Miso Butter Chicken Ramen

Rustle up some ramen with this easy recipe, including warming chicken broth and savoury miso. Don’t forget a spoon to scoop up all of that nutritious broth!

What will I need?

• 2 ½ tbsp miso paste
• 2 tbsp Anchor butter at room temperature
• 2 eggs
• 120g soba noodles
• 500ml good chicken stock
• 1 tbsp sesame oil
• ½ red chilli, finely sliced
• Small handful of coriander, stalks separated from leaves
• 2-3 slices of ginger
• 6 baby sweetcorn, halved lengthways
• 1 pak choi, leaves separated
• 1 cooked chicken breast, torn into bitesize pieces
• 1 tsp sesame seeds

Serves 2

How to make miso butter chicken ramen

1. Start with the miso butter by mixing 2 tbsp of miso past and the butter together until combined and smooth. Cover and set to one side.
2. Cook the eggs by putting them in a pan of boiling water for 5-6 minutes. Then remove them, run under cold water until they’re cool, then peel off the shells.
3. While the eggs are cooking, cook the noodles according to the packet instructions. Drain them and run under cold water to stop them cooking more.
4. Place the chicken stock in a large saucepan and bring to a simmer. Add the rest of the miso paste, sesame oil, chilli, coriander stalks and ginger.
5. Add the sweetcorn and cook for 2-3 minutes, then scoop them out and put to one side. Cook the pak choi for around a minute then remove.
6. Separate the noodles into two serving bowls, and top with the pak choi, sweetcorn and chicken.
7. Strain the chicken broth through a sieve into another bowl or jug so you remove the coriander, chilli, and ginger pieces, then pour over the two serving bowls.
8. Top your bowls of ramen with a boiled egg each, a tbsp of miso butter, and garnish with sesame seeds and coriander leaves.