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Leftover roast chicken Miso Ramen

Serves 2 | prep time 5 mins | cook time 10 mins


shore miso web

Product – Miso Ramen Broth


1 carton SHORE Miso Ramen Broth

Leftover cooked chicken

2 eggs

1 Pak choi

1 handful Enoki mushrooms

1 tbsp sesame oil

1 tsp Sesame seeds

200g ramen noodles

How To

  1. Cut the base off your enoki mushrooms and pull apart the pak choi into individual leaves.
  2. Gently fry your pak choi and mushrooms for 1 min. Set aside.
  3. Add the Miso Ramen Broth to a pan and heat to a simmer.
  4. In a separate pan, cook the ramen noodles to pack instructions.
  5. Strain your noodles and separate into two serving bowls.
  6. Pour over the simmering broth and top with leftover chicken, mushrooms, pak choi and fried eggs (sunny-side up).
  7. Finish with a sprinkling of sesame seeds