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Prep 15 minutes
Total 30 minutes

Spicy chicken and pork broth ramen

This complex, fragrant flavours of this ramen broth are actually the byproduct of my sticky Chinese pork belly - check out my other recipes for details. Topped with spicy sticky chicken, a jammy soy brined egg, shiitake mushrooms, crunchy nori, poached baby bok Choy, sesame seeds and coriander.

Serves
US|Metric
ingredients

For the broth

  • 1 litre Leftover pork belly broth (see my other recipes for details)
  • 1 tbsp Red miso paste
  • 4 tbsps Liquid from soaked dried shiitake mushrooms
  • 1 tbsp Gochujang

For the chicken

  • 2 Chicken breasts
  • 1 tbsp Honey
  • 1 tbsp Gochujang
  • 1 tsp Minced garlic
  • 1 tsp Chilli flakes
  • 1 tbsp Dark soy sauce

For the toppings

  • 1 Handful chopped coriander
  • 1 Sheet nori, sliced
  • 2 Baby bok Choy, halved lengthways
  • 250 g Shiitake mushrooms
  • 1 tsp Sesame seeds
  • 2 Jammy soy eggs (see my other recipes for the recipes)
  • 3 Packs ramen noodles

Spicy chicken and pork broth ramen

This complex, fragrant flavours of this ramen broth are actually the byproduct of my sticky Chinese pork belly - check out my other recipes for details. Topped with spicy sticky chicken, a jammy soy brined egg, shiitake mushrooms, crunchy nori, poached baby bok Choy, sesame seeds and coriander.

  1. For the chicken, whisk together the glaze ingredients and cover the chicken breasts. Pop in a baking tray, cover in foil and stick in a 200c oven until cooked through (about 20 mins). Leave to one side to cool. Once cool, slice into thin slices.
  2. In a large wok, whisk together all of the broth ingredients. Bring to the boil and turn down to simmer, covered. Add the bok choy - this will cook in the broth until soft but with a little bite.
  3. Meanwhile, cook the noodles according to pack instructions.
  4. To plate, take the cooked noodles and place into two bowls. Add the chicken, then the broth, then the other topping ingredients.
  5. Serve!