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.