Miso Chicken Ramen

with Tomatoes, Corn, & Kombu

30 MIN

2 Servings

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From the Test Kitchen

For a summery take on a Japanese favorite—ramen—we’re preparing a brothless version with plenty of colorful seasonal produce. We’re dressing fresh noodles in an umami-rich combination of soy sauce and kombu (a type of dried seaweed), then serving it all with sautéed corn and a vibrant duo of marinated cucumber and tomatoes. (Your tomatoes may be yellow or red.) Shredded chicken tossed with miso completes each bowl with another layer of umami flavor.

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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

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1 Cook & shred the chicken:

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 5 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. When cool enough to handle, 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. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Thinly slice the cucumber into rounds. Peel and finely chop the ginger. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. 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 Marinate the vegetables:

Add the cucumber, half the ginger, and the remaining mirin to the bowl of seasoned tomatoes. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the corn:

While the vegetables marinate, add the corn, white bottoms of the scallions, and remaining ginger to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat.

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 prevent sticking. Return to the pot. Add the soy sauce and all but a pinch of the kombu. Gently toss to combine. Divide between 2 dishes.

6 Finish & plate your dish:

In a large bowl, combine the shredded chicken and sauce. Stir to coat; season with salt and pepper to taste. Top the dishes of dressed noodles with the finished chicken (including any sauce from the bowl), cooked corn, and marinated vegetables (including any marinating liquid). Garnish with the green tops of the scallions. Garnish the marinated vegetables with the remaining kombu. Enjoy!