Chicken Miso Ramen

Ramen Noodle Cookbook
From the book Ramen Noodle Cookbook
By Nell Benton
Buy on Amazon / Hive / Waterstones

Quick, easy to make, and beautifully satiating, chicken miso ramen is an everyday type of dish. The fermented, salty miso pairs exceptionally well with a chicken stock base, and the white soy sauce adds a delicate depth to the dish.

Serves 4
Easy

Ingredients

1.4l Chicken Stock
45g white miso paste
1 tbsp white soy sauce
2 tsp sake
1 tsp sesame oil
1/2 tsp sugar
680g fresh Ramen Noodles
4 Marinated Soft-Boiled Eggs, sliced in half lengthways
85g spring onions, finely chopped
2 pak choi bulbs, sliced in half lengthways and blanched
150g cooked sweetcorn kernels

Instructions

1. In a large pan over a medium heat, bring the Chicken Stock to a simmer. Find the recipe for Ramen Noodle Cookbook Quick Chicken Stock here

2. Add the white miso paste, white soy sauce, sake, sesame oil, and sugar. Simmer for 5 minutes.

3. In a large pan of boiling water over a high heat, cook the Ramen Noodles for 50 seconds, stirring occasionally. Drain, rinse, and divide between 4 deep serving bowls.

4. Fill the bowls with the hot broth, just covering the noodles.

5. Neatly arrange the Marinated Soft-Boiled Eggs, spring onions, pak choi, and sweetcorn on top of the noodles in each bowl.

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