The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Smoky miso chicken ramen
Spicy chipotle chilli and umami-rich miso paste give juicy chicken strips a seductive, smoky savouriness, while the yummy broth gets its zing from fresh ginger, garlic and coriander. Packed with stir-fry veg and noodles, this ramen feast goes box to bowl in just 30 minutes!
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 16g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 600g diced chicken breast
- 2 carrot
- 120g chestnut mushrooms
- 2 pak choi
- 6 spring onion
- 4 garlic clove
- 8cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 505
Protein: 46g
Carbs: 70g
Fat: 4.7g
Ingredients
- 1 carrot
- 60g chestnut mushrooms
- 1 pak choi
- 3 spring onion
- 2 garlic clove
- 4cm fresh ginger
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
- 300g diced chicken breast
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 508
Protein: 46g
Carbs: 71g
Fat: 4.8g
Smoky miso chicken ramen
Spicy chipotle chilli and umami-rich miso paste give juicy chicken strips a seductive, smoky savouriness, while the yummy broth gets its zing from fresh ginger, garlic and coriander. Packed with stir-fry veg and noodles, this ramen feast goes box to bowl in just 30 minutes!
Cook time:
30 mins
Cuisine:
Japanese
Food group:
Poultry
Allergens: Soya
Cooking Instructions
Slice & soften the veg
- Dice the carrots into ½cm cubes, and thinly slice the mushrooms. Trim the pak choi and cut into bite-size pieces. Chop 2 spring onions into 2cm pieces, then thinly slice the other and set aside (chop 4 for 4 portions, then thinly slice 2). Peel and crush the garlic, and grate the ginger.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the carrots, mushrooms and roughly chopped spring onions and cook for 5-6 mins.
- Add the pak choi, garlic, ginger and tamari and cook for 2 mins.
Start your broth & boil your noodles
- Meanwhile, boil a kettle. Pour 1 litre boiled water (2 litres for 4 portions) into a large saucepan, bring back to the boil, add the stock powder and stir well.
- Cook the noodles in the boiling stock for 4-5 mins, then drain the liquid into the veg pan. Rinse the noodles and set the aside.
- Return the veg pan to the heat and simmer for 5 mins.
Sear the chicken
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a high heat. Tip in the chicken and fry, without stirring, for 2-3 mins, then turn and repeat until browned all over.
Add some oomph!
- Stir in the miso, chipotle (to taste) and a generous splash of water into the chicken pan, then cook for 1 min. Tip the chicken and any juices into the broth, then continue to simmer for 3-4 mins until the chicken is cooked through.
- Chop half the coriander, then stir it into the broth.
Finish & serve
- Spoon the noodles, broth, veg and chicken into bowls, then top with the sliced spring onions and coriander leaves.