Super warming, rich and salty. This gorgeous Easy Chicken Miso Ramen is an amazing comforting meal with hints of ginger and spring onion. Plus, it’s only 550 calories!
- 1 clove crushed garlic
- 1 teaspoon ginger paste
- 2 tbsp, 1-½ pinches Mirin
- 1 tbsp, ¾ pinches Soya sauce
- 2 cups, 1 tbsp, 2 tsp, 7-⅛ pinches chicken stock
- 1 whole big egg
- 4-¼ ounces, weight Chicken breast
- 2-⅞ ounces, weight ramen noodles
- 4 sheets Baby Pak Choy
- 1-½ ounces, weight Red miso paste
- 1 whole Spring onions, sliced diagonally
Heat a drizzle of oil or a few sprays of light cooking spray in a medium pot over medium-high heat. Add the garlic and ginger and cook for 3 minutes, stirring regularly to make sure it doesn’t stick.
Add the mirin, soy sauce and broth to the pot. Stir well and bring to a light simmer. Leave for about 15 to 20 minutes.
Meanwhile, place the egg in a small saucepan of cold water. Place over high heat, bring to a boil then cook for 4 minutes. Immerse immediately in a bowl of ice water afterwards.
Place the chicken breast on a cutting board and cover with cling film. Beat very lightly with a rolling pin to flatten a little. Season with sea salt and black pepper. Heat a skillet or skillet over medium-high heat with a drizzle of olive oil or a few sprays of cooking spray. Once hot, add the chicken breast and cook for 4 minutes, then flip and cook for another 4 minutes. Remove from heat, cover with aluminum foil and let stand for at least 5 minutes.
Cook noodles according to package instructions. During the last 30 seconds of cooking, immerse the pak choy in boiling water. Drain the noodles and bok choy and separate them. Meanwhile, peel and halve the eggs and slice the chicken breast.
Remove broth mixture from heat. Take about 1/2 cup of this in a bowl and whisk the miso to dissolve and mix well.
Place the noodles in a bowl and pour over the miso broth mixture. Top with egg halves, sliced chicken breast, bok choy and spring onion. Finish with a little finely ground black pepper.