This Easy Chicken Miso Ramen is savory, soothing, and so slurpalicious!
Bring safflower oil to medium high heat in a sauté pan. Add chicken and break it up into small pieces as it cooks. Add green onions, ginger, garlic, and chili paste, then stir and cook for another minute or two. Pour in the soy sauce, sauté and stir for 5 more minutes or until the liquid is gone. Remove from heat and set aside.
Bring safflower oil to medium high heat in a large stock pot. Add sliced mushrooms and saute for 3-5 minutes. Stir in garlic, ginger, chili paste, miso paste, mirin, and ¼ cup of the chicken stock. Cook for a few minutes until all the ingredients create a thick sauce.
Slowly pour in the rest of the chicken stock, cover, and bring to a boil. Remove the lid, turn the down the liquid, and simmer uncovered for 10-15 minutes.
While the broth is simmering, place Somen Noodles into 6 cups of boiling water and simmer for 2 minutes. Drain the noodles, but catch the water in a large bowl under your strainer. Place the water back in the pot. Rinse noodles with cold running water, drain completely, and set aside. (If you're using different noodles cook to package instructions.)
Bring the water from the noodles back up to a boil. Add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove the eggs from water, place in a bowl with ice cubes and cold water, let them sit for 5-10 minutes. Peel the shells off carefully. (Yolks should be soft and a bit runny.)
Slice scallions, then remove the leaves from the stem of the bok choy, and rinse well.
Add bok choy into the simmering broth and cook for about two minutes. Remove from the broth to prevent from over cooking.
To assemble, add a scoop of noodles to one side of the bowl. Pour two ladles of broth and 2-3 Bok Choy leaves into each bowl. Carefully slice egg in half and add it to the bowl. Scoop some of the meat mixture right into the middle of all the ingredients, and sprinkle generously with green onions.