Miso Chicken Ramen with Marinated Tomatoes & Cucumbers



  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • ½ lb Cocktail Tomatoes
  • 2 ears Of Corn
  • 2 Persian Cucumbers
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mirin
  • 1 tsp Furikake



1.Fill a small pot with water; add a pinch of salt and heat to boiling on high. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. Using 2 forks, carefully shred into bite-sized pieces.



2.While the chicken cooks, wash and dry the fresh produce. Quarter the tomatoes; place in a medium bowl and season with salt and pepper. Thinly slice the cucumbers into rounds. Peel and finely chop the ginger. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, whisk together the miso paste, sesame oil, half the mirin, and ⅓ cup of water.



3.To the bowl of seasoned tomatoes, add the sliced cucumbers, half the chopped ginger, and remaining mirin. Stir to combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, at least 10 minutes.



4.While the vegetables marinate, to the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the corn, sliced white bottoms of the scallions, and remaining chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.



5.While the corn cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to prevent sticking. Return to the pot. Add the soy sauce and all but a pinch of the furikake. Gently toss to combine.



6.Add the shredded chicken to the bowl of sauce. Stir to coat; season with salt and pepper to taste. Serve the dressed noodles topped with the finished chicken and sauce, cooked corn, and marinated vegetables (including any liquid from the bowl). Garnish with the sliced green tops of the scallions and remaining furikake. Enjoy!


You’ll make hiyashi chuka—a style of chilled ramen often served during the summer in Japan—by topping fresh noodles with a bevy of summer produce and savory, miso-dressed chicken.





One Comment Add yours

  1. mistimaan说道:

    Nice recipe


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