This is probably one of the shortest blogpost I have ever written. But that’s simply because this soup requires an individual preparation of each component that you place together in one big soup bowl. I find the recipe is more of a recipe for one…yet can serve 4-5 people. That’s because this soup stores well; in one container, you can have all the add-ins (noodles, baby bok choy, chicken) and in another you have the broth. This soup can easily be taken to-go for school, work, or travel. Since the days are cooling down and there are few vacations or days off until the spring, this soup is perfect for any cold evening.
Chicken Miso Ramen Noodle Soup
- 4 cups chicken broth
- 4 tablespoons fish sauce
- 1-2 tablespoons soy sauce
- 2 teaspoons 5 spice
- 3 tablespoons white miso, to taste
- 1-2 chicken breasts, boiled and shredded
- 2 packages of ramen noodles, cooked
- 2-3 cups of baby bok choy, washed and wilted
- 4-5 poached eggs, shell removed, for serving
- Seaweed, optional
- Kimchi, optional
- Sesame seeds, optional
In a large pot, heat the chicken broth, fish sauce and soy sauce over medium-high heat for 5-8 minutes, until hot. Reduce to a simmer until ready to serve
Place one cup of broth in a small bowl and let it cool. Add the white miso and mix until miso is dissolved. Add the miso broth to the large pot with the rest of the broth and mix. You can add more miso, if necessary, by repeating this step.
When ready to serve, evenly distribute the chicken, noodles, bok choy and eggs into each bowl. Top off with the broth. Add seaweed, kimchi, sesame seeds or any other desired toppings.