So long as you have food in your mouth you have solved all questions for the time being … Check This Amazing Recipe: Chicken, miso and mushroom ramen
How to Make Chicken, miso and mushroom ramen
less than 30 mins
30 mins to 1 hour
- 1.5 litres/2½ pints chicken stock
- 15g/½oz dried porcini mushrooms
- 1 star anise
- 2.5cm/1in piece fresh root ginger
- 3 garlic
- 3 spring onions
- 750g/1lb 10oz chicken thighs
- 2 tbsp white miso
- 1 tbsp mirin
- 1 tbsp soy sauce
- 12 dried shiitake mushrooms
- 400g/14oz cooked ramen noodles
- 100g/3½oz baby spinach
- 4 large free-range eggs
- sea salt and freshly ground white pepper
- 1 red chilli
- 1 tsp furikake (Japanese seasoning
Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through.
Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.
Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.
Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls.
Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve.