Ingredients:

  • 6 cups Low Sodium Chicken Stock
  • 1 lb Boneless, skinless chicken thighs, diced small
  • 1 inch piece Fresh Ginger, thinly sliced or grated
  • 3 cloves Garlic, minced
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • 1/4 cup White or Yellow Miso Paste
  • 2 Tablespoons Tahini or Evaporated Milk
  • 1 teaspoon Toasted Sesame Oil
  • 1/2 - 1 teaspoon Sriracha or Chili Garlic Sauce (Optional)
  • 12 oz Dried or Fresh Ramen Noodles
  • 1 half Soft-boiled Egg per bowl (Optional Topping)
  • 2 stalks Scallions, thinly sliced (Optional Topping)
  • 1/2 cup Sweetcorn (Optional Topping)
  • 1 sheet Nori Seaweed, cut into strips (Optional Topping)

Instructions:

  1. Heat a splash of neutral oil in a large stockpot over medium heat. Sauté the minced garlic and sliced ginger until fragrant (about 1 minute).
  2. Add the diced chicken thighs to the pot. Cook until lightly browned on all sides.
  3. Pour in the chicken stock. Bring the mixture to a gentle simmer (do not let it boil vigorously). Stir in the soy sauce and mirin. Simmer gently for 15 minutes to allow the chicken to cook through and the flavours to meld.
  4. While the broth simmers, cook the ramen noodles according to package directions. Drain immediately and rinse briefly with hot water to prevent sticking. Set aside.
  5. In a small bowl, whisk together the miso paste, tahini (or evaporated milk), and a ladleful (about 1/2 cup) of the hot broth until completely smooth. This prevents the miso from clumping.
  6. Turn the heat under the stockpot down to low. Whisk the prepared miso base into the main pot. Stir well to combine. Taste Check: Do not let the broth boil after adding miso. Adjust seasoning with Sriracha if desired.
  7. Turn off the heat and stir in the toasted sesame oil to finish the broth.
  8. Divide the cooked noodles evenly among four deep bowls. Ladle the hot broth over the noodles.
  9. Arrange the toppings neatly over the broth (e.g., half a soft-boiled egg, sweetcorn, a scattering of scallions, and nori strips). Serve immediately while piping hot.