Chicken Miso Ramen
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.
|45g||white miso paste|
|1 tbsp||white soy sauce|
|1 tsp||sesame oil|
|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|
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.