Ingredients
Miso Broth
- 3 tbsp neutral vegetable oil or vegetable oil
- 1 large white onion
- 5 cloves of garlic
- ½ cup Hikari Miso paste
- ½ tsp ground ginger
- 4 tsp Hondashi stock granules
- 4-5 cups lukewarm water separated
- 1 tsp brown sugar
- 2 tsp dried chilli flakes
- 2 tsp sesame oil
- 1 tsp soy sauce
- 400 grams noodles of choice cook per packet instructions
Soy marinated Chicken & Mushrooms
- 4 chicken breasts
- 250 grams mushrooms sliced
- ⅓ cup soy sauce
- 3 tbsp neutral vegetable oil or olive oil
- salt to taste
Garnish
- Handful spring onion
- sesame seeds toasted
- chili oil
Instructions
Miso Broth
- Add the raw onion and garlic to a blender and blend until smooth.
- Add the oil, pureed onion-garlic mixture and miso paste to a large pot and sauté for 5mins on med-high heat. The Miso will start to stick to the base of the pot but don't let it burn.
- Lower to medium heat and add 4 cups of lukewarm water, ground ginger, Hondashi stock granules, sugar, chilli flakes, sesame oil, and soy sauce and then simmer on low for 10mins. Remove from the heat and add 1 more cup of water – this is based on personal preference. Now your miso broth is ready. Set aside until all the other elements are ready.
Video
Notes
Note: I make the broth and chicken at the same time and then follow with the mushrooms. The noodles are boiled as per the packet instructions and rinsed with cold water afterwards to ensure they're chewy. This is the last step prior to assembling the ramen.