Ingredients
Equipment
Method
Make the crispy chicken topping
- Heat oil in a frying pan over high heat. Add garlic, ginger, and the white part of the green onions. Saute for 1 minute until fragrant. Add chili bean paste and cook for 30 seconds. Add ground chicken and cook, breaking it up, until deeply caramelized and crispy. Add dark soy sauce, honey, and mirin. Toss to coat. Garnish with sesame seeds and set aside.1 pound ground chicken, 1 tablespoon neutral oil, 1 tablespoon garlic, 1 tablespoon ginger, 4 stalks green onion, 1 tablespoon chili bean paste, 1 tablespoon dark soy sauce, 1 tablespoon honey, 1 tablespoon mirin, sesame seeds , 2 tablespoons sake or mirin
Caramelize the corn
- In the same pan add butter and frozen corn. Cook for 5 minutes until golden and caramelized. Season with salt and pepper. Set aside.2 cups frozen corn, 2 tablespoons butter, salt and black pepper to taste
Build the broth
- In a large pot heat neutral oil over medium heat. Add garlic, ginger, and remaining white parts of green onions. Saute until fragrant. Add doubanjiang and cook for 1 more minute.2 tablespoons neutral oil, 2 tablespoons garlic, 1 tablespoon ginger, 1 tablespoon chili bean paste
Pour in the bone broth
- Use a fine strainer to whisk in the miso paste and more chili bean paste directly into the broth so it dissolves without lumps. Add sake or mirin. Taste and adjust seasoning.10 cups chicken bone broth, 6 tablespoons white miso paste
Cook the noodles
- In a separate pot boil water. Add fresh ramen noodles and cook for 2 minutes. Drain and divide between four bowls.4 servings fresh ramen noodles
Assemble your ramen bowls
- Ladle the hot miso broth over the noodles. Top each bowl with crispy chicken, caramelized corn, a halved ramen or soft boiled egg, nori, and a drizzle of chili crunch. Finish with the green parts of the green onions.ramen eggs, fish cakes, nori sheets, chili crunch, green onions
Notes
STORAGE AND REHEAT
- Store broth, noodles, and toppings separately. Broth keeps up to 3 days in the fridge.
- Reheat broth gently on the stovetop.
- Cook fresh noodles when reheating. Do not store noodles in the broth.
- Crispy chicken topping: reheat in a skillet over high heat to bring the crispiness back.
- Freezer: broth only, up to 3 months.
TOP TIPS
- Always strain the miso into the broth. Press it through a fine strainer with a spoon and it dissolves completely with no lumps.
- Taste the broth before serving. Add more miso if it needs depth, a pinch of salt if it needs seasoning. Every brand of miso is different.
- Cook the noodles right before serving. Fresh ramen noodles absorb broth fast. Two minutes, drain, straight into the bowl.
- Make the ramen eggs the night before. They need at least 2 hours in the marinade and overnight is significantly better. You can use soft boiled eggs if you don't have time to make ramen eggs the night before.