Miso Ramen With Chicken Recipe

Miso Ramen With Chicken Recipes

Ingredients :


2.5 cm

3-4 tablespoons

500 g

200 g

8 tablespoons

150 g



Broth :

1.35 liters

2.5 cm



8 tablespoons

2 tablespoons

boneless, skinless chicken breasts

piece fresh root ginger, peeled, grated

soy sauce

egg noodles

bean sprouts, trimmed

cooked sweet corn kernels

spinach, trimmed

vegetable oil for frying

salt and freshly ground black pepper


chicken stock

piece fresh root ginger, peeled, sliced

clover garlic

spring onions, cut into 3 pieces

miso (white, of available)

each soy sauce and sake

Method :

To make broth, put stock in a saucepan with sliced ginger, garlic and spring onions. Bring to the boil and simmer over medium heat for 30 minutes. Slice chicken into 0.5 cm thick, bite sized pieces. Spread pieces on a large plate, pour over grated ginger and 3-4 tablespoons soy sauce and leave to marinate for 10 minutes. Cook noodles following packet instructions and wash off any starch. Stir fry bean sprouts in a little oil for 1-2 minutes, season with salt and pepper and remove to a plate.

Drain chicken and fry in a little oil until all sides are golden brown. Blanch sweet corn in boiling water for 1 minute; drain. Cook spinach in lightly salted water for 1-2 minutes, drain, squeeze out water and cut into 2.5 cm pieces. Strain broth into a large pan, discarding ginger, garlic and onions; bring to the boil. Add 2 tablespoons soy sauce and sake and miso diluted with a little broth. Add noodles, bring to the boil and simmer for 2 minutes. Remove noodles to individual bowls, put rest of ingredients on top and pour over hot broth.

Serves 4

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