Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Spicy Miso Ramen with Shrimp Ingredients: - 4 cups vegetable broth - 2 tablespoons miso paste - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 200g shrimp, peeled and deveined - 200g ramen noodles - 2 green onions, sliced - 1 cup mushrooms, sliced - 1 tablespoon chili paste (adjust to taste) - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Soft-boiled eggs (optional) - Nori sheets (optional) Preparation Steps: 1. In a large pot, heat the sesame oil over medium heat. 2. Add the minced garlic and grated ginger, sautéing until fragrant. 3. Stir in the miso paste and chili paste, cooking for another minute. 4. Pour in the vegetable broth and bring to a simmer. 5. Add the sliced mushrooms and cook for about 5 minutes. 6. In a separate pot, cook the ramen noodles according to package instructions, then drain. 7. Add the shrimp to the broth and cook until they turn pink, about 3-4 minutes. 8. Divide the cooked noodles into bowls and pour the spicy broth over them. 9. Top with sliced green onions, soft-boiled eggs, and nori sheets if using. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: - Edamame - Seaweed salad - Gyoza #spicyramen #ramennoodles #shrimprecipes

Japanese Chicken Ramen with Soft-Boiled Egg Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs Ingredients: 2 chicken thighs, boneless and skin-on Salt and pepper to taste 1 tablespoon sesame oil 4 cups chicken broth (preferably low-sodium) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste (white or yellow) 2 cloves garlic, minced 1-inch piece of ginger, grated 2 packs ramen noodles (fresh or instant, seasoning discarded) 2 soft-boiled eggs, halved 1/2 cup corn kernels (optional) 1/2 cup sliced green onions 1/2 cup baby spinach or bok choy Nori sheets for garnish Chili oil (optional, for heat) Directions: Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice. In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes. Cook the ramen noodles according to package directions. Drain and set aside. Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve. Add spinach or bok choy to the broth and cook until wilted, about 2 minutes. Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 510 kcal per serving | Servings: 2 servings #japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.

Spicy Miso Ramen with Shrimp Ingredients: - 4 cups vegetable broth - 2 tbsp miso paste - 1 tbsp soy sauce - 1 tbsp sriracha (or to taste) - 200g ramen noodles - 200g shrimp, peeled and deveined - 1 cup bok choy, chopped - 1 green onion, sliced - 2 garlic cloves, minced - 1 tbsp ginger, grated - 1 tsp sesame oil - Boiled eggs (optional, for serving) - Nori sheets (optional, for garnish) Preparation Steps: 1. In a large pot, heat the sesame oil over medium heat. 2. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant. 3. Pour in the vegetable broth and bring to a simmer. 4. Stir in the miso paste, soy sauce, and sriracha; mix well until the miso is dissolved. 5. Add the ramen noodles to the broth and cook according to package instructions (usually about 4-5 minutes). 6. In the last 2 minutes of cooking, add the shrimp and bok choy to the pot. 7. Once the shrimp are pink and cooked through, remove from heat. 8. Serve in bowls, garnished with sliced green onions and boiled eggs or nori if desired. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of dumplings or a fresh cucumber salad for a complete meal! #spicymisoramen #shrimpdish #ramenlove

Broccoli and Ramen Noodle Salad Crunchy Broccoli and Ramen Slaw Salad with Sweet Soy Dressing Ingredients: 2 cups fresh broccoli florets, chopped small 1 package (3 oz) ramen noodles, crushed (do not cook) 1/2 cup shredded carrots 1/2 cup red cabbage, thinly sliced 1/4 cup green onions, chopped 1/4 cup sunflower seeds 1/4 cup sliced almonds (toasted, optional) 1/3 cup neutral oil (like canola or vegetable) 3 tbsp rice vinegar 2 tbsp honey 1 tbsp soy sauce 1 tsp sesame oil Ramen seasoning packet (optional, use half or none for lower sodium) Salt and pepper to taste Directions: In a large mixing bowl, combine chopped broccoli, carrots, red cabbage, green onions, sunflower seeds, and almonds. Add crushed ramen noodles directly to the mix (uncooked). In a separate bowl, whisk together oil, rice vinegar, honey, soy sauce, sesame oil, and ramen seasoning (if using). Pour dressing over the salad and toss well to coat. Let sit for at least 15 minutes before serving to allow noodles to slightly soften and flavors to meld. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 295 kcal | Servings: 4 servings #ramensalad #broccolisalad #crunchysalad #easybbqsides #potluckrecipes #coleslawtwist #saladseason #noodlesalad #sidedishideas #asianinspiredsalad #quicklunchrecipe #picnicrecipes #ramenslaw #sweetsoydressing #healthyish #easyfreshsalad #veggielunch #saladwithcrunch #homemadesalad #coldsalad This Broccoli and Ramen Noodle Salad is a crunchy, tangy dream! No cooking required, just toss, chill, and enjoy the flavor explosion