Tasting Notes

This serves two. It’s hearty, great flavours. The kind of dish that is soul satisfying.

What You Need

4 cups chicken broth.

3 tablespoons white miso paste.

2 garlic cloves, peeled and roughly chopped 

4 shiitake mushrooms.

6 ounces ramen noodles. They usually come in a package of three. Use one.

2 green onions.

2 celery stalks.

Equipment

1 plate.

2 medium pots.

1 frying pan.

Method

Add your four chicken thighs to a frying pan, adding two tablespoons vegetable oil and cook over medium heat till the skin is nice and brow. Remove from the pan and set the chicken aside on a plate. 0nce cooled remove the meat and the skin from the bone. Cut up the chicken into small cubes. Save the chicken skin. You can roast it later in the oven till it’s nice and crispy – using it over salads for crunch.

In one pot add your chicken broth.

Cut your mushrooms and celery into thin slices.

Add your miso, mushrooms, celery into the pot and bring the mixture to a boil, then simmer. You are developing flavour at this point and you should taste it after it has reduced by one-third, add salt to taste. You want the broth to have a deep rich flavour.

Then add your chicken and continue to simmer. Adding the chicken will add flavour. But don’t simmer longer than 10 minutes, otherwise the chicken will dry out.

To the other pot add your noodles, pour boiling water over them. Let sit for four minutes, swirl the noodles around twice.

Once done put the noodles in serving bowls, pour the hot broth over them with the veggies and the chicken.

Cut up your green onions and scatter over the ramen soup.

You are now ready to serve.

Delicioso