Name: Shredded chicken and kimchi ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Korean
Ingredients: salt and ground black pepper; 15 ml/1 tbsp white miso; large handful of beansprouts; 1 lemon grass stalk, trimmed and squashed to bruise; 3–4 chicken breasts; 15 ml/1 tbsp red miso; 400 g/14 oz fresh ramen noodles; 10 ml/2 tsp black sesame seeds; 15 ml/1 tbsp rice vinegar; 1.75 litres/3 pints/7½ cups chicken stock; 15 ml/1 tbsp mirin; 15 ml/1 tbsp light soy sauce; 30–45 ml/2–3 tbsp white cabbage kimchi or kimchi of your choice

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This nourishing Korean-inspired ramen dish features succulent poached chicken in a light miso broth, with beansprouts for texture and kimchi for heat.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken stock

Method

First, cook the chicken. Put 500 ml/17 fl oz of the chicken stock base in a large pan, add the chicken breasts and lemon grass, and season with salt and pepper. Simmer for 15–20 min