Hot miso ramen soup

Serves: 4
Time to make: 30 mins

Total cost: $ 19.40 / $ 4.85 per serve

(at time of publication)

Ingredients

150g chicken mince
1 teaspoon tobandjan (chilli soy bean paste)
1 teaspoon gochujang (Korean chilli paste), optional
oil spray
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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1910kJ

Calories 455cal

Protein 24g

Total fat 8g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 8g

Dietary fibre 7g

Sodium 880mg

Calcium 150mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.