Fusion bowl blending Japanese miso with Thai curry flavors, featuring chicken, bok choy, and soft-boiled eggs.
# What You Need:
→ Broth
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 6 cups low-sodium chicken broth
07 - 3 tablespoons white miso paste
08 - 2 tablespoons soy sauce
09 - 1 tablespoon fish sauce
10 - 1 teaspoon sugar
11 - 2 teaspoons sesame oil
→ Chicken
12 - 2 boneless, skinless chicken breasts
13 - Salt and pepper, to taste
→ Noodles & Toppings
14 - 12 ounces fresh ramen noodles or dried
15 - 2 small heads bok choy, halved
16 - 4 large eggs
17 - ½ cup crispy fried shallots
18 - 2 scallions, thinly sliced
19 - 1 red chili, thinly sliced (optional)
20 - ¼ cup fresh cilantro leaves
21 - Lime wedges, for serving
# Directions:
01 - Season chicken breasts with salt and pepper. Heat a splash of vegetable oil in a large pot over medium heat and sear the chicken for 2 to 3 minutes per side until golden. Remove and set aside.
02 - In the same pot, add 1 tablespoon vegetable oil and sauté the onion for 2 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in Thai red curry paste and cook for an additional minute.
03 - Pour in the chicken broth and bring to a simmer. Return the seared chicken breasts to the pot and cook gently for 12 to 15 minutes until thoroughly cooked. Remove the chicken and slice or shred thinly.
04 - Whisk the white miso paste, soy sauce, fish sauce, sugar, and sesame oil into the hot broth. Maintain the broth's heat without bringing it to a boil.
05 - Bring a small pot of water to a boil. Gently add the eggs and cook for exactly 7 minutes. Transfer immediately to an ice bath, peel, and halve each egg.
06 - Prepare ramen noodles according to package directions. In the final 2 minutes, add the bok choy to the boiling water to blanch briefly. Drain together.
07 - Divide noodles and bok choy evenly into four serving bowls. Ladle hot broth over them. Arrange sliced chicken, halved eggs, crispy shallots, scallions, chili slices, and cilantro atop each bowl. Serve with lime wedges.
