Miso Chicken and Mushroom Ramen
Miso Chicken and Mushroom Ramen



  • 1.5 litres chicken stock
  • 15g dried porcini
  • 1 star anise
  • 2.5cm piece of ginger, sliced
  • 3 bashed garlic cloves
  • 3 spring onions, finely chopped
  • 750g chicken thighs, skin removed
  • 4 eggs
  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 12 dried shiitake mushrooms
  • 400g cooked ramen noodles
  • 100g baby spinach
  • Salt and pepper
  • 1 red chilli, deseeded and sliced, to serve
  • Bring the stock to a simmer in a saucepan, and add the porcini, star anise, garlic, ginger, the whites of the spring onion, and the chicken. Cook for 25 mins. Remove the meat from the pan and set aside, and pour the broth into a jug through a sieve and discard the rest of the contents. Put the broth back in the pan, and bring to the boil. Add the eggs, cook for 6 minutes to hard boil, and then remove.
  • Whisk the miso into the broth and stir in the soy and mirin. Add the shiitake mushrooms and cook for 4 mins, then season, add the noodles, and cook to warm through. Shred the chicken and add the meat to the broth along with the spinach, then divide between bowls with half an egg in each. Garnish with the greens of the onions and some sliced chilli.
1 hr
4 serving

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