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+ servings

Miso Ramen Broth with Curried Chicken and Roasted Veggies (GF)

This savory, healing miso ramen broth combines a light base with bold flavors, featuring braised curried chicken, sheet pan roasted veggies, and umami-rich miso.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course, Entree
Cuisine: Asian
Diet: Gluten Free
Keyword: comfortfood, fall recipes, miso ramen broth, spicy ramen, ramen noodles, glutenfree, healing broth, healing chicken broth, chicken broth, roasted veggies, sheet pan meals, ramen, quick and easy recipes, ramen recipes, savory broth recipes
Servings: 4 people
Calories: 663kcal
Author: LM

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.

Nutrition

Serving: 4people | Calories: 663kcal | Carbohydrates: 41g | Protein: 34g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 700mg | Potassium: 1231mg | Fiber: 7g | Sugar: 10g | Vitamin A: 13500IU | Vitamin C: 70mg | Calcium: 145mg | Iron: 6mg
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