Every component is used to its fullest potential in chicken ramen. A quick stock may be made by poaching chicken on the bone, and the umami is enhanced by miso and dried mushrooms. Although it’s convenient to use precooked noodles, you may always boil them separately from dry noodles first.
This recipe takes 30 minutes to 1 hour to cook, creates 4 servings and each serving has Each serving provides 535 kcal, 49g protein, 37g carbohydrate, 20g fat, 5g fibre. So, what are you waiting for! What more could you want, it is super easy, super quick and the result is amazing!
Chicken, mushroom and miso ramen- ingredients!
One and a half litres of chicken stock: One and a half litres of chicken stock
15 grammes of dried porcini mushrooms per ounce: 15 grammes per ounce;
One anise star
Fresh root ginger, peeled and thickly sliced, 2.5 cm/1 inch piece: Fresh root ginger, peeled and thickly sliced, 2.5 cm/1 in
Three cloves of garlic, gently mashed: Three cloves of garlic, gently mashed
Three spring onions, cut finely, with the white and green sections separated: Three spring onions, cut finely, with the white and green sections separated
Chicken thighs weighing 750g/1 pound 10 ounces, with the skin removed and the bones retained:
White miso paste, two tablespoons: White miso paste, two tablespoons
1 tablespoon mirin: 1 tablespoon mirin
A single tablespoon of soy sauce:
Twelve shiitake mushrooms, dried
14 ounces (400g) of cooked ramen noodles: 14 ounces (400g) of cooked ramen noodles
100 grammes (3½ ounces) of baby spinach:
Six minutes of boiling and cooling for four big free-range eggs: Four big free-range eggs were cooked for six minutes, then chilled with sea salt and freshly ground white pepper.
To serve, deseed and thinly slice one red chilli: To serve, deseed and thinly slice one red chilli.
To serve, add 1 tsp furikake (a Japanese spice), if desired.
Chicken, mushroom and miso ramen- method!
Step 1
After adding the liquid to a big pot, add the chicken, star anise, ginger, garlic, porcini, and white sections of the spring onions. Bring to a low simmer, then cook for 25 minutes, or until the chicken is cooked through and tender.
Step 2
After taking the chicken out of the pan, put it aside. After straining the broth into a jug using a strainer, dispose of the remaining contents. Place the pan back over medium-high heat with the broth.
Step 3
Add the mirin and soy after whisking the miso paste into the soup. Cook the shiitake mushrooms for 3–4 minutes, or until they are soft. Add a little sprinkle of white pepper and a pinch of sea salt for seasoning.
Step 4
Cook the ramen noodles in the broth until they are well heated. Using a slotted spoon, remove the noodles and distribute them among four dishes that have been warmed. Place the chicken in the soup with the spinach leaves after shredding it and throwing away the bones. Cook until well heated. Transfer the spinach and chicken to the hot bowls using a slotted spoon.
Step 5
After the eggs are boiled, shell them and cut them in half. After adding the eggs and garnishing with the green sections of the spring onions, red chilli, and furikake, ladle the ramen broth into each bowl and serve.
That is it! Your amazing chicken, mushroom and miso ramen meal is complete and ready to serve! This recipe is perfect for a cosy Saturday night in, or even a quick week day dinner!
For more ramen recipes, click on this link here!
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