This ramen is based on a Sichuan dish called dan dan noodles. It uses ground sesame seeds, chilli paste and a host of other tasty soy-based elements. Traditionally minced pork is added, but I like chicken thighs. You can mince them in your food processor and it makes a light change from the red meat version.
Heat the stock in a saucepan and keep at a low simmer.
In a food processor, pulse the chicken thighs until they are finely minced.
In a large frying pan, heat the sesame oil. Add the garlic and ginger and sauté for 4 minutes until golden. Add the chicken and cooked until browned, about 5 minutes.
Finely grind the sesame seeds, then add to a small bowl and whisk together with the miso, mirin, soy sauce and chilli paste. Pour over the chicken, toss together and then set aside.
Bring a large pan of water to the boil and add the greens. Boil for 30 seconds and scoop out. Rinse under cold water and set aside. Add the eggs to the boiling water. Boil for 6 minutes and then remove and set in iced water to cool. Add the noodles to the same pan and cook for 3–4 minutes until al dente, stirring so they don’t stick together. Drain and divide among four bowls. Place the greens in the bowls.
Add the chicken and chilli miso sauce to each bowl. Pour the broth over each one and add the bamboo shoots. Peel the eggs, slice in half lengthways and place into each bowl.
Serve with your choice of toppings, like nori strips, furikake, sesame seeds and yuzu or lime juice, to sprinkle over the top.
Images and recipes from My Asian Kitchen by Jennifer Joyce, Murdoch Books, RRP $39.99 Photography by Phil Webb, Illustrations by Riley Joyce.
Trending This Week