Submitted by Paulene Christie
Miso Ramen Soup
- 1Litre of THE BEST quality chicken stock you can get (I prefer home made - link below to make your own)
- 20g Dried Porcini mushrooms (I purchased mine from supermarket produce section)
- 1 whole bulb of fresh garlic
- 1 bunch spring onions/scallions
- 4 dried star anise
- 1inch piece of fresh ginger
- 4 skinless chicken thigh fillets
- 1Tbsp salt reduced soy sauce
- 1 Tbsp white Miso paste (In the Asian section of your supermarket)
- 20g dried Shitake mushrooms (I purchased mine from supermarket produce section)
- 2 squares/cakes of dry noodles (I use Changs long life noodles 98% fat free)
- 1 x 60g bag fresh baby spinach
- 1 hard or medium hard boiled egg per person/serve
- Optional slices of fresh chilli to garnish
- I began with a litre of home made chicken stock for maximum flavour. If you can't make it, purchase the best quality stock you can afford to make this dish the best you can 🙂
- Pour chicken stock (room or fridge temp, not hot) into slow cooker and add dried Porcini mushrooms
- Roughly peel garlic and flatten slightly with back of large knife to release flavours and add these to slow cooker. This will be removed later when soup is strained so don't be overly concerned if a little skin goes in with them.
- Cut the bottom 1/4 (white end) off your bunch of spring onions and add them to slow cooker. Slice and reserve approximately 1 cup of the green ends and place them in the fridge for now, you'll use them later for garnishing the final soup.
- Add star anise to slow cooker.
- Roughly slice ginger and add it to slow cooker also.
- Add chicken thigh fillets to the slow cooker, whole.
- Cook on HIGH for 3hrs.
- Remove chicken from soup and set aside on cutting board
- Skim all solids from soup and discard. I use a slotted spoon or sieve ladle.
- Shred chicken into strips and return this shredded chicken to the broth soup along with soy sauce, miso paste and dried shitake mushrooms.
- Cook on LOW for 1hr
- After this hour add dried noodles and spinach leaves and cook for an additional 30mins or until noodles are softened and spinach wilted.
- Serve into 2 large serving bowls (or 4 small bowls)
- Top with the sliced green spring onions that you reserved earlier. One egg per bowl, cut in half and placed on top. If you like a little extra heat you can also scatter with chilli slices (optional)
- Inspired by a Miso Soup I saw being cooked on a fitness challenge TV show by UK chef Tom Kerridge
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