Miso Ramen

Serves: 2

Style: Japaneasy

Difficulty: Easy


2 bundles Hakubaku Organic Ramen noodles
200g chicken breast, sliced
1 each carrot and cucumber
3 shallots
2 eggs, hardboiled
small bunch bok choy
1/2 cup bean sprouts
to taste chilli, fresh
2 tbs red miso paste
3cm piece konbu
1/2 cup bonito flakes (optional)
3 cups water
to taste soy sauce

Miso Ramen

Miso Ramen



Stir fry chicken breast slices. You may like to marinate or velvet these first.

[Optional] Make dashi: Wipe konbu with a damp cloth. Cut konbu into strips. Add to the water, and bring to the boil. Once boiling, add a further 1 cup of cold water, to stop boiling. Add the bonito flakes.
Return to the boil, simmer on low heat for ~10 min. Strain through a fine sieve, and return to the stove. (Alternative: boil 3 cups of

Take about half a cup of your hot dashi or water, and combine with miso in a small bowl, until smooth and runny. Add this to the water or dashi, stirring until combined. Keep hot. Add soy sauce to taste, if desired.

Julienne your carrot and cucumber. Slice your shallots and fresh chilli on a steep diagonal. Slice your hard-boiled eggs. Cut bok choy leaves in half lengthwise.

Prepare Hakubaku ramen noodles as per the packet instructions.

Arrange servings of Hakubaku ramen noodles, chicken slices, egg, carrot, cucumber, bok choy, shallots, chilli and egg in two bowls.
Pour half the HOT dashi miso into each bowl (NB: it needs to be HOT so it will blanch the bok choy.) Top with bean sprouts.

Serve, and enjoy.


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