This miso and ginger, chicken ramen has a delicious depth of flavour from the miso paste and the stock. The ginger, coriander and bok choy gives it a nice freshness which pairs perfectly with the poached chicken and noodles.
This Week
9 Dec - 15 Dec
Meal Prep Guide
This recipe is nice and simple, so doesn’t require any prep.
Tips
Tips
- The key to delicious ramen is in the broth. We like to use a good quality chicken stock or bone broth or make our own bone broth.
- In this recipe, we poach the chicken breast in the miso, chicken broth. If the chicken breasts are large we recommend slicing them in half lengthwise to make sure they cook through in the 25 minutes. You don’t want to boil the chicken to get it to cook quicker as this will cause it to go tough and overcook.
Shortcuts
Vegetables
- Swap out the bok choy for broccolini.
- Use half the amount of noodles and add some brocollini for extra veggies.
Protein
- For a vegetarian option you can use vegetable broth make our crispy tofu to add to the ramen just before serving.
Other
- You can use whatever noodles you like: ramen noodles, rice noodles and egg noodles all work well.
Ingredients
- 1 Tbsp coconut oil
- 1 Tbsp ginger (finely chopped)
- 1 leek (cut in half lengthwise then roughly chopped)
- 4 garlic cloves (crushed)
- 1 small red chilli (finely chopped)
- 1.2 litres chicken stock or bone broth
- 500-600g chicken breast
- 1 Tbsp fish sauce
- 1 Tbsp tamari
- 2 Tbsp miso paste
- 170g ramen noodles
- 250g bok choy (ends trimmed and leaves separated)
Garnish (optional)
- 3 Tbsp sesame seeds
- 1 cup coriander
- 1 small red chilli (finely sliced)
- 1 snack size packet of nori sheets, 5g (optional)
- 4 soft boiled eggs
Method
- Heat the coconut oil in a large pot over a medium heat. Add the leek, ginger, garlic and chilli; cook for 5 minutes or until the leek has softened.
- Add the stock, fish sauce, tamari and miso paste. Bring to the boil and add the chicken breast. Cook for 1 minute before turning off the heat, pop the lid on and allow to sit untouched for 25 minutes. This will poach the chicken breast.
- After 25 minutes remove the chicken from the broth and set aside.
- Bring the broth to a boil again and add the noodles, and cook for the time recommended on the packet (usually around 7-10 minutes). After 5 minutes add the bok choy and let cook for a few minutes until cooked through.
- While the bok choy and noodles are cooking finely slice the chicken and add to the bowls.
- Divide the noodles and bok choy across the bowls and pour over the broth.
- Garnish with some optional sesame seeds, fresh coriander, extra chilli, chopped nori and soft boiled eggs.
Variations
Vegetables
- Swap out the bok choy for broccolini.
- Use half the amount of noodles and add some brocollini for extra veggies.
Protein
- For a vegetarian option you can use vegetable broth make our crispy tofu to add to the ramen just before serving.
Other
- You can use whatever noodles you like: ramen noodles, rice noodles and egg noodles all work well.
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