45 Minute Miso Ramen with Chicken & Mushrooms

I love soups. And ramen is my favorite kind of soup because it is so versatile and can be packed with many delicious toppings. While making an authentic ramen broth takes hours, sometimes you just need something between that and store-bought cup noodles. That is how I came up with this recipe which comes together in under 1 hour. Rich broth hitting deep umami flavors from browned chicken, miso paste, and mushrooms is like a hug in a bowl. I make it whenever I feel sick or just crave a solid homemade ramen.

Yields: 2-3 servings

Ingredients:

• 450g chicken thighs (I use the ones with the skin for more flavor)

• 3 TBS miso paste

• 1.5L water

• 1 bigger onion

• 5 garlic cloves

• 1 TBS grated ginger

• 200g King oyster mushrooms

• 100g champignon mushrooms

• 5 lime leaves (you can find it in the frozen section of your local Asian market)

• 2 dried chillies

• 1 star anise

• 180g soba noodles

• 1 tsp toasted sesame oil

• soy sauce to taste (optional)

For the toppings:

• spring onions

• cilantro

• toasted sesame seeds

• chilli oil

Instructions:

1. Start by browning the chicken (skin side down first) until golden brown and then flip it, cooking for about 10 minutes total.

2. In the same pot, toss in chopped aromatics (onion, garlic, ginger) and let the water in the onions deglaze the pot. Continue building the flavor by throwing in the chillies, star anise, and lime leaves, stir well and let the fragrances infuse together.

3. Add chopped mushrooms and cook for another few minutes.

4. Pour in the water and dissolve miso paste in a wooden spoon or a strainer while mixing it in with the rest of the broth.

5. Bring it to a boil, reduce the heat to low, and simmer uncovered for at least 30 min for the flavors to develop.

6. Remove the aromatics, take the chicken out, shred it into big chunks and toss it back into the pot. If the broth lacks saltiness, now is where you can add a splash of soy sauce, adjusting to taste.

7. Cook soba noodles in a separate pot for about 3 minutes or until the noodles are cooked. Drain and transfer them to a serving bowl, followed by a generous serving of ramen.

8. Garnish with cilantro, spring onions, sesame seeds, and a splash of chilli oil.