Fragrant fusion of Japanese miso and Thai flavors with tender chicken, bok choy, soft-boiled eggs, and crispy shallots in a rich umami-packed broth.
# List of Ingredients:
→ Broth Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 6 cups chicken broth (low sodium)
07 - 3 tablespoons white miso paste
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fish sauce
10 - 1 teaspoon sugar
11 - 2 teaspoons sesame oil
→ Chicken
12 - 2 boneless, skinless chicken breasts
13 - Salt and pepper, to taste
→ Noodles and Toppings
14 - 12 oz fresh ramen noodles (or dried)
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - 1/2 cup crispy fried shallots
18 - 2 scallions, sliced thin
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving
# Step-by-Step Directions:
01 - Generously season chicken breasts with salt and pepper. Heat a splash of oil in a large pot over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove from pot and set aside on a plate.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté chopped onion for 2 minutes until translucent. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute to bloom the flavors.
03 - Pour in chicken broth and bring to a gentle simmer. Return seared chicken breasts to the pot. Simmer uncovered for 12–15 minutes until chicken is fully cooked through. Remove chicken and let rest briefly before shredding or slicing into thin strips.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until completely dissolved. Maintain broth at a low simmer—avoid boiling to preserve miso's delicate flavor.
05 - Bring a small pot of water to a rolling boil. Gently lower eggs into water and cook for exactly 7 minutes for jammy soft-boiled consistency. Immediately transfer to an ice bath to stop cooking. Peel carefully and halve lengthwise.
06 - Prepare ramen noodles according to package directions in a separate pot. During the final 2 minutes of cooking, add halved bok choy to blanch until tender-crisp. Drain well.
07 - Divide cooked noodles and bok choy among 4 serving bowls. Ladle hot broth generously over noodles. Arrange sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro on top. Serve immediately with lime wedges for squeezing.
