Miso Chicken Ramen with Marinated Tomatoes & Cucumbers
Quick & Easy

Miso Chicken Ramen

with Marinated Tomatoes & Cucumbers

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 830 Cals/serving
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For this take on hiyashi chuka—a style of chilled ramen often served during the summer in Japan—fresh noodles are dressed with a touch of soy sauce and furikake. We’re serving them piled high with a bevy of summer produce and shredded chicken tossed in a sauce of savory miso paste, sweet mirin, and more.

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Cook & shred the chicken:
1 Cook & shred the chicken:

Fill a small pot with water; add a pinch of salt, then 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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

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. In a large bowl, whisk together the miso paste, sesame oil, half the mirin, and ⅓ cup of water.

Marinate the vegetables:
3 Marinate the vegetables:

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

Cook the corn:
4 Cook the corn:

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

Cook & dress the noodles:
5 Cook & dress the noodles:

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 stop the cooking process. Return to the pot. Add the soy sauce and all but a pinch of the furikake. Gently toss to combine.

 Finish the chicken & serve your dish:
6 Finish the chicken & serve your dish:

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). Garnish with the remaining furikake. Enjoy!

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Cook & shred the chicken:
1 Cook & shred the chicken:

Fill a small pot with water; add a pinch of salt, then 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 Prepare the ingredients & make the sauce:

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. In a large bowl, whisk together the miso paste, sesame oil, half the mirin, and ⅓ cup of water.

Prepare the ingredients & make the sauce:
Marinate the vegetables:
3 Marinate the vegetables:

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

4 Cook the corn:

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

Cook the corn:
Cook & dress the noodles:
5 Cook & dress the noodles:

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 stop the cooking process. Return to the pot. Add the soy sauce and all but a pinch of the furikake. Gently toss to combine.

6 Finish the chicken & serve your dish:

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). Garnish with the remaining furikake. Enjoy!

 Finish the chicken & serve your dish: