Asian Chicken & Miso Ramen Soup
A bowl of ramen is a hug you can eat.
Ingredients:
- 150 ml Asian Chicken Ramen Broth Base
- 450–600 ml water
- Asian Medium Egg Noodles
- 100 150 g shredded cooked chicken
- 1 tbsp miso paste
- Fresh coriander, roughly chopped, for garnish
How To Make Asian Chicken & Miso Ramen Soup
- In a saucepan, combine the Asian Chicken Ramen Broth Base with 450–600 ml water and bring to a gentle simmer.
- Add the miso paste and whisk until fully dissolved.
- Cook the ramen noodles according to the package instructions.
- Add the shredded chicken to the broth and heat through for 2–3 minutes.
- Divide the cooked noodles between serving bowls.
- Pour the hot chicken and miso broth over the noodles.
- Garnish with fresh coriander and sesame seeds and serve immediately.
Serving Suggestions
- For extra flavour and texture, top with a soft-boiled egg, crispy onion, and baby bok choy.