Creamy truffle miso ramen

Ingredients

Instructions

1. Marinate the chicken. Stir together the truffle miso paste, tamari, olive oil, sesame oil, and lemon juice. Coat the chicken and let it marinate for about 20 minutes.
2. Cook the chicken. Heat a pan over medium heat with a little oil. Cook the chicken for 4 to 5 minutes on the first side and 3 to 4 minutes on the second, until golden and cooked through. Rest for 5 minutes, then slice. If you like, deglaze the pan with a splash of water or broth and spoon the juices over the chicken. Finish with sesame seeds.
3. Make the jammy eggs. Bring a pot of water to a gentle boil. Lower in cold eggs and cook for 7 minutes. Transfer immediately to an ice bath for at least 5 minutes, then peel.
4. Build the broth base. Heat the olive oil in a large pot over medium heat. Add the spring onions, garlic, and ginger and cook for 2 to 3 minutes, until softened and fragrant. Add the dried shiitake mushrooms and cook for 1 minute more.
5. Whisk the broth mixture. In a bowl, whisk together the truffle miso ramen paste, tahini, chicken broth concentrate, and a splash of hot water until smooth.
6. Simmer the broth. Pour 5 to 6 cups water into the pot and stir in the miso mixture. Simmer gently for 10 to 15 minutes, until fragrant and the mushrooms have softened. Season with black pepper.
7. Cook the noodles. Cook the brown rice noodles separately according to the package directions, undercooking slightly if needed. Drain and divide among bowls.
8. Assemble. Add bok choy to the bowls, pour over the hot broth and mushrooms, then top with sliced chicken, one jammy egg each, extra spring onion, and crunchy chili oil if you like.