This ramen with miso glazed chicken and kale recipe was an absolute winner for four adults and four children. Even Olivia smashed out this dish without the kale, and she has assured me that she will try a tiny bit of kale in it the next time I cook it. She asked me if we could have it again next week. That only ever happens with sushi, so I unashamedly took the opportunity to bribe her to make a deal to eat some greens in the future. That speaks volumes for how delicious this meal was.

You could be mistaken for thinking that photo is taken at a restaurant, but you would be wrong. I cooked that masterpiece. It was relatively quick and easy to make the first time. Now I know all the prepping hacks it’s going to be even easier.

Prep

You could whisk up the miso glaze and coat it on the chicken hours in advance. It is simply equal parts vegetable oil, white miso paste and mirin. I roughly used three tablespoons of each for about 800 grams of chicken. You can place this in the fridge for later, or fry it for about five minutes either side.

To make the broth heat chicken stock, ginger and miso paste in a saucepan. I used about 1.5 litres of chicken stock, 2 tablespoons of miso paste and grated a knob of ginger the size of my thumb. Add more or less ginger to your tastes.

Cook Ramen

Soft boil one egg per serving. Our rule of thumb on our induction cook top is to bring the water to the boil quickly with the eggs in the smallest saucepan possible. Turn off the heat once boiling, then set a timer for 2 1/2 minutes. Then put the eggs in a bowl of cold water to stop the cooking process, and make the shells easy to peel. If you don’t regularly cook soft boiled eggs you may need to experiment a bit with your cook top and the timing before you master it.

Cook two packets (400-500grams) of Japanese noodles in boiling water as per the packet instructions, then drain and place them in individual servings bowls.

Place the sliced chicken and kale on top of the noodles, ladle over the broth then place the egg on top. Make the bowl look fancy with some cut up pieces of toasted nori.

Since this dish was made for adults and children I didn’t add any chilli. Instead I put some chilli flakes in some extra virgin olive oil and let it sit for a while to make a home-made chilli oil which the adults (and older kids) chose to add.

This dish is a crowd pleaser and a pleasure for the chef to make. My bucket was filled by the “yum!” that the kids exclaimed on their first mouthfuls, pure joy. Give it a try.

Ramen Ingredients

800g Chicken

Grated ginger

1.5L Chicken stock

2 tablespoons white Miso paste

500g Japanese noodles

Kale

8 Eggs-you could omit these if you are also witnessing an egg shortage

Toasted nori

Chilli oil or chillies chopped up in extra virgin olive oil

Miso Glaze Ingredients

3 tablespoons Vegetable oil

3 tablespoons White miso paste

3 tablespoons Mirin

To make the Miso Glaze simply mix equal parts of vegetable oil, white miso paste and mirin.

This meal was such a winner that it’s got me thinking that we should go on a Ramen Restaurant adventure.

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