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🍲 Chicken Miso Ramen

670 kcal · 240 min · 4 servings

Ingredients

• 0.5 soup chicken
• 3 slice/s ginger
• 1 clove/s garlic
• 2 spring onion/s (cut into large pieces)
• 2 liter water
• 50 g pork belly (thinly sliced)
• 1 tsp mirin
• 1 splash soy sauce (Japanese)
• 1 pinch/es salt
• a little rapeseed oil
• 200 g ramen noodles (fresh)
• 50 g miso (white miso)
• 50 g miso (Shinshu miso)
• 50 g miso (red miso)
• 0.5 apple
• 10 g ginger
• 1 clove/s garlic
• 25 ml soy sauce (Japanese)
• 25 ml sake
• 25 ml mirin
• 1 tbsp sesame oil
• 1 tbsp chili bean paste (doubanjiang)
• 1 tbsp bean sprouts (or mung bean sprouts, blanched)
• 0.5 pak choi (blanched)
• 1 tbsp corn (from a can)
• 1 tbsp bamboo shoot/s (pickled)
• 1 egg/s (ramen egg)
• some spring onion/s (cut into thin strips)
• 1 nori sheet

Instructions

1. 1. Place the whole chicken in a large pot.
2. 2. Cover the chicken with cold water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat so the broth simmers gently.
5. 5. Skim off the white foam rising to the surface using a spoon or a fine sieve.
6. 6. Add ginger, garlic, and spring onions.
7. 7. Let the chicken simmer gently for about 3 to 4 hours over low heat.
8. 8. Strain the finished broth through a fine sieve at the end.
9. 9. Sear the pork belly in a pan with a little oil on both sides until crispy.
10. 10. Season the meat lightly with salt.
11. 11. Deglaze the meat with mirin and soy sauce.
12. 12. Cook the fresh ramen noodles in water according to the package instructions.
13. 13. Finely grate the apple, ginger, and garlic.
14. 14. Mix the grated ingredients well with the remaining ingredients for the miso base.
15. 15. Pour the mixture into a small saucepan.
16. 16. Bring the mixture to a boil once while stirring constantly.
17. 17. Let the miso base cool down afterwards.
18. 18. Add 1 tablespoon of the miso base to a bowl.
19. 19. Add about 400 milliliters of chicken broth.
20. 20. Stir everything gently.
21. 21. Place the cooked noodles in the bowl.
22. 22. Top with blanched bean sprouts and pak choi.
23. 23. Garnish the dish with corn, pickled bamboo shoots, the pork belly, a ramen egg, strips of spring onion, and a nori sheet.
24. 24. Boil an egg until soft-boiled.
25. 25. Peel the egg.
26. 26. Marinate the egg for at least 12 hours in a mixture of soy sauce, mirin, and water.
27. 27. Alternatively, use a vegetable broth or a broth made from boiled pork bones as a base.

Nutrition per serving

• kcal: 670
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 80 g