Chicken and miso is this a thing?? I love a quick miso soup, and all the flavours that go with it. So marinating the chicken in miso and soy, was a no brainer. It helps to soften the chicken, and tenderise it. Its quick, easy and simple to create a chicken miso bowl, with endless ingredients to mix and match with, make it as simple or complicated as you like. Try cherry tomato halves, a softly boiled egg perhaps.
Check out my instagram @janeecollins post on the video to make this little beauty.
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Miso chicken bowl
Prep time 25 minutes
Cooking time 10 minutes
1 kg chicken thighs, chopped
2x miso packets
2 Tbsps soy sauce
1 tsp sesame oil
180g ramen noodles
2 Tbsps vegetable oil
4 shallots, chopped into 3 cm lengths
100g spinach leaves
1 cup shelled edamame beans
1 avocado, sliced
Seaweed and soy sprinkle *
1 lemon, juiced
2 Tbsps olive oil
1 Place chicken, miso, soy and sesame oil into a nonmetallic bowl. Stir to coat. Refrigerate for 20 minutes.
2 Bring a medium saucepan of water to the boil. Add noodles and cook for 2-3 minutes. Drain.
3 Heat oil in a large frypan over medium high heat, add chicken and cook for 3-4 minutes, stirring continuously. Add shallots and cook for a minute.
4 To assemble salad bowl, combine dressing ingredients.
Start with a portion of noodles, add spinach leaves, edamame beans, avocado, micro radish, chicken, sprinkle with seaweed and soy mix and drizzle with dressing.
* sizzle tip- soy and seaweed sprinkle is a mixture of sunflower seeds, pepitas, poppy seeds and chia seeds, tossed in soy sauce and mixed with nori seaweed.
Found in fruit & vegetable stores, or the health food section of the supermarket.