Miso Ramen Broth with Curried Chicken and Roasted Veggies (GF)
I’ll be honest with you guys. I absolutely love this time of year, and all the food that goes along with it. The minute the weather cools down and flurries of snow begin to appear, I consider it high time to get into the kitchen. However, as much as I do love the traditional holiday fare, there are times when I want a break. My taste buds just want a different kind of pop. This healing miso ramen broth with curried chicken and roasted veggies is my answer to those cravings. It’s overflowing with flavorful ingredients, is quick and easy to make, and it’s also a great way to eat through some of the veggies you have in your fridge. It combines all the best parts of a sheet pan meal, mixes them with a soup, and wraps it all up in a cozy bow. Ready to make it?
Why This Miso Ramen Broth Works
The Broth
The key to making this miso ramen broth a true star is keeping it as light as possible. The other ingredients you’ll add are extremely flavorful on their own, so you don’t want your broth to be so salty or spicy that it’s inedible when you add in the rest of your stuff. That’s why it only consists of low-sodium chicken broth, small drizzles of soy sauce and chili oil, gluten-free ramen noodles, a generous dollop of white miso paste, and flavorful scallions and snow peas.
By the way, did I mention that miso is probiotic? Yep! The key to working with miso is to add it at the end of all your cooking. You don’t want to kill its probiotic properties by adding it directly to extremely hot boiling broth, so we waited to add it at the end. This way, we can take full advantage of all of those amazing little microbes for our gut health.
The Garnishes and Fillings
Now, let’s talk about the soup fillings and garnishes. We also whipped up a tender batch of coconut curry braised chicken thighs to add to our miso ramen broth. If you’ve never used coconut milk as a braising liquid for meats, you need to! In the case of our chicken thighs here, it tenderized them so much that I could easily pull the pieces apart with a fork. They were literally mouthwatering, and they were bursting with bright, nutty, curry flavor.
Next, we roasted some fresh veggies on a sheet pan. I used whatever I had on hand in my fridge. In this case, that ended up being red bell pepper, carrots, and zucchini. I just drizzled some sesame oil on a parchment-lined sheet pan, added my veggies, and then coated them with a light splash of soy sauce and Chinese rice wine, and some sprinkles of turmeric, ginger, and black pepper. Then, I simply roasted them on the sheet pan for about 20 minutes at 400ºF. I’m glad I ended up roasting these softer veggies instead of cooking them directly in the broth because they would have lost a significant amount of flavor and texture.
Finally, we crisped up some butter oyster mushrooms in a nonstick skillet with some olive oil and added those to the top of the soup for some additional umami and crunch.
Assembly
To assemble the soup, just portion the broth out into bowls. Then add the braised chicken, then the roasted veggies, and then top all that with sesame seeds, sriracha or chili oil (if you please), and some fresh veggies of your choice. We used cucumbers, but pretty much anything will do.
And there you have it! The ultimate savory miso ramen broth that’s loaded with healing probiotics, tender and juicy braised curried chicken, and flavorful veggies. And the whole thing takes just about an hour to bring together! Plus, you can customize this warming, cozy broth any way you want!
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Be sure to check out our other comforting recipes here.
Ingredients
For the broth base:
- 4 cups low sodium chicken broth
- 1 cup snow peas packed
- 1/2 cup scallions
- 2 tbsp. soy sauce divided (use GF if sensitive)
- 2 tsps. chili garlic oil
- 2 tbsp. white miso paste
- 1 cup ramen noodles (gluten-free) cooked
For the curry braised chicken:
- 2 cups. chicken thighs chopped
- 1/2 cup coconut milk
- 3 tbsp. red curry paste
- 1 tbsp. soy sauce
For the roasted veggies:
- 1 red bell paper sliced into matchsticks
- 4 carrots roughly chopped
- 1 yellow squash sliced
- 1 tsp ginger
- 1 tsp turmeric
- 1/4 tsp. black pepper
- 1 tbsp. Chinese rice wine
- 1 tbsp. toasted sesame oil
For garnishes:
- 1 cucumber sliced
- 1/2 cup butter oyster mushrooms * OPTIONAL, sliced and sautéd until crisp
- 1 tbsp. toasted sesame seeds
Instructions
For the curry braised chicken:
- Preheat oven to 300ºF and lightly grease a glass baking pan with oil.
- Stir together coconut milk and curry paste in a small bowl.
- Add chopped chicken to baking pan, and top with the curry mixture.
- Add soy sauce to chicken and curry mixture. Then stir thoroughly to make sure chicken pieces are completely coated in curry mixture and soy sauce.
- Place chicken in preheated oven, and bake for approximately 20-30 minutes, or until chicken reaches 170ºF.
For the broth:
- Cook ramen noodles according to package instructions. Drain, rice briefly, and set aside while you cook your broth.
- Bring low sodium chicken broth to a boil. Once broth is boiling, stir in soy sauce and chili garlic oil.
- Add snow peas and scallions to broth and boil for 3 minutes.
- Remove from heat. Add ramen noodles and stir to distribute them evenly.
- Add miso paste and make sure that it dissolves fully into the broth.
For the roasted veggies:
- Fit a piece of parchment paper to a sheet pan. Drizzle a bit of sesame oil on top of the parchment.
- Add all chopped vegetables to the pan. Drizzle with more sesame oil, the soy sauce, and the rice wine. Then sprinkle with turmeric, ginger, and black pepper. Stir to evenly coat veggies.
- Roast for 20-30 minutes, or until vegetables are tender and begin to caramelize around the edges.
To assemble:
- Distribute broth into bowls. Add chicken, then the roasted veggies. Top with the sliced cucumber, sesame seeds, the butter oyster mushrooms (if using), and any other desired condiments, such as sriracha, hot chili oil, pickled ginger, or kimchee.