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For this take on hiyashi chuka—a style of chilled ramen often served during the summer in Japan—fresh noodles are dressed with a touch of soy sauce and furikake. We’re serving them piled high with a bevy of summer produce and shredded chicken tossed in a sauce of savory miso paste, sweet mirin, and more.

Ethan Mick

with Marinated Tomatoes & Cucumbers

Miso Chicken Ramen

Boneless, Skinless Chicken Breasts

Fresh Ramen Noodles (Previously Frozen)

Cocktail Tomatoes

Of Corn

Persian Cucumbers

1-Inch Piece Ginger

Sesame Oil

Soy Sauce

Sweet White Miso Paste

Mirin

Furikake

Ingredients

Fill a small pot with water; add **a pinch of salt**, then heat to boiling on high. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. Using 2 forks, carefully shred into bite- sized pieces.

Cook & shred the chicken:

While the chicken cooks, wash and dry the fresh produce. Quarter the tomatoes; place in a medium bowl and season with salt and pepper. Thinly slice the cucumbers into rounds. Peel and finely chop the ginger. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. In a large bowl, whisk together the miso paste, sesame oil, half the mirin, and ⅓ cup of water.

Prepare the ingredients & make the sauce:

To the bowl of **seasoned tomatoes**, add the **sliced** **cucumbers**, **up to half the chopped ginger**, and **remaining mirin**; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Marinate the vegetables:

While the vegetables marinate, add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **corn** and **remaining chopped ginger**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Cook the corn:

While the corn cooks, add the **noodles** to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water to stop the cooking process. Return to the pot. Add the **soy sauce** and **all but a pinch of the furikake**. Gently toss to combine.

Cook & dress the noodles:

Add the **shredded chicken** to the bowl of **sauce**. Stir to coat; season with salt and pepper to taste. Serve the **dressed noodles** topped with the **finished chicken and sauce**, **cooked corn**, and **marinated vegetables** (including any liquid). Garnish with the **remaining furikake**. Enjoy!