Ready to sluuuuuuurp, peeps? Good, because this combination of fresh noodles, homemade broth, spicy miso paste and toppings is designed for it. Our spicy miso paste uses two different kinds of miso (fermented soybean paste) to achieve the perfect flavor to spice ratio. We used shiro and aka miso, also called white and red miso— you’ll get a tad of sweetness (from the white miso) but also the classic savory, fermented taste of red miso. Customize your bowl to your liking by adding as much or as little as you want 🙂 Ready, set, sluuuurp!
What’s in your bag:
- Soy marinated roasted chicken breast with hoisin + ginger glaze
- Shiitake mushroom + spring onion broth
- Spicy miso paste
- Beans, peas, and greens
- Fresh wavy noodles
- Scallions, pickled mushrooms + marinated egg
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Small saucepan
- Pasta pot
- Tongs
Total prep time: 10-15 minutes
The Chicken
- Preheat the oven to 375F.
- Drizzle olive oil on the sheet tray and place chicken on it.
- Remove after 10-12 minutes when nice and hot, and slice for serving!
The Broth, Beans, Peas, & Greens
- Pour the broth into a small saucepan and heat over medium, about 3 minutes or until just simmering.
- When you’ve got about 30 seconds to go, toss in your beans, peas, and greens to get them nice & hot.
The Ramen
- Bring water to boil in a pasta pot, salt the water, and have some tongs on hand.
- Drop in the noodles and let them cook for 90 seconds. Make sure to test for doneness! Use the tongs to scoop them out, give them a shake, and pop them right into the bottom of your serving bowl.
Now it’s assembly time!
- Add the scallions, pickled mushrooms, egg and chicken on top of the noodles – feel free to make it all fancy or just toss it in.
- Ladle the warm broth and greens allllll over it.
- Mix in some miso paste to adjust to your desired spice level preference.
Then, grab a spoon and chopsticks and dive in! Don’t forget— slurp, slurp, slurp!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
