, I love your dishes! The little neko plate and the finished bowls were so pretty.

  • “The XJ-69 Prime was designed by Human technology with variety of most things, over sexcraft technology. GO-4 is like the Terran Outsiders and many others inluded Muirittetan people, she also installed Instant Ramen Dispensers and bathrooms for the rest of her work.”
    A Vagina Dentata Agent telling information on XJ-69 Prime

  • I would use four bone in skin on chicken thighs for so much more flavor.  You can toss the skins and bones after cooking and retain the meat.

  • Thank you for this spicy miso ramen recipe! It definitely looks easier to make than the traditional ramen recipe and it looks just as delicious. I will definitely give it a try with my girlfriend.:]

  • Hi Seonkyoung I would appreciate it if you could tell me how many grams/mls your cup measurements are as I’m in Melbourne Australia and our cup measurement is 250mls.

  • Made this for dinner last night and it was a hit! Taste was pretty on-par with restaurant miso ramen I’ve had in Japan except for the broth which did have a bit of a bouillon-y-taste. This week I’ll remedy that with a big batch of torigara cooked from a couple of stew-hens from a local poultry farm:)

  • Everytime I see one of your recipes I just think “wow I cant wait till I have my own house so I can try these out!” but for now I will just take note and enjoy watching and reading them ��

  • Girl I’m dying in quarantine, pregnant and unable to satisfy my INTENSE RAMEN CRAVINGS and you might’ve saved me with this recipe.

    Haha. Definitely going to try this out thank you. Also you’re super gorgeous! Keep it up!!

  • I just made this today and my family loved it!
    However I do feel like the tare measurements are off because to yield your amount of sauce, i had to double the tare recipe (1 cup of miso etc.)
    Otherwise it was perfect!
    Note: I used your ramen egg recipe for this 4 days in advance and it turned out 100% delicious! Thank you for the recipes♡♡

  • I tried this recipe for the first time today. It lives up to the hype even if you just have white miso for the miso ramen. It´s legit that good.

  • Mannn. She has her hair in a bun and the choker on. Looking more appetizing than the ramen. Lol,everything looks delicious though.

  • if you want to get the most health benefits of miso you shouldn’t cook it!! add miso to the soup when it’s slightly cooled, otherwise the beneficial organisms will die! i have an amazing vegan miso ramen recipe, if anyone wants it just ask!! it tastes just like the restaurant soups <3

  • I’ve been searching for a spicy ramen recipe that’s authentic because I’m currently in japan but I won’t be forever and there’s a little restaurant called Linyas in Okinawa and their spicy ramen is to die for so I’ve been on the hunt for months ��

  • Dude I’ve made this twice now. I shaved more time by freezing the miso pork paste. To make it add it to the hot water and proceed with recipe. Tasted pretty much the same fresh or started from frozen. Got the idea from Future Neighbors Soon dubu jjigae paste recipe.

  • Thanks for the recipe! I love dishes with miso flavor such as as miso ramen, miso udon, miso katsu etc! I used to eat them a lot when I lived near Nagoya. It’s funny though when I talked about Nagoya cuisine with some Japanese people I know from other parts of Japan such as Tokyo or Osaka, they all seem to dislike it! ha ha

  • Beyond bad cooking technique but even worse was using a soup mix “sauce”. There are better and easier ways to make good Miso broth on YouTube.

  • Nice one! ��
    Request: Ebi Shinjo Age (the one w/ the sauce/gravy).
    I had it in Kyoto at Nishiki market (at the deep-fried-goods and pickled-sides shop) and it was sooo delicious!! ����

  • Hi, can I ask, in this video, you mention a new way of doing char siu, and you were going to do a new video for it? Did that ever happen please? Many thanks. (keep up the good work, love your channel)

  • Aww man! I want to warm up to a warm bowl of japanese ramen too, but I cannot use sake for religious reasons. Replacement for it? Will removing the sake cause a huge difference in taste, or is it used to remove the smell?

  • Looks SO BEAUTIFUL…..can I substitute beef or chicken or just have veggie? THANKYOU For posting….Bought big ramen bowls now I have to make the soup…..so excited!!!

  • I’m so happy your video popped up on my recommended! Thank you for keeping your video concise while showing all the steps involved. I love that you adjust the recipe so that I can use the ingredients available to me!

  • For at home it’s a very good and short version recipe. But for the real full of taste broth which is the most important part you won’t come around cooking it fully selfmade with 3-6 hours of cooking time minimum

  • Made this recipe last night, so good! I substituted the pork with chicken thighs and instead of water, I used home made chicken stock. The umami was on another level.

  • Finding ground pork here is really difficult (especially at the moment) but I do have some half pork, half beef mince (easier to find here). Would that be an alright substitution?

  • What’s up guys! Happy Friday!! Hope you try this easy & delicious spicy miso ramen recipe this weekend!! Let me know how it turned out after you try!! Love you all!! Oh, don’t forget to grab the written recipe -> http://seonkyounglongest.com/spicy-miso-ramen & If you want the “Ramen Girl” shirts, check out March -> https://shop.spreadshirt.com/seonkyounglongest

  • 味噌ラーメンMy favoriteです。しかも豚骨でなくてチキンブロス!なみさんの味噌ラーメン作り方シンプルなのに、あっさりだけどコクがあるみたいな感じに見えて美味しそうです! 以前タンメン参考にさせていただきましたがとても美味しかったです!素敵なレシピありがとうございます。

  • Thank you so much for the video, I found the way you do the video is much more professional and put more details, comparing the same dish you shared in 2014, it’s always enjoyable to see your videos, all authentic and looks awesome, thank you again

  • Hey Way of Ramen, could you do a video on the different toppings for the various styles of ramen? Specifically, could you do a video on how to prep the marinated bamboo shoots? Thanks for all your work and insight on those videos!

  • Just made this recipe. Hands down best ramen I’ve ever had including ramen shops. Its like flavortown in every sip. That broth is so savory spicy and yummy. Thanks for supplying my ramen fix.

  • Hi! I saw this recipe yday and i made it today for lunch! I didn’t have any kombu and i didn’t use any mirin or sake but its still so good! Pretty easy to make too ��

    Just a question, what can i do with the leftover miso tare?

  • Made these today for my wife’s birthday… turned out faaaantastic even with all the substitutions I had to do. Highly recommend the recipe!!

  • That was a great video. You were clearly not acting. I could tell by your last little slurp and dance that that was truly delicious. Myself, I would use chicken thighs like you said because the juicier. I need to get some bean paste.������

  • u re like the finniest person i have ever met! keep up girl!u re cool! and i wish i could try to make this ramen but it kind a seems like a lot of work and i just cant be bothered!

  • I’m going to try this but substitute the water for a light tonkotsu broth. I’ll probably go a little easy on the miso paste too. You inspire me bro!

  • I live in the US and I went to a Korean grocery and bought soup soy sauce it’s like rare but pre made and it cost the same as that cheap kikkoman soy sauce so that’s just my tip

  • Love this recipe! Definitely making it this weekend! Did you use unsalted chicken stock? I only have saltedwould that make the dish too salty?

  • Seonkyoung, I have seen your videos around for years but lately I’ve been binge watching your recipes. You’re personality and enthusiasm is such a pleasure to experience and thank you for sharing your cooking secrets. I made this recipe last night at midnight (adjusted your be less spicy for my boyfriend’s taste) and it was amazing! I served it to him with leftovers of your bento chashu, and to myself with the chicken breast. I also served it with your ramen egg! Thank you again! I wish I could post a picture here!

  • That pork looks so delicious! Quick and easy, nothing on the stove for 12h, just how I like it. I wanna learn the recipe for the pork too.

  • Semoga kerjasama dengan pihak keluarga saya juga bisa menjadi kebanggaan orang tua yang terbaik untuk menemani mbak Yulia Rahman hakim dan jaksa penuntut umum Rasyid Amrullah Rajasa

  • I forgot the butter the first time because I got drunk while making this. The second serving at 2am with the butter had me saying “what the fuck” out loud to myself. This shit is godlike. Thank you again.

  • I remember happy paradise having a yuzu ramen. It was as good as a chain ramen place could be, but I loved the citrus flavor with ramen.

  • Aight i think this is gonna be the first bowl i make cos it looks so good! I can’t find good noodles here in Australia so I might just use itsuki noodles…

  • Awesome content in your channel! I’m living in Germany and it is also possibe to find the ingredients here. Pretty please make veg-ramen for Veganuary, you cool Ramen-Lehrling-san…!!

  • Trying this right now! Just a quick question does it make a difference if I leave the mirin out or maybe its possible to substitute it with something else because I forgot to buy it yesterday? Thanks & a good structured video!:) Ramen looks authentic!!

  • This dish is beautiful! It’s so similar to the one I eat at my favorite restaurant in Chicago! I will have to make this!!!

    Update I made it! So yummy!

  • This channel is literally gold, good recipes and no 5 minute intros or anything! Easily my favorite cooking channel on youtube. /Ramen enthusiast

  • Thanks for the recipe!

    Random suggestion, but you might consider getting a pepper mill. The free ones included with peppercorns often give an extremely inconsistent grind

  • great video plan on cooking this for my folks and brother next week, sadly your website with the ingredients list is down at the moment.

  • If I wanted to make this same recipe but for 15 servings, would I just multiply the measurements by 15? Im afraid If I did that, the soup would be too heavy on salt with all the paste.

  • OmnonmnomnononomNOM!! This turned out amazing with pre-fried tofu and with some vegan fish flakes instead of the bonito, thank you so much!

  • I love your video, it’s very helpful! It seems easy to make and I’m craving ramen soup cause I have some ingredients and decided to look it up here on YouTube then I found you and saw 5 other videos and I liked yours the best!

  • I tried this recipe and it’s sooooo good!!! I made mine with mushroom instead of pork and used boy choy, egg, thinly sliced onlions and red chili pepper. I love it!!

  • I love your unique video! I have subscribed your channel!

    Please enjoy to watch my cooking channel as well!

    https://youtu.be/wLof2N3FtyQ