Chris’ Macro Miso Butter Ramen
Recipe Facts
Prep Time: 15min
Cook Time: 20min
Active: 35min
Total: 35min
Yield: 2 Servings
Nutrition
741 Calories per Serving
Total Fat 16.4g
Sat. Fat 7.4g
Cholesterol 89.4mg
Sodium 947mg
Carbohydrate 36.1g
Fiber 4.3g
Sugars 4.2g
Protein 36.3g
Special Equipment
3 qt. skillet or sauce pot
Ingredients
4 Tbsp (56g) unsalted butter.
2 Tbsp (40g) white miso paste.
2 Cloves (10g) garlic, grated or finely minced.
1 1/2 cups (360ml) tap water.
2 Tbsp (30ml) soy sauce.
2 (3-ounce; 85 g) pkg. instant ramen noodles, seasoning packets discarded.
3 medium baby bok choy (about 4 ounces; 120g), cut into 1-inch pieces.
1 tsp chili crisp, plus more for serving.
1 tsp light brown sugar.
1 lb. Cooked chicken breast.
Soft-boiled egg for serving, optional
Sliced scallions for serving, optional
Make It
In a 10-inch skillet, melt butter over medium heat. Whisk in miso and garlic; cook, stirring constantly, until miso is smooth and garlic is fragrant, about 1 minute. Whisk in water and soy sauce and bring to a simmer.
Add ramen and cook, stirring occasionally, until noodles are just softened, about 3 minutes.
Add bok choy and cook, stirring occasionally, until bok choy is tender and sauce has thickened slightly to coat noodles, about 2 minutes. Remove from heat. Stir in chili crisp and brown sugar, if using.
Transfer to a large bowl. Top with the chicken, eggs, and scallions, if using. Drizzle with more chili crisp, if desired.