This was supposed to be made with leftover turkey, but we ate all that before I made the soup. So I just chucked a chicken breast in the oven with some appropriate herbs and then shredded it when it was cooked, and pretended it was leftover turkey. It tasted good, even if not distinctly turkey-esque, so while this is not the same as the original (from the always fabulous Tokyo Terrace), it’s not dissimilar, particularly since I used miso paste as well. By which I mean I got to use up some of my zillion-dollar jar of red miso paste sitting in the back of the fridge. It’s not going to go bad, or anything – it’s already fermented, after all – but I don’t want to feel like I wasted a bunch of money on an ingredient I’d only use part of, in one thing, and throw out the rest.
This is the halved version for two people.
Chicken Ramen with Miso
Ingredients
2 cups chicken stock
2 packets dry ramen noodles (which I, and nobody else not from Canada, call generically “Mr. Noodles” in the same way you might say “Kleenex” or “Crock-Pot”), not counting the flavour-packets
a mushroom or two, sliced
1 rib celery, diced
1 carrot, julienned or matchsticked or whatever slim stick-type cut you like to do (or can do)
about a cup of cooked chicken, shredded – I just used a smallish chicken breast and didn’t really bother about measuring
1 tbsp red miso paste (or, well, I only have the one kind, I don’t know if you used some other kind of miso paste, it would probably be good)
1/2 tsp soy sauce
1 green onion, chopped
2 tsp ginger, grated (or just chopped really small; it gums up my grater so I don’t generally grate it)
Method
Make the ramen according to package directions, except for the part where you add the flavour packet.
Once you’ve taken the noodles out to drain, use the same pot to bring the stock to a boil.
Add the miso paste and the soy sauce to the stock and stir until all the miso is broken up.
Now it’s time for assembly! This is assembled food!
Divide the noodles amongst the bowls.
Put the veggies and meat on top.
Pour the broth over everything.
Garnish with ginger and green onions.
