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Miso-Chicken Ramen with Pickled Carrots

Lentine Alexis
by Lentine Alexis
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Miso-Chicken Ramen with Pickled Carrots

There’s nothing like a comforting bowl of soup on a cold winter’s night, and there’s certainly nothing like a bowl of umami-rich homemade ramen. Umami, which is translated from Japanese as a pleasant savory taste, is often described as one of the five basic tastes alongside sweet, sour, bitter and salty.

Traditional ramen is an intimidating, multiday process, primarily because there are several components — and there’s a great deal of time required to source, prepare and slowly simmer all of them. But with a few healthy hacks, you can make this warm and comforting dish at home — even on a weeknight!

Our recipe calls for a quick chicken broth that comes together in about 15 minutes, but you can easily substitute vegetable broth. A store-bought rotisserie chicken is the key to making this a weeknight meal, but if time allows, we’ve added details on how to braise your own chicken. Tip: Make additional pickled carrots to add to salads and sandwiches through the week.

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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