Miso Shiitake Ramen with Chef Anja Lee | Noodelist

Ingredients

• 2 tbs Dark toasted sesame oil, divided
• 3⁄4-1 lbs Chicken breast or thighs, boneless, skin-on (about 2-3 thighs or 1-2 breasts; use 8 oz. tofu or skip for vegetarian/vegan)
• 3 tbs Liquid aminos or soy sauce, divided
• Sea salt and pepper
• 3 Scallions, finely chopped, greens and whites divided
• 1 inch Ginger, peeled and minced
• 3 Cloves garlic, minced
• 8 oz (about 2 1⁄2 cups) Shiitake mushrooms, sliced (dried shiitake works too)
• 1⁄4 cup Saké or Mirin (rice wine)
• 2 tbs Red miso
• Pinch red chili flakes (more will make it spicier)
• Dash of white pepper
• 4 cups Vegetable or chicken broth
• 2 Eggs
• 2 Noodelist ramen cakes
• 1 large or 2 small carrots
• 4 long stems dino kale, removed from stems and chopped (4 oz. spinach works too, or 2 bok choy sliced in half - bok choy needs to be added to the broth for 5-7 min)
• 1 tbs Sesame seeds, for topping
• Scallion greens (see above)
• Chili crisp or chili oil, for topping