Chicken-ramen

Dean Edwards’ miso chicken ramen

Slow cooking makes the chicken super-tender & infuses the broth with aromatic flavours – this dish also works well with tofu, veg or prawn

By , 12 September 2018

(10 votes)

Dean Edwards’ miso chicken ramen
  • Cook: 20 Mins
    plus 5 hrs cooking

  • Serves: 6

  • Price: £1.52 per serving

Recipe taken from Dean's book, Cook Slow (£14.99), out now

Nutritional Info
Each 428g serving contains
  • Energy

    1003KJ

    240KCAL

    12%
  • Fat

    7.7g

    low

    11%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    3.4g

    low

    4%
  • Salt

    0.94g

    low

    16%
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
  • 6 spring onions, white parts only, thinly sliced
  • 3 cloves garlic, chopped
  • 1 thumb-sized piece ginger, chopped
  • 50ml cream sherry (optional)
  • 2tbsp miso paste
  • 1tsp red chilli flakes
  • 1tbsp olive oil
  • 1.2L chicken stock
  • 300ml soya milk
  • 4 chicken thighs, skin and bones removed, cut into bite-sized pieces
  • 100g shiitake mushrooms, sliced
  • 300g Asda Straight to Wok Noodles
  • TO SERVE
  • 15g fresh coriander
  • 1 spring onion, sliced
  • 1 red chilli, thinly sliced
  • 3 medium eggs, soft boiled and halved
Method
  • In a bowl or jug, blitz the spring onions, garlic, ginger, sherry (if using), miso paste, chilli flakes and oil with a handheld blender until smooth.Spoon into the slow cooker, pour in the stock and soya milk then mix together well. Add the chicken and the mushrooms. Cover with the lid and cook on the low setting for 5 hrs.

  • Just before you’re ready to serve, cook the noodles according to the pack instructions, then divide between 6 bowls.

  • Ladle the chicken and broth over the noodles. Serve garnished with the coriander, spring onion, chilli and half a boiled egg.