I have always loved miso soup but only recently started cooking with miso paste in different ways. One of the first things I tried was a miso glazed chicken which was super delicious. The second was a miso flavoured ramen, also delish. As amazing as these were on their own, joining these two creations together was pure tasty genius. You can thank me later.
4 chicken thighs
3 tablespoons of white miso paste
1 teaspoon of mirin
1 tablespoon of tamari or soy sauce
6 cups of bone broth
2 cups of water
Sweet potato noodles
1 nori sheet (optional)
Chili oil (optional)
Soft boiled egg (optional)
Pre-heat oven to 200C and line a baking tray with backing paper
Combine 1 tablespoon of miso pasta, mirin and tamari/soy sauce in a bowl
Marinade chicken thighs for 10-15 minutes
Lay whole chicken thighs on the baking tray and cook for 20 minutes or until fully cooked
Meanwhile, make some extra marinade (roughly half of the ingredients used in the first marinade)
While the chicken is cooking, heat bone broth and add remaining miso paste and water and simmer
Once the chicken is cooked, remove from oven and baste over the extra marinade sauce and allow to rest for a few minutes
Cook the sweet potato noodles as per packet instructions and place in a bowl, followed by miso ramen
Slice chicken thighs into thick slices and add to the ramen bowl
Finish with nori, chili oil and soft boiled egg
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