Chicken Miso Ramen
Introduction
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.
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.
