Chicken Miso Ramen

Traditional Miso Ramen with chicken and using common ingredients found in UK Asian stores.

• Broth & Meat
• 4-6 Chicken thighs (bone-in, skin-on)
• 2 pieces Kelp slices (palm-sized)
• 4 Dried shitake mushroom slices (plus soaking water)
• 1 handful Tazaki katsuobushi
• 5cm Fresh ginger, thick slices
• 4 cloves Fresh garlic, smashed
• 2 tbsp Sake
• Miso-Chilli Base (Tare)
• 1 tbsp Red miso paste
• 1 tbsp White miso paste
• 1 tbsp Lee Kum Kee chilli bean sauce
• 1 tbsp Soy sauce
• 1 tsp Mirin
• Toppings
• 2 portions Ramen noodles
• 2 Large eggs (soft-boiled/marinated)
• 4 Yutaka shitake mushrooms (rehydrated/sliced)
• 2 tbsp Sweetcorn
• 2 knobs Unsalted butter
• 2 Spring onions, sliced
• Sesame seeds & Shichimi togarashi

1. The Clean Start: Boil 4-6 chicken thighs in water for 3 mins. Drain and rinse.
2. The Umami Simmer: Return chicken to pot with 2 pieces of kelp, 4 dried shiitake slices (+ liquid), 5cm ginger, 4 garlic cloves, and 2 tbsp sake. Cover with water.
3. Low & Slow: Simmer gently. After 10 mins, remove the 2 pieces of kelp. Simmer chicken for 45–60 mins total.
4. Double Soup Finish: Turn off heat. Add 1 handful katsuobushi, steep 5 mins, then strain broth.
5. Prep Chicken: Take the 4-6 chicken thighs, remove bones/skin, and slice or shred meat.
6. The Miso Tare: Whisk 1 tbsp red miso, 1 tbsp white miso, 1 tbsp chilli bean sauce, 1 tbsp soy sauce, and 1 tsp mirin with a ladle of broth.
7. Noodles: Boil 2 portions of ramen noodles as per pack.
8. Assembly: Whisk the Miso Tare into the hot broth (do not boil).
9. The Bowl: Divide noodles and broth. Top with chicken, half an egg, 4 rehydrated shiitakes, and 1 tbsp sweetcorn.
10. Hokkaido Finish: Add 1 knob of butter to each bowl. Garnish with 2 spring onions, sesame, and shichimi togarashi.

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