Miso ramen with karaage chicken
A quick take on Japanese ramen with white miso and ready-crispy karaage, built for a great dinner at home.
Instructions
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Infuse the broth ⏱ 10 min
Put the chicken broth, ginger and garlic in a pot. Simmer very gently for 10 minutes, then strain. The flavor should be aromatic but clean.
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Prepare the miso base
Take a cup of the hot soup and dissolve the Shiro Miso paste and soy sauce in it. Turn off the heat under the pot and stir the mixture back in. Don't boil the soup after adding the miso.
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Heat the karaage ⏱ 4 min
Fry the Karaage Chicken at 180°C for 3 to 4 minutes or heat it per the package instructions, until the crust is crispy and the center reaches at least 75°C.
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Cook the ramen ⏱ 4 min
Cook the Ramen noodles separately, in plenty of water, until springy and still with some bite. Drain them immediately. Do not rinse them.
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Assemble the bowls
Divide the noodles into bowls and pour over the hot miso broth. Add the egg, spring onions and nori. Put the karaage on top right before serving, so it doesn't go soggy.
Good to know
Don't boil the miso. If the broth is too intense, thin it with a little hot water. If it's too mild, dissolve another teaspoon of miso in a ladleful of broth. Cook the noodles separately so their starch doesn't cloud the base.
Frequently asked questions
Why should the miso not be boiled?
Boiling cuts its aroma and spoils its texture. Turn off the heat, dissolve the Miso Shiro Paste in a cup of hot broth and stir it in only at the end.
Why cook the ramen noodles separately from the broth?
Their starch clouds the base if cooked in the broth. Cook the Ramen noodles in plenty of water, drain them immediately and do not rinse them.
How do I keep the karaage chicken crispy in the soup?
Place the Chicken Karaage on top right before serving, do not leave it in the broth. Heat it at 180°C for 3 to 4 minutes, until the centre reaches at least 75°C.
What if the miso broth is too intense or too mild?
If it is too intense, thin it with a little hot water. If it is too mild, dissolve another teaspoon of miso in a ladleful of broth.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Miso ramen with karaage chicken
Miso ramen with karaage chicken
A quick take on Japanese ramen with white miso and ready-crispy karaage, built for a great dinner at home.
Notes
Don't boil the miso. If the broth is too intense, thin it with a little hot water. If it's too mild, dissolve another teaspoon of miso in a ladleful of broth. Cook the noodles separately so their starch doesn't cloud the base.
