Chicken Miso Ramen with Peanut Butter

• 180 g ramen or soba noodles
• 100 g chicken breast fillet
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon vegetable oil
• 1 teaspoon freshly grated ginger
• 1 tablespoon red curry paste
• 1 tablespoon miso
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 500 ml homemade chicken broth
• 2 tablespoons peanut butter
• 4 shiitake mushrooms, cut into slices
• 100 g spinach

sea salt + black pepper

• to finish:
• 2 soft-boiled eggs

chives for sprinkling

peanuts roasted in sesame oil

chili flakes

1. Heat the vegetable oil in a pot, cook the garlic and shallot over low heat, until soft. Add ginger, stir and pour the broth. Add chicken fillet, red curry paste, soy sauce, oyster and fish sauce. Increase the heat, cover and cook for 20 minutes.
2. Remove the chicken, add shiitake, spinach, peanut butter and miso, cook for 5 minutes. Season with salt and pepper.
3. In the meantime, shred the chicken with two forks.
4. Cook ramen noodles according to the instructions in salted water. Then transfer into bowls, pour the broth. Top with shredded chicken and soft-boiled eggs. Sprinkle with chives, peanuts and chili flakes. Enjoy!