Miso Ramen with Shiitake and Chicken

What's in it

13 parts read from its 13 ingredient lines, its title and its method.

Broth base

• Chicken “4 cups water or chicken stock”

Tare and seasoning

• Miso “2 Tbsp red miso paste”

Aroma oil

• Sesame oil “sesame oil”

Noodles

• Dried ramen noodles “4 ounces dry ramen noodles (use rice noodles for gluten free)”
• Instant noodles “4 ounces dry ramen noodles (use rice noodles for gluten free)”

Toppings

• Chicken “1 cooked chicken breast (sliced on the diagonal)”
• Boiled or soft egg “1 hard or soft cooked egg”
• Scallion or negi “6 scallions (sliced)”
• Sweet corn “1 ear fresh corn (kernels removed)”
• Mushrooms (shiitake, enoki, shimeji) “6 shiitake mushrooms (cleaned and sliced)”
• Bok choy “2-3 baby bok choy (sliced (including the green leaves))”
• Sesame seeds “sesame seeds”

How it is served

• Served in soup from the method

Against the usual Miso

It has 3 of the 5 parts of the usual Miso ramen: miso, sweet corn and scallion or negi. Not on it: bean sprouts and butter.

Less usual for the style: chicken (in 18% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.