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.
1/2cupbutter oyster mushrooms* OPTIONAL, sliced and sautéd until crisp
1tbsp.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.