asian

The Ultimate Guide to Austin’s Best Bowls of Ramen

March 1, 2018 by Alyssa

This post was updated on April 3, 2021 with the year’s best ramen.

Your ultimate guide to Austin’s best bowls of Ramen. Check out these great bowls below and let me know which is your favorite.

This ultimate guide to Austin’s Best Bowls of Ramen is provided in collaboration with Austin Food Blogger’s Alliance Best Bites. Check out the full list of Austin’s Best Bites here.

Ramen Tatsu-Ya // 📸Crystal David Keogh

Ramen Tatsu-Ya

Probably the most famous Austin ramen spot is Ramen Tatsu-Ya and rightly deserving of of the top spot on my list of Austin’s Best Bowls of Ramen. With a list of accolades and a line out the door, this hot spot will never disappoint. Try the Ol’ Skool and add a Spicy Bomb.

1234 S. Lamar Blvd // 8557 Research Blvd // http://www.ramen-tatsuya.com/

Kome

Previously ramen during lunch, Kome’s expanded their ramen offering to their dinner menu since moving to their new, larger location. Although the same owners as Daruma Ramen, Kome’s ramen offerings include pork-based broth options in addition to a miso and vegan ramen bowl. You can also make the ramen spicy by opting for a $1 kimchi & spice base! Do it.

5301 Airport Blvd // https://www.kome-austin.com/

Kome // 📸Sveta Moller @atx_bites

Kemuri Tatsu-Ya

From the chef/owners of Ramen Tatsu-Ya comes Kemuri Tatsu-ya, offering its own brand of ramen. Based on past Ramen Tatsu-Ya collaborations with Franklin’s BBQ, some speculate the brisket used in Kemuri’s ramen is Franklin’s own! It’s a toss-up as to which Kemuri offering is best, the Texas Ramen with said ‘Franklin’ brisket and a classic execution or with a savory, thick dipping BBQ ramen serving up that same, melt-in-your-mouth brisket. They’re small bowls so order both, and you be the judge.

2713 E. 2nd Street // http://kemuri-tatsuya.com/

Michi Ramen

Offering a variety of ramen, including a bowl specially made for Texas with smoked BBQ pork ribs, Michi Ramen will not disappoint and why it made my list of Austin’s Best Bowls of Ramen. Don’t leave without grabbing some mochi ice cream.

6519 N. Lamar // 3005 S. Lamar // 1615 Grand Avenue, Pflugerville // http://www.michiramen.com/

Michi // 📸Jimmy Ho @thesmokingho

Peached Tortilla

Peached Tortilla chef, Eric Silverstein, grew up in Japan before moving to the States. Inspired by his Japanese roots, he’s serving up a rotating bowl of ramen every Thursday night from 5pm until sold out, and it does sell out so get there early. Go frequently to try the rotating specials! And, while not ramen, Peached Tortilla’s Malaysian Laksa Bowl, which can be found on their regular menu, is a delicious, noodley soup that any ramen lover should try!

5520 Burnet Road // https://thepeachedtortilla.com/

Peached Tortilla Malaysian Laksa

Daruma Ramen

Daruma Ramen is a great pick for vegan eaters with a veggie-fruit based ramen stock. It totes itself as being healthy and delicious, offering chicken-stock as a base for their other ramen bowls. With minimal seating, this ramen joint is usually busy for lunch and packs a wait at dinner time.

612 6th Street // https://www.darumaramen.com/

Daruma

Jinya Ramen

Don’t brush Jinya Ramen off just because it’s a chain ramen restaurant. With an extensive list of ramen options, Jinya Ramen has something for everyone including spicy and vegan offerings. Jinya Ramen also has over 25 different topping options allowing ramen lovers to completely customize their bowl. And if you’re not up for the traditional noodles, Jinya offers a Asian salads, tacos, and curries to satisfy any craving.

3210 Esperanza Crossing #130, Austin, Texas 78758 // http://jinya-ramenbar.com/

Haru Ramen

Haru Ramen serves up an offering of ramen options to please the whole family! Try their signature beef bulgogi ramen with donkotsu brothonions, napa cabage, bean sprouts, and enoki mushroom. Or, how about their Tsukemen, a cold ramen noodle served with a hot donkotsu dipping broth for a delightfully savory meal. And for the picky eaters, Haru Ramen’s even serving up just plain ol’ broth and noodles.

http://harutx.com/ // 2525 W Anderson Ln Ste 120, Austin, TX 78757

A Guide to Great Bowls of Ramen in Austin was created in collaboration with the Austin Food Blogger’s Alliance City Guide. Check out the full round-up on the AFBA site or check out my other guide for a round-up of Austin’s Prix Fixe & Tasting Menus and the city’s best Old Fashioneds.

Daruma Ramen

Belle Vie Farm | Farmer’s Market Asian Duck Confit Tacos with

January 25, 2017 by Alyssa

Asian Duck Confit Tacos highlight the duck’s savory, rich flavor in a light yet tangy sauce accented with crunchy cucumbers, scallions, and fresh cilantro!

Have you ever accidentally made something delicious? As in, you set off on your dinner journey and by the end you just happened to create something so extraordinarily delicious, that you become giddy with delight and can’t help but pat yourself on the back at your creative genius?

Because that’s exactly what happened to me with these Asian Duck Confit Tacos.

Last weekend, I was feeling rather uninspired in the kitchen. So I grabbed my puppy girl Stella and headed to Austin’s downtown farmer’s market, looking to for a menu muse. Now, winter isn’t actually the prime of farmer’s market shopping — there’s lots of greens, some citrus, root vegetables and squash. All of which left me feeling kind of ‘meh’ in terms of finding a menu muse.

But, as puppy girl and I were walking by one stand at the market, Stella made a sharp left turn and skimmed her nose along the side of a table that had out a spread of pâté for sampling. Looking up, I noticed the vendor was Belle Vie Farm — the vendor that came recommended by fellow Austin bloggers as a great source for local duck!

Oh puppy girl, Stella, you have splendid taste!

Skimming Belle Vie’s offerings, I noticed they had Duck Leg Confit and I instantly knew that this duck was coming home with me for Saturday night dinner. Making our way through the rest of the market, Stella and I grabbed a fresh bag of organic arugula, some scallions and treated ourselves to Buddha Brew’s Seasonal Beet Carrot kombucha!

Skipping back to the car, my mind started tossing around all the wonderful ways to use my farmer’s market finds! After much deliberation and a bit of input from <3M, it was decided this duck would be best served simply to highlight its savory, rich flavor with a bit of sweet, salt and tang — thus, Asian Duck Confit Tacos were born.

Since the Duck Confit is fully cooked, this meal is rich in flavor but easy in execution, the whole thing came together in less than 20 minutes. The duck leg is complimented by a simple, homemade Asian sauce topped with crunchy, crisp cucumbers, a sprinkling of scallions and a touch of cilantro.

The combination is savory and filling while somehow remaining light. Served up next to an arugula salad the tacos are complimented by the arugula’s own peppery spice, more cucumbers and scallions, and a generous topping of salty feta cheese all tossed in a light olive oil and lemon balsamic vinaigrette.

These Asian Duck Confit Tacos turned an ordinary, uninspired Saturday into a special, at-home date night for <3M & I — it was meal we raved about for days and can’t wait to make again.

So if you’re in the need of some inspiration and a menu muse, grab yourself a bit of duck confit and whip up these Asian Duck Confit Tacos to reinvigorate your cooking spirit!

5.0 from 3 reviews

Asian Duck Confit Tacos with Simple Arugula Salad

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Asian Duck Confit Tacos highlight the duck's savory, rich flavor in a light yet tangy sauce accented with crunchy cucumbers, scallions, and fresh cilantro!

Serves: 4 tacos

Ingredients

FOR THE TACOS
1 duck leg confit
1 scallion
1 English cucumber
2 tablespoon cilantro
1 clove garlic
2 teaspoon grated ginger
4 tablespoon soy sauce
4 tablespoons vegetable broth
2 tablespoons hoisoin sauce
½-1 teaspoon Chinese Five Spice
4 corn tortilla shells
1 teaspoon black sesame seeds
Olive oil spray
FOR THE SALAD
4 cups arugula
1 teaspoon garlic olive oil*
1 tablespoon lemon white balsamic vinegar*
2 teaspoons red wine vinegar
¼ teaspoon grated garlic
2 tablespoons crumbled feta cheese
Salt and pepper to taste

Instructions

Prep the duck confit by removing the meat from the bone and set aside.
Prepare the taco toppings by slicing the scallion and cucumber into thin rounds and roughly chopping the cilantro, set aside until serving.
Make the sauce by spritzing a medium sized sauce pan with olive oil spray and warm over medium heat.
Sauté 1 clove of garlic and 2 teaspoons of grated ginger for 2 minutes.
Add 4 tablespoons of soy sauce, 4 tablespoons of vegetable broth, 2 tablespoons of hoisin sauce and ½-1 teaspoon Chinese Five Spice. Mix until combined and the sauce just begins to bubble. Add in the prepared duck meat and turn the stove to low to warm duck meat. Once warm, leave the pan on the burner but turn it off.
Assemble tacos by warming taco shells in a small skillet until lightly browned in some spots. Divide the duck meat between the 4 taco shells, topping with any additional sauce. Layer on prepared cucumbers, scallions and a bit of cilantro. Sprinkle with sesame seeds and serve.
To assemble the salad, place the arugula in a large bowl and set aside.
In a small bowl, whisk together the olive oil, white vinegar, red wine vinegar, and grated garlic.
Drizzle atop the arugula and toss to distribute. Salt and pepper to taste.
Before serving, top with crumbled feta.

Notes

*If you don't have garlic olive oil or lemon white balsamic, simply add a bit more garlic and a squeeze of half a lemon to the salad.

Lemongrass Coconut Chicken Curry

October 17, 2016 by Alyssa

Lemongrass Coconut Chicken Curry is ready in 30-minutes with a flavorful punch of spice & comfort. Made with coconut cream, curry powder, & smashed lemongrass it will quickly become a dinner favorite!

This Lemongrass Coconut Chicken Curry is a flavorful punch of spice and comfort with coconut cream, curry powder, and smashed lemongrass. It quickly became a regular weekday meal in our household due to its one pot nature & 30-minute prep, assembly and cooking time. Best yet, this recipe can also be made 100% vegan if you substitute tofu for chicken!

My inspiration for this recipe came after my work team & I took a Thai cooking class together at Thai Fresh in Austin, Texas to celebrate a recent project launch. At this class, we learned a few secrets to Thai cooking, including how to make the creamiest of curries — just like you’d find at a restaurant!

After the class, a coworker of mine was inspired to grow lemongrass and luckily for me, after it had a few sprouts, he offered me a couple stalks to cook with — which led me to devise this Lemongrass Coconut Chicken Curry recipe.

Lemongrass Coconut Chicken Curry is a dish that combines all my favorite ingredients from the Thai Fresh class along with curry powder — a staple amongst my kitchen spices.

Now, I’m no expert in Asian cuisine so I’m unsure if a similar dish is made in any Asian culture but my Lemongrass Coconut Chicken Curry was definitely influenced by the cooking techniques I learned at Thai Fresh — so in the very least, I’d categorize this as an Asian dish.

To get the flavor and consistency of curries you eat at the restaurant, here are my 4 tips from Thai Fresh that I applied to my Lemongrass Coconut Chicken Curry recipe. They’re also great tips to remember whenever you’re cooking a coconut curry based meal!

Use chicken thighs not chicken breast
Chicken thighs are much more flavorful than chicken breast so by using the thighs, you’ll end up with a more flavorful curry. Chicken thighs also tend to hold up better when cooked in liquids.

Think about it…Have you ever ate chunks of chicken breast cooked in a soup? I bet they were kind of rubbery, maybe a bit chewy? That’s because the chicken was pretty much boiled. Using chicken thighs will prevent that rubbery texture from occurring while at the same time, adding tons of flavor to your Lemongrass Coconut Chicken Curry.

Use coconut cream not coconut milk
For rich, creamy, coconut flavor you should only use coconut cream, not coconut milk when making my Lemongrass Coconut Chicken Curry.

The best way (via Thai Fresh) for getting coconut cream is to buy a full-fat can of coconut milk and place it in the fridge the day before, or at least a few hours before, you plan to cook your meal.

When it comes time to open the can, be sure not shake it. Simply remove the lid and with a large spoon, ladle the cream into your Lemongrass Coconut Chicken Curry. While ladling, you’ll see a clear divide between the cream and the coconut water (when you shake the two together, that’s when you get coconut milk!). When you start spooning out coconut water, stop. Discard the coconut water or have it as a post-workout snack for some extra hydration!

Perfectly cooked onions take time
Whatever you do, do not rush when cooking your onions. Cooking the onions and garlic by themselves, slowly over 5-7 minutes on medium heat gives your pan time to season and absorb flavor. This slow cooking method also gives your onions a chance to brown and caramelize. If you turn the heat up too high, you run the risk of burning the onions and garlic which will add bitterness to the dish.

As we know, caramelization adds flavor to your Lemongrass Coconut Chicken Curry. And trust me, you want tons of flavor. The onions bring sweetness to the dish that blends with the spice from the curry powder and dried red chile, creating a deliciously savory, craveable sauce.

Last tip, smash your lemongrass to release its flavor
Before adding lemongrass to your curry, it’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.

It’s similar to how you would smash a garlic clove — you aren’t looking to chop it into pieces but simply release its oils which will flavor your Lemongrass Coconut Chicken Curry. When it’s time to serve, feel free to pick out the lemongrass. You wouldn’t want anyone eating it as it may taste bitter or a tad woody (…it is call lemongrass for a reason).

If you follow those four tips above, I promise you this curry will be foolproof and you’ll be picking up coconut milk and lemongrass on the regular to remake this meal again and again for your family.

I know once the weather cools down here in Texas, this Lemongrass Coconut Chicken Curry will end up being a weekly comfort meal for <3M and I. Plus, the leftovers are great for lunch the next day!

5.0 from 1 reviews

Lemongrass Coconut Chicken Curry

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Serves: 4

Ingredients

2 tablespoons olive oil
1 large onion, halved and sliced
3 cloves garlic, chopped
1 teaspoons freshly ground black pepper
1 tablespoon sugar
1½ tablespoons grated ginger
2 pounds boneless, skinless chicken thighs, cut into strips**
1-2 dried red chili peppers*
2 stalks lemongrass, green tops removed then pale ends cut in half and smashed to release flavor
2 tablespoons curry powder
4 tablespoons tamari (or soy sauce)
½ teaspoon salt, optional
coconut cream from one 16oz can of coconut milk
4 cups cooked basmati rice, for serving

Instructions

Heat olive oil in a medium skillet over medium heat.
Add the onion and garlic.
Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
Add the salt (optional), black pepper, sugar, chopped ginger and chicken.
Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
Add the chili peppers (optional), lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
Stir to combine
Reduce the heat to medium-low and cook until the chicken is cooked through.
Adjust seasoning as needed (salt, spice, thickness)
Discard the chili peppers and lemongrass before serving.
Serve warm with rice

Notes

* If you aren't a fan of spice, leave the red chili pepper out of this recipe
** If making vegan, use one block of pressed tofu

Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp

August 24, 2016 by Alyssa

This Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp is a healthy, filling Asian-inspired salad, perfect for lunch or a light dinner

During warmer months, I crave lighter, fresher dishes and this Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp fits my summertime menu perfectly! It brings a bit of Asian flare with chilled soba noodles, edamame, cucumber and a light sesame seed oil dressing. Topped with a few pieces of chilled shrimp and sliced avocado, this salad is a filling, healthy meal that can easily transition between lunch and dinner!

My Cold Sesame Soba Noodle and Cucumber Salad recipe is inspired by the Vegan Soba Salad at one of my favorite sushi restaurants here in Austin, Kome. Sadly, Kome seems to no longer serves this dish but my version hits all the same flavor notes and can be made vegan simply by leaving out the poached shrimp or substituting it with a bit of tofu.

When creating this Cold Sesame Soba Noodle and Cucumber Salad, my aim was to incorporate my favorite Asian flavors while balancing the salad’s healthy attributes. Much like Kome’s salad, mine begins with soba noodles but also includes cucumber noodles in its base.

Soba noodles are a wonderful addition to any diet and are made from buckwheat flour. Buckwheat is considered a heart healthy grain that has been proven to help prevent heart disease. It’s also a great source of protein, fiber and iron when compared to similar servings of traditional flour-based noodles. Because buckwheat is a whole grain, soba noodles are slow digesting which ensures you’ll stay fuller longer and maintain balanced blood sugar levels while digesting. Needless to say, this is a light meal that will satisfy a hungry appetite!

Although the addition of cucumbers strays a tad from Kome’s version, the cucumber noodles help bulk up the salad without denting its health benefits. I prefer using a spiralizer, like this one, to make cucumber noodles but if you don’t have one available, you can simply substitute thinly sliced cucumber halves. The addition of cucumbers also brings a coolness to the already chilled dish, making it a refreshing meal.

Keeping with the Asian theme, I incorporated edamame, scallions and black sesame seeds into the Cold Sesame Soba Noodle and Cucumber Salad. For the dressing, I chose to use tamari for a bit of saltiness, sesame seed oil as a savory element, and rice wine vinegar to balance out the flavors with the rice wine vinegar’s natural tang and sweetness.

I like pairing poached shrimp with this salad for added protein, as the shrimp are delicate enough to blend with the salad without competing with the light Asian flavors. To finish the salad, I add a few slices of avocado for healthy fat, a dash of red pepper flakes for spice and a sprinkle of black sesame seeds. The black sesame seeds definitely aren’t necessary but they do take this homemade salad up a notch, making it feel like a special, fancy meal!

My Cold Sesame Soba Noodle and Cucumber Salad recipe makes a rather large portion. <3M and I enjoyed it for dinner one night then again for a few lunches in the following days. If you plan to make the full recipe and choose to eat it for several meals, I suggest leaving the cucumber out and simply adding it in as you serve each meal so the cucumber maintains its fresh crunch!

Whether you have this for lunch or dinner, it’s a meal I know you’ll enjoy eating and your body will thank you for making.

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Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp

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This Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp is a healthy, filling Asian-inspired salad, perfect for lunch or a light dinner

Serves: 6 salads

Ingredients

1 pound shrimp, fully cooked with tails removed and chilled
1 9-ounce package of soba noodles
1 cup shelled, edamame
½ cup (~1 bunch) scallions, whites and greens sliced
2 large seedless cucumbers, spiralized into noodles
3 tablespoons tamari (or soy sauce)
¼ cup rice wine vinegar
1 tablespoon lime juice
1 teaspoon grated ginger
1 small clove garlic, minced
½ teaspoon salt
Optional: avocado, red pepper flakes, black sesame seeds & additional rice wine vinegar

Instructions

First, prepare an ice bath to shock the soba noodles and edamame once they're cooked.
To do this, place cold water in a large bowl, fill with ice then set aside.
Next, prepare the noodles and edamame by bringing a large stockpot of water to boil (do not salt the water).
Once boiling, add in the uncooked soba noodles and set a timer for 4 minutes.
After 3 minutes of cooking, add the shelled edamame to the soba noodles and boiling water.
At the 4 minute mark, strain the soba noodles and edamame then immediately place the strainer into the prepared ice bath to stop the cooking. Let sit 2-3 minutes then remove and strain completely. Set aside.
To prepare the dressing mix together the tamari, rice wine vinegar, sesame seed oil, lime juice, ginger, garlic, and salt.
Place the soba noodles and edamame in a large bowl then add in the cucumber noodles.
Pour the dressing over the noodles and using tongs, toss to incorporate. Stir in the scallions.
Chill for at least 1-2 hours before serving.
To serve, place a portion of the noodle salad in a bowl, top with a few slices of avocado and 5-6 poached shrimp. Sprinkle with red pepper flakes, sesame seeds, and a small splash of rice wine vinegar, if desired.

Miso Glazed Chicken Thighs with Pan Sauce

February 24, 2016 by Alyssa

One of my favorite parts about cooking is using new ingredients and one ingredient that seems to be popping up often in the foodie world is miso paste. I first saw it appear on a list for “Top Products to buy at Trader Joe’s.”

Without any idea of what to do with miso paste, I promptly went to TJ’s in search of miso paste. Sadly, I was informed that my store had stopped stocking the product because it wasn’t being purchased.

Well, duh, I thought, it’s because no one knows what to do with it!

I continued my miso paste search and was able to find white miso paste at Whole Foods, which I promptly purchased in haste with the intent on cooking something with it immediately.

Except, I didn’t.

Instead, it sat untouched in my fridge for weeks. Some how it got pushed to the back and hidden amongst all my other fridge goodies. When I rediscovered it, a few weeks later, it was like finding a $20 bill in the laundry! It was like a secret little present waiting for me to unwrap its deliciousness!

In case you’re new to miso, here’s the cliff notes version:

Miso is a Japanese based ingredient made from fermented soybeans mixed with salt.
Adding miso to your food brings about an umami flavor and makes the food taste more savory.
It comes in three varieties – white, yellow and red
- White: Short fermentation time with a mild to sweet-salty flavor. Typically used for vinaigrettes, light sauces and sometimes subbed for dairy products.
- Yellow: Fermented a bit longer than white miso. It may appear lightly yellow or brown in color. It’s best for soups, glazes, or to flavor vegetables in place of butter.
- Red: Longest fermentation time with a robust meaty-salty flavor. It often leaves ingredients colored with a red, rusty color. It’s strong in flavor and is often used as a marinade.

To me, miso looks like a really thick, grainy hummus. If you’ve ever made hummus from scratch and didn’t puree the beans enough or add enough oil to smooth it out, that’s the look, texture and consistency of miso.

I debated for a bit on how to use my miso. It’s debut in my kitchen had to be mind blowing or else there was a risk of me never wanting to use it again.

I contemplated using it as a salad dressing atop an Asian inspired, cabbage salad. As a salty buttery glaze for asparagus or bok choy. And as the star of a dish for a main entree. I finally settled on using it as a marinade that would eventually turn into a salty pan sauce.

Inspired by miso’s Japanese roots, I chose to create my marinade & pan sauce with traditional Asian flavors — garlic, ginger, onion, rice wine vinegar, soy sauce, sesame oil, and chili-garlic sauce for spice. I believe all of these mixed together is the perfect base for any Asian inspired recipe.

I also chose to use skinless, boneless chicken thighs in place of regular chicken breast because I wanted a more flavorful, hearty meat to play off the sweet-salty flavor of the white miso. Choosing skinless and boneless made it a bit healthier and cut down on the cooking time since I planned to cook them on the stovetop. I definitely think chicken breast can be substituted in this recipe but the chicken may take on too much of the marinade flavor rather than complimenting it in the way that the chicken thighs do.

Since this recipe also uses the sauce as a marinade, it’s best to plan a head for this meal and make the marinade the night before or in the morning so the meat has a bit of time to tenderize and take on flavor.

To round out this meal, you can serve the chicken atop a cooked grain like quinoa or brown rice — adding a spoonful of the pan sauce for flavor. We chose to enjoy the miso chicken with a side of spicy, roasted broccoli, a delicious, quick recipe I plan to share soon!

If you choose to venture into the world of miso, this is a great, easy, first recipe to start out with!

Have you used miso before? Was it the white, yellow or red variety?
What’s your favorite miso recipe? I’d love to try others!

Miso Glazed Chicken Thighs with Pan Sauce

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Salty Asian marinaded chicken thighs with miso, garlic, ginger, and sesame oil that turn into a quick easy pan sauce for deliciously simple meal!

Serves: 3-4

Ingredients

2 pounds skinless, boneless chicken thighs
2 tablespoons soy sauce
3 tablespoons white miso paste
¼ chopped, white or yellow onion
2 large cloves of garlic, or 3-4 small to medium cloves
1 tablespoon ginger
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons olive oil, separated
2 teaspoons cornstarch
¼ cup water
⅓ cup vegetable or chicken broth
¼ cup chopped cilantro, optional
1 lime, optional

Instructions

Place chicken thighs in a leak-proof container and set aside.
In a food processor combine soy sauce, miso, onion, garlic, ginger, vinegar, sesame oil, and 1 tablespoon of olive oil.
Once fully blended, spoon over the chicken thighs until completely covered.
Let marinade in the refrigerator for 6-8 hours, or best, overnight
When ready to cook, heat a large skillet over medium heat and add the remaining olive oil.
When hot, add the chicken thighs and cook for 3-5 minutes per side.
While the chicken browns, whisk together the cornstarch and water to be used as a thickener for the pan sauce.
Once the chicken has browned on both sides, but not fully cooked, remove from heat and set aside.
Add the marinade to the hot skillet and whisk in the vegetable broth, scrapping the browned chicken pieces from the bottom of the pan.
Continue whisking the sauce until it comes to a low boil.
Add in the water and cornstarch mixture to thicken slightly and whisk continuously until all lumps are dissolved.
Now return the chicken to the hot skillet and finish cooking until done all the way through.
Remove chicken from pan for serving.
Spoon a bit of pan sauce over each chicken thigh, top with a bit of chopped cilantro and a squeeze of lime juice.