Miso Chicken Ramen
Egg noodles, a chicken pouch, and a miso broth built from ginger, garlic, and chili.
- calories
- 640
- weight
- 5.5 oz
- cal / oz
- 116
- protein
- 38 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 8 min
- total time
- 10 min
- water
- 600 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Basecamp
- Bikepacking
- Winter / snow
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dried egg noodles | 2.5 oz | break them to fit the pot |
|---|---|---|
| Instant chicken bouillon | 2 tsp | |
| Miso paste | 1 tbsp | single-serve tube packet, no fridge needed for one trip |
| Dried garlic | 1 tsp | granules, not powder |
| Ground ginger | 1/2 tsp | |
| Red pepper flakes | 1/2 tsp | |
| Star anise | 1 pod | fish it out before eating |
| Lemongrass | 1 tsp dried | or a strip of dried lemon peel |
| Shelf-stable chicken | 1 pouch, 3 oz | |
| Sambal oelek | 1 tsp | single-serve packet |
| Dried carrot and scallion | 1/4 cup | |
| Dried cilantro | 1 tsp | |
| Olive oil | 1 tsp |
Method
- Boil 600 ml of water. Drop in the star anise, lemongrass, garlic, ginger, pepper flakes, and bouillon. Let it sit off a low flame for three minutes while the spices open up.
- Pull the star anise and lemongrass out. Return to a boil and add the noodles and the dried carrot and scallion. Four minutes, stirring so nothing welds to the bottom.
- Kill the heat. Stir the miso into the broth now, not earlier. Boiling flattens it.
- Fold in the chicken, the sambal, the oil, and the cilantro. Eat straight from the pot.
The original is a home kitchen job: simmered stock, soft-boiled eggs, a chicken breast browned in a pan. None of that survives a trail. The stock becomes bouillon plus a short spice steep, the eggs are gone, and the chicken comes out of a foil pouch already cooked. What is left is the thing that made the dish work in the first place, which is a broth with layers in it.
The spice steep is the step worth keeping. Three minutes of anise, ginger, garlic, and lemongrass in hot water gives you something with depth instead of salt water with noodles in it. Miso goes in last because heat kills it, and the oil goes in last because it is the only fat here and you want to taste it.
Packing
Everything dry goes in one bag: noodles, bouillon, spices, dried vegetables. The chicken pouch, miso tube, sambal packet, and oil ride together in a second bag so a leak stays contained.
Variations
- Swap the noodles for rice vermicelli and it cooks in two minutes instead of four.
- A packet of freeze-dried egg scrambled in at the end pushes protein past 45 g.
- Drop the sambal and double the miso for a milder version in cold weather.
https://www.matprat.no/oppskrifter/sunn/kyllingramen