Recipes
Recipes

Dean Edwards' miso chicken ramen

Slow cooking makes the chicken super-tender & infuses the broth with aromatic flavours – this dish also works well with tofu, veg or prawn

Slow cooking makes the chicken super-tender & infuses the broth with aromatic flavours – this dish also works well with tofu, veg or prawn

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(25 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.52 per serving

Nutritional Information

Each 428g serving contains

Energy
1002kj
240kcal
12%
Fat
7.7g
Med
11%
Saturates
1.7g
Med
9%
Sugars
3.4g
Low
4%
Salt
0.94g
Med
16%
of your reference intake.
Typical energy values per 100g:
234kj/56kcal

Ingredients

6 spring onions, white parts only, thinly sliced

3 cloves garlic, chopped

1 thumb-sized piece ginger, chopped

50ml cream sherry (optional)

2tbsp miso paste

1tsp red chilli flakes

1tbsp olive oil

1.2L chicken stock

300ml soya milk

4 chicken thighs, skin and bones removed, cut into bite-sized pieces

100g shiitake mushrooms, sliced

300g Asda Straight to Wok Noodles

15g fresh coriander

1 spring onion, sliced

1 red chilli, thinly sliced

3 medium eggs, soft boiled and halved

Method

1
In a bowl or jug, blitz the spring onions, garlic, ginger, sherry (if using), miso paste, chilli flakes and oil with a handheld blender until smooth.Spoon into the slow cooker, pour in the stock and soya milk then mix together well. Add the chicken and the mushrooms. Cover with the lid and cook on the low setting for 5 hrs.
2
Just before you’re ready to serve, cook the noodles according to the pack instructions, then divide between 6 bowls.
3
Ladle the chicken and broth over the noodles. Serve garnished with the coriander, spring onion, chilli and half a boiled egg.