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
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