Hot miso ramen soup

Author: Sachi Nomura - Chef

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

150g chicken mince
1 teaspoon tobandjan (chilli soy bean paste)
1 teaspoon gochujang (Korean chilli paste), optional
spray oil
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons white (or mixed) miso
2 teaspoons brown sugarlight brown cane sugarX
1 tablespoon reduced-salt soy sauce
2 tablespoons mirin
800g shelf-fresh egg noodles
2 hard-boiled eggs, cut in half, to garnish
wakame (edible seaweed), soaked in water for 1 minute and drained, to garnish
2 spring onions, chopped, to garnish
sweet corn sweetcornXkernels (fresh or canned, drained), to garnish
3 bok choy, cut into quarters, blanched and refreshed in cold water
2 cups mung beans, blanched and refreshed in cold water, squeezed to remove excess water

1 In a small bowl mix chicken mince with tobandjan and gochujang (if using).

2 Place a wok or large pan over high heat and spray with oil. Add garlic and ginger and stir-fry until aromatic.

3 Add chicken mince and stir-fry for 2-3 minutes until chicken is cooked.

4 Add 1.2 litres water, bring to the boil and add miso, sugar, soy sauce and mirin. Stir until dissolved and then simmer over low heat.

5 Meanwhile, boil another 1.2 litres water in a large pan and cook noodles as instructed until al dente. Drain and place in serving bowls.

6 Add miso soup to bowls and garnish with egg, wakame, spring onion and corn kernels. Serve with bok choy and mung beans.

If you can’t find tobandjan, try a little chilli sauce instead.

Calories 455cal

Kilojoules 1910kJ

Protein 24g

Total fat 8g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 8g

Dietary fibre 7g

Sodium 880mg

Calcium 150mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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