Looking for a cool ramen recipe to beat the heat? Turn our Premium Garlic Miso Ramen into hiyashi ramen (cold ramen)! Adding oat milk to miso ramen achieves a refreshing yet creamy flavor. The main topping for this dish is crystal chicken. Crystal chicken is named this way because the coating on the chicken shines like crystals. The moist and soft texture of the chicken goes well with the chilled fresh ramen noodles. Beat the heat and slurp away!
- 2 servings Premium Garlic Miso Ramen
- 2 packets Premium Garlic Miso Ramen Soup Base
- 2 ½ cups Oat Milk
- ½ Cucumber
- ½ Tomato
- 2 stalks Green Onion
- 1 piece Chicken Breast
- 1 tbsp Sake
- Salt by preference
- 2 tbsp Potato Starch
- 2 tbsp Ponzu Vinegar
- 1 tsp Sesame Oil
- Slice the tomato and cucumber into thin slices, set aside. Chop the green onions, separating the white and green parts.
- Cut the chicken breast into bite sized pieces. Using a mallet or a rolling pin, flatten the chicken to tenderize. In a separate bowl, marinate the chicken in sake and salt for 5 minutes.
- Pour plenty of water in a pot and bring to a boil.
- Pat dry the chicken using paper towels and then coat with potato starch, brushing off the excess. Add chicken into the boiling pot and boil for several minutes.
- Once the chicken is boiled, transfer the chicken to ice water to cool down.
- To make the sauce, add ponzu vinegar, sesame oil, and the white part of a green onion inside a Zip Loc bag. Add in the chicken from step 6 and marinate for 5 minutes. The crystal chicken is complete!
- Pour the soup base and 2 ½ cups of oat milk in a bowl, mix well.
- Boil water in a pot and follow the package instructions to cook the noodles. Once the noodles are cooked, rinse with coldwater and drain well.
- Add the chilled noodles to the soup from step 7 and top with crystal chicken, sliced tomatoes, and sliced cucumbers. To finish, add chopped green onions. Enjoy!
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