This quick and beginner-friendly Sesame Miso Chicken Ramen is perfect for those nights where you need a delicious, healthy meal, but you need it fast. Brought to you by one of our favourite Manchester food bloggers, Hannah's Food Diary. See her original post here.
Why you should try Sesame Miso Chicken Ramen
Made with nutritious, pantry staple ingredients. The ramen broth is creamy, miso flavoured and best of all, filled with ramen noodles. This recipe is even better than a restaurant, and can be easily made vegan as well.
- 3 tbsp miso paste
- 1 tbsp tahini paste
- 1 tsp doubanjiang (chilli bean paste) or Toban Djan
- 1 tbsp shaoxing wine
- 1 litre chicken stock or ramen soup stock
- 1 tbsp sugar
- Left over shredded chicken (or cook some thighs in the oven and shred or grill a chicken breast)
- Handful of shiitake mushrooms
- 4 spring onions, chopped
Black and white sesame seeds
- Half a nori sheet shredded
- 150g ramen noodles
- 1 egg
- Add the miso paste, tahini paste, doubanjiang, Shaoxing wine, stock and sugar to a large pan, bring to the boil then simmer for 15 minutes
- Meanwhile, lower an egg into boiling water and boil for 7 minutes then place the egg into a bowl of iced water, once the egg has cooled, peel and cut the egg in half
- Add the mushrooms to the stock and simmer for a further 5 minutes
- Cook the ramen noodles according to packet instructions
- Once everything is ready divide the noodles, chicken and mushrooms between two bowls, ladle the stock into the bowls and top with the egg, spring onions, nori and sesame seeds, enjoy!
To pack in as much flavour as possible I prepared a homemade chicken stock using a chicken carcass left over from a Sunday roast. To make your own stock, add the carcass to a very large pot with lots of carrots (un-peeled, halved) and onions (skin on, halved), fill the pot with water and simmer for 2 hours on a low heat. Strain the stock and store 1 litre in the fridge for the ramen and any leftover stock in the freezer.