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
How to make miso butter chicken ramen
- 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.
- 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.
- 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.
- 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.
- 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.
- Separate the noodles into two serving bowls, and top with the pak choi, sweetcorn and chicken.
- 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.
- Top your bowls of ramen with a boiled egg each, a tbsp of miso butter, and garnish with sesame seeds and coriander leaves.