Tangy Miso Chicken Ramen
Flavorful miso and tangy hoisin combine to create a delicious broth for this comforting chicken ramen. Tender chicken leg, vibrant tomatoes, and nutritious Brussels sprouts complete this hearty dish. A touch of sriracha adds a subtle kick. Quick and easy to prepare, this dinner will satisfy your cravings for a tasty and warming meal.
ingredients
- 4 chicken legs
- 2 tablespoons tomato paste
- 2 fresh tomatoes, diced
- 2 cups frozen Brussels sprouts
- 4 cups chicken broth
- 2 cups water
- 4 tablespoons miso paste
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 4 packs of ramen noodles (seasoning packets discarded)
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
- Sesame seeds, for garnish
steps
- 1.
In a large pot, heat some oil over medium heat. Season the chicken legs with salt and pepper, then add them to the pot. Cook until browned on all sides. Remove the chicken from the pot and set aside.
- 2.
In the same pot, add the tomato paste and diced tomatoes. Cook for a couple of minutes until the tomatoes start to soften.
- 3.
Add the Brussels sprouts, chicken broth, water, miso paste, hoisin sauce, and sriracha to the pot. Stir well to combine all the ingredients.
- 4.
Bring the soup to a boil, then reduce heat and simmer for about 10 minutes, until the Brussels sprouts are cooked through.
- 5.
While the soup is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- 6.
Once the Brussels sprouts are tender, return the chicken legs to the pot. Cook for another 5-7 minutes, until the chicken is fully cooked.
- 7.
To serve, divide the cooked ramen noodles among bowls and ladle the soup over the top. Garnish with chopped green onions and sesame seeds.
- 8.
Enjoy this tangy miso chicken ramen hot and slurp-worthy!
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