Miso chicken ramen
April 28, 2015
Peter Penguin says...
I'm making this tonight!
- 2 large garlic cloves, crushed
- 1 inch ginger, finely diced
- 1 shallot, finely diced
- 1/2 red pepper, finely sliced
- 1 cooked chicken breast, sliced
- 1 boiled egg, halved
- enough ramen noodles for 2 people
- 300ml pork or chicken stock
- 6 medium shitake mushrooms, sliced
- 1 red chilli, thinly sliced
- 2-3 bok choy, sliced (including the green leaves)
- 6 spring onions, sliced
- 2 tbsp miso paste
- 2 tbsp soy sauce
- sesame oil
- sesame seeds
- Set aside the red pepper, chicken, and egg, in separate bowls, for garnishing the finished soup.
- Heat some sesame oil in a pan and add the garlic, ginger and shallot. Cook until fragrant.
- Add the stock, heat to a simmer and add the mushrooms, soy sauce and the red chilli. Simmer for a couple of minutes.
- Meanwhile cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.
- Add the bok choy and the spring onions and simmer for a minute or so more, just long enough to bring out the bright green colour.
- Turn off the heat and stir in the miso paste. Stir well until the paste is completely dissolved.
- Pour the broth over the noodles in the two bowls.
- Garnish with the red pepper and egg halves.
- Season to taste and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.