This Spicy Maple Miso Chicken Ramen is a mouth party! Packed with ginger, garlic, chili, maple, miso, and more this will be your new go-to ramen recipe.
Begin by heating a cast iron skillet (you can use a pan as well) over medium heat. Once hot, add butter and let it melt. Season each side of your chicken breasts well with salt and pepper. Add the chicken to the skillet. Don't touch it, and let it cook on one side for 4-5 minutes. Flip over and let cook for another 4-5 minutes. Check the inside of the chicken to gauge doneness. If it needs to cook longer, reduce the heat to medium-low and cook for another 5-7 minutes, depending on the thickness of your chicken breast. Once chicken is cooked, set it aside until ready to assemble.
In a medium-sized pot heat toasted sesame oil, garlic, ginger, and onion over medium heat for 2-3 minutes. You want the garlic to be aromatic and the onion to be slightly translucent.
Add in chicken broth, liquid aminos, miso paste, Coombs Family Farms Pure Maple Syrup, and red chili paste. Stir, and increase heat to high. Bring pot to a boil.
Once boiling, stir and add in shiitake mushrooms. Reduce the heat to low, cover, and let simmer for 10 minutes.
While your broth is simmering, make your 7-minute eggs.
After your broth has simmered for 10 minutes, add in noodles, stir and cook for another 4-5 minutes.
Once noodles are soft, you are ready to serve! Divide your broth between 2-4 bowls. Top each bowl with sliced chicken breast, a 7-minute egg, scallions, a squeeze of lime juice, and sesame seeds.