Recipe Chicken, miso and mushroom ramen
Tom Kerridge’s chicken ramen gets the most from each ingredient. Poaching chicken on the bone makes an instant stock, while miso and dried mushrooms really ramp up the umami. Ready-cooked noodles are easy to use, but you can always cook them separately from dried first.
Each serving provides 535 kcal, 49g protein, 37g carbohydrate, 20g fat, 5g fibre.
Recipe tips
Let the strained broth cool at the end of step 4 then freeze in a suitable container. Shred the chicken and freeze separately. Defrost both at room temperature, then reheat the broth thoroughly in a pan over a medium heat. Continue as per the rest of the recipe.
[zrdn-recipe id=29]
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