This is so satisfying and quick to put together for any weeknight meal and you can dress it up with whatever additions you have available.
Ingredients
1TablespoonVegetable oil
2-3clovesFresh garlicminced
2tspFresh gingerminced
2TablespoonsLow-sodium soy sauce
2TablespoonMirin
1TablespoonOyster sauce
2TablespoonsFish saucesee notes
2teaspoonsMSG
2teaspoonsChicken seasoning
1TablespoonChicken Better Than Bullion
2TablespoonsWhite misosee notes
6cupsChicken stockhomemade or bought
1 canSweet Whole Kernel Corn15 ounces
Leftover rotisserie chickendiced or shredded, optional
1Large egg
Instructions
In a large pot over medium heat, add the oil. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, mirin, oyster sauce, fish sauce, MSG, chicken seasoning and miso and stir to combine. Cook for another minute.
Slightly scramble the egg, then add the egg to the broth and stir to thicken the broth.
Add the stock, cover and bring to a simmer.
In a separate pot, cook the ramen noodles until al dente (just before fully cooked to avoid overcooking them). Drain the water. Toss the noodles with some oil to prevent sticking.
In each serving bowl place the noodles, corn and chicken (if desired); ladle broth over and serve.
Notes
You can use whatever miso flavor you like, if you want a heartier flavor the Hikari Haccho miso is really good. Light or white miso has some flavor but not a lot if you prefer a more delicate flavor.
To prevent the Miso from sitting in a clump at the bottom of the stock, using a ladle add the miso and scoop some of the hot broth into it. Using a separate spoon stir and smash the miso in the ladle until the miso is fully incorporated.
I use the Three Crabs Brand Fish Sauce it has 3 crabs on the bottle the best fish sauce at an HMart or Pacifica Ocean Market.
Try this with or without leftover rotisserie chicken, or maybe add green onions, peppers, mushrooms, celery -- the list is endless!