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Chicken, miso and mushroom ramen
Fruit and vegetables
15g/½oz dried porcini
mushrooms
2.5cm/1in piece fresh root
ginger
, peeled and thickly sliced
3
garlic
cloves, lightly bashed
3
spring onions
, white and green parts separated, finely chopped
12 dried
shiitake mushrooms
100g/3½oz baby
spinach
1 red
chilli
, deseeded and cut into thin strips, to serve
Tins, packets and jars
1.5 litres/2½ pints
chicken stock
400g/14oz cooked ramen
noodles
Cooking ingredients
1
star anise
2 tbsp white
miso
paste
1 tbsp
soy sauce
sea salt and freshly ground
white pepper
1 tsp furikake (Japanese
seasoning
) (optional), to serve
Dairy, eggs and chilled
4 large free-range
eggs
, boiled for 6 minutes and cooled
Meat, fish and poultry
750g/1lb 10oz
chicken thighs
, skin removed and bone in
1 tbsp
mirin
Back to recipe
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