I know you're thinking Leonie winter is over - why are you sharing a soup, but but but this soup is DELICIOUS! :) I really couldn't hold out on giving it to you till next year! Surely somewhere in Australia it's still a little chilly!?!?! If you are living in the Northern Hemisphere this will be perfect for you guys with winter just around the corner! :) This thermomix miso ramen noodle soup is absolutely delicious and the great base to a multitude of protein choices.
Another great bonus of this Miso Soup is that if you keep a jar of miso paste in the fridge, dried ramen noodles and dried shiitake mushrooms in the pantry, then you are good to go for a quick meal that beats any instant noodles!
This soup works so well with pretty much any protein, chicken, prawn, compressed teriyaki tofu are just to name a few.
Miso Ramen Noodle Soup – ThermoFun
Ingredients
- 20g dried sliced shiitake mushrooms
- 1 cup warm water, for soaking mushrooms (retain to add to miso stock later)
- 70g miso paste
- 1500g boiling water from kettle
- 2 chicken breasts, sliced
- 4 eggs, washed very well
- 1 bunch Bok Choy
- 270g dried ramen noodles
To serve:
- 2 spring onions, finely sliced into rings
- few drops sesame oil
- Optional: sliced fresh chilli on top of each bowl to serve
Instructions
- Soak mushrooms in one cup of warm water (or until just covered) for 30 mins.
- Place miso paste and boiling water into TM bowl. Place chicken and eggs into simmering basket and lower into position in TM bowl and cook 12 mins / Varoma / speed 2, placing Varoma on top to prevent spatter.
- Wash and cut bok choy leaves and place them and the shiitake mushroom in deep dish and tray of Varoma.
- Remove simmering basket with chicken and eggs and set aside.
- Pour shiitake mushroom soaking water in with miso broth into TM bowl.
- Add noodles into miso broth into TM bowl. Place assembled Varoma with vegetables in position and cook 5 mins / Varoma / speed 1 / Reverse.
- While noodles and veg are cooking, slice chicken, peel and halve eggs and slice spring onions into rings.
- Divide noodles and miso broth into 4 wide brimmed bowls, divide chicken, eggs and veg between them.
- Sprinkle with spring onions and a few drops of sesame oil to serve.
Notes
Optional: scattering of sliced fresh chilli on top of each soup bowl
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Deb says
Loved by the whole fam (esp the 1 yo).
We took out the mushroom and replaced it with sliced carrot and corns (steamed with the other veggies) and a splash of soy.
So damn good.
thermofun says
That's so great to hear Deb. We enjoy it often as well.
Darra says
Yum! So delicious and easy! Mr 12 made this for me. He wasn't going to eat any as he 'doesn't like soup', but I turned my back for a sec and found him devouring this! Yum yum yum!
One suggestion - I found that there was a bit too many noodles. I would halve the noodle quantity next time.
thermofun says
Thanks Darra - and always great to hear that kids enjoy something once they try it!!