There’s chicken noodle soup and then there’s it’s more delicious cousin Spicy Chicken and Corn Ramen. Packed with comforting flavours perfect for the cooler months and umami goodness from the red miso. Poaching the chicken breast in the broth liquid means that every bite is infused with warming garlic and ginger. Topped with our favourite ramen additions, this warm hug of a broth bowl is made complete with jammy eggs, wakame, nori, spring onions and sesame seeds.
2 L of water
1/4 cup tamari
1 clove garlic, grated
1 tsp ginger, grated
pinch of chilli flakes
200 g ramen noodles
1 chicken breast
handful of spinach
1 corn cob, kernels removed
2 sprigs of spring onions, thinly sliced
2 tbsp wakame
1 tsp toasted sesame seeds
1 sheet nori, cut into thick strips
2 tbsp Chicken Bone Broth Miso Ramen
1. Boil 500 ml of water in a saucepan, add broth, garlic, ginger, chilli flakes and chicken breast, cover and reduce heat to low for 10-15 minutes or until chicken is cooked through. Remove the chicken from the pot and cut into slices, set aside. Keep broth on a gentle simmer.
2. Meanwhile in another pot, boil 500ml of water then add eggs, cook for 6 minutes. Remove eggs and place in iced water to stop the cooking process. Peel eggs and set aside. Cut half just before serving.
3. In the same boiling water used for eggs, cook the ramen noodles according to packet instructions. Set aside.
4. Divide cooked noodles between 2 bowls, pour over broth, then top with remaining ingredients.