Nagoya-style Miso Oyakodon Ramen: Miso-filled Chicken and Egg Rice Bowl Ramen (Nagoya no Miso Oyakodon Ramen: Miso Iri Tori Tamago Don Ramen)
Nagoya no Miso Oyakodon Ramen is a delicious and comforting dish that combines the flavors of miso, chicken, and egg in a hearty ramen bowl. This Nagoya-style recipe is perfect for a cozy night in or a satisfying meal any time of the day.
Ingredients
- 4 servings of ramen noodles
- 4 boneless, skinless chicken thighs
- 1 onion, thinly sliced
- 4 eggs
- 4 cups chicken broth
- 4 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- Green onions, chopped (for garnish)
Instructions
- In a pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened.
- Add the chicken thighs to the pot and cook until they are no longer pink.
- Pour in the chicken broth and bring to a simmer. In a small bowl, mix the miso paste, soy sauce, mirin, and sugar. Add this mixture to the pot and stir to combine.
- Cook the ramen noodles according to the package instructions and divide them among 4 serving bowls.
- Crack an egg into each bowl of noodles. Ladle the hot broth and chicken over the noodles and eggs.
- Garnish with chopped green onions and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Pot Bowl Ladle Cooking spoon
Tools
Stove Cutting board Knife
Serving suggestions
Serving suggestions: Serve the Nagoya no Miso Oyakodon Ramen with a side of pickled vegetables or a simple cucumber salad.
Tips & tricks
Tips: Adjust the amount of miso paste and soy sauce to suit your taste preferences. You can also add other toppings such as corn, bean sprouts, or bamboo shoots for extra flavor and texture.
Cost
$15