Even how much I love the weather change, one thing I don’t like, is that it is flu season. People coughing and sneezing everywhere, looking like the zombie apocalypse was near. Recently, I haven’t felt exactly 100% so I consumed about a zillion oranges and ran to my spice cupboard to whip up my trusty bug buster, Chicken Miso Ramen.
Pulled Chicken thighs, ramen noodles, seasonal chard, shiitake mushrooms, soy bamboo shoots, soy egg and lots and lots of garlic, swimming in a miso infused dashi stock. If you guys didn’t know already ( I am assume you do as you guys don’t live under a rock) miso is a fermented paste made out of soy bean. The fermentation process allows the paste to build enzymes that enhance the number of beneficial bacteria in the food. The probiotics assist with digestion, the gut and the immune system. Just what we all need when we feel under the weather. Am I right, or am I right?
Autumn gives us great seasonal vegetables that can help us gain the nutrients to fight off the pesky germs. I opted for the rainbow-licious chard to add to my bug busting Chicken Miso Ramen. It’s a nutritional powerhouse. It’s an excellent source of vitamins (K, A, and C) magnesium, potassium, iron, and dietary fiber. I mean, I don’t know what all these things do to help my body function but hey, it sound’s all crucial to me so this beautiful vegetable is just what the doctor ordered.
A boiled egg is always a must in a ramen however the charming plus of this crucial ramen topper is, that its filled with protein.
The cheeky additions to my chicken miso ramen recipe, like the garlic and bamboo shoots, are also, healthy as! Bamboo shoots are full in fibre, antioxidants and helps with lowering cholesterol and inflammation. Garlic, we all know is a crucial ingredient to fight off the horrible vampire bugs.
Regardless of all these wonderful health benefits, this chicken miso ramen is most importantly delicious. Wrapped up in a cozy, big knit, slurping on a fragrant and umami filled bowl of lip smacking soup is just we need to combat the gross lurgy. Anti-biotics and lemsips are not needed here my friend, we have all the tools to fight this flu in my miso ramen.
This magical authentic chicken ramen recipe is also a great dish to make your bestie or significant other. It can be kept refrigerated for 2-3 days which is a plus as you can have it for lunches or for midweek meals.
If I haven’t convinced you yet, let me remind you that this homemade chicken ramen recipe is:
Twist your authentic flavoured ramen with this Chicken Miso Ramen recipe. This ramen noodle recipe makes about 2 – 3 servings and is great to wolf down with your close ones. You can have the leftovers for lunch or save it for another evening. If you do make my ramen or any similar recipes like,‘Chicken & Sweetcorn Wonton Soup’, ‘Wagamama Style Ramen’, ‘Vegan Butternut Squash & Tomato Ramen‘ or ‘Barbecued Roasted Duck Ramen‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 600ml Dashi Stock ( I used 2x Sachet Dashi Powder)
- 2 Tablespoons White Miso Paste
- 6 Chicken Thighs, Skin Off & Deboned
- 2-3 Buckwheat Ramen Noodles Nests
- 4 Garlic Cloves, Deskinned and Finely Chopped
- 1 Chard Leaf, Washed & Finely Sliced
- 2 Handfuls Shiitake Mushrooms
- 1 Tablespoon Dried Garlic Cloves
- 30g Beansprouts
- 1 Spring Onion, Sliced
- 1 Tablespoon Olive Oil
- Salt & Pepper, To Taste
- 200g Drained Bamboo Shoots, Sliced
- 60ml Soy Sauce
- 1 Teaspoon Sesame Seed Oil
- 1 Teaspoon Sugar
- 80ml Soy Sauce
- 2 Tablespoon Sugar
- Firstly, Pre-heat your oven to 180°C, Fan 160°C, Gas Mark 4. and place your chicken thighs on a baking tray.
- Toss the thighs in the olive oil and season to taste with the salt and pepper. Place in the oven and good for half hour or until thoroughly cooked through.
- Firstly, Boil your eggs for 6 minutes. Once cooked, immediately place them in cold water and let them cool down.
- In a large saucepan, bring your stock to the boil and sprinkle the dashi powder in with it. Stir until the powder is dissolved. Add the garlic cloves, shiitake mushrooms, lower the heat and let it simmer until serving.
- Once the eggs have cooled down, under running water, peel the eggs gently. The whites will be still quiet delicate. Place the peeled eggs in a container with all the marinade ingredients. Refrigerate until needed. Also, this could be done earlier in the day. Longer they marinade, the darker and tastier they will be.
- For the Soy Bamboo Shoots, heat the sesame seed oil, sugar, soy and 1 Tablespoon of water in a hot wok and stir fry the bamboo shoots in the sauce. Once the sauce has become thick remove from the heat and place in a container until needed.
- Once your chicken is cooked, rest the thighs on a chopping board and pour in the excess juice from the meat into the broth. Stir well and let the stock simmer for 15 minutes. Shred the chicken thighs into thin strips.
- Cook the ramen noodles according to packet instructions. Once cooked, divide the noodles between bowls and pour over the broth. Top with the eggs, shredded chicken, dried garlic cloves, beansprouts, chard, bamboo shoots and spring onion. Sprinkle with sesame seeds and eat immediately.