13/02/2026
Chicken, miso and mushroom ramen
Ingredients
1.5 litres/2½ pints chicken stock
15g/½oz dried porcini mushrooms
1 star anise
2.5cm/1in piece fresh root ginger, peeled and thickly sliced
3 garlic cloves, lightly bashed
3 spring onions, white and green parts separated, finely chopped
750g/1lb 10oz chicken thighs, skin removed and bone in
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
12 dried shiitake mushrooms
400g/14oz cooked ramen noodles
100g/3½oz baby spinach
4 large free-range eggs, boiled for 6 minutes and cooled
sea salt and freshly ground white pepper
1 red chilli, deseeded and cut into thin strips, to serve
1 tsp furikake (Japanese seasoning) (optional), to serve
