Chicken Miso Ramen

Ingredients

• 4 boneless and skinless chicken thighs or 2 chicken breasts
• ½ tsp salt
• 2 tbsp sesame oil
• 500g dry ramen noodles
• FOR THE SOUP
• 2 litres (8 cups) unsalted chicken stock
• 1 tbsp minced garlic
• 1 x 2.5cm (1 inch) ginger, minced
• 3 tbsp white or yellow miso paste
• 3 tbsp water
• 2 tsp soy sauce or to taste
• 1 red bell pepper, thinly sliced and cut in half into smaller pieces
• 1 carrot, grated
• 2 spring onions (scallions), thinly sliced
• Togashi chilli powder, to garnish and to taste
• Chinese crispy chilli oil, optional and to taste
• Soft boiled eggs, to garnish (optional)

Steps

1. Heat 1 1/2 tbsp sesame oil over a medium heat in a large wok or high sided pan. Your pan needs to be large enough to simmer all the stock.
2. Season the chicken with the salt and then place it in the hot oil and sear it on one side for about 4 minutes. Turn the chicken over to sear the other side and continue cooking and turning until the chicken is cooked through which should take about 10 minutes.
3. Transfer the cooked chicken to a plate to cool some. When cool enough, shred the chicken with your hands or by using two forks.
4. In another pan, cook the ramen noodles as per the packet instructions. Transfer the cooked ramen noodles to a bowl and stir in ½ tbsp sesame oil. Set aside.
5. Pour the chicken stock into your wok or high sided pan and add the minced garlic and ginger. Bring to a gentle simmer over a medium-high heat.
6. While the stock is coming up to heat, whisk the miso paste with 3 tablespoons water until smooth. Allow your stock to simmer for about 3 minutes and then stir in the miso paste and soy sauce.
7. To finish, divide the cooked ramen between four bowls. Top with some of the chicken and add your veggies of choice. Pour the hot broth over it all.
8. You can spice it up some with a little togashi and/or Chinese crispy chilli oil to taste.