Miso Noodle Bowl

This recipe uses the chicken bone broth as a base for a really nice miso stock. We've tried a few variants of this and with a good base it seems super forgiving as far as what else you add as long as it mixes together well.

Using a good bone broth as a base, add red miso paste, fresh ginger and garlic and any other herbs and sauces you'd like to add to get to a great flavor - I like to add a bit of soy sauce and some sesame oil at this stage as well.

If you need more liquid you can build on the bone broth using either water or stock if you have it - just make sure not to water down the taste too much.

Prep your favourite noodles - Ramen, udon, or rice noodles go really well. With thin rice noodles you can get away with just softening them in the broth itself.

Add your preferred accompanying stuff to the noodles. I've had a lot of success with shredded cabbage, chicken and snow peas and I like to add a bit of a kick to mine with some habanero chili in sesame oil. Some other items that go super well are some fresh grated ginger, diced garlic and spring onions, but the beauty of this one is you just add the stuff you have on hand that you like.

We've had about 3 variations of this over the christmas break and it went super well pretty much every time. Very hard to screw up as long as you don't inject any conflicting flavors along the way.

Enjoy!