dinner · dairy-free
Chicken and mushroom miso ramen
A quick miso broth with poached chicken, shiitake and bok choy over ramen noodles.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the stock with the sliced mushrooms and the chicken until the chicken reaches 165°F (74°C). Lift it out and slice it.
-
2
Cook the noodles in a separate pan.
-
3
Simmer the bok choy in the broth until tender. Off the heat, whisk the miso into a little broth and stir it back in.
-
4
Divide the noodles between bowls, ladle over the broth, and top with chicken and sliced spring onions.
