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Ingredients

Ramen

  • 2 servings Premium Garlic Miso Ramen

Soup

  • 2 packets Premium Garlic Miso Ramen Soup Base
  • 2 ½ cups Hot Water (1 ¼ cups per serving)

Toppings

  • 1 Chicken Chashu with Signature Miso you can also follow the recipe below
  • ¼ cup Kimchi
  • 1 tsp Sesame Oil
  • 1 bag Bean Sprouts boil for 2 min and drain
  • 1 clove Garlic grated
  • 1 tsp Chicken Bouillon/Powder
  • Salt
  • 1 Green Onion chopped
  • Chili Threads by preference

Chicken Chashu with Signature Miso

  • 1 Chicken Breast
  • 1 packet Signature Miso Ramen Soup Base
  • 1/4 cup Water
  • 1 tsp Vegetable Oil
  • Hot Water (Enough to cover the chicken)

Instructions

Chicken Chashu with Signature Miso

  • Mix together Signature Miso Soup Base and water. (or substitute and water) 
  • Slice the chicken breast to even out the thickness. 
  • With a fork, puncture the chicken breast all over. Using a butcher’s twine (cooking string), roll, wrap, and tie up the breast. 
  • Heat oil on a frying pan, cooking both sides of the breast. This is to trap in the umami flavor.
  • Put together chicken breast and the marinade from step 1 inside a Ziploc bag (Re-sealable bag). Close the bag while keeping the air out. The bag should be airtight. 
  • Place the bag inside the rice cooker and add in hot water to cover. The hot water should be enough to cover the chicken. The recommended temperature is below 158°F (70°C).
  • Close the lid and keep warm for 2 hours. 
  • Take the bag out of the bag and let cool. Once it is cooled down, slice the chicken and the chashu is ready! 

Ramen

  • Transfer the boiled and drained bean sprouts to a separate bowl and season with garlic, chicken powder, green onions, and salt. Toss together before the bean sprouts cool down. Bean sprout namul is ready! 
  • Heat sesame oil on a frying pan and stirfry the kimchi.
  • Follow the package instructions to make ramen, and place in a bowl. 
  • Top the ramen with chicken chashu, grilled kimchi, and bean sprout namul, and you are done! Slurp on!