Food and Wine
- 1 quart (4 cups/32 fluid ounces) chicken broth
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- ½ pound shredded cooked chicken (about 2 cups)
- 2 large eggs
- 2 3-ounce packages ramen noodles, seasoning packets discarded
- Shredded carrot, thinly-sliced scallion and Sriracha, for serving
In a medium saucepan, combine the stock, miso and soy sauce; bring to a boil over high heat, whisking to dissolve the miso. Add the chicken and simmer over moderate heat for 2 minutes. Keep hot over low heat.
Set up a small ice bath. Fill another medium sauce pan with water and bring to a boil. Add the eggs and simmer over moderate heat for exactly 7 minutes. Using a slotted spoon, transfer the eggs to the ice bath to cool. Carefully peel the eggs and cut them in half lengthwise.
Meanwhile, return the sauce pan of water to a boil. Add the Ramen and cook until just softened, about 3 minutes. Drain well and transfer to two large bowls. Ladle the broth and chicken over the noodles and topped with the eggs. Serve with shredded carrot thinly sliced scallion and Sriracha.