20-Minute Spicy Miso Chicken Ramen

A quick weeknight ramen broth built with chicken thigh fillets, ginger, and miso paste.

Ingredients

• 2 nests dried ramen noodles (such as Itsu or Yutaka)
• 300g boneless, skinless chicken thighs
• 750ml chicken stock
• 2 tbsp white or red miso paste (such as Yutaka or Clearspring)
• 1 tbsp light soy sauce
• 1 tbsp mirin
• 1 thumb-sized piece of ginger, finely grated
• 2 garlic cloves, finely grated
• 2 medium eggs, soft-boiled for 6.5 minutes and halved
• 1 small tin sweetcorn, drained
• 1 nori sheet, snipped into quarters
• 1 tsp crispy chilli oil (or sriracha)

Method

1. Season the chicken thighs with a splash of soy sauce and pan-fry in a little oil for 5–6 minutes per side until charred and cooked through; rest and slice into strips.
2. In a saucepan, fry the grated garlic and ginger in a drop of oil for 1 minute until fragrant, then pour in the chicken stock and mirin and bring to a gentle simmer.
3. Remove the pan from the heat and whisk in the miso paste and soy sauce until smooth (avoid boiling the broth once the miso is added).
4. Boil the ramen noodles for 3 minutes, drain into two deep bowls, ladle over the steaming miso broth, and arrange the sliced chicken, sweetcorn, soft-boiled egg halves, nori, and chilli oil on top.