Miso corn ramen soup
PREP + COOK TIME 45 MINUTES SERVES 4
1 barbecued chicken (900g)
4 corn cobs (1.6kg)
6 green onions (180g)
8 x 18g sachets instant miso soup
with wakame (145g)
180g ramen noodles
2 tablespoons extra virgin olive oil
1 Remove stuffing from chicken; reserve for another use. Carefully remove skin from chicken in large pieces; reserve. Remove meat from bone, then finely shred. Place chicken carcass in a large saucepan with 2.5 litres (10 cups) water.
2 Remove the husks and silks from 3 corn cobs; discard. Cut kernels from cleaned cobs, reserve kernels; add cobs to saucepan. Trim 5cm off the top of the green onions; add tops to pan. Thinly slice the green onions.
3 Add remaining corn cob in the husk to the pan; bring stock to the boil. Cook the corn cob in husk for 5 minutes; remove from pan. Reduce heat; cook stock, covered, for a further 15 minutes. Strain stock through a fine sieve into a large bowl; discard solids.
4 Meanwhile, heat oil in a large saucepan over medium heat; cook reserved corn kernels and two-thirds of the sliced green onion for 5 minutes or until tender. Add strained stock and miso soup sachets; bring to the boil. Add noodles and shredded chicken; cook for 2 minutes or until the noodles are just cooked.
5 Heat a large non-stick frying pan over high heat; cook chicken skin for 2 minutes or until crisp.
6 Remove husk and silks from cooked corn cob; cut kernels from cob.
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