Go Back
–+ servings
Cook Time 25 minutes
Servings 1
Print

Ingredients

  • 10 g Butter
  • 15 g Chopped spring onion (green onion)
  • 0.5 Boiled egg
  • 30 g Sweetcorn
  • 50 g Sliced Roasted chicken
  • Pepper to taste
  • 1 serving Ramen noodles (approximately 150g)

SOUP

  • 3 1/2 tsps DASHI FLAVOURED MISO SOUP BASE & SEASONING
  • 2 tbsps Mirin (sweet cooking rice wine)
  • 1 tbsp Tahini (sesame paste)
  • 1 tbsp Soy sauce
  • 1 clove Garlic, minced (about 7g)
  • 1 cm Piece of ginger (about 3g)
  • 1/2 Chicken stock cube
  • 1 tsp Sesame oil
  • 350 ml Hot water

Instructions

  • Prepare the toppings ahead of time by chopping the green onions and cooking the eggs until boiled, then cutting them in half.
  • In a bowl, make the soup base seasonings by mixing together DASHI FLAVOURED MISO SOUP BASE & SEASONING, mirin, tahini (sesame paste), soy sauce, minced garlic, minced ginger, chicken stock cube, and sesame oil. Stir well to combine all the seasonings.
  • Cook the Ramen noodles according to the package instructions. Drain and set aside.
  • In a separate pot, add the hot water and the mixed soup base seasonings . Stir well to dissolve and create the miso soup base.
  • Add the cooked noodles to the pot with the miso soup base. Mix well to combine.
  • Divide the noodles and miso soup into serving bowls.
  • Top the bowls with chopped green onions, halves of boiled eggs, and any additional toppings such as sweetcorn and chicken.
  • Season with pepper to taste and serve.