Fragrant fusion of Thai curry and Japanese miso with tender chicken, bok choy, and soft-boiled eggs in umami broth.
# Components:
→ Broth Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 6 cups chicken broth (low sodium)
07 - 3 tablespoons white miso paste
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fish sauce
10 - 1 teaspoon sugar
11 - 2 teaspoons sesame oil
→ Chicken
12 - 2 boneless, skinless chicken breasts
13 - Salt and pepper, to taste
→ Noodles and Toppings
14 - 12 oz fresh ramen noodles (or dried)
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - 1/2 cup crispy fried shallots
18 - 2 scallions, sliced thin
19 - 1 red chili, sliced (optional)
20 - 1/4 cup fresh cilantro leaves
21 - Lime wedges, for serving
# Directions:
01 - Season chicken breasts generously with salt and pepper. Heat a splash of oil in a large pot over medium-high heat. Sear chicken for 2 to 3 minutes per side until golden brown. Remove from pot and set aside on a plate.
02 - Add 1 tablespoon vegetable oil to the same pot. Sauté chopped onion for 2 minutes until softened. Add minced garlic and grated ginger; cook for 1 minute until fragrant. Stir in Thai red curry paste and cook for 1 minute to bloom the spices.
03 - Pour in chicken broth and bring to a gentle simmer. Return seared chicken breasts to the pot. Simmer for 12 to 15 minutes until chicken is fully cooked through. Remove chicken and let rest briefly, then shred or slice into thin strips.
04 - Whisk in white miso paste, soy sauce, fish sauce, sugar, and sesame oil until completely dissolved. Maintain broth at a low simmer without boiling to preserve miso flavor.
05 - Bring a small pot of water to a rolling boil. Gently lower eggs into water and cook for exactly 7 minutes for soft-boiled consistency. Immediately transfer to an ice bath to stop cooking. Peel carefully and halve lengthwise.
06 - Prepare ramen noodles according to package directions in a separate pot. During the final 2 minutes of cooking, add halved bok choy to blanch. Drain well and divide among serving bowls.
07 - Ladle hot broth over noodles and bok choy. Arrange sliced chicken, halved soft-boiled eggs, and crispy shallots on top. Garnish with scallions, fresh chili slices, and cilantro. Serve immediately with lime wedges on the side.
