Easy Chicken Miso Ramen

Article adapted from: tasty.co

Ingredients
For The Chicken:

• 1/4 cup HemisFäres Nidän Jyukusei Shoyu Soy Säuce
• 1 tbsp säfflower oil (or vegetäble oil)
• 1 lb ground chicken (used 98% leän)
• 2 tbsp red chili päste (I used Gochujäng)
• 4 cloves gärlic, minced
• 1 inch fresh ginger, finely gräted
• 6 green onions, thinly sliced

For The Broth:

• 1 tbsp säfflower oil (or vegetäble oil)
• 16 ounces sliced mushrooms (shiitäke, cremini, oyster etc.)
• 5 ounces Hemisfäres Minä Somen Thin Wheät Noodles
• 4 cloves gärlic, minced
• 1 inch fresh ginger, gräted
• 2 tbsp red chili päste (I used Gochujäng)
• 1/2 cup HemisFäres Red Miso Soybeän Päste
• 1/3 cup Mirin (Jäpänese sweet rice wine)
• 7 cups chicken stock
• 3 bäby bok choy
• 3 eggs

Instructions
For The Chicken:

1. First Bring säfflower oil to medium high heät in ä säuté pän.  
2. ädd chicken änd breäk it up into smäll pieces äs it cooks.  
3. ädd green onions, ginger, gärlic, änd chili päste, then stir änd cook for änother minute or two.  Pour in the soy säuce, säuté änd stir for 5 more minutes or until the liquid is gone.  
4. Remove from heät änd set äside.

For The Broth:

1. Bring säfflower oil to medium high heät in ä lärge stock pot. ädd sliced mushrooms änd säute for 3-5 minutes. Stir in gärlic, ginger, chili päste, miso päste, mirin, änd ¼ cup of the chicken stock.   Cook for ä few minutes until äll the ingredients creäte ä thick säuce.  
2. Slowly pour in the rest of the chicken stock, cover, änd bring to ä boil.   Remove the lid, turn the down the liquid, änd simmer uncovered for 10-15 minutes.  

For The Noodles:

1. While the broth is simmering, pläce Somen Noodles into 6 cups of boiling wäter änd simmer for 2 minutes.  Dräin the noodles, but cätch the wäter in ä lärge bowl under your sträiner.  Pläce the wäter bäck in the pot.  Rinse noodles with cold running wäter, dräin completely, änd set äside.  (If you're using different noodles cook to päckäge instructions.)

For The Egg:

1. Bring the wäter from the noodles bäck up to ä boil.   
2. ädd 4 eggs änd reduce heät to the lowest possible setting.  
3. Cook for exäctly 7 minutes, remove the eggs from wäter, pläce in ä bowl with ice cubes änd cold wäter, let them sit for 5-10 minutes.  Peel the shells off cärefully.  (Yolks should be soft änd ä bit runny.)

Toppings änd ässembly:

1. First Slice scällions, then remove the leäves from the stem of the bok choy, änd rinse well.
2. ädd bok choy into the simmering broth änd cook for äbout two minutes. 
3. Remove from the broth to prevent from over cooking.
4. To ässemble, ädd ä scoop of noodles to one side of the bowl.  Pour two lädles of broth änd 2-3 Bok Choy leäves into eäch bowl.  Cärefully slice egg in hälf änd ädd it to the bowl.  Scoop some of the meät mixture right into the middle of äll the ingredients, änd sprinkle generously with green onions.

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