Weeknight chicken ramen

Ingredients

• 4 portionsRamen noodles
• 6 cupsChicken broth
• 2 cupsCooked chicken, shredded
• 4Eggs, soft-boiled
• 1 cupShiitake mushrooms, sliced
• 3 clovesGarlic, minced
• 1 tbspFresh ginger, grated
• 3 tbspTamari
• 2 tbspWhite miso paste
• 1 tbspToasted sesame oil
• 3Green onions, sliced
• 2 sheetsNori, halved

Method

1. 1

   Heat the sesame oil in a pot, cook the garlic, ginger, and mushrooms until fragrant, then add the broth and tamari and simmer 10 minutes.

2. 2

   Ladle a little hot broth into the miso to loosen it, then stir it back into the pot — don't boil it after.

3. 3

   Cook the ramen noodles separately per the package, then drain — cooking them in the broth makes it starchy.

4. 4

   Divide the noodles among bowls, ladle over the broth and chicken, and top with halved eggs, green onions, and nori.