30-Minute Miso Butter Chicken Ramen

⏱ 30 min · Serves 2

All the deep, savoury comfort of a ramen shop bowl, built in half an hour on a weeknight. Miso and butter melt together into a glossy, nutty broth, while quick-seared chicken thighs and a jammy egg do the heavy lifting.

Per serving: 965 kcal · 54.0g protein · 90.0g carbs · 45.0g fat

Ingredients

• 2 boneless chicken thighs (about 300g), skin on if possible
• 1 tbsp neutral oil
• 2 large eggs
• 25g unsalted butter
• 3 garlic cloves, finely grated
• 1 tbsp finely grated fresh ginger
• 2 tbsp white miso paste
• 1 tsp toasted sesame oil
• 1 tsp chilli flakes or 1 tbsp chilli oil (optional)
• 750ml good chicken stock
• 250ml whole milk or unsweetened soy milk
• 1 tbsp soy sauce, plus more to taste
• 1 tsp caster sugar
• 2 portions fresh or dried ramen noodles (about 200g dried)
• 1 large handful baby spinach
• 2 spring onions, thinly sliced
• 1/2 sheet nori, cut into strips
• 1 tbsp toasted sesame seeds

Method

1. Bring a small pan of water to the boil. Lower in the eggs and cook for 6 minutes 30 seconds, then transfer to iced water. Peel when cool and halve.
2. Season the chicken thighs generously with salt. Heat the neutral oil in a frying pan over medium-high heat and cook the chicken skin-side down for 6-7 minutes until deeply golden, then flip and cook 4-5 minutes more until cooked through. Rest on a board.
3. Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic, ginger and chilli flakes and cook for 1 minute until fragrant but not browned.
4. Stir in the miso paste and sugar and cook for 30 seconds, mashing it into the butter, then pour in the chicken stock. Whisk smooth and bring to a gentle simmer for 5 minutes.
5. Add the milk, soy sauce and sesame oil. Warm through without boiling hard, then taste and add more soy sauce if needed.
6. Cook the noodles in a separate pan of boiling water according to the packet, then drain well. Drop the spinach into the hot broth for the last 30 seconds to wilt.
7. Slice the rested chicken. Divide noodles between two deep bowls, ladle over the hot broth and spinach, then top with chicken, egg halves, spring onions, nori and sesame seeds. Serve immediately.