Crispy Chicken and Miso Butter Corn Ramen

Directions Print

Broth

1. Heat all ingredients to a boil in a saucepot over medium-high heat; reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Strain through fine-mesh strainer; hold warm for service in a steam table. Makes about 8 cups.

Miso-Butter

1. Whisk all ingredients in a bowl; store at room temperature for service or refrigerate. Makes about ½ cup.

Ramen Noodles

1. Prepare noodles as label directs; drain
   and drizzle with oil. Makes about 6 cups.

To Serve

1. Soft boil an egg about 4 minutes. Transfer egg to ice bath; let stand 1 minute. Peel egg and cut in half lengthwise. Deep-fry a portion of Crispy Milanese Chicken Breast at 350°F until golden brown and internal temperature reaches 165°F, about 5 minutes; cut into ½-inch pieces and season with salt. Add a portion of corn and Ramen Noodles to a serving bowl, and top with a portion of broth, egg and Crispy Milanese Chicken Breast; garnish with green onions, radishes, carrots and miso-butter per recipe picture.