A miso broth flavoured with fresh chilli and topped with a simple chicken topping, this is a more extreme version of the classic miso broth, with the chilli giving a clean heat. Depending on how hot you like your meals, you can add extra chilli or even add a few dried red chillis to the broth. The simplicity of the pak choy and chicken really help the chilli to stand out in this dish.
1 inch ginger
1 fresh red bird’s eye chilli
1 tbsp. sesame seeds
1 tbsp sesame oil
2 tsp. chilli bean sauce
2 tbsp. brown miso
1 tsp mirin
1 tbsp light soy sauce
1 tbsp. shaoxing rice wine
1 litre chicken stock
White pepper, to taste
One batch of sticky soy chicken
One batch of seasoned bamboo shoots
Several leaves of pak choy or Chinese leaf
2 spring onions, finely sliced
2 tsp. red ginger
- Chop the shallot and ginger very finely. Slice the chilli- if you prefer to have a little less heat, remove the seeds.
- Grind the sesame seeds in a pestle and mortar.
- In a wok, heat the sesame oil and fry the ginger, shallot and chilli until aromatic.
- Add the chilli bean sauce, sesame seeds and mirin and mix until incorporated.
- Add the soy sauce, rice wine, pepper and miso paste. Stir until mixed, making sure that there are no lumps of miso in the broth. Keep the broth simmering, but don’t let it boil.
- Slice the pak choy or Chinese leaf into 1 cm sections. Blanch in boiling water in a small saucepan, until the leaves wilt and turn slightly transparent. When done, drain and keep warm.
- Cook the ramen noodles, as per the pack instructions. The ready cooked noodles literally just need to be reheated.
- When the noodles are done, drain well in a colander, moving the colander from side to side to remove any trapped water.
- Split the noodles between your serving bowls. Ladle the broth over the noodles and add the chicken, bamboo shoots, leaves and spring onion. Place a little pile of red ginger to one side of the bowl and finely add the ramen egg half and prop two nori sheets against the side of the bowl. Drizzle with chilli oil for extra heat.