Miso Chicken and Vegetable Ramen
Ingredients
- 8 cups (2 litres) vegetable stock
- 4 tbsp miso paste
- 4 chicken breasts, chopped into cubes
- 3 large carrots, peeled and finely sliced or ribboned
- 3 cups (300g) tender stem broccoli
- 2 cups (200g) chestnut mushrooms
- 2 cups (200g) shiitake mushrooms
- 1 packet (300g) cooked noodles of your choice
- 2 cups bean sprouts
- 1 red chilli
- Handful of coriander leaves
- 3 spring onions, sliced
- Lime, soy sauce, and chilli oil to serve
Preparation
Bring the vegetable stock to a simmer. Add the miso paste and dissolve it into the stock.
Add the chicken and simmer for 10-15 minutes until the chicken is almost cooked through. Cooking time may vary based on the size of the chicken pieces.
Add the mushrooms and cook for another 2-3 minutes.
Add the cooked noodles and warm them through. They are already cooked, so they just need to be heated.
Add the broccoli and carrots. One minute later, add the bean sprouts and cook for a further 30 seconds.
Just before serving, top the ramen with coriander, fresh chillies, and spring onions.
Serve the ramen with lime wedges, soy sauce, and chilli oil on the side.
