Crispy Chicken Miso Ramen
Lightly spiced Miso Ramen is rich and full of flavour. Fill each bowl with meaty mushrooms, healthy kale, and perfectly cooked noodles, then top it with crunchy Korean Chicken and all the extra bits. It is a meal that comes together quickly & will fill your belly and wanting to come back for more.
Serves 4
Effort: Moderate
Prep: 10 mins
Cook: 30 mins
Gluten free option
Ingredients
2 chicken breast
1/2 cup korean crispy chicken coating
1/3 cup milk
400g mushrooms, sliced
2 tbsp butter
2 garlic cloves, minced
1 tsp ginger - fresh (grated) or paste
8 cups - 2L good quality chicken stock/ broth
3/4 cup coconut milk
1/8 cup - 30ml soy sauce
2 tbsp chilli miso soup base
1 small bunch of kale, trimmed
4-5 spring onion, sliced
4 noodle squares - see hints & tips
To serve
Sesame seeds
Extra sliced spring onion
Sesame oil
Fried shallots - optional
Crispy chilli oil - optional
Soft boiled egg - optional
Instructions
Preheat the oven to 210c/ 190c fan. Slice each chicken breast in half width ways to make 4 equal pieces. Put the chicken in a bowl and pour over the milk. On a plate pour the 1/2 cup of Korean coating mix. One piece at a time, dip into the coating mix and place on a clean plate.
Once the chicken is coated, line a baking tray and oil well. Place the chicken on top and spray with a little spray oil. Place in the oven and cook for 20 mins turning once.
Meanwhile, in a large pan heat the butter until it melts. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.
Add the garlic an ginger, cook for further minute until fragrant.
Add the chicken stock, coconut milk, soy sauce & chilli miso soup base. Whisk together and bring to a low rolling boil.
To prepare the kale, fold over in half, hold it down on a cutting board, and use a knife to cut off the stem. Then chop the leaves into small pieces & add to the pan. At this point also add the sliced spring onion. Taste and season with salt & pepper.
Once the chicken is ready remove from the oven and leave to cool slightly. Once its cool enough to handle slice each piece into thin strips. Pop back in the cooling oven to keep warm.
Turn the pan down to low and add the noodle squares. Leave them to cook in the broth as per packet instructions making sure you don’t break them up too much.
To serve - Place 4 bowls on the side, using tongs divide the noodles equally in each bowl. Ladle the miso soup amongst the bowls making sure to add plenty of the veg too. Top with the sliced crispy Korean chicken strips.
Top each bowl with a 1/2 tsp drizzle of sesame oil, a good sprinkle of sesame seeds, extra chopped spring onion and if you have it to hand some fried shallots and crispy chilli oil.
There is no pretty way to enjoy this dish so slurp away!
Hints & tips
Make gluten free - There are a couple of things to adjust to make this dish GF. Firstly, make sure the soy sauce you are using is gluten free or use tamari. The other thing is using gluten free noodles. These brands are our favourites - Wokka OR Obap
Crispy chicken - We have used the oven cooking method to make this crispy chicken. The reason is to save time - it can be cooking while you prepare the soup. Feel free to use an air fryer, shallow fry or deep fry if you prefer.
Noodles - These are the noodles we use in this recipe here. They are long life noodles with no added flavour or nasties. They cook in 3 minutes too.
Easy swaps - Swap the kale out for another other leafy green you like. Spinach, bok choy or silver beat would be great alternatives
Extras - Soft boiled eggs are a staple extra in a bowl of ramen. Follow the instructions from the Australian Eggs website to make the perfect soft boiled egg by clicking here.
Portion size - Serves 4 or 2 with leftovers.
Storage - Remove the noodles from the miso soup into a separate container. This will stop the noodles going mushy and soaking up the liquid. Like this, it will store in the fridge for 3 days. Also, keep the crispy chicken separate. Not suitable for freezing.
