Guess who’s back, back again? 15 minute ramen is back, call a friend! I’m back again with another 15 minute ramen – I’m on a 15 minute ramen roll and I don’t think I ever want to stop. I mean why would I want to when I get to eat miso coconut chicken ramen?
To be honest, I almost didn’t post this recipe. I was chatting with Mike about my obsession with quick and easy soup noodles and how I was worried that I was making too many. It felt kind of one-trick-pony-ish and I was worried that it was boring. His answer was something along the lines of: you know how we like The Killers? You know how we love Hot Fuss? And when Wonderful Wonderful came out we were like WTF? We wanted Hot Fuss 2.0 or even maybe a lower grade Battle Born. Instead, we got something new. Translation: you like something and you want more of it. Sometimes it’s great to experiment, but sometimes you really just want more of the same. So, I’m doing more of the same. I’m sure I’ll get bored soon enough, but until then, it’s going to be more “ramen-ish” recipes.
I say ramen-ish because ramen – at least the kind in Japan – is kind of specific. This is more of a loose interpretation of a chuka ramen, which is what Japanese people call Chinese style ramen. It’s got coconut milk for body, white miso for some serious umami, chicken, and mushrooms. It was inspired by this awesome miso coconut chicken that I made that time we were living in Tokyo. Miso and coconut are really an irresistible combination. Adding in mushrooms and chicken and I’m a gonner. Seriously so good.
15 Minute Miso Coconut Chicken Ramen Recipe
- 2.5 cups no sodium chicken broth
- 14 ounce can coconut milk
- 2 tablespoons white miso paste
- 1/2 onion, sliced
- 1/2 inch piece ginger, thinly sliced
- 2 cloves garlic, crushed
- 2-4 chicken thighs
- 1 cup mushrooms, sliced
- 2 portions ramen noodles
- greens of choice
- sliced green onions, to finish
In the Instant Pot insert, add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken thighs, and mushrooms. Cook on high pressure for 5 minutes.
While the Instant Pot is doing it’s thing, thinly slice the green onions and wash your greens. Cook and drain your noodles and greens and divide them between two deep bowls.
When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.
Taste the soup and adjust the seasoning with miso paste and salt if needed, then divide evenly between the two bowls.
Finish with the greens and green onions and enjoy!
Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken thighs. Continue with the remaining steps.