Ingredients
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8 chicken thighs, skinless and boneless
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salt and pepper, to season
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2 large garlic cloves, smashed, skin on
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1 piece (about 2 inches/5 cm) ginger, peeled and finely chopped or grated
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½ onion, roughly chopped
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6 cups chicken broth
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miso chicken
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4 tablespoons red or white miso
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1 teaspoon ginger, finely chopped or grated
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1/2 teaspoon red chili flakes
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2 tablespoons rice wine vinegar
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2 tablespoon sugar
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for final broth
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2 cups leeks, white and tender green parts only, sliced thinly
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1 1/2 cups broccoli florets
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to finish
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8.4 ounces (240 grams) dried ramen noodles
Directions
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1
Done
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seasoning, 1-4 hours before makingSeason chicken thighs on both sides with salt and pepper. |
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2
Done
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brothIn a large pot, place chicken thighs with the garlic cloves, sliced ginger, onion and chicken broth. Bring to a boil and then lower to a simmer for 30 minutes. |
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3
Done
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Remove chicken thighs and place on a baking pan. |
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4
Done
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Strain the broth and discard the garlic, ginger and onions, and place broth back into large pot. |
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5
Done
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Chicken with misoPreheat oven to 375F (190C). |
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6
Done
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In a small bowl combine the miso, red chili flakes, ginger, vinegar and sugar. Mix well together and then coat mixture over chicken on both sides. Return chicken to baking pan. |
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7
Done
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Bake chicken until browned and glazed, about 15 minutes, change oven to broil and brown top for last 3-5 minutes. |
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8
Done
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Add the leeks and broccoli to the broth and cook on medium heat for 6-7 minutes until both vegetables are tender. |
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9
Done
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Add ramen to the broth and vegetables, cook for 3-4 minutes until noodles are cooked. |
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10
Done
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Evenly distribute ramen, vegetables and broth into 4-6 soup bowls |
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11
Done
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Slice chicken in 1/4 inch (6mm) pieces. Distribute over noodles. |
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12
Done
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Serve immediately. |
