Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
1 Hour 8 Mins
Total Time
1 Hour 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

smiths37's Review

potterp2
October 20, 2014
Like other reviewers have said, this is time consuming. But it is so worth it! I had a mix of udon noodles and soba noodles, so I used those instead of ramen noodles. I cooked my eggs a little bit longer than I should have, so they weren't soft boiled like they should have been. This was also more like a pasta with an awesome sauce rather than a soup.

coravd's Review

coravd
February 09, 2013
Really fantastic soup! I suggest using Udon noodles. The chewy noodles make it great! But be prepared for this to take some time. The egg was really fantastic but I chose to poach one egg per bowl rather than boil the eggs. Makes great leftovers as well, though I left out the egg for the leftovers.

ktspiv's Review

smiths37
November 15, 2012
N/A

potterp2's Review

ldennis
October 11, 2012
This was amazing - so delicious! It was a little time consuming to make, but definitely worth it! Leftovers were great too!

CookinMcGuires's Review

ktspiv
October 07, 2012
My family really enjoyed this recipe. I could go without the egg next time, but loved the flavors of the broth. Even my 3 year old and one year old ate it up!

ldennis's Review

CookinMcGuires
October 02, 2012
LOVED the broth, time-consuming but complex and delicious. Asian noodles are my comfort food and this is just perfect for me.