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Ramen Noodle Bowl

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 1 hr, 8 mins
Total time 1 hr, 8 mins
Yield Serves 6
The Idea: Move over chicken noodle soup--ramen is the new bowl of comfort. Here, we offer a Japanese-style chicken soup twist, flavored with miso, soy sauce, chile paste, and porcini mushrooms.

Ingredients

  • 4 cups boiling water
  • 1/2 ounce dried porcini mushrooms
  • 1 smoked bacon slice
  • 1/2 cup chopped onion
  • 1 carrot, coarsely chopped
  • 2 tablespoons yellow miso
  • 2 tablespoons lower-sodium soy sauce
  • 2 cups no-salt-added chicken stock
  • 3 garlic cloves, crushed
  • 1 (1/2-inch) piece ginger, cut into thin slices
  • 8 ounces fresh Chinese egg noodles or ramen noodles
  • 2 tablespoons dark sesame oil, divided
  • 2 (4-ounce) packages gourmet fresh mushrooms
  • 6 skin-on, boneless chicken thighs
  • 3 large eggs
  • 3/4 cup thinly sliced green onion strips
  • 2 tablespoons sambal oelek (ground fresh chile paste)

Nutrition Information

  • calories 449
  • fat 23.9 g
  • satfat 6.3 g
  • monofat 9.8 g
  • polyfat 6 g
  • protein 30 g
  • carbohydrate 28.1 g
  • fiber 2.6 g
  • cholesterol 186 mg
  • iron 2.7 mg
  • sodium 654 mg
  • calcium 56 mg

How to Make It

  1. Combine 4 cups boiling water and porcini; let stand 15 minutes. Drain through a sieve over a bowl; reserve porcini and soaking liquid. Slice porcini; set aside.

  2. Heat a Dutch oven over medium heat. Add bacon; cook until almost crisp. Increase heat to medium-high. Add onion and carrot; sauté 2 minutes. Combine miso and soy sauce. Add miso mixture, porcini liquid, stock, garlic, and ginger to pan; bring to a boil. Reduce heat, and simmer for 20 minutes. Strain mixture through a sieve over a bowl; discard solids. Wipe pan clean. Return broth to pan; bring to a boil. Add noodles; cook 8 minutes or until tender. Remove from heat.

  3. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil to pan; swirl. Add fresh mushrooms; sauté 8 minutes. Remove from pan; combine porcini and fresh mushrooms. Add remaining 1 tablespoon sesame oil to pan; swirl. Add chicken, skin-side down; sauté 7 minutes or until skin is very crisp and golden brown. Turn chicken over; sauté 2 minutes or until done.

  4. Place eggs in a small saucepan; add water to cover. Bring to a boil; cook for 1 minute. Remove from heat; let stand 3 minutes. Drain; rinse under cold water. Drain and peel.

  5. Divide noodle mixture among 6 bowls; top each serving with 3 tablespoons mushroom mixture, 2 tablespoons green onions, 1 chicken thigh, 1/2 egg, and 1 teaspoon sambal.