Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms

Recipe From What's For Lunch, Honey?

By Meeta K. Wolff

Prep Time: 30 min

Total Time: 45 min

Serves: 4

Ingredients

• 2 liters chicken broth, homemade or store-bought

• 2 chicken breasts, cut into bite sized pieces

• 4 + 3 tablespoons fresh miso paste

• 2-3 cloves garlic, finely chopped

• 300g dried Ramen

• 4 eggs

• 100g spinach (fresh or frozen - if using frozen defrost prior to prep)

• 150g corn kernels

• 200g shimeji mushrooms

• 150g Enoki mushrooms

• 4-5 spring onions, thinly sliced

• 100g fresh bean sprouts

• 2 tablespoons Shoyu, Japanese soy sauce

• Sriracha sauce

• 2 tablespoons peanut oil

Method

1. Heat 1 tablespoon peanut oil and sauté 1 garlic clove. In a bowl add 1 tablespoon soy sauce and 3 tablespoon miso paste. Add the chicken pieces and mix until coated then cook until lightly browned. Set aside. Make sure not to overcook the chicken pieces at this stage. As you serve with the hot broth they tend to cook further in the bowls. In the remaining oil quickly sauté the shimeji mushrooms until cooked through.

2. Cook the eggs in plenty of boiling water and cook: 6 minutes for runny 8 for slightly runny and 10 for hard boiled. Peel then set aside to cool slightly.

3. Sauté the remaining garlic with the rest of the peanut oil, then add the spinach. If using fresh cook until slightly wilted, if using frozen spinach cook until warmed through. Set aside.

4. Bring the broth to a gentle simmer add the remaining miso paste and the last tablespoon of soy sauce and simmer for another few minutes. Keep hot. Cook the ramen noodles in water according to packet instructions - this should take about 3 to 4 minutes. Drain with cold water to stop the cooking.

5. Divide the noodles in 4 bowls, add the chicken, eggs, spinach, the cooked shimeji mushrooms and the enoki mushrooms, spring onions, corn kernels and bean sprouts to each bowl. Then ladle the hot soup into each bowl and serve with a drizzle of sriracha sauce.

Notes

This is such a versatile dish that you can serve it topped with all kinds of ingredients.

Try Kimchi, shredded kale, pork strips, watercress, spiced group beef - let your fantasy play with as many ideas as it likes!

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