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Alright, don’t linger, let’s approach this chicken miso ramen noodles formula with 20 materials which are definitely easy to obtain, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.

Composition - Chicken Miso Ramen Noodles:

1. Take of For the chicken:
2. Provide 2-4 - chicken thighs
3. Take of Cornstarch
4. Get 3 tbsp - Crisco oil
5. You need 1 tsp for powdered ginger or fresh ginger
6. Prepare 1 tbsp of red chili paste (I use Gochujang)
7. Take 1 tsp for soy bean paste
8. Need - Broth:
9. Get 6 cups for water
10. You need 3 tbsp of chicken soup base or more to your taste
11. Provide 3 of beef bullion cubes
12. Give 1 packet onion soup mix
13. Take 2 tbsp of red chili paste
14. Get 1 tbsp of miso soybean paste
15. You need 1 tbsp rice vinegar
16. Make ready 2 packs - Japanese style noodles (udon)
17. You need 2 packs for Halo sea salt seaweed finely chopped
18. Give 6 of green onions thinly chopped
19. Take 2 of carrots thinly sliced
20. Make ready - Mushrooms (shitake or white)

Chicken Miso Ramen Noodles making process:

1. In a skillet on medium heat, add 3 tbsp crisco oil saute mushrooms and 3 cloves of garlic minced.
2. In a pot, boil first 11 ingredients together that are in the broth section.
3. Add the sauted mushrooms and garlic to your broth.
4. In that same skillet on medium heat, add 1 tbsp oil. Coat your chicken with the cornstarch. Put the chicken in the skillet, brown on both sides. Sprinkle ginger on one side, flip over and with your spoon spread red chili paste and soy bean paste on the other side. Now, flip and let it get a little crispy.
5. Now that your chicken is done, put on cutting board and cut into strips or quarters and add it to your soup. Let it all boil together for about 15 minutes.
6. Add an egg if you like. Boil 3 eggs for exactly 7 minutes. Yellow should be a little runny.
7. Serve with green onions and a delicious egg.

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