always have a jar of white miso paste lying around in the fridge. Great if you want to roast some veggies, chicken or salmon for example, but even easier to add to some chicken broth and Asian-up your soup.
Add some ginger, lemongrass and spring onions to the broth and you’ve got one big flavour bomb!
Miso Ramen Soup with Roasted Chicken, Shiitake & Paksoi
- 1 - 2 tbsp vegetable oil
- 2 chicken drusticks & thighs, skin on (leave out if you want to keep it vegan or vegetarian)
- 3 cm ginger, sliced into 0.5 cm slices (see notes)
- 1 lemon grass, bruised but left whole (see notes)
- 1-2 kaffir lime leaves (see notes)
- 2-3 spring onions, left whole (see notes)
- 1 shallot, finely chopped
- 3-4 garlic cloves, grated
- 750 ml boiling water
- 2-3 tbsp white miso paste (to taste)
- 1/2 chicken or vegetable stock cube
- 150 g ramen noodles (or noodles of preference)
- 2-3 baby bok choy, roughly chopped into big bite size chunks
- 100 g shiitake, torn into strips
- 1 tsp sesame oil
- Chili oil to serve (optional)
The chicken (± 45 minutes, incl. prep)
Preheat the oven to 220°C.
Rub some olive oil into the chicken and season well with pepper and salt.
Drizzle a drop of olive oil into a baking tray and place in the chicken.
Roast for ± 40 minutes until the skin is nice and crispy. The meat should tear off the bone easily when it's done.
The soup (± 25 minutes, incl prep)
In the meantime you can start on the soup.
Heat a drop of oil in a large saucepan and add shallots, garlic, ginger, spring onion and lemon grass. Sauté until the shallots are translucent and fragrant, ± 3 minutes. Make sure not to let it burn.
Add the miso past, 2 tbsp to start with, you can always add more later. Sauté for ± 2 minutes, until just starting to caramelize.
Add the water, stock cube and kaffir lime leaves and bring to a the boil. Let simmer for ± 15 minutes to let all the flavours infuse.
Prepare the noodles according to the packaging. Rinse with cold water when done and set aside.
Heat a drop of oil in a frying pan and then add the torn mushrooms. Sauté for ± 5 minutes without moving them too much so they brown and caramelize on all sides.
Add the bok choy and sauté for ± 1 minute. Take from the heat and toss in some sesame oil.
From the soup, remove the ginger slices, lemon grass and kaffir lime leaf.
Add the noodles to the broth to slightly heat through, now your ready to serve.
When the chicken is done, cool for a few minutes and then carefully pull the meat off the bones, keeping the skin whole. Slice into bitesize pieces. Pour the resting juices of the chicken into the soup.
Divide the soup over the bowls, top with the shiitake, bok choy and the sliced chicken. Drizzle some chili oil over the top for some heat.
I used quite a few flavourful ingredients, like lemon grass, ginger an kaffir lime leaves. I always have these lying around in the freezer. No worries if you don't have all of these, or maybe not even any. The recipe will work just as well without them.