Directions

SAPPORO MISO RAMEN

  • Heat oil in a wok and swirl to coat.
  • Stir-fry the chicken and vegetables for 5 minutes.
  • Adjust seasoning with salt and pepper and turn down the heat to low.
  • Cook noodles in boiled water for 3 minutes until the noodles are soft but firm. Drain and divide between 4 serving bowls.
  • Add the chicken stock to the wok and bring to the boil.
  • Add the soy sauce and miso paste. Stir well to ensure the miso is thoroughly dissolved.
  • Return to the boil and turn off the heat.

Ladle the soup over the noodles. Garnish with the chopped spring onions, drizzle over the chili oil, sprinkle with sesame seeds (Barber, 2004).

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