Serves 4
Prep time – 15-20 Minutes | Cooking Time – 20-30 minutes (plus 3h+ for Chicken Soup)
Seemingly exotic larder ingredients like miso paste and soy sauce may seem, on the surface, like an expensive option, but in reality, they last for ages and can be used to add big punches of flavour to dishes like this budget-friendly chicken miso ramen. Made from fermented soybeans, slightly tangy and deeply umami notes can be added to a broth with the addition of just one spoonful of this delicious Japanese seasoning, and a jar of miso will keep refrigerated for several months once opened. An excellent way to spin out leftovers into something new and exciting, this recipe is as cost effective as it is delicious.
The base of this soup is leftover chicken soup, and if using our budget-friendly chicken soup it will be even kinder on the bank balance. Throw in leftover roast chicken, or any raw vegetables that need using up for the ultimate, wholesome, warming, filling, saver menu, one-pot, meal-in-a-bowl!
Ingredients:
- 1 tbsp Oil for frying
- 1/2 tbsp Sesame Oil
- 1 red Onion, ribonned
- 4 to 6 Savoy Cabbage leaves, sliced
- 3 small Carrots, julienned
- 5 large Chestnut Mushrooms, sliced
- 2 Spring Onions, cut into 2cm lengths
- Thumb-sized piece of Ginger, thinly sliced
- 2 x Garlic Cloves, sliced
- 1 Courgette, sliced
- 1 heaped tsp Miso Paste
- 1 tbsp Soy Sauce
- 150-170g Udon Ramen Noodles per person
Method:
- Heat oil in a deep soup pot or wok, over a medium heat.
- Add in the carrots and onions, fry for 2-3 minutes to soften, then add in courgettes, mushrooms, cabbage, garlic and ginger.
- Cook for a further 5 minutes.
- Add 1 heaped tbsp miso paste and stir in.
- Add 1 tbsp soy sauce and continue cooking and stirring until vegetables have softened or until desired consistency is reached, 3-5 minutes.
- Add 6-8 cups Chicken Soup or Chicken Stock.
- Add cooked Udon Ramen Noodles or other noodle of your choice and cook according to timings on packet.
- Add in any leftover chicken from soup or roast (optional)
- Heat through until piping hot, then ladle into bowls and serve.
Serving suggestion:
Add sliced red chilli, a wedge of lime, extra sesame oil or fresh coriander to add a fresh zing at the end.
