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Chicken, Mushroom and Miso Ramen
Posted 20 June 2019
Prep time: 15 minutes
Cooking time: 65 minutes
- ¼ Cup miso paste (from the Asian section of your grocer, substitute 2 Tbs soy, 1 Tbs brown sugar)
- Thumb-sized piece of ginger, roughly chopped
- 6 Cloves garlic, roughly chopped
- 1 Bunch spring onions, thinly sliced, white and green part separated
- 1L Chicken stock
- 1.4kg Whole chicken
- 1 Cup mushrooms (shitake, swiss brown or oyster work well)
- 2 Cups snow peas
- 180g Packet ramen or soba noodles
- 6 Eggs, soft boiled, peeled and halved
- ¼ Cup sesame seeds, toasted
- 1 Long red chilli, (optional)
- Place miso, ginger, garlic, spring onions (white part only) and chicken stock into a saucepan which will snugly fit the chicken. Add the chicken, breast side down. Add just enough water to cover.
- Bring to a gentle simmer then turn down heat to as low as possible. Cook for an hour or until chicken is just cooked. Test the chicken by inserting a skewer into the thickest part where the leg meets the body; the juices should run clear, not red or pink.
- Remove chicken from pot and place on a large chopping board to rest. Return soup to the boil over high heat. Add the mushrooms, cook for five minutes, then add snow peas and noodles. Cook for a further two minutes or until noodles have softened. Remove soup from heat.
- Shred the meat from the chicken and divide between serving bowls. Use tongs to add noodles, mushrooms and snow peas to each bowl, before using a ladel to add broth. Serve topped with egg, sesame seeds, spring onion (green parts) and chilli if using.
Cooking the chicken whole on the bone provides an incredible depth of flavour, but a quick version of this soup can be made by simply poaching chicken breast or thigh.
Mushrooms are a good source of fibre, meaning they add satisfying bulk to meals, keeping you fuller for longer.