This is one of my favorite new food trends. The only problem with this trend is it is pretty expensive when going out to a noodle house, or ramen bar. I took it upon myself to save some extra money and transform this dish at home. I hope y'all love it as much as my house did.
***TIP: Tanner was also sick the other day, and this helped perk him back up. Just modify the ingredients to what your loved one likes or feels up to when under the weather!
Lets start by making our hard or soft boiled egg, whichever you prefer. Start by grabbing a small sauce pan (that has a lid). Place your eggs (one per person) into the pan and fill with cold water until the eggs are just covered. Bring the water to a boil, once it hits a boil turn the heat off and cover with a lid. For a hard boiled egg let it sit covered for 15 minutes, or for a soft boiled egg decrease the time to 10 minutes.
While the eggs are doing their thing let start developing flavors in our miso soup. Find a large pot and place it over medium heat (the pot needs to be large enough to hold 10 cups of fluid and boil noodles).
To the pot add 2 boxes of chicken stock (8 cups). To the stock your are going to add minute miso. If you look on the back of the minute miso bottle, it says 1 T of miso mixture per 3/4 cup. I round it up to 1 T per 1 cup of liquid. So add 8 T of minute miso in with the chicken stock. Also add water to help dilute the stock and saltiness.
While the stock is coming to a boil lets start chopping our green onions and garlic. Once your green onions are chopped add half of them to the miso soup, and both diced garlic cloves. We are saving the other half of the green onions to top our noodle bowls with when finished cooking.
Let the miso mixture boil for 5-10 minutes, allowing all the flavors to combine.
If you are adding bacon, it is time to place a sauté pan oven medium heat and brown the bacon. Once browned, remove onto a paper towel to remove excess grease, and cut into strips. Set bacon strips aside until we are ready to build our bowl.
Now lets shred our rotisserie chicken, peel and cut carrots into strips, and slice any of the other optional veggies you want to add into the bowl. After all the ingredients are prepped, set them aside until we are ready to build our bowl.
***TIP: out of the optional ingredients my bowl contains bean sprouts, mushrooms, radishes, jalapeño, and bacon. My bowl is a little on the spicy side complements of the jalapeños.
***TIP: Tanner's bowl consisted of radishes and bacon for extras.
Ok, all the veggies are prepped and the miso soup has been boiling for 10 minutes. It is time to add our Japanese noodles to the boiling miso soup. The noodles only take about 4 minutes to cook, so give them a stir and find a deep bowl to serve the ramen bowls in!
***TIP: If you buy the same noodles as I did they come in 4 separate little bundles. I use 1 bundle per two people.
Time to plate, the noodles are done. Divide the noodles equally into deep serving bowls and pour equal amounts of miso soup on top of the noodles bowls. If you are creating my preferred bowl add chicken, bacon, green onions, carrots, mushrooms, bean sprouts, a couple radishes, a couple jalapeño slices, and 1 halved soft boiled egg on top of the noodles. Yes all the ingredients are raw, but they cook in the warm broth as you eat.
If you want to make Tanner's bowl add chicken, bacon, green onions, carrots, a couple radishes, a halved soft boiled egg, and a couple dashes of Sriracha for heat.
This is a make it your own meal! What do you like??? What do you want to try that is new??? What could you add to your bowl that I don't have??? If you do try something new please leave a comment below and fill me in on your favorite flavors!
***TIP: I'm going to link my hard boiled egg recipe below in my recipe notes if confused on how to boil an egg.