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Ramen at Home

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Miriam and I had a cooking date last night; between our travel schedules, it’s been a couple of weeks since we had some foodie QT. Since we’ve both been agonizing over the fact that there is nowhere within 45 miles of Napa to get a bowl of ramen (not the boxed kind), we decided to do something about it. And it turned out fantastically, so much so that we created a new hashtag for our culinary sensations: #MirilanaCooks.

Miso Chicken Ramen (serves 2)

  • 2 TB vegetable oil
  • 2 chicken thighs with skin and bone
  • salt and pepper
  • 6 oz (2 bundles) of Japanese dry ramen noodles
  • 1 tsp sesame oil
  • 1 cup sliced shiitake mushrooms
  • 32 fl oz Trader Joe’s miso ginger broth
  • 1 cup vegetable broth
  • 2 TB low sodium soy sauce
  • 1 TB fish sauce
  • 1 tsp fresh ginger, chopped
  • 1/2 chopped cup scallions
  • 2 eggs
  • pea shoots

Preheat oven to 450 degrees. Generously sprinkle both sides of the chicken with salt and pepper. Heat vegetable oil over a medium-high flame in an oven safe skillet. Once hot, add chicken thighs, skin side down, and sear for about 8 minutes, or until browned. Turn the chicken thighs so that the skin is facing up, then transfer to the oven and cook for 15 minutes. Remove from oven, let cool, and slice the thighs into smaller pieces.


Meanwhile, heat sesame oil in a large non-stick pan over a medium flame. Add mushrooms and sauté for about 5 minutes, or until soft. Remove from heat and set aside.

In a large pot, heat miso broth and chicken broth. Add mushrooms, soy sauce, fish sauce, and ginger and bring to a boil, then simmer for about 10 minutes so the flavors can meld.


Set a pot of water to boil. Once boiling, add ramen noodles and cook for 4 minutes. Using tongs, transfer ramen noodles to the pot of broth, reserving the boiling water. Add scallions to the broth and stir to combine.

Carefully place eggs into the pot of water used to cook the ramen, and bring back to a boil. Once boiling, remove from heat, cover and cook for 6 minutes. Remove the eggs from the pot and transfer to a bowl of cold water to let cool, then peel the shells.

Ladle hefty portions of the ramen and broth into deep bowls, then top with chicken, pea shoots, and an egg, slicing the egg in half so that the yolk seeps into the ramen. Serve with chopsticks (or a fork if you’re like Miriam) and a large spoon.


Now that I know how easy and fast it is to make delicious ramen at home, I will be doing it a lot more often! The broth was surprisingly flavorful for having such few components, and I can thank Miriam’s addition of the miso ginger broth for that. And of course, my beloved fish sauce.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

4 responses »

  1. Oh wow it looks so good!

  2. This was soo delicious! Can’t wait for our next rendition.

  3. Any idea how to convert this into a spicy miso ramen soup?


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