Autumn Easy Ginger-Miso Ramen

Now the days are shortening and the nights are feeling chilly, I have created an easy ramen recipe you can whip up after work. Using miso and fresh ginger for flavouring the broth, it is perfect to warm you on a cold evening. Using hoisin marinated chicken for the meat topping was inspired by a dish I ate at Wagamama- hoisin is more of a Chinese ingredient, but matches well with the delicate flavouring of this broth.

Serves 2


1 inch piece of ginger

1 tbsp. oil

1 chicken stock cube (I used the Knorr chicken stock pot)

1 sachet of dashi no moto (dashi powder)

2 tbsp brown rice miso

2 tbsp. of the mirin-soy sauce mixture from making ramen egg

1 tbsp. dark soy sauce

1 tbsp. light soy sauce

2 portions of fresh ramen noodles (or the equivalent dried)

To top

1 batch hoisin marinated chicken (see below)

1 batch spicy beansprout salad

1 batch togarashi spiced spinach

2 spring onions, sliced into 3” sections

Ramen egg

Pink sushi ginger (I found that the red pickled ginger was too strong so in this recipe I used the more subtly flavoured pink sushi ginger instead)

4 sheets nori



  1. Make up a litre of stock with the stock cube and boiling water in a jug. Add the dashi no moto and mix. Finely shred the ginger.
  2. Heat the oil in a wok and add the ginger. Fry until aromatic. Add the chicken-dashi stock and the miso and stir until the miso has melted into the stock. Add the soy sauces and the mixture from the ramen egg. Keep on a low heat whilst you prepare everything else.
  3. Cook the noodles as per pack instructions- if using the ready to use, fresh noodles, they simply need brining to the boil. Place the spring onions in the ginger miso broth for a minute to blanch and add flavour. Then remove the spring onions for serving.
  4. Drain the noodles and split between two ramen bowls. Top with the broth, then add the toppings pleasingly around the bowl.

Hoisin Marinated Chicken


2-3 chicken thighs (depending on size and appetites!)

1 tbsp. hoisin/ sweet bean paste

1 tbsp. shaoxing rice wine

1 tbsp. brown miso


  1. Mix together the marinade ingredients in a large bowl.
  2. Add the chicken thighs and ensure the meat is well covered on all sides. Cover bowl with cling film and place in a fridge for a couple of hours or, ideally, overnight.

3. When ready to cook, discard any excess marinate. Place the chicken thighs with a little groundnut oil on a tray and grill under high heat for about 8-10 minutes, turning regularly to cook evenly. When cooked through, slice thinly before serving.

Togarashi Spiced Spinach


1 bag fresh spinach

1 tsp groundnut oil

Salt and white pepper

½ tsp. togarashi powder

1/2 tsp. toasted sesame seeds


  1. Blanch the spinach in boiling water and then drain in a sieve. Using a large spoon, press the spinach into the sieve to squeeze out as much water as possible. Blot the spinach on a few pieces of kitchen towel.
  2. Heat the oil in a wok until very hot and add the spinach. Stir fry for a minute, before adding the salt and white pepper, togarashi powder and mixing. Sprinkle with the sesame seeds.




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